壽喜燒 炸豬排串 Haruna 本町

A lunchtime, reservation-only course, this course lets diners relish in a midday serving of Ibu Biton sukiyaki hotpot, the pride of Wakayama Prefecture.

A lunchtime, reservation-only course, this course lets diners relish in a midday serving of A5 Miyazaki wagyu beef sukiyaki hotpot, some of the most famous wagyu beef in the whole country.

The porcine pride of Wakayama Prefecture is enjoyed in a sukiyaki hotpot here in this set, alongside three kushikatsu skewers and a satisfying helping of rice.

The porcine pride of Wakayama Prefecture is enjoyed in a shabu-shabu hotpot here in this set, alongside three kushikatsu skewers and a satisfying helping of rice.

This sukiyaki hotpot course features the famed Ibu Biton pork wrapped around a bundle of green onions, resulting in this restaurant's signature "negimaki" dish. This is accompanied by a selection of kushikatsu skewers and melt-in-your-mouth Miyazaki wagyu chuck eye roll.

This shabu-shabu hotpot course features the famed Ibu Biton pork wrapped around a bundle of green onions, resulting in this restaurant's signature "negimaki" dish. This is accompanied by a selection of kushikatsu skewers and melt-in-your-mouth Miyazaki wagyu chuck eye roll.

This course lets diners appreciate A5-grade Miyazaki wagyu beef and Wakayama Ibu Biton pork by way of sukiyaki hotpot, simmered in a sweet broth of mirin, soy sauce and sake. A variety of kushikatsu skewers round out the meal.

This course lets diners appreciate A5-grade Miyazaki wagyu beef and Wakayama Ibu Biton pork by way of shabu-shabu hotpot, sliced thin and flash-boiled before being dipped into a variety of sauces, including citrusy ponzu and soy sauce. A variety of kushikatsu skewers round out the meal.

This course is for the wagyu enthusiasts: those who only want to eat nothing but the finest A5-grade Miyazaki wagyu beef. Enjoyed as sukiyaki hotpot — simmered in a sweet broth of mirin, sake and soy sauce — a selection of kushikatsu skewers also rounds out the meal.

This course is for the wagyu enthusiasts: those who only want to eat nothing but the finest A5-grade Miyazaki wagyu beef. Enjoyed as shabu-shabu hotpot — thin-sliced and boiled briefly before being dipped in a variety of sauces — a selection of kushikatsu skewers also rounds out the meal.