
SPECIALITY
Dashi-Shabu is one of Hyoki's signature dishes.
Shabu-shabu is a type of hot pot, where thin slices of pork and beef as well as seasonal ingredients are wafted gently in a pot of boiling water and then dipped in a sauce. Hyoki offers Dashi-Shabu (dashi broth + shabu-shabu), where the ingredients are wafted gently in a pot of boiling water and then dipped in dashi, a traditionally seasoned Japanese broth, and eaten.
Dashi broth is made by simmering kombu seaweed and bonito fish flakes to extract their umami flavors. Dashi is loved by many Japanese people for its rich aroma and delicate flavor, and is an integral part of the flavoring in Kyoto cuisine.
Hyoki chefs perfected our special dashi broth over a long process of experimentation to fulfill our desire to offer guests the most delicious dining experience possible.
We look forward to serving you our special dashi broth when you visit.

Carefully selected
premium ingredients
We use rich and mellow Kyoto Pork, a brand pork from Kyoto, in our shabu-shabu. We use the "three greats" of Japanese Wagyu beef, namely Ohmi beef and the highest-grade Matsusaka and Kobe brand beef. Our famous dashi broth is made with wild kombu seaweed, bonito fish flakes, and dried small sardines sourced in Japan.
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Ultra-Premium Kurobuta Pork
Tender and sweet with rich umami flavor
Kagoshima Kurobuta Pork has a history going back 400 years. The tender meat is known for having much higher amounts of the amino acids that make up umami compounds than other kinds of pork.
Raising the Kurobuta pigs on a diet of sweet potatoes gives the pork a pronounced sweetness, while the pork fat’s high melting point creates a clean finish. Enjoy this ultra-premium Kurobuta pork together with our special dashi broth. -
Ohmi beef
Deeper flavor with every bite
Ohmi beef, raised carefully in Ohmi beef is one of the "three greats" of Japanese Wagyu beef along with Kobe beef and Matsusaka beef. Ohmi beef, raised carefully in Shiga Prefecture, is the oldest Wagyu beef brand in Japan. The Ohmi beef we serve has been carefully selected for its quality and flavor. The high-quality fat in Ohmi beef melts at a lower temperature than standard beef, meaning that it requires less cooking time before eating, which in turn enhances the flavor of the beef.
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Yuzu kosho
Our original yuzu citrus pepper is made only with yuzu citrus grown from the seed, salt, and red peppers. The ripe yuzu citrus has a fragrant aroma that highlights the flavor of our special dashi broth.
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White leek
Our special dashi broth comes with a generous topping of white leek. When eaten together, white leek and pork are said to ease fatigue and provide anti-aging benefits.
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Soba/Udon
Soba and udon noodles specially made with our original ratios of flours are delivered every day from Kyoto. The noodles are known for having a springy texture and offering hearty satisfaction.
Seasonal ingredients
We use traditional Kyoto (Kyo) vegetables in our dishes, serving for example Kamo eggplant and Manganji peppers in summer, Shogoin daikon and ebi-imo (shrimp-shaped taro root) in winter, and Kyo bamboo shoots and Kyo rapeseed in spring. Our selection of seafood includes hamo (pike conger) from Awaji, sakura shrimp from Suruga Bay, longtooth grouper from Tsushima, Nagasaki, and hairy crab from Hokkaido. We also offer fugu (puffer fish), buri (amberjack), and snow crab masterfully prepared to fully highlight their delicate flavors.