At each shabu-shabu on-yasai restaurant, a limited-time menu "All-you-can-eat fragrant autumn shabu-National treasure Mangalica pork with porcini" will be offered from September 3rd. The main meat is Hungarian "edible national treasure" "Mangalica pork". And "porcini dashi" is finished by pouring sparkling wine.

Do you mean shabu-shabu "national treasure pig" with wine? I tried a new and unusual menu first.


In this course, you can eat all-you-can-eat more than 70 kinds of menu such as 10 kinds of meat in addition to special porcini dashi (can be ordered separately), "Mangalica pork (kalbi, loin)" and "seasonal mushroom platter" limited to the course. It becomes.

Porcini dashi is based on consomme. Porcini paste with the richness of mushrooms is added to make it a fragrant Western-style soup stock. If you pour the Italian sparkling red wine "Lambrusco" into it, the golden soup stock will turn into russet in no time. The scent of porcini and the scent of wine combine to create a rich scent. The fine bubbles that cover the surface are unique to sparkling.



Shabu-shabu Mangalica pig with this dashi stock. There are two types of meat available, ribs and loin. Both of them have a whiteness that you can't help but rush into, "Isn't it full of fat!", But this fat is said to be the characteristic of Mangalica pork.

Mangalica pigs are said to have the same roots as the Spanish Iberian pigs, and their meat quality is also similar. It has been recognized as a "national treasure" by the Hungarian government. The dark reddish brown lean meat is like beef. It is said to be the pig with the highest fat content in the world, and it is juicy with a lot of marbling. I'm surprised that half of the total annual production will be consumed at this two-month fair.


Shabu-shabu such precious pork with a russet-colored soup stock. As soon as you put it in your mouth, you will be amazed at its softness. Since the melting point of fat is lower than that of ordinary pork, it melts on the tongue and spreads an elegant sweetness. The slight aroma of wine also enhances the sweetness of the meat.


And this dashi, the compatibility of mushrooms is ridiculously good. Surprisingly good. Mushrooms, which seem to exude umami the more you chew, have a “core” that is comparable to the taste of bare feet. Personally, I especially like the "large shimeji mushrooms" that are tightly packed with fibers and the "sweet and crispy enoki mushrooms" that are rich in flavor. Be careful not to overcook to enjoy the texture!

The taste of mushrooms is transferred to the dashi stock, and the depth comes out. It is also delicious to shabu-shabu vegetables with this. According to the person in charge of menu development, "Vegipote chestnut", which is wrapped in meat, and "Oshi tofu", which is eaten with soup stock, are also recommended because you can enjoy this soup stock.


Shime is "cheese risotto"! Soak the rice with the soup stock that has the flavor of mushrooms and Mangalica pork, and entangle it with cheese. Thanks to the russet-colored soup stock, it looks like rice in a zenzai, but the combination of wine and cheese is still there. Even if I'm full, I just eat it.


Oh yeah, the lambrusco that was poured into the dashi stock can also be ordered in a glass (not included in the all-you-can-drink). If you are interested, please try it. It's very easy to drink, so be careful not to drink too much.

A seasonal menu of shabu-shabu hot vegetables that you can eat while feeling the scent of autumn. It's an adult autumn feast that can only be eaten for two months until November 4.