Nabe Dokoro Sessyu
Nabe Dokoro Sessyu is dedicated to serve Japan premium Wagyu Beef with finest ingredients just like our branch Teppanyaki Sessyu. What’s different here is that we use our 3 signature cooking methods and techniques to present Wagyu’s unique freshness, tenderness and savouriness.
1. Seiromushi
2. Sukiyaki
3. Shabu-shabu
A wide variety of fresh seafood is also available here such as Hokkaido Hair crab, King crab legs and scallop, which would further enhance your dining experience here.
After enjoying our Hot-Pot courses, the essences and nutrition of the fish, meat and vegetables are captured inside the remaining soup. You can use it as a base to make porridge or udon for a perfect ending.
Our shop also provides fresh seafood imported directly from Japan every day. They include Kinki, Hokkaido Hair crab, Wild tuna and others. Whether it is sashimi, sushi or tempura, our chefs are able to turn these delicious seafood into different dishes to impress your tongue.
1. Seiromushi
Our Seiromushi place seasonal Japanese vegetables under Wagyu beef inside a tailor-made square wooden box. As the fat from Wagyu gradually melt, the vegetables underneath absorb every drop of the juice from the meat. Also, the unique scent of wood is all over the dish. With this traditional cooking method, the original flavor and nutrition of food are preserved. Also, Seiromushi can match with seafood like crab legs, oyster, abalone and scallop.
2. Sukiyaki
Sukiyaki is a very popular cooking method for beef in Japan. By placing thinly sliced fine class Wagyu into a shallow iron made pot, adding our special Sukiyaki sauce, you will realize what a perfect match they are together. The sweet and strong flavour of the Sukiyaki sauce add a touch of class to the tender taste of Wagyu as its fat dissolves in your mouth.
3. Shabu-shabu
Shabu-Shabu is a simple and direct cooking method, preserving the original taste of food. Apart from meat, this hot pot dish is combined with a wide range of fine-selected seasonal vegetables immersing in our different kinds of Japanese soup bases. The rich juiciness of wagyu is highlighted using this light and fresh cooking method.
