▶ Japanese Black Hair Wagyu $598 + Sukiyaki ◀
The Black Hair Wagyu is super fresh, and the staff will cut it on the spot. The marbling of the meat is very even and looks beautiful!! For the sukiyaki, they first stir-fry the beef in butter with onions, then add Japanese white sugar and sukiyaki sauce, and it's ready to dip the meat! Their sukiyaki is special because it has added white sugar, giving it a sweeter taste than salty, which is quite unique and delicious! The slices of beef can be dipped in their special whipped truffle egg mixture, which makes the meat even more tender and delicate. It was my first time trying egg with truffle, and it surprisingly complemented the dish perfectly—what a delightful surprise!

▶ Pork Collar $368 + Mizutaki Pot ◀
The pork collar is also freshly sliced on-site. The texture of the pork is very chewy, and the mizutaki pot is made by boiling chicken bones with rice. It's simmered for a long time, resulting in a rich broth! The sauce that accompanies the pork collar is a mix of sour citrus sauce with chopped green onions and yuzu pepper.

▶ Chicken Thigh $368 + Mizutaki Pot ◀
This dish is similar to the pork collar except for the meat used. The chicken thigh is delicious, and all three hot pot dishes come with a vegetable platter, which is extremely abundant and versatile, including baby corn, bok choy, chrysanthemum leaves, bamboo shoots, shiitake mushrooms, chestnuts, meatballs, fish tofu, rice cakes, napa cabbage, and glass noodles. I think the most special item is the rice cakes, which are pre-grilled, so you can enjoy the smoky aroma while chewing!