Tokyo Niku Shabuya (東京肉しゃぶ家) Tokyo

I finally visited Tokyo Niku Shabuya, which I had been curious about for a long time.I enjoyed Tajima beef shabu-shabu.The meat was not overly fatty; it melted in my mouth while still delivering a rich flavor from the lean cuts. The simplicity of shabu-shabu really highlights the deliciousness of the meat.While the main meat was exceptional, each dish in the course was carefully prepared, providing high satisfaction from start to finish.The price is on the higher side, but it feels like a different experience compared to regular shabu-shabu.I highly recommend this place for days when you want to truly savor quality meat. Less

Although they advertise Tajima beef and it should be very delicious, I found it surprisingly tough when I tried it. The sirloin in the latter part of the meal was tender and tasty, but everything else was quite firm.The seasoning, aside from the sukiyaki, was rather bland. With such a mild flavor for the shabu-shabu and appetizers, I believe the appeal is limited to a specific audience.The prices are high, and I felt they did not match the quality.Indeed, Tajima beef is the pinnacle of Kobe beef, so it does have a firmer texture than expected, but other restaurants manage to prepare it as tender as possible. I felt that their efforts were lacking, especially considering the high prices. I believe there are minimum standards that should be met.Recently, I've noticed that many trendy, counter-style Japanese restaurants aimed at dates have been serving dishes with questionable flavors.If you're looking for tender meat, I recommend trying a different restaurant. Less

I wanted to enjoy delicious meat in Shinjuku, so I focused on shabu-shabu! ✨The meat was beautifully arranged, which really boosted my excitement from the start.When I dipped it in the hot pot, it cooked perfectly, becoming tender and easy to eat, allowing me to fully savor the meat's natural flavors. ♪The broth complemented it well, making it light and refreshing, so I couldn't help but keep eating!I was also happy to enjoy vegetables alongside the meat, providing a nice balance to the meal.You can take your time and add more meat as you go, making it perfect for dining with friends or for a slightly luxurious gathering.The restaurant had a calm atmosphere, allowing me to enjoy my meal at a leisurely pace. ✨I highly recommend this place not only for shabu-shabu lovers but also for anyone who wants to truly savor delicious meat!Since I focused on shabu-shabu this time, I’d like to try different cuts of meat and other intriguing menu items next time. Less

I made a reservation online through Tabelog and visited the restaurant.I chose the Kobebeef Tajimaguro Shabushabu & Sukiyaki Course for ¥28,000.〈Course Details〉- Top Blade Cold Shabu with White Sweetfish We started with warm white sweetfish, which was fluffy and had a crispy skin—absolutely delicious! ❤️ Next was the cold shabu, which was incredibly tender, and the broth was delightful! ❤️- Beef Cutlet from the Shoulder This was my favorite! ❤️ The panko made with bamboo charcoal was crispy, and the meat was tender. ❤️ I tried it with wasabi and white soy sauce, as well as with Egyptian salt and white soy sauce, as recommended. It was also delicious topped with garlic marinated in maple syrup! ❤️- Ribeye Shabu-Shabu Enjoyed with aged ponzu, homemade sesame sauce, and salt. For those who prefer a refreshing taste, I recommend ponzu with grated daikon, while those who like it rich should try the sesame sauce with chili oil and garlic. I also paired the vegetables with Egyptian salt. Both were delicious, but I preferred the sesame sauce with chili oil and garlic. The meat was tender and tasty! ❤️- Shabu-Shabu with Chuck Eye Roll, Top Blade, and Chuck The preparation was the same as above, and I enjoyed the shoulder, top blade, and chuck in that order. The rib cuts were particularly delicious! ❤️- Ribeye Sukiyaki The sauce and rich egg paired perfectly with the meat. ❤️ The rice cooked in a pot was topped with kombu, and I could have seconds. I also enjoyed pouring the leftover sauce and egg over the rice to make a delicious egg rice dish! ❤️- Ojiya Made with the shabu-shabu broth, it was a small portion but very tasty! ✨- Somen to Finish Off The noodles were slightly thick and chewy, with a hint of sudachi fragrance—delicious! ✨- Warabi Mochi Very chewy, topped with matcha and kinako. The white container had black syrup, which made it even more delicious when drizzled on top! ✨〈Drinks〉- Chinese Black Tea, Yunnan Black Tea - Unnan Kocha - ¥2,000- Taiwanese Oolong Tea, Tienko Kinsencha - ¥2,000The attentive explanations for each dish and the timing of the service were exceptional! ✨ Less

\[Tajima Gyu - Tajima Beef\] Shabu-suki Course JPY 28,000 Soft Drink x1 Service Charge 10% Total JPY 32,450 Located a 6-minute walk from Higashi-Shinjuku Station, this meat restaurant was reserved through TableCheck. ◯ Chilled Shabu with Chestnut and Shiro-amadai The broth is made with umeboshi, katsuobushi, and a type of Japanese sake called irizake. ◯ Tenderloin Cutlet with Gluteus Accessorius The tenderloin from Tajima Gyu is coated with bamboo charcoal breadcrumbs and grilled. You can enjoy it with maple syrup-marinated garlic, wasabi, natural salt from Egypt, and white soy sauce, according to your preference. ◯ Ribeye Sukiyaki Served with a dipping sauce made from eggs from Tanaka Farm in Saitama. The first serving includes shiitake mushrooms. The second serving features enoki mushrooms, with a hint of sansho pepper for flavor variation on the beef. ◯ Sudachi Cold Noodles This dish features Tokushima's hand-pulled somen noodles in a broth made from three types of seafood, garnished with sudachi for aroma. ◯ Warabi Mochi Served with black syrup. ◯ Chiran Tea Tokyo Niku Shabuya uses Tajima Gyu from Ueda Livestock. This course showcases various cuts prepared using different cooking methods. The quality of the meat is exceptionally high, and the cooking techniques maximize its potential. I truly experienced the essence of Tajima Gyu. It was a great meal. Less

This restaurant uses a brand of meat called Tajima Beef and Tajima Tuna. Although it was listed as being in Shinjuku, the actual location is in Shin-Okubo.At first glance, it doesn’t look like a high-end restaurant, but the food is undeniably delicious. The shabu-shabu features a ponzu sauce that has been aged for three days, along with a homemade sesame sauce. Personally, I enjoyed the sesame sauce, which had a slight tang to it. The sukiyaki set uses free-range chicken eggs.The portions are quite generous, so next time I plan to go for a half set. Less