\[Tajima Gyu - Tajima Beef\] Shabu-suki Course JPY 28,000 Soft Drink x1 Service Charge 10% Total JPY 32,450 Located a 6-minute walk from Higashi-Shinjuku Station, this meat restaurant was reserved through TableCheck. ◯ Chilled Shabu with Chestnut and Shiro-amadai The broth is made with umeboshi, katsuobushi, and a type of Japanese sake called irizake. ◯ Tenderloin Cutlet with Gluteus Accessorius The tenderloin from Tajima Gyu is coated with bamboo charcoal breadcrumbs and grilled. You can enjoy it with maple syrup-marinated garlic, wasabi, natural salt from Egypt, and white soy sauce, according to your preference. ◯ Ribeye Sukiyaki Served with a dipping sauce made from eggs from Tanaka Farm in Saitama. The first serving includes shiitake mushrooms. The second serving features enoki mushrooms, with a hint of sansho pepper for flavor variation on the beef. ◯ Sudachi Cold Noodles This dish features Tokushima's hand-pulled somen noodles in a broth made from three types of seafood, garnished with sudachi for aroma. ◯ Warabi Mochi Served with black syrup. ◯ Chiran Tea Tokyo Niku Shabuya uses Tajima Gyu from Ueda Livestock. This course showcases various cuts prepared using different cooking methods. The quality of the meat is exceptionally high, and the cooking techniques maximize its potential. I truly experienced the essence of Tajima Gyu. It was a great meal.
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