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ーRestaurant Detailsー
Although molecular cuisine has only become popular in the Western culinary
world in recent years, Japan has already mastered the essence of this
technology. At Shabu Shabu Okaka Shinjuku, the chefs slice the dried bonito
extremely thinly, with each slice averaging only 0.01 mm. These thinly sliced
bonito flakes are added to the broth right in front of the guests in a
process called “oikawa,” where the flakes melt into the broth almost
instantly, like fresh snow.
According to the restaurant, timing is of the essence! If you add the bonito
too early, the flavor will dissipate. This late addition of bonito flakes
lends a distinct flavor to the broth, which is a blend of kelp, mackerel and
bonito, and is a perfect match for the marbly, buttery wagyu beef that
Shabushabu Okaka uses.
This stock is also used in other dishes on the restaurant's menu, including
steamed egg custard (chawanmushi) and various seasonal side dishes, allowing
guests to enjoy the restaurant's famous stock in different forms.
- Menu Contents -
[Okaka Shinjuku Wagyu Shabu Shabu Set with Unlimited Drinks]
The highlight of this set is the fantastic wagyu beef cooked in Okaka
Shinjuku's signature dashi. There are also many other dishes containing dashi,
such as steamed eggs, so that fans can fully enjoy the delicious taste of
dashi. The extremely thin bonito flakes are shaved less than one millimeter
thick, allowing the soup stock to be fully infused with the rich bonito
flavor, giving customers an unprecedented soup stock experience.
Package includes:
KRW 101,400