Located about a 6-minute walk from Ikebukuro Station, this restaurant has a rating of 3.08. It offers Okinawan specialty "Agu pork shabu-shabu" in Tokyo! The Agu pork belly course (5500 yen including tax) includes Agu pork belly, Kumejima sea grapes, Agu pork meatballs, seasonal vegetables, and more. The restaurant uses the same Agu pork as the popular Okinawan restaurant "Shokusai Sakaba Matsumoto," gaining popularity in Tokyo. I was able to make a reservation for a holiday about a week ago. The restaurant has a bright atmosphere with only 5 table seats. We started with Okinawan specialties like sea grapes before moving on to the main shabu-shabu. The Agu pork was beautifully arranged, and the staff kindly shared their knowledge about Agu pork. Agu pork is said to have a melting point 2 degrees lower at 38.1°C, with 3 times the sweetness and umami. It is recommended to steam the pork on top of the vegetables, allowing you to enjoy the sweetness of the vegetables along with the Agu pork. You can enjoy the pork simply with salt, dip it in sesame sauce or ponzu, or top it with the truffle-flavored tritama made with Japan's most dedicated eggs. The homemade whole wheat noodles for the finale were delicious with a chewy texture. The staff's service was attentive and excellent. I heard they have a sister restaurant in Okinawa, so I would like to check it out when I travel there. Thank you for the meal. Definitely worth a visit!

Located a 5-minute walk from Ikebukuro Station, I was invited to visit this restaurant for the first time. I had been curious about this place because the presentation of the meat dishes looked beautiful. On this day, I visited with 4 people and decided to order the Agu Pork Belly & Agu Pork Loin Ryukyu 7-course meal. The course included: - Two types of appetizers - Kumejima sea grapes and dashi mozuku - Today's special: Ishigaki beef rib roast sushi - Seasonal vegetable platter - Agu pork meatballs - Agu pork shabu-shabu - Homemade Okinawan soba noodles or rice porridge - Seasonal dessert Starting with appetizers of sea grapes and dashi mozuku, I could feel the Okinawan breeze. The Ishigaki beef rib roast sushi was a luxurious dish with a large piece of meat that would normally be equivalent to 3 pieces of sushi. It was topped with sauce and egg yolk for a delicious flavor. The shabu-shabu came with condiments like pickled shallots and shikuwasa pepper, adding to the Okinawan experience. The Agu pork used in the shabu-shabu is said to have three times the umami and sweetness of regular pork, and it is recommended to steam it on top of the vegetables instead of boiling it for a more delicious taste. The whole wheat homemade noodles in the concentrated shabu-shabu broth were fragrant and tasty. The dessert was a Blue Seal salt cookie ice cream, allowing me to feel the Okinawan vibe until the very end. I was delighted by the delicious dessert. I recommend this place in Ikebukuro for those who want to enjoy shabu-shabu!

I went to a popular restaurant in Ikebukuro recommended by my friends for delicious Agu pork and all-you-can-drink. The place was near my favorite pizza place "Borsa" and a Vietnamese restaurant in the same building. The restaurant was cozy and elegant, with a warm atmosphere and stylish decor. The food was delicious, and I would definitely recommend it to my friends. They offer two types of all-you-can-drink options: Standard for 1980 yen and VIP for 2750 yen. The Ryukyu course included a choice of three types of soup bases for shabu-shabu: kombu dashi, kombu x bonito, and kombu x Shuri miso x spices. The appetizers were a two-kind platter of mozuku vinegar and green caviar, a unique type of seaweed. The main dish was Ishigaki beef rib roast sushi with egg yolk sauce, which was incredibly flavorful. The seasonal vegetable platter, Agu pork meatballs, and Agu pork shabu-shabu were all delicious. The dipping sauces were sesame, ponzu with Shikuwasa pepper, plum katsuobushi, and Okinawan sea salt. As suggested by the staff, I also tried the premium eggs and added plenty of Okinawan pepper to enjoy with the meat. The meal ended with a choice of Okinawan soba noodles or a rice porridge. The homemade soba noodles were mixed with fish powder and were delicious on their own. The dessert was a salted chin suko ice cream, which was a delightful finish to the meal.

Wednesday 6:00 PM. Reserved for 3 people. Located on the 5th floor of a building. Only table seating available. The interior of the restaurant has a cute Okinawan vibe, with Shisa statues and many celebrity signatures, including Satomi Ishihara's. We ordered the "Agu Pork Belly & Agu Pork Loin Meat Assorted Course" for 6,600 yen and the "VIP All-You-Can-Drink" for 3,300 yen. The menu included various drinks like Premium Malt's draft beer, Orion beer, Shikuwasa plum wine with soda, and more. We enjoyed dishes like Kumejima sea grapes, Mozuku seaweed, Ishigaki beef rib roast sushi, seasonal vegetable platter, Agu pork meatballs, and Agu pork shabu-shabu belly and loin. The shabu-shabu meat is meant to be steamed on top of vegetables to retain its flavor. We chose the recommended amber dashi broth and enjoyed it with 7 condiments like Shimamaas salt, Ume Gatsu-o plum sauce, Shikuwasa pepper, Momiji oroshi grated daikon, sesame sauce, ponzu sauce, and pickled shallots. We also tried the "Japan's Most Dedicated Eggs" with three varieties for free by signing up as LINE friends. The eggs were enjoyed with black pepper, a popular Okinawan style. For noodles, we chose Okinawa soba with fresh noodles. We ended our meal with Blue Seal's salt chinsuko ice cream. The drink selection for the all-you-can-drink option was great, and the glasses were cute. The staff was also very friendly. Overall, it was a great dining experience. The total cost for one person was 9,900 yen.

On the night of September 4th (Monday), I went to Shabu-tei Kotohuki Ikebukuro Main Store. This is a specialty store for the highest quality pork, Agu pork. As I entered the store, I noticed many autographs of celebrities and athletes displayed. I had made a reservation for the Agu pork belly course (5,500 yen) in advance. First, we toasted with a glass of beer. The appetizer included pork tongue, pork ear, and sea grapes from Kumejima. The sea grapes had a large size and a popping texture. We also enjoyed the Agu pork skewers. For the shabu-shabu, we chose the recommended amber broth made from a blend of bonito flakes and kelp, without any additives or artificial seasonings. We had ponzu sauce with grated daikon radish and sesame sauce with island chili oil. We also enjoyed highball cocktails and Agu pork belly served in a rose shape. The seasonal vegetable platter and Agu pork meatballs were also delicious. The Agu pork melted in the mouth and had three times the umami and sweetness compared to regular pork. We finished with Okinawan soba noodles in a rich broth and salt chinsuko cookies with Okinawan Blue Seal ice cream for dessert. Overall, it was a wonderful restaurant where we could enjoy the delicious Agu pork and feel the Okinawan atmosphere.

At night, the location to visit is on the 5th floor of a building near West Ikebukuro Park, walking towards Rikkyo University after exiting from the west exit of Ikebukuro Station. This year, I went on a trip to Okinawa and had some delicious Agu pork in Nago, so I decided to come back to this restaurant! The dish I had was the Agu pork belly Ryukyu 7-course kaiseki meal for 5500 yen. First, we had an appetizer with sea grapes from Kumejima and mozuku seaweed, both were fresh and delicious. Next was the grated Agu pork hamburger, which was juicy and flavorful. Then we had Agu pork shabu-shabu with fresh vegetables and thick wood ear mushrooms from Toyama, followed by a delicious homemade Okinawan soba as the main dish. The meal ended with a dessert of Blue Seal's salted chin cookies, which perfectly captured the Okinawan vibe. Overall, the simplicity and quality of the Agu pork sourced from Okinawa was outstanding. The homemade sesame sauce with chili oil was incredibly delicious and the ingredients sourced from Okinawa added to the authentic experience. If you want to immerse yourself in the Okinawan atmosphere in Ikebukuro, this restaurant is a great choice!

In the summer, enjoy the refreshing Aguu pork shabu-shabu at Shabutei Kotobuki, a specialty store for the finest Aguu pork. The course features Aguu pork belly for 5,000 yen, using Okinawa's finest Aguu pork. The meal includes two appetizers, Kumejima grapes, and mozuku seaweed, as well as Rafute (Okinawan braised pork belly) and seasonal vegetables. Aguu pork has a higher marbling ratio compared to regular pork, with a melting point of fat at a low temperature of 38.1 degrees, resulting in a rich umami flavor. The pork belly can be enjoyed with sesame sauce, ponzu sauce, or pickled shallots. Other options include Umi Katsuo (bonito flakes with seaweed) and Shikuwasa pepper for flavor variation. The meal ends with homemade Okinawa soba noodles made from whole wheat flour and a seasonal dessert. Shabutei Kotobuki in Ikebukuro, Tokyo, offers 24 seats, private rooms, and the option for reservations. They accept credit cards and QR payments, provide free Wi-Fi, and have smoking areas for heated tobacco products only. They are wheelchair accessible.

The shop this time is Shabu-tei Kotobuki Ikebukuro Main Store. It is the only shabu-shabu specialty store in Tokyo that offers Agu pork and Ishigaki beef directly from Okinawa. The food is mostly Okinawan cuisine. The location is a 4.5-minute walk from Ikebukuro. The shop is located on the 5th floor of Royal Plaza II at the Nishi-Ikebukuro Koen-mae intersection. The time is around 8:00 PM. I opened the wooden door and entered the restaurant. The interior is a calm and stylish Japanese-modern space. The customers were mostly adults. I decided to have the Agu pork belly and Agu pork loin combination Ryukyu 7-course kaiseki meal. For drinks, I chose Premium Malt. The Premium Malt, certified as a godly foam shop, was truly exceptional. The glass was thin and light. Shortly after, the food arrived. Let's dig in. Report: ★ - Agu pork belly and Agu pork loin combination Ryukyu 7-course kaiseki meal ¥6600 - Kurume-produced green caviar and mozuku vinegar pearls: The large pearls of green caviar, also known as "green caviar," have a popping texture that is irresistible. The mozuku also has a strong dashi flavor, combined with the refreshing taste of ginger, it was very delicious. - Seared sooki: Sooki is apparently pork ribs with bones, with a solid appearance of fat. The meat was so tender it melted in the mouth, and the seasoning was exquisite. The side dishes were also quite tricky, but essential. - Seasonal vegetable assortment: Fresh seasonal vegetables piled high. The dashi is a simple, additive-free amber dashi made from bonito and kelp. The simple and delicious dashi made the vegetables disappear quickly. They were even more delicious when wrapped in meat. - Agu pork shabu-shabu: The main dish, shabu-shabu. Although it is called shabu-shabu, Agu pork has a very low melting point of fat, so the fat tends to flow when shabu-shabu. Therefore, after cooking on one side, flip it onto the vegetables. It looks more like yakiniku. Enjoy it with sesame sauce, ponzu sauce, Okinawan salt "Shimamars," plum katsuobushi with shikuwasa pepper, and momiji oroshi. Agu pork's sweetness, umami, and texture are exceptional. The fat that melts away leaves only the umami and sweetness, without any greasiness. Personally, the shikuwasa pepper was the best, and I loved it with highball. - Okinawa soba: Whole wheat homemade noodles in Okinawa soba. The substantial and chewy texture goes well with the rich umami of the amber dashi. Adding a punch with Okinawan island hot pepper oil, dipping it in sesame sauce for a tsukemen-like experience, or eating it with the broth, all were delicious. - Chin-suko ice cream: A dessert to finish, mixing Okinawa's famous Blue Seal ice cream with chin-suko. The moist sweetness with a refreshing aftertaste was a very delicious ice cream. Epilogue: The shop had a hidden gem feel, and I didn't feel like I was eating in Ikebukuro. The staff's service was polite, and they explained the dishes in detail. The glasses and dishes were all beautiful, especially the Ryukyu glass plates with a beautiful blue color. This is a recommended restaurant for occasions like business meals or dates. Thank you for the delicious meal.

Last night, I visited Ikedabukisya in Ikebukuro for the first time. I tried the Agu pork belly and loin meat platter course. I chose the recommended bonito and kelp amber broth from three types of broths. I enjoyed Kampai Suntory Premium Malt beer with a pleasant bitterness, Umee seaweed with a nice texture, and the refreshing Umee barley shochu with soda. The meat was tender and delicious, especially when eaten with vegetables and various dipping sauces like salt, sesame, and ponzu. The Agu pork meatballs were juicy and tasty. The lemon sour was not too sweet, just the way I like it. The Okinawan soba at the end was flavorful with meat and vegetables, and the homemade thick noodles were a nice touch. Adding a bit of coriander sauce made it even better. For dessert, I had a Blue Seal ice cream with chinsuko (Okinawan cookie) flavor, which had a gentle sweetness. Everything was delicious. Thank you!

Shabu-shabu style Aguu pork where the meat is placed on top of vegetables and lightly cooked without being dipped in broth. This restaurant offers Aguu pork and Ishigaki beef directly imported from Okinawa, allowing you to enjoy the flavors of Okinawa. Although the course name does not include shabu-shabu, the table is kindly labeled with a guide on how to enjoy shabu-shabu along with photos. The restaurant is located an 8-minute walk from JR and Tokyo Metro Ikebukuro Station West Exit. You can find it on the 5th floor of Royal Plaza II, about the 3rd building after turning left at the next T-junction after crossing the West Park Front intersection. The Aguu pork belly course starts with two appetizers, Kumejima sea grapes and dashi mozuku, which is known as "green caviar." The sea grapes have a large size, strong salty taste, and a crunchy texture. The dashi mozuku is served with boiled and chilled okra topped with grated ginger. The meal begins with a toast with a refreshing Shikwasa sour. The main dish of the day is a tender meat dish that retains a meaty texture even though it is easy to cut with chopsticks. It is served with mustard for dipping. The meal also includes a pumpkin salad and simmered egg. Moving on to the shabu-shabu, despite the restaurant's name being Shabu-tei, the meat is not meant to be dipped in broth but simply placed on top of the vegetables. The Aguu pork belly comes with a seasonal vegetable assortment and three dipping sauces: ponzu, sesame sauce, and island chili oil. The clear amber dashi, made with a blend of bonito and kelp, is poured over the vegetables and meat for cooking. The meat is delicious when dipped in ponzu sauce, especially the fatty parts. The meal also includes Aguu pork meatballs with a chewy texture. Various condiments like shikwasa pepper, umeboshi, and island maasu are provided for flavor variation. To accompany the Aguu pork, a Sanpincha sour drink is recommended. For the finale, you can choose between a rice porridge or Okinawan soba. The whole wheat Okinawan soba is highly recommended. The meal ends with a dessert of Blue Seal salted ice cream. The restaurant interior features table seating along the walls, with autographed photos of sports players and celebrities displayed. The place was already bustling with diners when I arrived at 5:30 pm, indicating its popularity among both locals and visitors.

I visited this restaurant because it had high ratings on Tabelog and I was curious. It was my first time in the area near the west exit, and I was surprised to find so many cleverly designed shops. The building where the restaurant is located seemed a bit shady at first, with girls' bars and such, and I was a bit worried. However, once inside, I realized they had renovated a bar or snack shop, and the interior was different from the photos. I had reserved a private room, but considering the size of the place, I didn't expect there to be any private rooms, and indeed, we were seated in a section separated by curtains. If it was a business meeting, the way they described it might lead to disappointment. Despite my initial concerns, the appetizers were incredibly delicious. The shabu-shabu main course was also delicious, and they taught us how to eat it properly. There were many condiments to enjoy, and the Okinawan soba for dessert was too good. The service was very polite. I mentioned various things about the interior, but there was a sense of cleanliness. However, if you expect a typical shabu-shabu restaurant interior, you might be disappointed. If you can manage your expectations in that regard, it's a great place. It's a wonderful restaurant perfect for friends, colleagues, or casual dates. I will definitely visit again.

It's incredibly delicious. Much tastier than eating in Okinawa. I was surprised, it's a jackpot restaurant in Ikebukuro. The shabu-shabu is too delicious, and the sea grapes are too big. The pork dish is also excellent. The all-you-can-drink option is only 2,000 yen, it's too cheap!! I will definitely come back. It was so delicious that I ordered more.

In West Ikebukuro, there is a restaurant called "Shabu-tei Kotohuki" that specializes in Aguu pork shabu-shabu. I arrived in Ikebukuro and headed to this restaurant, where I met up with my family at the Tokyo Metropolitan Theatre. The Abby family, who have a connection to Okinawa, visited the restaurant as they had never tried shabu-shabu with Aguu pork before. We started with a appetizer of sea grapes and island mozuku. The sea grapes from Kumejima were large in size and resembled island caviar. The island mozuku had a good balance of umami flavor with a subtle acidity. We also tried the Aguu pork meatball hamburger, which had just the right amount of fat. The main dish was the Aguu pork shabu-shabu, served with sesame sauce and ponzu sauce, along with various condiments and salt for dipping. The platter included vegetables such as kikurage mushrooms, carrots, Chinese cabbage, daikon radish, kaiware radish, and eringi mushrooms, as well as tofu and Aguu pork meatballs. We started by dipping the kikurage mushrooms in the broth, followed by cooking the pork belly and loin, and then the vegetables. The Aguu pork had a low melting point for its fat, resulting in a juicy and flavorful experience. We also enjoyed wrapping the pork with island shallots. For the finishing touch, we chose to have Okinawan soba noodles. The noodles were cooked in a broth and served with a sesame sauce mixed with Corégeuse (Okinawan chili-infused awamori). The texture of the noodles was firm with a delicious flavor. For dessert, we had salted chinquapin cookies ice cream, a popular treat in Okinawa. Overall, the restaurant offered a refined taste of Okinawan cuisine that could be enjoyed by anyone, not just those who are fans of Okinawan food.

I went to a shabu-shabu restaurant in Ikebukuro where you can enjoy the blessings of Okinawa's nature. The location is at the west exit of Ikebukuro, on the 5th floor of a building, a cozy hidden gem of a restaurant. When I entered, I found the interior to be very inviting. I was guided to my seat by the attentive staff and ordered the Agu pork belly Ryukyu 7-course meal. I started with a toast with a glass of draft beer, which was Premium Malt. The main dish is shabu-shabu with Agu pork, and you can choose from three types of broth: kelp broth, amber broth, and spicy miso broth. I chose the recommended amber broth. First, I had an appetizer platter of Okinawa Kumejima sea grapes and mozuku seaweed. Sea grapes, also known as green caviar, were fresh with a delightful texture and perfect seasoning. It was a dish that left a lasting impression. Next was Ishigaki beef sukiyaki served with a raw egg yolk. The sweetness and seasoning were well-balanced, pairing nicely with alcohol. Then came the shabu-shabu. The homemade ponzu and sesame sauce, along with condiments like Shiquasa pepper, plum bonito flakes, and salt, added various flavors to the meat. Before moving on to the meat, I tried a large bunch of dried wood ear mushrooms from Toyama, which had a chewy, thick texture and tasted amazing when dipped in ponzu sauce. And then, the Agu pork shabu-shabu. Agu pork is said to have three times the umami and sweetness of regular pork, and the meat was beautifully colored. The recommended way to eat it at this restaurant is not to shabu-shabu it. Instead, place the meat on top of the vegetables in the pot and steam it before eating. The recommended way to eat it is first with salt, where you can fully appreciate the umami and sweetness of the Agu pork. Then, you can enjoy it with ponzu sauce, chili oil, and various other flavors, savoring the deliciousness of the Agu pork. Even with just this one dish, I was completely satisfied, imagining how delicious the other varieties must be. For the finale, there was whole grain soba, which had a firm texture and rich flavor. It was served with the shabu-shabu soup. They also provided island chili vinegar, which was spicy but addictive. The restaurant is not very large, but the seats are comfortable, and you can relax with a group of 5-6 people. It's a shabu-shabu experience where you can fully appreciate the blessings of Okinawa's nature. Thank you for the wonderful meal!

During my trip to Okinawa in February this year, I had the opportunity to try "Aguu pork" and was so impressed by how delicious it was. I later discovered a restaurant near Ikebukuro Station in Tokyo where I could also enjoy Agu pork. Located on the 5th floor of a mixed-use building about a 5-minute walk from Ikebukuro Station West Exit, the restaurant was bustling with customers even after 8 pm when I visited. I ordered the Agu pork belly Ryukyu 7-course meal for 5500 yen, along with a 2000 yen all-you-can-drink option. The course included various dishes such as sea grapes, Okinawan pork meatballs, and Ishigaki beef sukiyaki. The sea grapes were particularly unique with their large size and a burst of flavor. The Ishigaki beef was incredibly tender and flavorful, leaving me in awe. The meal also included seasonal vegetables, Agu pork shabu-shabu, homemade Okinawan soba noodles, and chocolate ice cream for dessert. Overall, every dish was delicious, and I believe the quality of the ingredients and the restaurant's original amber dashi broth played a significant role in enhancing the dining experience. I look forward to returning on a colder day to enjoy the Ishigaki beef once again.

In Ikebukuro, there is a specialty restaurant that serves Agu pork shabu-shabu, with its main store located in Okinawa. Shabu-shabu is perfect for boosting stamina during the hot summer, as you can enjoy a good balance of vegetables and meat. This time, I revisited the restaurant! You can enjoy a shabu-shabu course using the highest quality Agu pork at a reasonable price. The interior of the restaurant is unified in natural colors, creating a calm and sophisticated atmosphere. The menu consists of only shabu-shabu courses, with the most popular being the mixed plate of Agu pork belly and Agu pork loin. The Ryukyu 7-course kaiseki meal is priced at 6,600 yen. This course uses Agu pork directly imported from Okinawa! We started with a toast of Sanpin tea, a famous Okinawan tea. The glass for water was also made of Ryukyu glass, which was very beautiful. The meal included two appetizers: mozuku seaweed and sea grapes, both directly imported from Okinawa. The sea grapes had a crunchy texture and were delicious. The next dish was pork belly and mashed potatoes. The pork belly was incredibly tender and melted in the mouth. For the shabu-shabu, you could choose from three types of broth - kombu dashi, amber dashi, or spicy miso dashi. We chose the amber dashi, which was a blend of carefully selected bonito and kombu. The seasonal vegetable platter included lettuce, radish, carrot, green onion, shimeji mushrooms, enoki mushrooms, pea sprouts, tofu, and more. The mixed plate of pork belly and pork loin was beautifully presented, with the pork belly having a lovely pink color. Agu pork, a precious heritage breed from Okinawa, has a higher marbling ratio than regular pork and contains more sweetness and umami. The meat melts in your mouth due to its melting point being close to body temperature. We also enjoyed Agu pork meatballs for shabu-shabu. The first piece was eaten with Okinawan salt (Shima salt) to enhance the natural sweetness of the Agu pork. For the subsequent pieces, we tried ponzu sauce and sesame sauce according to our preference. For the finale, we had Okinawan soba noodles. A recommended way to enjoy them is with sesame sauce and a little bit of chili oil for a tantanmen-like flavor. The dessert was salt-flavored chinsuko ice cream, which had a unique sweet and salty taste. Despite the generous course content, the meal was healthy and allowed us to fully enjoy Agu pork and Okinawan cuisine!

Night visit. About a 5-minute walk from Ikebukuro Station West Exit. A hidden gem! Perfect for a classy date! A shabu-shabu restaurant that prohibits shabu-shabu! The Agu pork is truly delicious! A burst of flavor! The sea grapes and braised pork are also really tasty, and the staff carefully explains each dish, which is nice! The Agu pork is great with ponzu sauce and sesame sauce, and it's also incredibly delicious with just salt! The atmosphere inside the restaurant is calm, with open floor table seating. It seems like they only offer set courses! There are lots of celebrity signatures too! Haha, everyone should definitely give it a try!

About a 5-minute walk from Ikebukuro East Exit, there is a shabu-shabu restaurant located on the 5th floor of a mixed-use building. Despite the initial impression of being in a mixed-use building, the interior of the restaurant is surprisingly clean and elegant once you step inside. With a limited number of seats, the staff are attentive and the atmosphere is welcoming, attracting many regular and repeat customers. The restaurant plays Okinawan melodies, creating a calming ambiance. I tried the "Agu Pork Belly Course" during my visit. The meal started with sea grapes, which were plump and juicy. They were delicious on their own, but even better when dipped in sauce. Next, I had Ishigaki beef, which was seasoned like braised pork and was absolutely delicious. This dish increased my appetite and went perfectly with beer. The highlight of the meal was the shabu-shabu. You can choose from three types of broth: kombu, amber, and spicy miso. I opted for the highly recommended amber broth, which had a golden color from blending bonito and kombu. The dish was served with plenty of vegetables and Agu pork belly, which looked quite fatty. Despite my initial concerns about feeling heavy, my worries disappeared after just 5 minutes of eating. The Agu pork had three times the umami and sweetness, and was incredibly flavorful. I recommend dipping the meat in Shimamars (Okinawan salt) for an enhanced taste. The meat was tender and not greasy at all, making it a delightful experience. You can enjoy various condiments such as pickled shallots, sauces, and sesame sauce without getting bored. The vegetables were fresh and crunchy, and the sesame sauce was particularly creamy and delicious. The meal ended with Okinawan soba made with whole grain flour, which had a delightful flavor. The dessert was Blue Seal's salted chinquapin cookie ice cream, a classic Okinawan treat. Overall, the quality of the Agu pork shabu-shabu was exceptional, the service was great, and the atmosphere was cozy. I left the restaurant feeling completely satisfied. Thank you for the wonderful meal!

Miukenn loves Okinawa. He loves it so much that he can't help himself, practicing playing the sanshin late into the night. (He uses a silencer so as not to disturb the neighbors, but since he's self-taught, he doesn't improve). Whenever he has free time, he buys pork cartilage, cooks it, and makes Soki soba. And in late July, he's going to Okinawa again. Yay! So, unable to wait until late July, he came to Nishi-Ikebukuro. Yes, he just had to eat delicious "Aguu pork" shabu-shabu, so he came to "Shabu-tei Kotobuki Ikebukuro main store"! The interior of the store has only table seats, with partitions separating the neighboring seats, making it comfortable. Decorated with Shisa and other items on the side of the table, it really raises the mood. So, this time, he's having the "Aguu pork belly course" (5000 yen). Okinawa's brand pork "Aguu pork" has three times more umami and sweetness than regular pork. This course allows you to enjoy Okinawa from the appetizer to dessert with 120g of "Aguu pork" belly, as well as other dishes. So, for this drink, first, he tried the "Shikwasa plum wine" (680 yen). It's a rare plum wine with a refreshing Shikwasa taste. It's refreshing and summery, making his mood even higher. Next, he had two appetizers. The first was a solid mozuku with clear dashi, providing a satisfying texture. The second was green caviar made from grapes from Kumejima, known for its large grains. The sauce is not too sour, making it easy to eat. The large grains are crunchy and have a great texture. He then had seared pork cartilage, a dish he likes and occasionally makes at home, but it's different when made by a professional. The crispy, fragrant taste of the seared cartilage as he bites into it, with the sweetness of black sugar spreading with each chew, is just delicious. Next, he enjoyed 120g of Agu pork belly and a variety of seasonal vegetables. The homemade ponzu sauce with grated daikon is good, and the homemade sesame sauce is rich and flavorful. The island-style chili oil adds a unique touch. The amber dashi broth, made from a blend of bonito and kombu, is a recommended choice. The aroma of the beautiful broth is a treat in itself. The fresh vegetables, island tofu, and lettuce give an Okinawan touch, and the various condiments add extra flavor. Trying the fresh Kinoko first, he found it to be thick and crunchy. It's a premium Kinoko brand from Toyama Prefecture, grown in the cool snowmelt water of Toyama. The freshness and taste of the freshly harvested Kinoko are evident. Finally, he enjoyed cooking the vegetables briefly and then steaming the pork slowly. The meat is delicious when cooked this way, ensuring the flavors are retained. Enjoying the first slice with just salt and the second with island radish, it was delicious. Good meat is best with just salt!