I visited the restaurant "Tokyo Niku Shabu-ya Hideaki" with a rating of 3.06 on Tabelog. The location is in Ginza, along Namiki Street, which is a prime location. The exterior of the restaurant exudes a sense of luxury as it is located on the ground floor with a basement level. The interior is splendid with private rooms and a long counter seat, creating a luxurious atmosphere. I have visited this place a few times since their days in Shin-Okubo, but finally had the chance to visit after they opened last month. In Shin-Okubo, they were known as a high-end shabu-shabu restaurant, but after relocating to Ginza and rebranding as "Niku Kappo x Tamba Gen," they have added a touch of Ginza's luxury and high-end interior, which is wonderful. Ginza has quite a few shabu-shabu restaurants, but the name "Hideaki" comes from the owner's wife, which conveys a sense of family love. They only offer an omakase course with flexible timing, so you can leisurely enjoy your meal. The course includes homemade dried abalone, Tamba Gen 100% tail soup, grilled white sweetfish, Tamba Gen cold shabu, sea urchin, beef sashimi, beef yukhoe with caviar, Tamba Gen bone soup with shark fin, Shabu-Shabu Chateaubriand with sansho pepper, various cuts of Tamba Gen beef for shabu-shabu, vegetables, porridge, pickled rice bowl, somen noodles, peach, Earl Grey tea, and coffee jelly. The amount and quality of the dishes are outstanding, and the overall completion is superb. In addition to the deliciousness of Tamba Gen, the various techniques, seasonings, and ways of enjoying the dishes here are very informative. In the world of sukiyaki and shabu-shabu, where innovation is difficult, the main pot often steals the show, but here you can experience a new level of meat cooking that has been further refined from Shinjuku. The wine selection is also excellent, making it perfect for business entertainment. I would love to visit again. It's a great restaurant.

Basically, this is a shop that only opens at night, but sometimes the owner serves lunch on a whim. On this day, they served a yakiniku set meal. The meat is only from Tajima cattle, thickly sliced and cooked to perfection in the kitchen. After starting with the same oxtail soup as in the evening, tartare is served as the start of the yakiniku. Starting with salt-seasoned zabuton and misuji, then moving on to the sauce with shoulder loin, hane-shita, and togarashi. The rice is freshly cooked in a clay pot, shiny and milky. All of the meat has a delightful sweetness, and the meal costs 8800 yen. It's definitely not cheap, but considering the quality, I think it's a great value.

The top shabu-shabu restaurant in Japan has expanded to Ginza and become an amazing establishment. The Shinjuku location remains as is, while a new, more luxurious restaurant has opened. The Shinjuku location already offered a high-quality shabu-shabu using the top-ranked beef in Japan, Tajima Wagyu, at a reasonable price. But now, they have enhanced the menu even further and the restaurant itself is stunning, with all-white plaster walls. It's truly impressive. The meal included: ◇ Black abalone dried for 5 days ◆ Beef tail soup ◆ Sweet snapper, sliced Tajima Wagyu, grilled amberjack collar ◆ Maruhiromurasaki sea urchin, grilled shabu-shabu, served in a spoonful ◆ Beluga caviar, diced Tajima Wagyu, chili pepper, arm, sliced tartare ◆ Tajima Wagyu cutlet, fish maw cutlet ◆ Tajima Wagyu sukiyaki-style ◆ Tajima Wagyu sirloin, compared eating castrated and female beef shabu-shabu, with mushrooms ◆ Tajima Wagyu beef sinew shabu-shabu with water spinach ◇ Egg rice ◆ Tajima Wagyu chili pepper rice ◇ Cold noodles ◇ Enjoyed the abundant flavor of Tajima Wagyu. The taste of the beef tail soup also felt like it had leveled up. Although it's called shabu-shabu, it felt more like a kaiseki meal at first, and it was incredibly delicious. The ingredients paired with it, such as the almost unattainable Beluga, fish maw, sea urchin, and sweet snapper, were fantastic. It was the head chef's birthday that day, so we also opened a bottle of Dom Pérignon and a good red wine to celebrate, making the bill a bit higher. But the birthday present was well received, and we had a great time. Thank you.

Daikubo's Tokyo Niku Shabu-ya has expanded to Ginza. The courses and the store itself are now luxurious with a Ginza touch. They exclusively use the "Tajima-Gen" beef from Ueda Livestock in Hyogo Prefecture, which is the highest grade brand of Tajima beef. The meat is known for its rich flavor and extremely low melting point of fat. Various cuts of this beef are used in dishes such as shabu-shabu and sukiyaki. The course starts with appetizer-like dishes combining meat and seafood, followed by sukiyaki and shabu-shabu. The seafood used is also of high quality. The pricing of the course requires the inclusion of luxury ingredients like sea urchin and abalone, which can be a challenge to incorporate effectively. The main challenge is to ensure that the shabu-shabu does not get overshadowed by the other dishes. The attention to detail in making the dishes delicious and easy to eat is impressive. Unlike the Daikubo's original store, the staff at this location individually cook each slice of meat to perfection, which is appreciated. The homemade ponzu and sesame sauce are also delicious as always. They also offer a la carte options in addition to the course menu, showing flexibility to accommodate customer preferences. The September 2023 course menu includes dishes like beef tail soup, dried abalone, cold shabu-shabu with Hane-shita and grilled white sea bream, sukiyaki with Chateaubriand, and more. The total cost is approximately 80,000 yen per person.

I had a private lunch experience at a restaurant where I could choose from 6 or 7 types of chopsticks, and I chose the red ones. This will be a souvenir. I enjoyed a set of sake, beer, and red wine. I started with a soup from Tajima Gen, followed by grilled fish and beef simmered in broth. Then came the delicious melt-in-your-mouth uni. I savored the caviar and baby lime tartare, which was fantastic. The thinly sliced beef tongue shabu-shabu was exquisite. They specially prepared kazunoko, which was my father's favorite and passed away in July. Next was the sukiyaki from Tajima Gen. They provided a perfectly matched bite of rice. Then I enjoyed the shabu-shabu from Tajima Gen with both ponzu and sesame sauce. The flavor of the beef was outstanding. After the ochazuke soaked up the broth, I had half-cut sudachi somen. I also enjoyed the takeaway gyudon and ochazuke later that day. I had a wonderful time savoring the delicious Tajima Gen meat and the perfect setting in Ginza.

Tokyo Niku Shabu-ya Subin in Ginza, which is the ultimate meat kaiseki in every aspect, has been born. We, Tokyo Hormones, thought, "This is the only place for shabu-shabu!" and formed the Tokyo Niku Shabu-ya Subin in Ginza, the ultimate meat kaiseki in every aspect. The nationally top-ranked shabu-shabu department of a certain blog's renowned Tokyo Niku Shabu-ya is finally making its way to Ginza. The attention to detail in this place is incredible, from the multiple layers of the ceiling to the comfortable chairs, aprons, and knee blankets with amazing textures. Even the dishes are carefully selected. The shop owner, who used to be on the consumer side, has truly created a top-notch experience. The meal started with the homemade dried abalone, which was bursting with flavor. The tail soup, a personal favorite, was rich and delicious. The meat kaiseki portion began with chilled shabu-shabu with white sweetfish, followed by tartare with Beluga caviar and finger lime. The tongue shabu-shabu was next, followed by sukiyaki and a mouthful of rice. The highlight was the Butama Gen shabu-shabu, which was served with a special case for the Iwatani stove. The sirloin, hane shita, and mizujioru Butama Gen were exceptional. The meal ended with a shabu-shabu of pesticide-free vegetables, zosui, handmade soba, and dessert, followed by a serving of Ranhikijoshu sake. Tokyo Niku Shabu-ya Subin has truly created an outstanding dining experience. Reservations can be made on the official website. It was incredibly delicious, and I am completely satisfied! Good meat is simply the best, and shabu-shabu is the ultimate destination for it. I am looking forward to my next visit for a private counter experience!

Summer is always hot, and I often don't feel like eating heavy meat. But good meat is well-distributed in fat, so it's not greasy or gets boring quickly, making it delicious to eat anytime. (By the way, people still eat regular yakiniku normally even in summer, right?) I've been going to the Tajima beef shabu-shabu and sukiyaki restaurant in Ginza for over 6 years. To me, it's always enjoyable to eat familiar dishes in a cool Ginza setting, and the menu doesn't feel much different from the Shinjuku branch, but they apparently use only more carefully selected ingredients. It was delicious in Ginza... #Want to connect with gourmet lovers #Want to connect with people who love delicious food #Want to connect with gourmet lovers #Tokyo gourmet

The producer of Tokyo Niku Shabu-ya runs a restaurant that offers meat kaiseki dishes using their favorite Tajima beef. The private rooms we were shown were quite lovely. It was clear that the owner put a lot of thought into every detail, creating a place that they themselves would want to visit. The Tajima beef tail soup and the main Tajima beef shabu-shabu dish were both impressive. We were fortunate to visit soon after the opening and enjoyed a delicious meal. Thank you very much.

"Ebisu Tokyo Meat Shabu House" is a meat restaurant located in Shinjuku, but it seems like it might be mistaken for specializing in shabu-shabu. It's a shame because when I heard they opened a new restaurant in Ginza, I think naming it "Hideaki" was the right choice. In reality, this is a high-end meat kappo restaurant. They only use Tajima Wagyu beef. They serve it in various cooking styles before moving on to shabu-shabu or sukiyaki. It's recommended to try both by splitting it half and half if you're visiting for the first time. Shabu-shabu allows you to taste the deliciousness of Tajima Wagyu directly, but it's also nice to enjoy the rich flavor by dipping it in egg. The pricing of the wine is also reasonable."

Tokyo Meat Shabu House Subin @ Ginza opened on July 6, 2023. It is a sister restaurant of "Tokyo Meat Shabu House" in Shinjuku (as of 8/13, rated 4.19 on Tabelog, ranked 1st nationwide for shabu-shabu and sukiyaki) but with a power-up in the decor and furnishings in a Ginza version. It features works by the Living National Treasure "Third Generation Tokuda Yasukichi" and more. The shabu-shabu set comes with a Yunoi pot (a pot with a much thicker and smoother pot surface than a typical earthen pot). There are 7 counter seats and 2 private rooms for 4 people each, with one private room kept vacant until the day before for emergency use for customers. Unlike the common two-shift system nowadays, customer convenience is prioritized, with reservations possible from 4 pm with prior notice. Customers can relax without worrying about the customers behind them. In addition to shabu-shabu, other dishes are prepared with carefully selected ingredients by a gourmet owner for optimal cooking and presentation. While the restaurant may seem like a shabu-shabu specialty store from its name, it is closer to a "kappo cuisine centered around shabu-shabu." Only the highest quality Kobe beef "Tajimaguro" is used, a beef that is only used by a dozen or so restaurants in Japan. The melting point of Tajimaguro sirloin is an amazing 12.4 degrees. The taste varies by cut, with rich umami flavors. The shabu-shabu uses a broth based on kelp that has been steeped for 18 hours and carefully selected for its richness. Alkaline natural water from the Shirakami Mountains (the same as Kimo-to) is used, along with homemade ponzu sauce aged for over 60 days and homemade sesame sauce. Customers can choose between shabu-shabu or sukiyaki according to their preference, with a half & half option available for the greedy. Various dishes such as curry, zosui, and half-soba noodles are available as a finishing touch. It's also possible to have everything. Of course, I had everything (laughs). A wide variety of alcoholic beverages are available, surprisingly reasonable for Ginza. I compared Yamazaki (2000 yen), Yamazaki 12 years (5000 yen), and Yamazaki 18 years (11000 yen) on the rocks. It's good to be a man who can tell the difference~ (laughs). The 18-year-old is so delicious. I can't drink it often though. (^_^; BYOB is allowed. A la carte dishes are also available. There are course options, with a 50,000 yen course including 5 dishes and a 65,000 yen course including Chateaubriand, dried abalone tail soup, white sweetfish chawanmushi, tartare (Beluga caviar), winged sea urchin meat, beef tongue shabu-shabu, sukiyaki, shabu-shabu, zosui, soba noodles (for those with room, cold shabu-shabu, roast beef).