Ryokan style ‘KAMINABE” Hot Pot
In the paper made pot, Nappa cabbage, shungiku green, Enoki and Shimeji mushrooms, shrimp and scallop with hearty healthy Kelp broth cooks at your table.
“TAKANA” Green Leaf Mix Rice in Stone Bowl
Pickled mustard leaf chipped and pan fried with soy sauce and Sesame oil, mixed with Ohba leaf and rice to steam in fire stone bowlat your table. Topped with mitsuba and NORI seaweed.
Cheese Wheel Risotto Risotto made with brown rice and bacon served in a wheel of parmesan cheese as the hot risotto meltand cover up the risotto
Sizzling Iron Skillet Steak 6oz Flat Iron Steak grilled to Medium-Rare, served on sizzling hot iron skillet with graded onion “RoyHo” styleJaponaise sauce
Hamburger Steak with Demi-Glace Sauce
Butter sautéed onion, bread crumbs and cream mixed withlean grounded Angus Beef, shaped by hand, blazed inDemi-Glace sauce
Pan fried Japanese angel hair noodle with shrimp and garlicAl-Dente “somen” Japanese angel hair noodle pan fried with shrimp, garlic, chive, soy sauce and bonito broth, topped withchopped dry red chilli
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