With min 2 pax to dine, the SUKIYAKI COURSE ($158, A5 Seasonal Wagyu beef / $238 A5 Hida-gyu, A5 Matsusaka $328) feature Premium beef slices cooked tableside in a master sukiyaki stock also known as warishita, served with a dip of Pasteurised sashimi grade Japanese eggs (Option to change to onsen egg for guests who do not take raw egg). Comes with seasonal starters, vegetables and dessert of the day. You can also opt to top up a selection of seasonal vegetables and mushrooms