At night, there are fewer people on the streets of Corridor. I hope the lively atmosphere from before can be restored soon. Even though it's still during the pandemic, if it's a proper restaurant, there shouldn't be any issues. They are ventilating, maintaining hygiene, and following the rules. It actually feels safe. I met a friend after a long time and we decided to have shabu-shabu in Ginza. My friend made a reservation for a special course available only on Tabelog, featuring A5 rank Saga beef. Among them, there are champion cows and flying cows that can be enjoyed in sukiyaki, shabu-shabu, and steak. I remembered visiting their shop in Nakameguro before, but that was for yakiniku. They are truly meat specialists. The yakiniku was incredibly delicious, so my expectations were high. As we entered, we saw luxurious meat chunks and a bar counter lined with fine sake. But when you eat meat, you can't drink much alcohol. We were guided to a private room, my friend had champagne in a glass, and I had a beer for a toast. We started with an appetizer platter, including premium Saga beef seared yukhoe in the center. It was already amazing. The melting texture and the perfect balance of fat sweetness were exquisite. Beer kept flowing. Next was the Kabuto salad. What is this called? I could keep eating this forever. If it wasn't a course, I would definitely ask for seconds. I switched to a fresh lemon sour to refresh my palate. We were now ready to eat meat. The salt-boiled beef tongue arrived instead of shabu-shabu. It's what they call boiled tongue. And it was delicious as well. It goes perfectly with wasabi and stands out, not just a side dish. Now, the shabu-shabu was served. Look at this beautiful marbling. The fine texture and elegant color were mesmerizing. The pale pink color made me swoon. We started with plenty of vegetables. These days, I prefer ponzu sauce. I added momiji oroshi for a refreshing taste. Now, let's shabu-shabu the beef. Just dip it in the hot water about three times. It melts in your mouth in an instant. I wanted to savor it more. I focused on enjoying the flying cow shabu-shabu, feeling the smooth sweetness and umami until it slid down my throat. Sukiyaki, steak, or yakiniku would also be delicious, but on that day, I truly appreciated having shabu-shabu. It's another joy of the hot pot, or rather, its essence. We debated between udon and zosui, and ended up choosing zosui. The broth was unquestionably delicious. Even though we were full, we kept eating. Two girls finished the meal. No one, not even girls, would leave anything behind. The meat at Kabuto is unquestionably amazing. Next time, we will definitely choose between steak or sukiyaki. The mascarpone ice cream we had at the end was also perfect. But I couldn't drink much alcohol. They seem to have a rare selection of wine, sake, and shochu, so I regret not being able to enjoy that. But next time, I will definitely fill up on meat again.

Located inside the Nitta Building along the Ginza Corridor Street, this restaurant has a solid and sophisticated entrance that builds up expectations. The restaurant has many private rooms, creating a spacious and relaxed atmosphere. In the middle of the restaurant, there is a counter in the shape of a "C" which gives off a bar-like feel. The toilets are also spacious and the overall ambiance of the restaurant is stylish and calming. While the restaurant "Kabuto" is known for its yakiniku (Japanese BBQ), this particular branch offers a different style with shabu-shabu, sukiyaki, and steak options. We tried the steak made from a whole Saga cow, which is known as the champion cow of Saga. It is of course A5 grade, and the steak we had here literally melted in our mouths. The quality of the meat and the marbling of the fat were simply mesmerizing. You can choose from fillet, Chateaubriand, sirloin, and rib roast for the steak. We decided to share the fillet and sirloin for a luxurious tasting experience. It was a bit too luxurious, but we were fully satisfied with the small portions of this outstanding beef. The volume of the meal was generous, leaving both our stomachs and hearts content.

After a long time, I received a message from a close friend saying they would treat me in Ginza, which made me happy. We wanted to eat delicious meat, so I suggested this place. I had been to a restaurant in Ebisu before, so I knew the taste would be great. The restaurant occupies a whole floor in a building and has a luxurious interior with mainly private rooms. We were seated at a table private room, but there were also sunken kotatsu-style seats available, which seemed perfect for entertaining guests or special occasions. They offer sukiyaki, shabu-shabu, and teppanyaki as their main courses, and we opted for the recommended sukiyaki course priced at 8,800 yen. There was also a course with premium Saga beef available, but the top sirloin was more than satisfying. We started with a toast with beer and were served two appetizers: bean sprouts and fiddlehead fern namul, premium Saga beef seared yukhoe, beef tongue boiled in salt, and salad. Each dish was delicious and well-prepared, reflecting the restaurant's background as a yakiniku (Japanese BBQ) establishment. The Saga beef sirloin was then served, which was described as close to lean meat but was actually beautifully marbled. It was incredibly tender and flavorful. We enjoyed it thoroughly. The vegetables included Chinese cabbage, crown daisy, leeks, enoki mushrooms, shimeji mushrooms, shiitake mushrooms, carrots, and shirataki noodles. My friend, feeling generous, decided to add the flying beef to compare with the premium sirloin. The flying beef was outstandingly tender and melted in the mouth. For the finale, we had udon noodles in a broth infused with the sweetness and umami of the meat. It was served with nori seaweed and green onions as condiments. Surprisingly, the nori seaweed complemented the dish perfectly. We finished off with a refreshing yuzu sherbet. The wine selection was impressive, and if dining in a group, it might be worth opening a bottle. They also had a good variety of highballs, shochu, and other drinks, making it suitable for business entertaining or special occasions. Being treated to a meal is always a delightful experience, no matter how old you are. I will make sure to return the favor.

I heard that a stylish yakiniku restaurant called Kabuto has opened in Ginza, known for its high-quality meat and trendy atmosphere. I invited a friend who loves meat to enjoy the last meat of the year. The interior of the restaurant is dimly lit, with a sophisticated dining bar vibe. The black-themed chic decor gives off a mature Ginza feel. We ordered the recommended premium Saga beef sirloin sukiyaki hot pot course. We started with the appetizers of namul and salad. The classic two dishes had a reliable and stable taste. Both were flavored with sesame oil, which paired well with beer. The seared yukhoe was also Saga beef. Mix the sauce and raw egg well before eating. I really like this dish. The sweet sauce and rich Saga beef fat combine with the egg to create a mild flavor. It's a luxurious yukhoe. Next, we had boiled beef tongue with salt and wasabi. It had a gentle flavor. The tongue was not too soft, with a satisfying chewiness. The sequence of flavors was just right. Finally, the main sukiyaki dish arrived. The ingredients included Chinese cabbage, chrysanthemum leaves, leeks, shiitake mushrooms, enoki mushrooms, konjac, grilled tofu, and plenty more. And, of course, the sirloin. The marbling was beautiful, and my excitement grew just looking at it. This sukiyaki pot does not involve adding the sauce after grilling the meat. Instead, the sauce is pre-applied to the pot like a broth, and the meat is dipped in it like shabu-shabu. Before adding the vegetables, we first tried the sirloin. It was cooked until slightly pink, then taken out and mixed with egg for one bite. The fatty meat was incredibly sweet, with a deep umami flavor. And it melted in my mouth right away. Good meat is like this, I realized. It was just so delicious. The vegetables were then added to the pot, absorbing the flavorful sauce. The core of the Chinese cabbage was especially delicious. The tender core soaked in the sweet and savory sauce was melty, with the refreshing taste of the cabbage still present. Normally, I prefer the leafy parts, but this time, I couldn't get enough of the core. We could choose between zosui (rice porridge) and udon for the finish. Since it was sukiyaki, we went with udon. Despite feeling quite full, the udon went down smoothly, which was surprising. For dessert, we had yuzu sherbet. After indulging in the rich hot pot, the refreshing taste of yuzu was a welcomed relief. We enjoyed it with fragrant roasted corn tea, taking a moment to relax. It was a luxurious course fitting for the end of the year.

Good atmosphere, but the food takes a little while to be prepared.

The taste was very delicious, but the service was mediocre.