Ginza Shabu-Dori Kono Sasa

Good evening,
Ginza Shabu-Dori Kono no Sasa Ginza Branch".
Thank you for your continued patronage.

How are you doing in these cold days?

Manager Shiraishi, today's recommendation is
New Japanese Sake Koshu & Chardonnay 2022
A special bottle made from 100% Japanese grapes and produced at the Katsunuma Winery✨.
The wine is an assemblage of Koshu from Yamanashi Prefecture with its thickness and drinkability, and Chardonnay from Fukushima Prefecture with its fresh and gorgeous aroma, giving it a fresh yet deep flavor.
Fresh and fruity new Japanese sake.

A blend of Koshu grapes from Yamanashi Prefecture and Chardonnay grapes from the Niitsuru area of Fukushima Prefecture.
It is a fruity mix of the minerality of Koshu, nuances of Japanese fruits such as pear and yuzu, and pineapple and white peach nuances of Chardonnay from Fukushima Prefecture 😊.

How about with shabu-shabu?

Winter shabu shabu
Matsusaka beef from Mie Prefecture, Nanshu black pork from Kagoshima Prefecture, duck
Popular 3 kinds of assorted dishes!
▶︎ Normal 7,900 yen ➡︎ 5,500 yen

Kagoshima Nanzu Kurobuta pork loin, Kagoshima Nanzu Kurobuta ude, Japanese chicken
Refreshing and healthy!
▶︎ usually 5,500 yen ➡︎ 4,800 yen

Recommended steamed shabu-shabu 🥢]
Matsusaka beef rib roast from Mie Prefecture and Nanshu Kurobuta pork loin from Kagoshima Prefecture
Plenty of vegetables and meat are steamed!
▶︎ Regular 11,000 yen ➡︎ Limited price with online reservation

Web reservations are now available at ‼️
We look forward to serving you.

◇◆Opening hours
Lunch
11:30-15:00 (last entry at 14:00 / L.O.14:30)

Dinner
Weekdays 17:30-23:00
Saturdays, Sundays and holidays 17:00-23:00
(Last entry and food L.O. 21:30 / Drink L.O. 22:00)

New Year's Eve 🎍🎍.
12/31, 1/2, and 1/3
Marronnier Gate is closed on 1/1.
Lunch
11:30-15:00 (last entry at 14:00 / L.O.14:30)

Dinner
17:00-21:00
(Last entry and food L.O. 19:00 / drink L.O. 20:00)
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[Infectious Disease Control
For the peace of mind of our visitors, we have installed a CO2 concentration measuring device and provide rubbing alcohol for disinfection.
We appreciate everyone's cooperation in taking temperatures upon entry, disinfecting hands with alcohol, and masking meals.
Employees also take their temperature three times a day, wash their hands frequently, disinfect with alcohol, wear masks, and take good care of their physical condition.

We will make every effort to ensure that our customers can enjoy their meals with peace of mind.
We look forward to your continued patronage.

Web
https://shabutsu-yoshinosasa.com/?utm_source=google&utm_medium=map

Woooooooooooooooooooooooooooooooooooooooooooooooooooooo!
Shabu-Dori Ginza

the better part of Ginza

PCM

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