Sapporo Tsuke Shabu Bettei

Our restaurant offers 10 types of dipping sauces created through trial and error. We have limited-time sauces that change monthly, seasonal dipping sauces, and classic sauces, providing a variety of options. Each group can choose up to 4 types, allowing you to enjoy shabu-shabu without getting bored♪

Enjoy shabu-shabu made with carefully selected meats such as the classic lamb shabu, herbs pork from Makari, and Hokkaido wagyu!

There are many dishes that go perfectly with shabu-shabu and sake!

Carefully simmered at a constant temperature to extract the umami of clams, kelp, and ginger, resulting in a shining golden soup without any off-flavors.

A spicy shabu soup made with several types of chili peppers, offering not just heat but also sweetness, ensuring it doesn't become monotonous. You can choose the spice level from 1 to 3.

This soup is made by abundantly using the heads of sweet shrimp from Hokkaido, extracting a rich umami flavor of shrimp, and has been arranged to pair well with shabu-shabu.

A classic for shabu-shabu! The seasonal citrus fruits paired with rich soy sauce and carefully selected dashi create an exquisite match.

Made with carefully selected golden sesame, delicately blended with white miso and soy sauce broth.

A broth made with carefully selected bonito and kelp, finished with dark soy sauce.

To enhance the aroma and spiciness of Hokkaido wasabi, this sauce uses white soy sauce and kelp dashi, allowing you to enjoy a refined taste and fragrance. It is a classic dipping sauce for shabu-shabu.

A spring-like dipping sauce made by extracting the fragrance from cherry blossom petals and simmering it with homemade dashi and light soy sauce.

This is an exquisite sauce that has been perfected by using several types of spices to pursue a delicious spiciness.

The aroma and umami of fresh garlic chives stimulate the appetite. When eaten with pork, it has a surprisingly similar taste to gyoza, which pairs perfectly with beer.

We have perfected the sukiyaki sauce with a truly golden ratio. Add your preferred amount of sukiyaki sauce to a beaten raw egg. A small amount is recommended!

The shells of sweet shrimp from Hokkaido are roasted and carefully crushed, then combined with carefully selected miso that pairs well with shrimp.

‘Ago’ refers to flying fish. Dashi is made from flying fish, and this dashi is used to create a white dashi.

Our restaurant offers 10 types of dipping sauces created through trial and error. We have a variety of sauces including monthly limited dipping sauces, seasonal limited dipping sauces, and standard sauces. Each group can choose up to 4 types to compare the dipping sauces.

Clam broth... Clam salt ramen / Clam champon noodles with spicy shabu... Delicious spicy dipping noodles eaten with the best broth. Shrimp broth... Shrimp broth salt ramen.

Clam Broth... Clam and Yam Zosui / Clam Egg Zosui Spicy Shabu... Delicious Spicy Egg Zosui with the Best Broth Shrimp Broth... Shrimp Broth and Yam Zosui / Shrimp Broth Egg Zosui

Pigs raised in the majestic nature at the foot of Mount Yotei grow freely and are the best ingredients, tender and sweet.

Enjoy lamb meat with shabu-shabu. Please savor the lamb in this unique way that is characteristic of Hokkaido.

Thigh/Breast/Neck

Thigh/Breast

The king of meats, known to all. The marbling is fine, and it melts in your mouth the moment you take a bite.

A luxurious meat with a good balance of fat and lean. It is a cut that connects to the sirloin.

The sirloin located on the back of the cow. While ribeye and sirloin are also parts of the sirloin, this is sliced from the tender core of the sirloin.

Brisket refers to the meat from the inner part of the fore shank. It is prepared with high-quality Wagyu, characterized by a moderate amount of marbling and tenderness.

By slicing the beef tongue boldly from top to bottom, you can enjoy both the tender and textured parts at once.

Only the 'tongue root' is used. It is tender and has a different umami flavor.

Uses the rare part known as 'Tan Shita'

Uses the well-textured 'tongue tip'

Cabbage, Chinese cabbage, enoki mushrooms, maroni (potato starch noodles), tofu, onions, bok choy, spinach, burdock, garlic chives, green onions, king oyster mushrooms, shimeji mushrooms, cherry tomatoes, young corn

The season of freshness has arrived! The best ingredients of this time! We offer 'Hokkaido Asparagus' for shabu-shabu!

Those who have tried it can imagine, right? The mochi becomes soft and delicious (≧∇≦)

When you put freshly fried tofu into the pot, it absorbs the broth very well. This is exquisite.

Medium 200 yen, Large 300 yen

Freshly delivered every day! Rich and creamy fresh raw oysters pair perfectly with carefully selected sake. Enjoy the plump oysters in one bite♪ They also pair well with sake and wine.

Mochi Pork / Chicken Mentaiko / Shrimp and Garlic Chives

Top your hot pot with seasonal vegetables!

Top your hot pot with seasonal vegetables!

Sakura Japanese sake / SAKURA Calpis / SAKURA Ginger / SAKURA Highball