I enjoyed the Sukiyaki Course (Ume). The course started with a trio of appetizers: minced meat stew, seasonal jelly, and vegetable mousse. The minced meat paired well as a snack. Next, we had the grilled meat, which had a nice texture. The meat soup was prepared by placing the meat in a bowl and then adding the broth, which changed the color of the meat. It was tender and had a rich flavor. The main sukiyaki was served in a cast iron pot heated by charcoal, showcasing their dedication to quality. The staff cooked everything for us, starting with the meat. Once it was ready, they plated it for us. The dish included a bowl with an egg for us to beat ourselves. The savory meat, seasoned with tamari soy sauce and sugar, was large and thick yet incredibly tender! Each person received three pieces, each from a different cut. It was so delicious that I ended up ordering more meat! (laughs) When the egg was about to run out, they provided a new bowl with more eggs. Finally, we were served rice, pickles, and a dessert of watermelon.