Top Shabu Shabu/Sukiyaki restaurant Nikushabuya Subin newly opened in Ginza and specializes in the ultra-rare Tajimaguro breed of top-ranked Kobe beef that melts at around 12 degrees (similar to Tuna), hence Tajimaguro. Run the super friendly @chungsinko
Thanks so much for the epic lunch @abbanapa and @eantonino!
-Awesome signature oxtail soup made by simmering oxtail and bones for 4 hours.
-Steak tartare is made from different parts of Tajimaguro served with homemade dried tomatoes, Beluga caviar, and freshly squeezed sesame oil.
-Scallops served on a Himalayan salt plate.
-Charcoal-grilled steak.
-Flavorful but light Sukiyaki, cooked without any extra fat or oil, that’s sprinkled with wasanbon sugar and heated in a pot with warishita soy sauce.
