福扇華

Shabu-shabu

Shabu-shabu featuring wild-caught madai
(red seabream) from the Genkai Sea

Wild madai (red seabreams) caught in Fukuoka's Genkai Sea
are beautifully colored in vivid vermilion.
They are characterized by having lean flesh and being elegantly delicious.

玄界灘の天然真鯛のしゃぶしゃぶ
*This photo is for illustrative purposes.
*Depending on market conditions, there are times when some foods and ingredients are difficult to obtain.
*If you use our private room during evening hours, you will be charged a 10% service fee.
*All listed prices include tax.

Fuku course

  • Sakizuke(1st appetizer)
  • Zensai(2nd appetizer) Ogi-shaped hassun(fan-shaped seasonal platter) with 3 small side dishes
  • Sashimi plate (2 kinds of fish) Assortment of two kinds of fresh fish
    brought directly from the Nagahama fishing port
  • Main dish Shabu-shabu featuring wild-caught madai from the Genkai Sea(in Fukuoka)
  • Shime(refreshments served at the end of a meal) Zosui(Japanese-style congee)
  • Koumono(Japanese pickled vegetables)
  • Kanmi(dessert)
  •   7,500yen

Ogi course

  • Sakizuke(1st appetizer)
  • Zensai(2nd appetizer) Ogi-shaped hassun(fan-shaped seasonal platter) with 5 small side dishes
  • Sashimi plate(3 kinds of fish) Assortment of three kinds of fresh fish
    brought directly from the Nagahama fishing port
  • Ippin(special plate)
  • Main dish Shabu-shabu featuring wild-caught madai from the Genkai Sea(in Fukuoka)
  • Shime(refreshments served at the end of a meal) Zosui(Japanese-style congee)
  • Koumono(Japanese pickled vegetables)
  • Kanmi(dessert)
  •   9,500yen

Additional dishes / side dishes

  • Wild madai fillets — 8 pieces 2,400yen
  • A plate of vegetables 520yen
  • Zosui set meal 520yen
Want to know about madai

Madai(red seabreams)

真鯛

About the food Fukuoka Pref. ranks No. 1 in Japan
in wild madai landings.

The madai is a very delicious fish that has extremely lean flesh and a mild sweetness. Fukuoka's wild madai, which are grown in the biologically rich marine environments of the Chikuzen Sea, are mainly caught using a fishing net called gochi-ami or through longlining. Of all madai marketed in Japan today, only around 20% are wild-caught, and Itoshima City in Fukuoka Prefecture ranks first in the nation in quantity of the catch of wild madai. The madai is a high-end fish that tastes superb in any kind of dish—regardless of whether it is Japanese or Western—and has a beautiful vermilion color that can greatly brighten up your table.

真鯛02

Unique features / characteristics The Chikuzen Sea has been a prime madai
fishing area since olden times.

The Chikuzen Sea, one of the three seas surrounding Fukuoka Prefecture, is an open sea area affected by the Tsushima Warm Current that flows along the west side of Kyushu. Since the Chikuzen Sea is less than 120 m deep and has gentle sea floors, light can easily reach its seabeds. In addition, numerous rocky reefs are located in the Sea. Because of all such conditions, a great number of shrimps and little fish, which are the favorite food of madai, grow and live in this fishing area. Since ancient times, the Chikuzen Sea has been known as a highly productive madai fishing ground: the fact that it was an excellent madai fishery had been recorded even in the Engishiki (a Japanese book about laws and customs completed in 927) by the middle of the Heian period (794–1185).

閉じる

Shabu-shabu featuring
Hakata Wagyu

By providing their cows with good quality feed,
mainly rice straw produced in Fukuoka Prefecture,
producers of Hakata Wagyu strive to create delicious beef
that is juicier and more tender.

Hakata Wagyu shabu-shabu
*This photo is for illustrative purposes.
*Depending on market conditions, there are times when some foods and ingredients are difficult to obtain.
*If you use our private room during evening hours, you will be charged a 10% service fee.
*All listed prices include tax.

Fuku course

  • Sakizuke(appetizer)
  • Sashimi plate(2 kinds of fish) Assortment of two kinds of fresh fish
    brought directly from the Nagahama fishing port
  • Main dish Shabu-shabu featuring Hakata Wagyu and Yame green tea
  • Shime (refreshments served at the end of a meal) Cha soba(a dish of buckwheat noodles mixed with tea powder) that uses Yame green tea powder
  • Koumono(Japanese pickled vegetables)
  • Kanmi(dessert)
  •   7,500yen

Ogi course

  • Sakizuke(1st appetizer)
  • Zensai(2nd appetizer) Ogi-shaped hassun(fan-shaped seasonal platter) with 3 small side dishes
  • Sashimi plate(3 kinds of fish) Assortment of three kinds of fresh fish
    brought directly from the Nagahama fishing port
  • Main dish Shabu-shabu featuring Hakata Wagyu and Yame green tea
  • Shime (refreshments served at the end of a meal) Cha soba(a dish of buckwheat noodles mixed with tea powder) that uses Yame green tea powder
  • Koumono(Japanese pickled vegetables)
  • Kanmi(dessert)
  •   9,500yen

Hana course

  • Sakizuke(1st appetizer)
  • Zensai(2nd appetizer) Ogi-shaped hassun(fan-shaped seasonal platter) with 5 small side dishes
  • Sashimi plate(3 kinds of fish) Assortment of three kinds of fresh fish
    brought directly from the Nagahama fishing port
  • Kawaribachi(substitute dish)
  • Main dish Shabu-shabu featuring Hakata Wagyu and Yame green tea
  • Shime(refreshments served at the end of a meal) Cha soba(a dish of buckwheat noodles mixed with tea powder) that uses Yame green tea powder
  • Koumono(Japanese pickled vegetables)
  • Kanmi(dessert)
  •   12,500yen

Additional dishes / side dishes

  • Hakata Wagyu loin — 120g 2,980yen
  • A plate of vegetables 520yen
  • Cha soba that uses
    Yame green tea powder
    250yen
Want to know about Hakata Wagyu

Hakata Wagyu

博多和牛

About the food A product of sheer hard work
by wagyu (Japanese beef) producers

This beef is so tender that it melts in the mouth when you chew it, and at the same time, it fills your entire mouth with a rich savory taste. Of all Kuroge Wagyu (Japanese Black) cows that are raised by certified producers within Fukuoka Prefecture for more than 12 months, only those ranking Grade 3 or above in meat quality can be named Hakata Wagyu cows. Today, about 3,000 Hakata Wagyu cows are shipped to market annually. Wagyu producers developed Hakata Wagyu because they strongly wanted to provide consumers with delicious and safe beef that could be eaten with peace of mind. This brand-name beef is the result of the assiduous efforts of many hard-working wagyu producers based in Fukuoka.

博多和牛02

Unique features / characteristics Using a production method unique to
a major rice-growing region

Hakata Wagyu has won higher-level prizes in various competitions, and is highly praised both inside and outside Fukuoka Prefecture. The secret of the beef's superb taste lies in the rice straw fed to the cows. Rice straw helps cows digest and absorb all other feed ingredients they consume, and there is an abundant amount of high-quality rice straw available in Fukuoka, which has large areas under rice cultivation. Hakata Wagyu—which wagyu producers have developed with passion and love and by utilizing their locational advantage, that is, the fact that Fukuoka is a major rice-producing region—has now become a beef brand representative of Fukuoka.

閉じる

Reservation

Click either of the buttons
below to make a reservation.

*A service fee of 10% is required for
a private room during dinner hours.
*If you wish to reserve a private room, please let us know
at the time of your reservation.