PIMENTA GOCHUGARU EM PÓ (500G) SEMPIO *20

MOLHO YAKINIKU NO TARE (2 KG) N.SHOKKEN *6

FARINHA PANKO (6 MM,10 KG)

SAKE JUNMAI SEIRYU TATENOKAWA DAIGINJO(300 ML, 14º) *12

SNACK WASABI GREEN PEAS(100 G)MISHIMA *2/6

UME NO YADO LYCHEESHU (720 ML, 8º) *12

SAKE JUNMAI DAIGINJO TENMEI HIIRE ICHINEN JUKUSEI (1800 ML,16º) AKEBONO SHUZO *6

FERMENTO DE SAL SHIO KOJI EKITAI (500 ML) HANAMARUKI *8

CONSERVA TAKUAN KANBOSHI

SAKE UMENISHIKI KYUKYOKU DAIGINJO(1800 ML,16.3º) *4

CALDO KOMBU TSUYU (1 L)NINBEN *12

CARNE WAGYU STRIPLOIN(LOMBO) CAP/OFF (5 SPLIT) A 3

SAKE JUNMAI SHICHIKEN NAMAZAKE(1800 ML,15º) *6

VIEIRA HOTATE 2 S(36/40,1 KG) JAPAN *10

PASTA SAMJAN(170G)SUNCHANG *20

FARINHA KARAAGE MIX Nº1(2 KG)NIHON SHOKKEN *10