Kyoto Hanare Kobe Beef Shabu-Shabu

Enjoy a Kobe beef course in a machiya private room Kyoto Hanare is a fully private dining experience with a concept centered around Japanese and Kyoto culture and Wagyu beef. With only one group accepted per day, you can focus on conversation and your meal without worrying about noise or turnover. The charm here isn't just about tasting Kobe and Wagyu beef. The course flow itself is elegantly designed, with each piece naturally served at the most delicious temperature and timing. This makes it ideal for anniversaries, family meals, and important occasions. The staff, dressed in kimonos, provide attentive service, and because it's exclusively for one group, they can cater to your requests with extra care. Easy access from Higashiyama Station, optimized for a premium dining experience Located just a 1-3 minute walk from Higashiyama Station, it's easy to get to. The start time is crucial for private courses, and being near the station reduces the risk of being late, allowing you to start your meal in great condition. Kyoto Hanare has clear rules to maintain the atmosphere, making the dining experience even more luxurious. The use of perfume is restricted, and guests are advised to avoid excessive noise or disruptive behavior, ensuring the entire space remains calm. This naturally creates a private dinner atmosphere focused on conversation and food. Selectable Courses Chef's Recommended Kobe Beef Selection Course This course is designed to allow you to effortlessly enjoy the various charms of Tajimaguro beef in delicate portions that satisfy all five senses. This luxurious course, confidently recommended by the staff, allows you to fully savor the essence of Tajimaguro beef. Experience the unique character of each cut. From the tender rib roast to the rich flavor of maruchin (inside of the tenderloin), and the most elegant sirloin. The beef cutlet is prepared in the Kurokatsu (black cutlet) style. You can also experience both sukiyaki and shabu-shabu, allowing you to compare the melting texture and the purity of the clean fat of each cut in various dishes. The meal concludes with 100% buckwheat soba noodles carefully prepared by Sanmi Koan. Course Composition Appetizer (Rib Roast) Warm Dish (Rib Roast) Beef Cutlet (Maruchin) Sukiyaki (Rib Roast) Shabu-Shabu (Sirloin) 100% Buckwheat Noodles Handmade Warabimochi (Bracken Starch Mochi) Japanese-Style Kobe Beef Shabu-Shabu Course A luxurious shabu-shabu course that generously uses only the rib roast. The signature style of this course is the generous topping of organic mushrooms that almost cover the broth. The rich aroma of the mushrooms further enhances the clean and sweet fatty flavor of Tajimaguro beef. You can enjoy the fragrant aftertaste until the last bite. Course Composition Appetizer / Warm Dish / Shabu-Shabu (Rib Roast) 100% Buckwheat Noodles Seasonal Dessert Japanese-Style Kobe Beef Sukiyaki Course A luxurious sukiyaki course that generously uses only the rib roast. Using a secret warishita (sukiyaki sauce broth) and the finest beef tallow, the sweetness of Tajimaguro fat is maximized. The highlight is the ultimate Tamago Kake Gohan (egg rice) made with kamameshi (kettle-cooked rice) and carefully selected eggs. Using rice from Sado Island and richly flavored eggs, each bite is a delight. Course Composition Appetizer / Warm Dish / Sukiyaki (Rib Roast) Sado Island Rice Kamameshi White Rice The Ultimate Tamago Kake Gohan (Egg Rice) Seasonal Dessert