Dinner at 東京肉しゃぶ家 秀彬-subin-

Dinner at 東京肉しゃぶ家 秀彬-subin-

at Subin (東京肉しゃぶ家 秀彬) on 13 February 2024
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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.