Shabu-Shabu Dining Urasaki
しゃぶしゃぶダイニング 浦崎
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14 | 15 | 16 | 17 | 18 | 19 | 20 |
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28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.05(1 รายการ)รีวิว
เมนู
Our most popular pork course, Donut Nabe. Please try our beautiful looking and healthy yet delicious shabu-shabu. The meat is made from Okinawan pork, which is our specialty.
We are also particular about our beef shabu-shabu. In order to serve our customers the most delicious beef shabu-shabu, we cook it strictly 15 minutes prior to the customer's arrival at the restaurant, carefully cutting and serving it. Please enjoy the original taste of beef at our restaurant.
Agu is an Okinawan brand of pork. Agu shabu shabu shabu in our special Okinawa soba broth is a must-try dish. We purchase our Agu directly from Ganaha Chikusan. We recommend this full-course meal to travelers and gourmets who want to experience the Okinawan flavor.
Our all-you-can-eat menu uses the same meat as the shabu-shabu course. You can enjoy delicious meat to your stomach's content. We have many repeat customers, and in fact, we are the No. 2 most popular all-you-can-eat restaurant in Japan.
Our all-you-can-eat menu uses the same meat as the shabu-shabu course. You can enjoy delicious meat to your stomach's content. All-you-can-eat rice, meat, vegetables, and tsumire (fish balls).
Our all-you-can-eat menu uses the same meat as the shabu-shabu course. You can enjoy delicious meat to your stomach's content. All-you-can-eat rice, meat, vegetables, and tsumire (fish balls).
We are particular about sukiyaki, which is hard to find in Okinawa. We use our original Warishita, which is sweet yet refreshing. In addition to our commitment to meat, we also procure eggs from the prefecture's red eggs.
Coca-Cola, Ginger Ale, Oolong Tea, Fanta Melon, 100% Orange, Calpis, Calpis Soda, Iced Tea, Iced Coffee
• Oolong Chuhai • Ume Chuhai • Lime Chuhai • Calpis Chuhai • Grapefruit Chuhai • Shikuwasa Chuhai • Lemon Chuhai
The round pot surrounded by meat with broth is a new style where you enjoy eating while breaking down the meat and vegetables. We are particular about the ingredients, using Sangen pork from Okinawa Prefecture. You can enjoy the soft yet firm sweetness and texture. The vegetables are purchased fresh every day, ensuring that we deliver fresh and safe vegetables to our customers. It also comes with a closing dish and dessert, so we confidently recommend it, believing you will surely be satisfied.
We also recommend the authentic 'Motsunabe' that recreates the flavors of Kyushu. You can choose from two flavors: soy sauce or salt. The generous amount of cabbage and carefully processed beef offal has no unpleasant smell or taste, making it enjoyable for everyone. Of course, it pairs excellently with alcohol and has become a favorite dish among repeat customers.
Our sukiyaki can be topped with tomatoes for free if desired. By adding tomatoes to our special sauce, it enhances the refreshing acidity and freshness, matching perfectly with the meat and vegetables. We take pride not only in the quality of the meat but also in the essential 'egg' for sukiyaki, which is sourced from Okinawa's red eggs. This is a signature dish of our restaurant. Please enjoy it.
Pork Course ¥2,180 Beef Course ¥2,480 500 yen discount for elementary school students, free for preschoolers.
This course features the brand pork 'Agu' from Okinawa Prefecture. Agu, known for its sweet fat, pairs well with shabu-shabu. We invite you to enjoy it. Our Agu is sourced directly from 'Ganaha Livestock', allowing us to offer high-quality meat at a reasonable price. You can compare three cuts: loin, shoulder loin, and belly. *Please note that the course content may change depending on availability. Please contact the store directly for inquiries.
Sangen Pork All-You-Can-Eat ¥3,180, Select Beef All-You-Can-Eat ¥3,380, Beef-Pork All-You-Can-Eat ¥3,480. Elementary school students receive a ¥500 discount, and preschoolers eat for free. Course includes: unlimited meat, vegetables, fish balls, and rice (90 minutes), dessert, and 1 drink included.
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