Foodle Reviews
Delicious Katsu lunch by @chungsinko @tokyo_nikushabuya_subin 🦐🐷🥩🔥 Great to catch up Shacho @808takeshis 🙏
New Ginza location of the top ranked shabu shabu restaurant in Tokyo @tokyo_nikushabuya_subin , a meal loaded with luxurious ingredients. Satisfying.•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog... More
New Ginza location of the top ranked shabu shabu restaurant in Tokyo @tokyo_nikushabuya_subin , a meal loaded with luxurious ingredients. Satisfying.•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #tokyo #japan #japanesefood #wagyu #東京 #日本 #日本料理 #和牛 Less
Crazzzy Melt in your mouth Tajimaguro Wagyu Shabu shabu beef with a broth made by soaking kombu seaweed for 18 hours in fresh alkaline water from the Shirakami Mountains. Served with a citrus ponzu sauce thats been aged for 2-3 months, and my personal favorite...the creamiest sesame sauce made with bonito stock.
-Absolute favorite ‘Ojiya’ Egg Rice Porridge for any rice lover.
-Refreshing thin somen noodles in a fragrant broth, then topped with thin slices of sudachi citrus.
- Coffee Jelly... More
Crazzzy Melt in your mouth Tajimaguro Wagyu Shabu shabu beef with a broth made by soaking kombu seaweed for 18 hours in fresh alkaline water from the Shirakami Mountains. Served with a citrus ponzu sauce thats been aged for 2-3 months, and my personal favorite...the creamiest sesame sauce made with bonito stock.
-Absolute favorite ‘Ojiya’ Egg Rice Porridge for any rice lover.
-Refreshing thin somen noodles in a fragrant broth, then topped with thin slices of sudachi citrus.
- Coffee Jelly with Ice Cream
Thanks again for the invite @abbanapa & @eantonino
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... More
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. Less
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Address
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 8-chōme−6−20 銀座八番館 B1
Hours
Tuesday: 16:00 - 22:00
Wednesday: 16:00 - 22:00
Thursday: 16:00 - 22:00
Friday: 16:00 - 22:00
Saturday: Closed
Sunday: Closed
Phone
+81 3-5568-2929