Shabu-Shabu-Nabe Hachi Hachi Ya

A classic Japanese dashi made only with kombu. The umami of the kombu is extracted over 2 days, and finished with a light soy sauce from Kyushu.

Garlic added to a light chicken broth base! Great for recovering from fatigue and boosting stamina.

Original miso blended from several types of miso, mixed with dashi. A flavorful broth with miso aroma.

A rich broth made by simmering chicken bones for several hours. Additionally, chicken collagen is added to double the umami flavor.

The secret to the flavor is homemade chili oil. The aroma of Sichuan pepper and the spiciness of chili peppers are addictive.

A miso soup with plenty of grated daikon radish. Adding lemon creates a perfect harmony with the soup.

A popular tomato dashi in Tokyo. Goes perfectly with meat!!

A collaboration of Kyushu soy sauce and ginger dashi. A timeless flavor that never gets old.

This time, we have prepared the classic sukiyaki dashi and curry dashi. Sukiyaki dashi goes perfectly with eggs! The curry dashi offers a new and unique sensation.

[Elementary School Students] 880 yen [Under Elementary School Students] 500 yen with drink [Under 2 years old] Free

[Elementary School Students] 1160 yen [Under Elementary School Students] 500 yen with drink [Under 2 years old] Free

Recommended by the Japanese cuisine chef! This course includes seafood and meat dishes for your enjoyment. The dishes can be changed according to your budget. (Consultation required)

Limited to reservations from December 1st to February 10th! This course is perfect for year-end parties and New Year's gatherings.

This is a reservation-limited course available from December 1st to February 10th. It offers a lineup of perfect menus for year-end and New Year's parties.