subin (東京肉しゃぶ家 秀彬) Tokyo

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. Less

The special katsu course for lunch, held irregularly, is priced at JPY 16,500. I was informed that if I had mentioned it earlier, they could have hosted it more frequently.You can tell the high quality right from the shrimp tempura. The course includes three types of tonkatsu and Tajima beef katsu, all of which were incredibly delicious. With a variety of accompaniments available, I was able to enjoy the dishes with my preferred flavors while receiving recommendations for the best sauces. Everything was delicious with just salt, but I also discovered many interesting variations. Less

【2026 Bronze】【2024 Top 100 Restaurants】I don’t often make reservations at meat restaurants, but I managed to book a course just before the price increase.Since I had accumulated Tabelog points, I decided to visit "Tokyo Meat Shabu-ya Subin" on April 12.I indulged in a special Katsu course crafted by the chef, who is behind KATSU Puripō.However, this will be the last chance to enjoy it this month.■ Chef's Special Katsu Course (Tabelog Points) JPY 16,500 + Drinks JPY 4,000; Total JPY 20,500 → Effective JPY 4,000◆ CHAMPAGNE HENRIOT BRUT; JPY 2,500◇ Deep-Fried Wild Kuruma Prawn◇ Premium Brand Pork Shoulder Loin Tonkatsu◆ TOYO BIJIN Junmai Ginjo Aiyama; JPY 1,500◇ Premium Brand Pork Tenderloin Tonkatsu◇ Premium Brand Pork Rib Loin Tonkatsu◇ Tajimaguro Wagyu Beef Cutlet◇ Pesticide-Free Steamed White Rice◇ Clear Clam Soup◇ Assorted Japanese PicklesThe course featured a total of five types of cutlets: a giant prawn cutlet and three types of pork, served with rice and pickles.Three different sauces were provided to pair with each dish, and there are about 15 types of sauces available.For those who can eat a lot, this course is an incredible deal. The flavor of the freshly steamed rice is exceptional.One piece of cutlet is so delicious that it could easily be paired with a bowl of rice, making it a great value for big eaters.The cabbage served here is worlds apart from typical tonkatsu shops, and the dressing is quite refined.I wondered if I could eat that much in one sitting, but each portion is small, giving the impression of a super high-end tonkatsu restaurant.Since they use high-quality meat, everything I tried was delicious, but spending over JPY 10,000 on tonkatsu is quite something! With free refills on cabbage and rice, I definitely overindulged at lunch. Less

The Katsu Chunsin gathering has been held irregularly about once a week every month. Unfortunately, this month marks the last time this unique course will be offered, so I visited to imprint its one-of-a-kind flavors in my memory. They are currently considering future developments. I savored each dish slowly, as if to cherish the farewell.The lunch was a bit on the heavier side, but the overwhelming excellence of the carefully selected ingredients, the variety of seasonings that enhanced them, and the ribeye rice bowl topped with a rich, ramen-style broth were all filled with surprises and creativity. It was a truly enjoyable course that kept me excited throughout.While it’s very sad that this unique gathering is coming to an end, I am grateful to the restaurant for providing such a wonderful dining experience and I eagerly look forward to their new developments. It was a great meal.Here’s the menu from today:- Natural Tiger Prawn Tempura- Pork Cutlet from Middle Yorkshire Diamond Pork, Chuck Eye Roll- Pork Cutlet from Saddleback Special Tenderloin- Pork Cutlet from Kaneko Livestock Amagi Black Pork, Ribeye- Tajima Beef Cutlet- Clam Soup & Two Types of Organic White Rice- Homemade Pickles- Earl Grey Ice Cream and Coffee Jelly Less

I enjoyed the chef's special katsu course for lunch. It started with natural shrimp tempura, followed by Chuck Eye Roll from Diamond Pork, Tenderloin from Saddleback, and Spencer Roll from Kaneko Livestock's Amagi Black Pork, allowing for a delightful comparison of flavors. The meal concluded with a luxurious beef katsu made from Tajima beef, coated in a deep black crust. The Milky Queen rice paired perfectly with the clam soup and cabbage, so much so that I couldn't resist going back for seconds of both. The recommendation of Tanizake to complement the dishes, along with dessert and tea at the end, made for a blissful lunch experience until the very last bite. Less

Given the prices typical of Ginza, I got the impression that the pricing is set with inbound tourists in mind.While the food was certainly delicious, I believe there are other restaurants in this price range that offer a higher level of satisfaction.On the other hand, the restaurant exuded a sense of thoughtful attention to detail and had a calm atmosphere. The option to enjoy a leisurely meal in a private room is also a great attraction.However, there were a few concerns regarding the service. I was surprised to see staff bumping their hands and bodies against the chopsticks multiple times, and one even adjusted the chopsticks by gripping the side that had been in their mouth.The melon was delightful.The portion sizes seemed just right for women or those with smaller appetites. Additionally, the ability to choose from various types of chopsticks for the meal and the service of receiving a bento box and chopsticks as a souvenir were impressive.I felt that this restaurant would be very well-received by foreign tourists. Less

A shabu-shabu specialty restaurant using the finest Tajima beef from Ueda Livestock! Opened in July 2023 in Ginza as a sister restaurant to "Niku Shabu-ya," which ranks first in the shabu-shabu category on Tabelog nationwide.Operated by Tokyo Series Co., Ltd., led by Takachunobu, the restaurant opened its first location in Shinjuku's Okubo area in 2016.The Shinjuku branch has received the top rating in the shabu-shabu category on Tabelog! At the Ginza location, only Tajima beef is used, which has an exceptionally low melting point of 12.4 degrees, providing a light yet rich flavor. This restaurant is the first in Tokyo to have an exclusive contract for this premium beef.Tokyo Niku Shabu-ya Subin Ginza opened on July 6, 2023.The restaurant is located about 55 meters northeast of the 7-Eleven Ginza 8-chome store, on the right side. The nearest station is Shimbashi Station, just a 3-minute walk away (or a 7-minute walk from Ginza Station).Operating hours are from 17:00 to 23:00 (one seating), with Sundays off. Generally, it operates only during dinner time, but occasionally lunch is offered.The restaurant has 15 seats, including 7 counter seats and 2 private rooms for 4 people each. Reservations can be made online through the official website or by phone.There are a total of 4 courses available (Omakase Course A, Omakase Course B, Omakase Course C, Tajima Beef Shabu-Shabu, and Sukiyaki). Only the finest Tajima beef from Ueda Livestock is used, known for its low melting point and rich marbling, making it easy to enjoy even the fattier cuts. The interior has been designed with an investment of over 100 million yen, providing an exquisite space to savor delicious shabu-shabu.【Order】 Less

It’s been a while since I visited this place.This was my first time trying the evening course since the Shinjuku branch.I was worried about the portion size, but the dishes were so delicious that I ended up ordering more.The owner, who has no formal training, has truly perfected the dishes through trial and error, and they are now completely refined.Their focus on Tajima beef is impressive, and I believe they have the best sourcing and handling in the country.The first dish, the tataki, paired with horseradish was absolutely divine.The flavor of the beef is incredibly rich.I couldn’t resist ordering extra for the Tajima beef tongue shabu-shabu.Every subsequent dish was perfectly delicious.Even after consuming so much beef, I felt light afterward, which must be due to the quality of the fat.I was genuinely surprised by how good it was.I vow to come back more often! I took a beef bento as a souvenir on my way home.It was an amazing Tajima beef dinner.Thank you for the wonderful meal! I’ll be back soon! Less

Located just a 5-minute walk from either Ginza or Shimbashi stations, this restaurant is nestled in the basement of the glamorous Ginza 8-chome. As soon as you open the door, you are welcomed into an elegant space where Japanese and Western styles harmoniously blend. The counter seats six, and there are also private rooms available.This was my first visit, and I ordered the 【Lunch】 Chef's Special Cutlet Course.◯ Natural Sweet Shrimp Tempura ◯ Pork Cutlet from Diamond Pork, Chuck Eye Roll ◯ Pork Cutlet Saddleback, Special Tenderloin ◯ Pork Cutlet from Miyagi Purebred, Mangalitsa Rib Roast ◯ Tajima Beef Cutlet ■ Clam Soup & Two Types of Organic White Rice ■ Homemade Pickles ◾️ Dessert~◯ Natural Sweet Shrimp Tempura This dish makes a strong impression right from the start. The size of the shrimp is impressive, and the meat is plump. The crispy batter combined with the refreshing tartar sauce made for a delightful experience, and I finished every bit from head to tail.◯ Pork Cutlet from Diamond Pork, Chuck Eye Roll The balance of fat and lean meat is just right, and the boundary between them is seamless. I started with a light sprinkle of salt. The batter is not heavy, and the texture is slightly coarse. The rich flavor of the meat and fat spreads in your mouth, perfectly complemented by the silky rice. It was a blissful combination.◯ Pork Cutlet Saddleback, Special Tenderloin Once again, this is a rare cut of meat. The tenderloin is fried to a crisp, while the center retains moisture and a hint of redness, indicating a perfect cooking technique. When seasoned with salt, it offers a delicate and refined texture, with a soft and gentle aftertaste.◯ Pork Cutlet from Miyagi Purebred, Mangalitsa Rib Roast This was personally very impressive. The marbling of the fat is stunning, and the texture is unlike anything I've experienced before. Before even tasting it, the fat begins to ooze, making my cheeks relax in anticipation. The moment it hits my mouth, it bursts with rich flavor. I left a bit on my plate, which I then topped with a mixture of black pork bones and Hinai chicken broth over Koshihikari rice, resetting my palate beautifully for the next Tajima beef.◯ Tajima Beef Cutlet This elusive Tajima beef is rarely seen at competitions. Wrapped in a black batter made with bamboo charcoal, it has an overwhelming presence. The texture is soft and melts in your mouth, and with each bite, the umami spreads, leaving a pleasant richness in the aftertaste.~To enjoy such precious pork and beef cooked to perfection is an incredibly luxurious experience. Approaching this meal with a different mindset than usual, I was able to focus my senses on the food, making it a truly indulgent time. The clam miso soup was wonderfully rich and paired perfectly with the cutlet.The attention to detail in the restaurant's decor and restrooms reflects a thoughtful and beautiful space. I believe this is a place that would delight anyone you bring along. Less