The appetizers feature Tajima Gen cold shabu-shabu paired with grilled white sweet sea bream, immediately making it clear that this is not just a meat-focused restaurant. A dish layered with Beluga caviar on tartar, along with freshly fried beef cutlet, sets a high standard right from the start.The highlights are undoubtedly the two dishes served later. The special Tajima Gen sirloin shabu-shabu transforms in texture the moment it touches the hot water, and the way it melts in your mouth is distinctly different from other Wagyu. I realized that the low melting point is not just a numerical concept but something you can truly feel. Then there’s the Chateaubriand sukiyaki. The balance between the density of the lean meat and the sweetness of the sauce is remarkable, making it worth coming just for this dish. The fried shark fin also strikes a perfect balance between the umami of the soup and the crispiness of the fry.While the prices are certainly not casual, and to be honest, some dishes feel like they are elevated by luxurious ingredients, the experience of Tajima Gen itself is irreplaceable. This is not a place for everyday dining, but for a special evening with someone important—under those circumstances, I believe it’s a restaurant that won’t disappoint.
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