kotobuki

Course supervised by Masatsugu Yu.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only☆Only 5 groups per day will be served with a private room reservation and a private room charge will be offered.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only.

We will start lunchtime business from May 1, 2024 on Saturdays, Sundays, and holidays only☆Only 5 groups per day will be served with a private room reservation and a private room charge will be offered.

We offer a supreme course meal that combines carefully selected ingredients with sophisticated techniques that enhance the original flavors of the ingredients. In addition, only the "Extreme" course offers individual portions of the main shabu-shabu meat.

This course incorporates an abundance of seasonal ingredients. We use seasonal ingredients, including our popular regular menu, to create a course with a sense of the season. The dishes we serve may vary depending on the arrival of ingredients, but we make the most of the ingredients. This course is a comparison course of Yamagata beef and Agu pork from Okinawa. You can enjoy a comparison of four parts of Agu pork: ude, thigh, belly, and loin!