This course features a carefully prepared "appetizer platter," Marimo Main Store's popular "duck sukiyaki (teppanyaki)," and "shabu-shabu hot pot."

The duck meat, cut into slightly thick slices, is cooked in a chicken broth-based soup. The perfect cooking time allows you to enjoy the duck's natural juiciness. While ponzu sauce is provided, it's best enjoyed with salt.
To finish, you'll enjoy country-style soba noodles in a sweet broth.

This course features a carefully prepared "appetizer platter," Marimo Main Store's popular "duck sukiyaki (teppanyaki)," and "shabu-shabu hot pot."

The duck meat, cut into slightly thick slices, is cooked in a chicken broth-based soup. The perfect cooking time allows you to enjoy the duck's natural juiciness. While ponzu sauce is provided, it's best enjoyed with salt.
To finish, you'll enjoy country-style soba noodles in a sweet broth.

This course features a carefully prepared "appetizer platter," Marimo Honten's popular "duck sukiyaki (teppanyaki)," and "sukiyaki hot pot."

The sukiyaki broth has a light sweetness, allowing you to savor the natural flavor of the duck meat.
While we can provide an egg upon request, we recommend enjoying it as is.
The course concludes with a generous serving of champon noodles.

This course features a carefully prepared "appetizer platter," Marimo Honten's popular "duck sukiyaki (teppanyaki)," and "sukiyaki hot pot."

The sukiyaki broth has a light sweetness, allowing you to savor the natural flavor of the duck meat.
While we can provide an egg upon request, we recommend enjoying it as is.
The course concludes with a generous serving of champon noodles.

This is a fusion course combining Marimo's standard "Shabu-Shabu Duck Hot Pot Course" or "Sukiyaki Duck Hot Pot Course" with "Roasted Duck with Orange Sauce" and "Pan-Seared Foie Gras and Apples," both prepared by a master chef with 20 years of experience in French and Italian cuisine.

This is a fusion course combining Marimo's standard "Shabu-Shabu Duck Hot Pot Course" or "Sukiyaki Duck Hot Pot Course" with "Roasted Duck with Orange Sauce" and "Pan-Seared Foie Gras and Apples," both prepared by a master chef with 20 years of experience in French and Italian cuisine.

A banquet plan that includes Marimo Honten's popular sara udon.

During this hot and humid season, we've created a limited-time course that excludes hot pot dishes (which require cooking over an open flame at the table) and adds our popular lunch item, "Sara Udon" (fried noodles).

This course is available until the end of September.

During this hot and humid season, we've created a limited-time course that excludes hot pot dishes (which require cooking over an open flame at the table) and adds our popular lunch item, "Sara Udon" (fried noodles).

This course is available until the end of September.