I revisited this restaurant for lunch on a weekend in February 2021 (added 12 photos). Arriving around 11:30 am, I found it quite busy, with many diners, including reservations. The lunch menu featured a 3000 yen "Bakkuri Lunch" with a choice of shabu-shabu or sukiyaki, plus Hida beef nigiri sushi. Other options included shabu-shabu and sukiyaki lunches starting at 1800 yen, a 2480 yen "Bakkuri Hitsumabushi" set, and a luxurious 6800 yen "Bakkuri Yume" lunch. My goal was the Bakkuri Hitsumabushi, a beef version of the unagi hitsumabushi that I'd been wanting to try. I opted for the special version. Like unagi hitsumabushi, this is eaten in three stages: first plain, then with condiments, and finally as an ochazuke (tea-infused rice dish). The bowl was generously packed with beautifully pink beef – incredibly appealing! It was even more delicious than it looked. The meat was incredibly tender and juicy, with rich flavor and sweet fat, yet surprisingly light. The portion was substantial, allowing for generous servings without running out, and the rice was plentiful, leaving me completely satisfied. The quality of the beef here is definitely superior to other restaurants. I'll definitely return when I crave delicious beef again. Thank you for the meal!

I recently revisited Bakuroichi Dai Nagoya WEST, a restaurant near Nagoya's Kintetsu and Lucent Towers, known for its delicious Hida beef. I'd previously been blown away by their Hida beef hitsumabushi (a Nagoya-style tea-infused rice bowl with grilled eel, but here with Hida beef), and I returned a year later for another taste. This time, I splurged on the "Matsu" (pine) course (¥8250), which included: a prosciutto and gorgonzola bruschetta (surprisingly delicious and a standout!), a Hida beef sashimi-style platter (tender and melt-in-your-mouth), a Hida beef platter (shabu-shabu or sukiyaki option), the star attraction – the Hida beef hitsumabushi, tail soup or miso soup, pickles, and dessert. The Hida beef hitsumabushi was, as expected, incredible. The beautifully arranged pink slices of beef were a feast for the eyes. The taste was just as amazing as I remembered—simply divine! You can enjoy it plain, with condiments, or with broth, but I prefer it with the condiments. If you haven't tried it, you absolutely must! The shabu-shabu (I chose this option) was served in an individual pot with vegetables, tofu, mushrooms, and exquisite Hida beef. The dessert was a refreshing hojicha (roasted green tea) mini parfait. My revisit was just as satisfying as the first. I'm already craving another meal there!

I had a sukiyaki dinner featuring a mix of Hida beef's finest cuts, "Tobi-gyu," and a vegetable assortment. They cooked the first piece for me. Each cut of beef had its own unique deliciousness. The broth felt a little light, though I might have been able to get more. The service was excellent, and they even finished the meal with a refreshing ice cream mochi, which was a lovely touch.

I made a reservation for a course that included sukiyaki, and I enjoyed all the dishes served. The sukiyaki in particular was not too sweet and had just the right flavor, making it very delicious. The meat was tender as well. Next, I had hitsumabushi, but I found the portion of rice to be quite large, and I got full quickly. The ochazuke was unexpectedly tasty. I was satisfied with the food, but the half-private room was a bit disappointing as the family next to us had noisy children, making it hard to relax. I hope parents can discipline their kids better. The restaurant itself was not at fault, so this is just a minor complaint! (laughs)

I visited the Best Hida Beef Shabu-Suki House, Bakuro Ichidai, located on the 2nd floor of Across Cube Nagoya at 6-24 Ushijima-cho, Nishi Ward, Nagoya, Aichi Prefecture. This restaurant is part of the same series as the famous yakiniku restaurant, Hida Beef Ichitoya Nagoya WEST, which has already been chosen as one of the top 100 restaurants for yakiniku. The Bakuro Ichidai name comes from a meat shop in Gifu with a mission that spans over a century. Having already visited the yakiniku branch a few times, this was my first visit to the Best Hida Beef Shabu-Suki House. I aimed to enjoy the taste of one of the top 100 sukiyaki and shabu-shabu restaurants for lunch. I ordered the Premium Bakuro Lunch for 3,850 yen, including tax. The meal included homemade tofu salad, Hida beef yukhoe, seared toro sirloin nigiri, sliced tongue, a duo of Bakuro beef, assorted vegetables, rice, miso soup, and dessert. The table was prepped for shabu-shabu, and fresh vegetables sourced from Gifu Prefecture were served. The meal began with an appetizer of Hida beef prosciutto bruschetta, featuring rich mousse paired with the texture of the bread. The homemade tofu was fried and topped with a Japanese-style broth sauce. The salad, made with plenty of local vegetables from Gifu, was refreshing and enjoyable as a palate cleanser. The Hida beef yukhoe was exceptional, showcasing the freshness of the beef that could be savored bite by bite. The seared toro sirloin nigiri was impressive in appearance and delightful to eat in one bite, allowing me to enjoy the rich flavor of the beef and the texture of the rice. Then, the shabu-shabu began. The duo of Bakuro beef looked luxurious, featuring marbled cuts of ichibo and misuji. I tried the sliced tongue for shabu-shabu for the first time, and it had a wonderful taste and texture. I enjoyed it with sesame sauce and ponzu. The vegetables were added to the pot, making the experience even more enjoyable. The shabu-shabu pairs excellently with rice, whether eaten directly or wrapped in it—it was absolutely delightful! For dessert, I had a mini parfait made with sweet potatoes. The content and volume of the Premium Bakuro Lunch provided great value, and I was incredibly satisfied. I truly enjoyed my meal and will definitely visit again! Thank you for the wonderful experience!

I had a dinner visit at a restaurant where I heard they serve shabu-shabu. To my surprise, the course started with quite a few raw meat dishes, which was a nice unexpected treat. The raw meat dishes were, of course, delicious. There was also abalone on the menu, and the staff asked whether I wanted it as sashimi or grilled, so I chose sashimi this time. The main event, shabu-shabu, featured high-quality meat, and once again, I was satisfied. The course ended with kishimen, but I was too full to eat it... Thank you for the meal!

The sukiyaki beef was incredibly delicious! It was our first meal after getting off the plane, and it was amazing. We also had the beef sushi, which was equally tasty. The sukiyaki was especially kid-friendly; my 3-year-old devoured the udon and beef! The staff were very kind and helpful, and extremely friendly to children.

I used this for a client's year-end party. I enjoyed the [Evening][Shabusuki House Exclusive] Hida Beef Hitsumabushi [Hida Beef "Ume"] Course, which included: - Hida Beef Sashimi Platter - Hida Beef Hitsumabushi - Tail Soup (or Miso Soup) - Pickles - Dessert The Hida Beef Hitsumabushi had a deliciously smoky flavor from the charcoal grilling, which was exquisite. I recommend mixing in the toppings midway through and enjoying it as a chazuke (rice with tea) at the end. The atmosphere of the private room was quiet and pleasant, and I definitely want to visit again.

I was selected as one of the top 100 restaurants for sukiyaki and shabu-shabu in 2024 by Tabelog. The restaurant is located on the second floor of the Acros Cube Nagoya. I ordered the shabu-shabu lunch [100g] for 2,200 yen. As an appetizer, they served vegetable sticks made from vegetables sourced from Gifu Prefecture, accompanied by miso. While it was just vegetables arranged in a dish, I thought the presentation was nice. This dish really showcased good cost performance. Next, I had homemade tofu with a savory sauce and a bruschetta with Hida beef prosciutto. The shabu-shabu came with thinly sliced sirloin, and there was a generous amount of vegetables as well. For dessert, I had a mini parfait. Honestly, the portion of meat was a bit small, but I was quite pleased with the appetizers and other dishes. If you liked this review, please consider following my account and saving the restaurant.

This popular restaurant is located just a 7-minute walk from Nagoya Station. I visited to learn about meat, as it’s a weak area for me, and I made a reservation a week in advance. The Hida beef served to me was characterized by its abundant marbling, fine texture, and tenderness. There was also a generous serving of vegetables, making it a healthy option. As for the dessert, the sweet potato parfait had a strong caramel flavor, which made it difficult to fully appreciate the taste of the ingredients.

I used this restaurant for an anniversary lunch. We had a private room and could relax. The first dish was a vegetable platter with a variety of options like peanuts, pumpkin, taro, and turnips, which was fun to enjoy. The sweet cream cheese and meat on French bread made me want some wine. The nigiri sushi had a sesame oil flavor, which somewhat overshadowed the taste of the meat. The tongue meat also had a sesame oil flavor. The sukiyaki had plenty of both meat and vegetables, and with rice and miso soup, I was completely full. At 3,410 yen, I felt more satisfied than I would have at a French restaurant. The 1,100 yen fruit dessert was also delightful! The firework that came with it was exciting. The sweet potato soft serve for dessert was delicious too!

I made an online reservation for 1:30 PM on the weekend and visited a restaurant located on the second floor of Acros Cube Nagoya, about a 2-minute walk from JR Nagoya Station. This esteemed establishment is recognized as one of the top 100 restaurants for Sukiyaki and Shabu-shabu in Japan for 2024 by Tabelog. As of this posting, they have nine locations across the country (four in Gifu, four in Nagoya, and one in Tokyo). This restaurant specializes in Hida beef and offers the pinnacle of beef known as "Sato Tobiushi," which exceeds the A5 grade. The restaurant takes pride in being the highest purchaser of carcasses in Japan. Opened in November 2019, the interior has a modern Japanese ambiance with a total of 62 seats. On the day of my visit, there were four staff members in black shirts and pants with brown aprons managing the floor. The dish I ordered was the "Bakuro Lunch Sukiyaki for 3,300 yen." Here are the details and my evaluations: - **Salad**: Excellent - Made with locally sourced organic vegetables and a spicy miso sauce, featuring a variety of vegetables like tomato, potato, taro, daikon, carrot, turnip, cucumber, lotus root, and peanuts. The spicy miso was delicious! - **Beef Tartare Bruschetta**: Good - Topped with sweet cream and house-made tofu on a baguette. - **Warm Fried Tofu with Green Onions**: Good - Sweet and savory sauce made it delightful. - **Hida Beef Nigiri**: Excellent - Topped with sesame and green onions, it had a chewy texture and rich flavor. - **Sliced Beef Tongue**: Good - Cooked with a slightly sweet secret sauce and served with a special sesame sauce. Usually eaten grilled, it was delicious in sukiyaki as well! - **Bakuro Two-Types Combination**: Excellent - The marbling was just right between the rump and Ichibo cuts, providing the perfect balance of fat and meat known as the "golden ratio" of beef. When dipped in the sauce and mixed with egg, it offered a rich and indulgent flavor. - **Vegetable Platter**: Good - Included items like tofu, shiitake mushrooms, maitake mushrooms, nameko mushrooms, spinach, and komatsuna, complemented with straight flat udon noodles typical of Nagoya. - **Rice**: Good - Made with rice selected by a rice sommelier to pair with the meat. - **Miso Soup**: Good - A flavorful red miso broth with tofu and green onions. - **Dessert**: Excellent - A sweet potato parfait. - **Tea**: Good - Classic hojicha, and I also had a non-alcoholic beer for 693 yen. The background music was jazz, and the clientele included groups of women, couples, and international visitors. The restaurant was about 80% occupied, with around 70% female patrons. The Tabelog rating at the time of my visit was 3.62. The ability to enjoy sukiyaki in a refined setting is a plus. This was a wonderful opportunity to taste the finely textured, low-melting-fat Hida beef at such a prestigious establishment. Thank you for the meal!

I visited for lunch with him. He had made a reservation for the special shabu-shabu lunch. The appetizers were bite-sized, which is delightful for women! I think there was fried tofu and shigureni? While enjoying some wine before the main course arrived, I was already satisfied! The main meat was large, very tender, and absolutely delicious. I also loved that it had a proper sense of privacy in the space.

The private room was very stylish, and the food was delicious. I used this place for a work dinner, and it was a great atmosphere. I had the beef mabu, which was very tender and tasty. My favorite way to enjoy it was by adding wasabi and making it into a tea-based rice dish. 😊

Out of curiosity about "hitsumabushi" with beef, I visited this restaurant that I had bookmarked. The meal effectively turned out to be a course; after an appetizer, we were served a platter of beef sashimi. It included three types: marbled beef, heart, and liver. Next, we had the Hida beef hitsumabushi, which came in a wooden container filled to the brim with meat—an impressive sight! The lean meat had a nice texture, allowing us to enjoy its richness, and the hitsumabushi topped with broth was well-balanced. For dessert, there was soft serve with coffee jelly, but I couldn’t finish it because I was so full… I noticed that everyone at the surrounding tables was speaking Chinese; it felt like we weren’t in Nagoya at all!

Each of the appetizers was delicious, and the sushi and shabu-shabu meat were also very tasty. The portions were more than I expected. The dessert at the end was also well-prepared and very enjoyable. The private room allowed for good conversation, making it a great spot for a rewarding dining experience or business meetings.

After getting off the Shinkansen at Nagoya Station, I walked for about 10 minutes to the Marriott exit. I arrived on a weekday around 2 PM, and it took about 5-10 minutes for my seat to be ready. Once I sat down, I understood why: there were warm vegetables placed on the table. The cooking of the vegetables was just right, maintaining a nice texture, and there was plenty of meat miso. The selection of vegetables was great, including black mushrooms, red spicy radish, radish, cucumber, broccoli, and chestnuts. I initially thought those were appetizers, but then two more appetizers arrived: an ankake tofu and Hida beef bruschetta, both delicious. I ordered the curry, which came topped with Hida beef. The beef had a low-temperature cooking method, making it a bit tough to bite through, which was slightly disappointing, though it had a decent amount of fat. The curry itself was rich, flavorful, and creamy, definitely delicious, with finely chopped ingredients in generous portions. They even had a wooden spoon, which was interesting. For dessert, I had coffee jelly with vanilla ice cream, which took about 30-40 minutes to arrive. Next time, I’d like to request more curry sauce and less rice for a fee. I'm also curious about the hitsumabushi (grilled eel rice). The staff seemed a bit inexperienced, and the operation was somewhat lacking. Amazingly, the total bill was only 1,848 yen?! Was everything included in the curry lunch? It was surprisingly cheap! I will definitely return!

I had the "Bakumai Hitsumabushi Gozen" meal, my first ever hitsumabushi experience! It's a beef version, not eel. Vegetable sticks were already on the table as an appetizer, which I enjoyed with the provided miso paste. Two more appetizers arrived shortly after. Once I finished the appetizers, the hitsumabushi was served, and a staff member explained how to eat it. First, I ate it plain. Then I tried it with condiments. For the third serving, I added condiments and broth to make it a tea-like rice dish (ochazuke). For the fourth, I stuck with my favorite – the version with condiments. The tender Hida beef with the scallions and wasabi was a perfect combination; the umami of the beef really shone through. It was delicious! I finished with coffee jelly and vanilla ice cream. It was a very satisfying meal. They only have 20 servings a day, so it's recommended to specify when making a reservation. Thank you for the meal!

My family found a restaurant that serves beef hitsumabushi after visiting Ghibli Park. Although we weren't very hungry when we arrived because we had eaten too much at Ghibli, the food was so delicious that we ended up finishing everything quickly. The meat was tender and just melted in our mouths, making it incredibly tasty. I definitely want to go back to this restaurant!

It was delicious, I haven't been here in a while. The food came out a little too quickly, so I lowered my rating slightly. That said, it's a popular restaurant that seemed fully booked, so it's understandable. Thank you for the meal.

I had the special 5-course hitsumabushi today – it was delicious! I heard the regular hitsumabushi (limited to 20 servings) is also amazing, so I'll try that next time. It goes great with egg! It was the best!

I had dinner at Shabusukiya Bakuro Ichidai Nagoya WEST in Acro Cube Nagoya, next to Nagoya Station JP Tower. They're famous for using whole-head purchases of Hida beef (their main branch is in Gifu Prefecture). Similar to Isshobin (famous for Matsusaka beef, with its main branch in Mie Prefecture), which is also in Nagoya. My companion, who is small but eats a lot, ordered the set with mini shabu-shabu and was very satisfied. As usual, there were many international tourists (it's listed on TripAdvisor), but some Japanese customers commented that the air conditioning in the private rooms was too strong. The meal was a "Hida beef hitsumabushi" set (Shabu-shabu/sukiyaki option available), including: Hida beef "pine" grade, Hida beef sashimi-style, special Hida beef hitsumabushi, Hida beef mini shabu-shabu, tail soup, pickles, and Hojicha soft serve ice cream.