We will serve Japanese Black focusing on sophisticated Matsusaka beef, Warishita soy sauce and vegetables.
That’s all our tradition for more than a century.
(including tax and service charge)
From the beginning, we serve Sukiyaki specailies. Sukiyaki is prepared by a certified chef who is responsible for hand-slicing Matsusaka Beef in traditional paper-thin pieces. The Nakai waitress then the beef and vegetables; Naganegi (Japanese white leeks), Shiitake mushrooms, Enoki mushrooms, Tofu, bamboo sprouts, Shungiku (garland chrysanthemums), Shirataki noodles, are simmered in Warishita Soy Sauce (Secret Family Recipe). Japanese eggs are traditional and delicious dipping sauce; because of Japanese top-quality farming, these eggs are proven to not have the Salmonella bacteria.
This meal is served as several different dishes. Your appetizer will consist of several small cold-dishes (determined by season) and another locally available small dish. Server will prepare table side top-quality Sukiyaki with Warishita Soy Sauce (Secret family recipe) Then, steamed rice, red-miso soup, Japanese-style pickles will be brought to your table. Dessert and Japanese tea following.
A certified chef, who is responsible for hand-slicing Matsusaka Beef in traditional paper-thin pieces, prepares shabu-shabu. The Nakai waitress prepares the beef and vegetables; Naganegi (Japanese white long onions), Chinese cabbages, Shiitake mushrooms, Enoki mushrooms, Tofu, bamboo sprouts, Shungiku (garland chrysanthemums), Harusame noodles, unlike Sukiyaki, it is boiled in Kobudashi (kelp broth.)
Appetizer & several cold dishes will be served. Then, server will prepare tableside shabu-shabu with quality sirloin and inside round beef from Matsusaka . The following will be served afterward: steamed rice, red-miso soup, Japanese-style pickles, hot Japanese tea and dessert.
Nakai waitress prepares tableside using a special flat, shallow Sukiyaki pan to fry the choice-quality Matsuzaka Beef and fresh vegetables.