To start, a waitress will prepare the meat for you.
Iroha’s mizudaki is prepared by dipping the meat briefly in kombu dashi broth, and is similar to shabu-shabu .
First, napa cabbage is put into the boiling broth
Iroha uses a sirloin that is sliced slightly thicker than shabu-shabu.
Savor the deep flavor of Japanese beef.
The meat is dipped briefly in the hot broth, and when the color starts to change, it’s ready. Please eat before it loses its tenderness.
Iroha’s mizudaki is eaten lightly seasoned with ponzu dipping sauce. In addition to the ponzu, which is made with our special warishita sauce, you can add grated daikon radish, chopped scallions and sudachi lime, and sprinkle on shichimi pepper blend.
Have a taste of the soup, which is full of the rich flavor of the vegetables and Kyoto beef.
Comes with a simple appetizer, rice, pickled vegetable and fruit.