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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: