OPEN on 6/5 in Odaiba! [Shabu-shabu Ginhalf] Odaiba《Recommended Points》◉ Want to try shabu-shabu course◉ Looking for a restaurant for entertaining◉ For entertaining/dining/dating with your partner or spouse!▷▷order▷▷Domestic Wagyu Special Top Loin & Brand Pork Shabu-Shabu Full Course: ¥8,000【Appetizer】Two types of appetizers (seared scallop and spinach with white miso dressing, Wagyu vegetable roll)【Special Dish】Homemade chawanmushi【Special Dish】Fish dish (fruit tomato and aged amberjack carpaccio)【Special Dish】Raw meat (Yukke)【Main】Shabu-shabu meat (Domestic Wagyu Special Top Loin & Kagoshima-produced Rokushirokuro Pork)【Main】Shabu-shabu assorted vegetables【Finale】Finale of kishimen【Dessert】Matcha warabi mochiLemon sour: ¥620Jasmine highball: ¥580We enjoyed a course where we could savor the highest quality Wagyu beef and the famous brand pork "Rokushirokuro Pork" from Kagoshima in a shabu-shabu style!! We were overwhelmed by the appetizers at the beginning of the course!▫️Seared scallop and spinach with white miso dressing, Wagyu vegetable rollIt looked different from the white miso dressing I knew and was stylish! The seared scallop, white miso dressing sauce, and spinach matched well and had a gentle flavor. The Wagyu wrapped around the vegetables with its umami, spreading the richness in the mouth, was delicious.▫️Homemade chawanmushiScallops, shrimp, and plump salmon roe were delightful, and the gentle broth was excellent. The hot serving was also great.▫️Fruit tomato and aged amberjack carpaccioThe amberjack was thick with well-marbled fat, tender, and delicious. The rare center was perfect. The fruit tomato was sweet with the right acidity and firmness, incredibly delicious! It went perfectly with the amberjack. The sauce was gazpacho, cold and summery, and very tasty.【Yukke】The Wagyu yukke was incredibly delicious. The slightly strong seasoning also made it perfect for drinking. Surprisingly, it had a good volume, so you could enjoy plenty of it.▫️Shabu-shabu meat (Domestic Wagyu Special Top Loin & Kagoshima-produced Rokushirokuro Pork)▫️Shabu-shabu assorted vegetablesWe were overjoyed when the main shabu-shabu meat appeared, exclaiming "Wow!" together!!- Domestic Wagyu Special Top Loin- Kagoshima brand pork "Rokushirokuro Pork" loin and belly- Shrimp paste- Assorted vegetables- Sesame sauce, grated ponzu, momiji oroshi, versatile green onionWhen the golden broth started to simmer, we first put in the shrimp paste♬ The umami of the shrimp brought out the flavor of the broth even more. The Domestic Wagyu Special Top Loin had a beautiful marbling. The balance of lean meat and fat was just right, and it was truly melt-in-your-mouth delicious. The "Rokushirokuro Pork" belly, when shabu-shabu'd, removed excess oil, and when wrapped in vegetables, the pork's sweetness stood out and was delicious. The loin had a different deliciousness from the belly, with a firm texture that allowed us to fully enjoy the deliciousness of the pork itself!! The assorted vegetables included shiitake mushrooms, maitake mushrooms, eryngii mushrooms, brown enoki mushrooms, green onions, mizuna, cabbage, and pea sprouts.▫️Finale of kishimenI thought we would put the kishimen in the remaining broth from the pot, but it appeared individually in a bowl!! The sweet broth was so good. The satisfying texture of the kishimen was perfect for the finale! The double-walled glass for the alcohol was served so cold. It was great that the coldness was maintained.The interior of the restaurant was a chic and calm Japanese-style space, perfect for dates, entertaining, and dining! Since it was a newly opened restaurant, it was a stylish and beautiful restaurant that matched the surroundings of Odaiba's streets. I would like to visit again when I go to Odaiba next time!

A specialty restaurant for shabu-shabu and sukiyaki located in Odaiba. It just opened in June 2023. The interior of the restaurant is a modern Japanese style with a warm and inviting atmosphere, suitable for everyday dining as well as special occasions like dates or anniversaries. Located a 3-5 minute walk from Odaiba Kaihinkoen Station or Tokyo Teleport Station, on the 1st floor of Decks Tokyo Beach. The restaurant features a clean and calming space with a focus on wooden elements. All seats are private, with a choice of table seating or sunken kotatsu seating. The menu includes a la carte options like individual shabu-shabu sets, as well as set courses ranging from 4,500 yen to 12,000 yen. Today, we ordered the luxurious course (8,800 yen) which includes both beef and pork. == Luxurious Course == ◆【Appetizers】 * Seared scallop, spinach with white sesame dressing * Wagyu beef and vegetable rolls - Wagyu beef wrapped around daikon radish with ponzu miso sauce. A small but flavorful dish with the rich taste of Wagyu beef. Served with cherry tomatoes. ◆【Homemade Chawanmushi】 - A chilled chawanmushi with shrimp, salmon roe, shiitake mushrooms, fish cakes, edamame, and more. The salmon roe adds a nice salty touch to the dish. ◆【Fish Dish】 - Aged amberjack carpaccio. The sauce has a refreshing acidity that pairs well with the dish. Served with cherry tomatoes. ◆【Beef Tartare】 - Beef tartare with chopped green onions and egg yolk. A classic combination that is incredibly delicious. ◆【Shrimp Paste】 - Served in a bamboo tube for easy cooking in the hot pot. Adds a great flavor to the broth, so it's recommended to add it first. ◆【Shabu-Shabu Meat】 - Domestic top-grade beef loin and Kagoshima-raised Rokkaku Kurobuta pork. The marbled pork belly from Rokkaku Kurobuta is particularly impressive with its sweet fat. Rokkaku Kurobuta is a brand of black pork with six white spots on its feet, nose, and tail. ◆【Shabu-Shabu Vegetables Platter】 - A generous assortment of vegetables including shiitake mushrooms, enoki mushrooms, eringi mushrooms, green onions, napa cabbage, grilled tofu, mizuna greens, pea sprouts, and kudzu starch noodles. ◆【Dessert - Kishimen (flat udon noodles)】 ◆【Matcha Warabi Mochi】 - A light and fragrant matcha-flavored warabi mochi served with whipped cream. == Drinks == ★ Extra Cold Sake

This is a restaurant located inside Decks Tokyo Beach. On this day, we ordered a la carte. - Appetizer: Seared scallop and spinach with white miso, and beef rolls - Seared mackerel: The shape of the seared mackerel was unique, and it felt very luxurious. It had a nice balance of vinegar and salt. - Sesame yellowtail: The sesame sauce was sweet and rich, very delicious! The yellowtail was fatty and juicy, and you can enjoy a refreshing taste change by adding myoga in between. - Rolled omelette with dashi: A gentle dashi-flavored rolled omelette with crunchy daikon. It was large and great for both a main dish and a side dish. - Individual shabu-shabu set B: Six white and black pork loin, black wagyu top loin, assorted vegetables. The vegetables were colorful and plentiful. The sauce options were a spicy ponzu and a rich sesame sauce. The pork was sweet and went well with both sauces. Wrapping the pork with leeks provided a refreshing taste. - Matcha tiramisu: Plenty of bitter matcha flavor! The inside tiramisu had a firm texture. The restaurant has all semi-private seating. It was a sophisticated space with the elegant sound of a koto playing. It would be great for hosting foreign guests. They offer a la carte and course options, making it suitable for families or business gatherings. Menu items we enjoyed: - Appetizer: Seared scallop and spinach with white miso, and beef rolls - Seared mackerel - Sesame yellowtail - Rolled omelette with dashi - Individual shabu-shabu set B - Matcha tiramisu [From Tabelog: 3.09] [Opening hours: 17:00 - Last order 22:00] [Closed: Open every day] [Reservation: Not required] [Budget: From 5,000 yen] [Address: 1F Decks Tokyo Beach, 1-6-1 Daiba, Minato-ku, Tokyo] Thank you for reading until the end. If you enjoyed the post, I would be happy if you could like and follow! I post gourmet content daily on Instagram, so please check it out if you're interested. Instagram @mogu.gourmet

I visited a shabu-shabu and sukiyaki restaurant located inside Decks Tokyo Beach in front of Fuji TV in Odaiba! The interior of the restaurant has a luxurious feel and a calm atmosphere, with each table separated so you can enjoy your meal in peace. The variety of course dishes is a great point, as you can choose according to the occasion! This time, I tried the luxurious course priced at ¥8,000, which includes shabu-shabu, 4 side dishes, a final meal, and dessert! Here is a summary of the dishes: - Appetizer: Wagyu beef and vegetable rolls, seared scallop and spinach in white miso dressing. The flavors of the ingredients shine through and are easy to enjoy. - Clam and chicken broth chawanmushi: Elegant broth with clams for rich umami flavor, with plenty of edamame and shrimp. - Fruit tomato and aged amberjack carpaccio: Sweet fruit tomatoes paired perfectly with tender amberjack, with a balanced carpaccio sauce. - Beef tartare (Yukke): With walnuts for texture, a flavorful garlic sauce, and a smooth egg yolk. - Shabu-shabu: Main dish of shabu-shabu with high-quality beef and pork, served with a variety of vegetables and two types of dipping sauces. - Finish: Thick and chewy kishimen noodles in a comforting broth. - Dessert: Matcha warabi mochi, a traditional Japanese dessert with a strong matcha flavor. Overall, the course was well put together and I would love to visit again. The dishes were all meticulously prepared and delicious, making it highly recommended! #ShabuShabuGinhan @Odaiba ◾️Type: Shabu-shabu ◾️Price: ¥8,000-¥9,000 ◾️Closed: None ◾️Hours: 5:00 PM-11:00 PM (until 9/30) ◾️Food Blog Rating: 3.10

I received an invitation to Shabu-Shabu Ginhalf in Odaiba. It's surprising to have the opportunity to drink in Odaiba at this age, life is full of unexpected things. I am grateful to be invited, thank you very much. The seats are all private rooms, and I was guided to a sunken kotatsu-style seating where you take off your shoes before entering. You can enjoy chatting and Shabu-Shabu leisurely. Orders are placed verbally by calling the staff, and the efficient and polite service of the staff is pleasant. The reservation was for the "Enjoyment Course" featuring domestic beef top sirloin & kinako pork loin Shabu-Shabu for 6,000 yen (tax included), drinks are separate. Let's start with a toast with a draft beer. Tonight is a two-person celebration in Odaiba. The beer glass (mug) has a double structure, so your hand holding the mug doesn't get wet. Following the beer, appetizers are served. Tonight we had seared scallops and spinach with white sesame dressing, and wagyu beef vegetable rolls. The combination of scallops and spinach was surprisingly delicious and fresh. The vegetable rolls with meat had cherry tomatoes on the side, a dish that could pass as a high-class cuisine course. Next, a homemade chawanmushi (savory egg custard) with clams and chicken in a cold broth. Despite the lingering summer heat, the cold chawanmushi with clams and chicken broth was refreshing. The addition of salmon roe and beans made it an exceptional dish that you might find in a high-class traditional Japanese restaurant. Then, a fish dish of yellowtail carpaccio with cherry tomatoes. The vegetables are always accompanied by meat, shellfish, and fish, as expected from a Shabu-Shabu restaurant. Tonight, there were plenty of tomatoes, but the seasonal vegetables will surely change. Now, onto the sake. We had a bottle of Kubota Hekiju Junmai Daiginjo Yamahai R4BY from Asahi Shuzo in Niigata. Asahi Shuzo, whose overseas sales exceed half of their total sales, may soon see "reverse imports" for domestic consumption. Hearing such stories makes you want to try it, and it was delicious when served slightly chilled. Now, onto the Shabu-Shabu. First, a platter of assorted vegetables and shrimp dumplings. The vegetable platter included napa cabbage, shiitake mushrooms, maitake mushrooms, enoki mushrooms, brown enoki mushrooms, sliced green onions, mizuna, pea shoots, kuzukiri (arrowroot noodles), and tofu. The dipping sauces were ponzu and sesame. Once the broth boiled, we added the shrimp dumplings. Since I'm not good at handling hot pots, my friend kindly took the lead. The shrimp dumplings were full of shrimp flavor and paired well with the ponzu sauce, very delicious. After finishing the shrimp dumplings, we cooked the vegetables. This vegetable platter was a variety of mushrooms cooked in the broth, which we then dipped in ponzu sauce. The mushrooms soaked up the various flavors of the broth, creating a delicious taste. Recently, I've started drinking Japanese whiskey when I see it, and tonight I had Chita on the rocks. Yamazaki and Hakushu are also delicious, but Chita is also delightful. Lastly, we had green tea highballs. Just drinking tea is plain, but drinking too much alcohol is not good either. Noodle dishes are served with hot pot meals. Here, they provided kishimen noodles separately from the hot pot. The noodles were served in the broth with fish cakes and spinach, a comforting taste. For dessert, we had matcha warabi mochi. A sweet ending to a delightful meal.

Dinner on the day I went to Odaiba with my friend✨ We were tired from walking, so we decided to have a relaxing meal at this restaurant! We were guided to a private room with a sunken kotatsu table, so we were able to enjoy a leisurely dinner with my friend whom I hadn't seen in a long time ( ^ω^ ) The à la carte menu looked delicious, but today we wanted to have shabu-shabu and try a variety of dishes, so we opted for the cost-effective course menu!! [Appetizer] Two types of appetizers★ Seared scallop and spinach with white sesame dressing★ Wagyu beef and vegetable rolls The seared scallop and spinach were refreshing and delicious, and the yuzu pepper on the Wagyu beef added a nice touch♩ [Specialty] Homemade chawanmushi★ Clam and chicken cold chawanmushi The broth was delicious, and the cold dish was perfect for this season! [Specialty] Fish dish★ Yellowtail carpaccio with fruit tomato The yellowtail was large and satisfying to eat! [Specialty] Meat sashimi★ Wagyu beef yukhoe Yukhoe is a rare find outside of yakiniku restaurants, but it was undeniably delicious! The generous amount of green onions was a great accompaniment to drinks! [Main] Shabu-shabu meat (domestic top-grade beef loin & Kagoshima prefecture Rokushaku black pork) [Main] Shabu-shabu vegetable assortment We started by adding the shrimp paste and then the vegetables! It was a two-in-one solution to both meat and vegetable cravings!! The shrimp paste was fluffy and delicious. The meat was large and tender, making us naturally smile with each bite!! Rolling the green onions with the meat was even more delicious◎ [Finale] Kishimen to finish We expected the kishimen to be in the pot for the finale, but it came in a bowl! It was convenient and delicious♩ [Dessert] Matcha warabi mochi The warabi mochi was not too sweet, making it a perfect dessert!! It paired well with the bitter tea◎ The course menu had just the right amount of food and was very satisfying!! There are few places in Odaiba where you can relax in a private room, so it's a great option for a meal after shopping or playing around, where you can take off your shoes and relax (*´ω`*) It was deliciousー╰(*´︶`*)╯♡

Summer vacation, visited Odaiba for the umpteenth time. After playing with the kids at Decks, I met up with my husband after work and visited this restaurant. We ordered the 6000 yen course menu plus a little bit of a la carte for the kids, and we were very satisfied!!! I wish this restaurant was closer to where we live. I had a Chita highball, which came in a lovely glass. My husband ordered the Extra Gold, as he usually does when it's on the menu. We had seared scallops and spinach with white sesame dressing, and beef wrapped in kaiware radish. Both were delicious and carefully prepared, each bite was heavenly. We also had homemade chawanmushi, which was cold and deliciously smooth. The fruit tomato and aged amberjack carpaccio was surprisingly delicious!! The amberjack was firm and fatty, paired perfectly with the slightly acidic sauce. The kids also enjoyed it. For shabu-shabu, we had domestic beef top loin and kinoko pork loin, which were of top quality. We had sesame sauce and ponzu sauce, along with green onions and grated daikon, which was a nice touch. We also had shrimp balls, and a vegetable assortment with plenty of mushrooms. We enjoyed the meat with highball, alternating between refreshing ponzu sauce with pork and rich sesame sauce with beef. The finish with chawanmushi was satisfying. We ended the meal with dessert, including kishimen, green tea warabi mochi, vanilla ice cream, and nashi pear ice cream. The portion sizes were generous and we thoroughly enjoyed the last course. Odaiba has many family-friendly restaurants, but this shabu-shabu dinner was a relaxing and delicious experience at a reasonable price. Highly recommended☆

I went to Odaiba with a friend after a long time. It had been so long, I wonder how many years it has been. We strolled around and had an early dinner at a shabu-shabu restaurant that opened on the first floor of DECKS on June 5th this year. This restaurant specializes in shabu-shabu using domestically produced A5 rank beef and brand pork. The calm atmosphere inside the restaurant has private rooms, so you can relax without worrying about your surroundings. We took off our shoes and went to a sunken kotatsu-style private room. What we had that day: - Shabu-shabu luxury course 8000 yen A luxurious shabu-shabu course using top-grade domestic beef and Kagoshima-produced Rokushaku black pork. We started with an Extra Cold and Yuzu Plum Wine Soda for a toast. Appetizers: - Grilled scallop and spinach with white sesame dressing - Wagyu beef wrapped in kaiware radish sprouts - Homemade chilled chawanmushi with shiitake mushrooms, shrimp, edamame, and popping ikura - Exquisite dish: Fully ripe fruit tomato and yellowtail carpaccio - Beef sashimi (Yukke) with plenty of chopped green onions Then we started the shabu-shabu: - Domestic beef top-grade loin & Kagoshima-produced Rokushaku black pork - Shabu-shabu vegetable assortment - Shrimp paste The top-grade loin using A5 rank Wagyu beef was tender and incredibly delicious. It goes well with ponzu sauce or sesame sauce. The Rokushaku black pork was sweet, tender, and melts in your mouth. We enjoyed it with green onions. It was quite a generous portion, and my friend got full halfway through, so I finished the rest (laughs). You can't waste such delicious meat, right? - Finishing with kishimen Served in a bowl as an individual portion, which was nice. - Dessert: Matcha warabi mochi and green tea with black honey drizzle. The chewy warabi mochi with black honey was delicious. I love warabi mochi. It was delicious. My friend ordered the Japanese sake Yamezan, and I had a sip, which I think goes well with shabu-shabu. I stuck to Yuzu Plum Wine Soda throughout. There were menus in Chinese, Korean, and English, and there were many foreign customers. The spacious private rooms also cater to families. It seemed like a restaurant that would be appreciated if you took your parents. Another lovely restaurant has been added to Odaiba.

Looking for delicious meat and sake, on 6/5 at the newly opened Dex Odaiba 1st floor, I enjoyed the Premium Japanese beef and brand pork shabu-shabu course for 8,000 yen (tax included) at the new restaurant Ginhalf. They guided us to a spacious private room with a sunken hearth. The atmosphere was great. We started with a toast with ice-cold Asahi Extra Cold, which really made us feel refreshed. The appetizers included seared scallops and spinach with white miso, and wagyu beef and vegetable rolls. The clam and chicken broth cold chawanmushi was unique and delicious. The fruit tomato and yellowtail carpaccio was a refreshing dish perfect for the season. The wagyu beef yukhoe was like a hamburger-shaped tartare with a topping of egg yolk and green onions. The shabu-shabu main course featured premium beef and pork, served with homemade ponzu and sesame sauce. The pork was from Kagoshima's Rokushaku Kurobuta, known for its tender texture and clean taste. The A5-ranked wagyu beef was melt-in-your-mouth delicious. The shabu-shabu vegetables included a variety of mushrooms, Chinese cabbage, pea sprouts, and maroni. The meal ended with a satisfying portion of kishimen noodles and a delightful matcha warabi mochi dessert with black honey and kinako powder. The service was attentive and the ambiance was perfect for hosting special guests. Overall, it was a luxurious dining experience that I highly recommend for anyone visiting Odaiba.

A recommended private shabu-shabu restaurant for special occasions in Odaiba, where you can enjoy the night view on your way back. They offer course meals that create a special feeling. It's a hidden gem as it just opened! Menu Ordered: - Luxurious Course with 8 dishes for 8000 yen (Recommended banquet course with 2-hour all-you-can-drink for 5500 yen) The course meal was very satisfying! The shabu-shabu using brand meat was surprisingly delicious. The pork wrapped in leeks was especially tasty. They also have a wide selection of drinks, including my favorite sour drinks. I really liked the White Peach Collagen Sour.

A shabu-shabu restaurant that just opened in June near Odaiba Seaside Park. The premium course costs 12,000 yen and includes a variety of dishes such as seared scallops and spinach, wagyu beef with vegetable rolls, clam and chicken broth chawanmushi, fruit tomato and ripe amberjack carpaccio, meat sashimi, shrimp surimi dumplings for shabu-shabu, domestic top-grade beef loin, Kagoshima-raised Rokushirokuro pork, Uwajima amberjack, and finishing with Kishimen noodles and matcha warabi mochi. The first half of the course consists of seasonal cold dishes, such as the clam and chicken broth chawanmushi which has a refreshing taste with a hint of broth aroma and topped with ikura for a colorful accent. The fruit tomato and ripe amberjack carpaccio is light and perfect for the season, with a touch of Italian flair. Then comes the main shabu-shabu featuring a luxurious lineup of domestic top-grade beef loin, Kagoshima-raised Rokushirokuro pork, Uwajima amberjack, and shrimp surimi dumplings. The portions are surprisingly generous, and the pork allows for a comparison between the flavorful loin and juicy belly. The amberjack, when dipped in the broth, melts in the mouth and is delicious. It's recommended to slightly cook the ingredients rare. The dipping sauces include sesame and ponzu, with my favorite being to wrap plenty of green onions with the meat and amberjack, then dip in ponzu. The meal concludes with Kishimen noodles, which absorb the sweet broth for a satisfying end to the course. Overall, it was a very satisfying meal with great quality and quantity.

Good evening! Today, I went to dinner with a friend at a shabu-shabu restaurant on the first floor of Decks Tokyo Beach in Odaiba. The restaurant was very clean and had a relaxing atmosphere. Although Odaiba is often associated with Western cuisine, I wanted to have Japanese food this time, so I was glad to find this restaurant. We started with a toast using "Chita Highball," which had a delicious flavor of raisins and herbs. The "Spinach with White Sesame Dressing" had a mellow sweetness of tofu and the freshness of spinach. The "Kaiware Radish Rolls with Roast Beef" had a balanced flavor of rich roast beef and fresh vegetables. The "Clam and Chicken Broth Chawanmushi" had a gentle flavor with a hint of chicken umami. The main dishes were impressive, especially the "Shabu-Shabu" with a variety of fresh mushrooms, high-quality beef, and pork. The meat was so delicious, and the dipping sauces complemented it perfectly. We also enjoyed the "Yukhoe" with its melt-in-your-mouth texture. The meal ended with a satisfying "Tsukemen" and a delightful "Matcha Warabi Mochi" dessert. The restaurant had a cozy atmosphere, and we had a comfortable dining experience throughout the course. I would definitely like to visit again. Thank you for the wonderful meal!

After playing with my son at the Miraikan in Odaiba, I met up with my husband at Dex. It was a hot day, but I was craving something refreshing to eat. I wanted shabu-shabu! I didn't want to prepare it at home and make it even hotter, but this restaurant was well air-conditioned and very comfortable, making it perfect for enjoying shabu-shabu even in the summer. The course started with seasonal appetizers that I couldn't make myself, and I was very satisfied. The entrance is located on the street between Dex and Aqua City, like a hidden gem. The private rooms allow you to enjoy shabu-shabu without worrying about other people. The drink selection was extensive, and I had a refreshing highball. The appetizers were amazing, with Wagyu beef vegetable wraps and scallop and spinach salad in white sesame dressing. The Wagyu beef wraps had yuzu pepper sesame sauce underneath, adding a spicy kick to the refreshing taste. The scallop and spinach salad was smooth and cooling. The fruit tomato and ripe sea bream carpaccio was delicious, especially the sea bream sauce. It was a unique dish that captured the essence of summer. The Wagyu beef yukke was accented with pine nuts, adding a fun texture to the smooth Wagyu beef. The black pepper gave it a nice punch. The main course was shabu-shabu with shrimp dumplings, Wagyu beef, and various pork cuts, along with a vegetable assortment. The meat and vegetables were surprisingly plentiful and delicious. The high-quality meat melted in your mouth, leaving behind a rich flavor. The meal was enjoyable in the cool, comfortable space. The finisher was kishimen noodles, served individually in a bowl as a pleasant surprise. The broth was delicious. The dessert was matcha warabi mochi and green tea, with a nice balance of bitterness and sweetness. It was the perfect shabu-shabu experience in the middle of summer. The staff's hospitality was excellent, and they were very kind to my son as well. I was impressed by the food and service, and I think this restaurant does a great job of showcasing the delicious Japanese cuisine to foreign tourists as well.

After visiting the sea in Odaiba, on the way back, I stumbled upon a wonderful looking restaurant when I turned off the seaside McDonald's. I was seated in a private room and ordered an Extra Gold, a frozen beer, and a Chita highball from a staff member with a butler-like aura. Today, I decided to enjoy the course, so I patiently waited for my drinks. The appetizers were Wagyu beef wrapped in vegetables and seared scallops with spinach in white miso dressing. The Wagyu beef wrap was delicious with its tender meat, vegetables, and miso-like seasoning. The seared scallops were tender, with a delightful combination of vegetable sweetness. The chawanmushi was also delicious, with plenty of salmon roe adding a luxurious touch to the dish. The carpaccio of buri with fruit tomatoes and ripe buri was a delight, with the sweetness of the fruit tomatoes enhancing the flavor of the buri. The Wagyu beef yukhoe was incredibly delicious, with the perfect combination of egg and Wagyu beef. The shabu-shabu with sugar soda was appetizing, with the golden broth enhancing the flavors of the shrimp and vegetables. The sesame paste added to the gorgeous buri was impressive. The beef shabu-shabu was a highlight, with the meat's richness shining through. The lemon sour complemented the meat perfectly. The last dish was the Nagoya-style kishimen, which was soft and delicious. The contrast between the kishimen and the rich soy sauce was indescribable. The meal ended with matcha warabi mochi, a delicate and flavorful dessert. The restaurant's commitment to excellence, from the attentive staff to the delicious food, made it a wonderful dining experience. The fresh meat, combined with the golden sauce, created a truly exceptional flavor. This restaurant is truly a gem, offering a delightful and delicious dining experience, with top-notch service and hospitality.

＜Recommended for people like this＞ ■ Those who want to enjoy luxurious shabu-shabu in Odaiba → → → Enter at 7:00 PM. Many customers from overseas. 【Appetizer】 * Beef and Kaiware Maki ✅ A rich appetizer with wagyu beef. Served with sesame sauce at the bottom. The richness of the meat's fat is strong, providing a high level of satisfaction. * Spinach with White Sesame Dressing ✅ A refreshing and calming taste. A perfect example of Japanese cuisine. 【Individual Shabu-Shabu Set B】¥4,980 ✅ The set includes "Kagoshima Prefecture Rokkaku Kurobuta Pork Belly & Loin" and "Kagoshima Prefecture Wagyu Top Loin". It also comes with shrimp paste and vegetables. Start by adding the shrimp paste to the broth, then add the vegetables. The dipping sauces are sesame sauce and ponzu. The vegetables include shiitake mushrooms, eringi mushrooms, shimeji mushrooms, as well as standard ones like mizuna and green onions. ✅ For the pork, wrap the meat in white leeks before dipping in the broth. The pork belly has a refreshing taste, thanks to the leeks. It is light and allows the flavor of the fat to shine through. The aftertaste is elegant and clean, with no roughness. The ponzu sauce with grated radish is strong in saltiness, cutting through the fat nicely. ✅ The pork loin is meatier than the belly, with a mild flavor. It provides a basic pork shabu-shabu experience. The more you chew, the more meaty and juicy it becomes, increasing satisfaction. The sesame sauce is rich but has a mild flavor, slightly overshadowed by the pork's taste. ✅ The top loin has a luxurious fat flavor. It offers a different deliciousness compared to the belly. The fat flavor comes first, followed by the deliciousness of the beef itself. The gradation of flavors is wonderful. The shrimp paste has a refined texture and taste, complementing the powerful flavor of the meat. The freshness and crunchiness of the vegetables pair well with the ponzu sauce. The addition of shrimp paste increases satisfaction compared to a regular shabu-shabu set. 【Toro Taku Hosomaki】¥850 ✅ Tuna and pickled radish rolled tightly with tobiko on top. A simple and refreshing dish. The crunchy texture of the pickled radish is pleasing, and the tobiko bursts in the mouth, making it perfect. (Other) * Guided to a private table seat. * The gas stove was close, making the room hot. =================================== Thank you for reading until the end! ✅ YouTube: manon4649 [Dining Out Introduction] https://youtube.com/channel/UCNlEO9LTw12vvKzTgJIwAbA ✅ Instagram: manon4649 http://www.instagram.com/manon4649/

After taking a stroll in Odaiba, I visited this restaurant. Despite being a bit small, I was happy to be seated in a private room. The atmosphere had a traditional Japanese feel that foreigners would likely enjoy. I ordered the luxurious 8,000 yen course. The meal included: two appetizers (scallop and spinach salad, beef and vegetable rolls with miso ponzu sauce), homemade chawanmushi (steamed egg custard with salmon roe), sashimi (amberjack carpaccio with tomato sauce), meat dish (seared beef tartare with plenty of green onions), shabu shabu (premium beef and pork with vegetables and shrimp paste), noodles, and dessert (matcha mochi). The meal was so filling that I had to skip ordering extra meat. Overall, the food was delicious, especially when wrapped in the mountain of green onions provided. The entrance to the restaurant is on the road side, not inside DECKS, making it a hidden gem that's worth remembering.

After watching the Giants vs. Tigers game, I was in the mood for some meat! So, I visited "Shabu Shabu Ginhan Odaiba Store" near Odaiba Kaihinkoen Station. It is located on the first floor of Decks Tokyo Beach. I ordered a la carte, and the following items were ordered: - Domestic beef special top loin & Kagoshima Prefecture Rokushaku Kurobuta: 4,000 yen - Vegetable assortment: 1,958 yen Once the golden broth started bubbling, I added shrimp paste first, as it enhances the umami flavor. After it simmered, I added the vegetable assortment and then started shabu-shabu-ing the meat. The Kagoshima Rokushaku Kurobuta pork had a sweet fat, and the domestic beef special top loin had a perfect balance of lean meat and fat, melting in the mouth. The vegetables soaked in the broth and shrimp flavor, making them delicious. The vegetable assortment included shiitake mushrooms, enoki mushrooms, negi, mizuna, hakusai, moyashi, and more. It was a delightful experience with various dipping sauces and condiments. I really enjoyed the black pork shabu-shabu, and I would love to come back again to savor it slowly. Thank you for the meal!

Odaiba! It's a place loved by children because of the sea. A shabu-shabu restaurant has opened on the first floor of Decks Tokyo Beach! It's a street-front shop, so you can't enter from the inside (lol). It's right next to the parking entrance, so it's easy to find. The atmosphere inside the Shabu-shabu restaurant "Ginhalf Obatei" is very Japanese. There are seats in the center where you can have parties. They can adjust flexibly with partitions. Around that are private rooms. They are separated by solid sliding doors. I wanted to try both pork and beef, so I chose this course! "Enjoyment Course" Domestic beef top loin & Kinako pork loin shabu-shabu for 6,000 yen. They serve draft beer in double-walled glasses! You can enjoy cold drinks cold. Cheers!! Having a beer on a bright holiday while it's still daylight is special. The appetizers were two kinds: Wagyu beef and vegetable rolls, and scallops and spinach in broth. The Wagyu beef was so tender and delicious with yuzu miso or yuzu pepper at the bottom. The scallop and spinach dish had a luxurious feel because of the scallops. They also served a homemade chawanmushi, which was hot and had a gentle broth. A fish dish of yellowtail in tomato sauce was served. The yellowtail was rare in the middle, cold with tomato, an elegant cold dish. They brought dipping sauces: sesame, grated ponzu, momiji oroshi, and negi. Then, it was time for the main dishes: shabu-shabu meat (domestic beef top loin & Kinako pork loin) and shabu-shabu vegetable assortment. There were plenty of vegetables and mushrooms like shiitake, maitake, eringi, brown enoki, negi, mizuna, cabbage, and moyashi. The shrimp paste was the first to be enjoyed. Then, we added plenty of vegetables and simmered them until tender. The sesame sauce and grated ponzu were delicious. Next, we tried the pork. The fat melted away nicely, and the sweetness of the meat was delightful. The Wagyu beef was also delicious. Finally, we added leeks. The vegetables were so good that we could eat as much as we wanted. For dessert, we had matcha warabi mochi, which was a classic Japanese sweet. The matcha warabi mochi was gooey and delicious. We also had fruit sake (aragoshi mikan), which was like an alcoholic version of pulpy juice and easy to drink. We were a bit late in noticing that they had extra cold on tap. Odaiba is a popular spot for foreigners, so the staff seemed to speak foreign languages! We enjoyed shabu-shabu in a private room at a shop with draft beer.

Visited by reservation on Sunday at 5:00 PM. Located on the 1st floor of Decks Tokyo Beach, I entered from the outside and went up to the 3rd floor. The 8-course meal was exciting from the start, so I ordered a beer. The draft beer comes in a double-walled glass and is served cold, which is a great service. The dishes come out at a good pace, so you can enjoy without worrying about waiting for the hot pot. The seared scallop and wagyu vegetable rolls matched well with the white sauce, creating a gentle flavor. The wagyu beef in the vegetable rolls had a refreshing taste at first, but the richness of the beef spread out nicely, making it delicious. The steamed egg dish with scallops, shiitake mushrooms, and surprise shrimp was delightful, especially with the popping texture of the salmon roe. The fruit tomato and aged yellowtail were both fresh and tasty, with the tomato having a perfect balance of sweetness and acidity. The chilled yellowtail with a sauce reminiscent of minestrone was refreshing and delicious. The wagyu beef tartare was incredibly delicious, with a slightly strong seasoning that complemented the alcohol well. The shabu-shabu dish with ponzu and sesame sauce was a delight, with a variety of vegetables and meats including A5 wagyu and premium pork. The A5 wagyu melted in the mouth and was a true delicacy, while the premium pork had a nice sweetness and texture. The amberjack shabu-shabu was another highlight, with thinly sliced amberjack that was almost transparent and incredibly delicious. The finishing dish of kishimen noodles was a perfect way to end the meal, with a good balance of firmness and a flavorful broth. The matcha warabi mochi dessert was small but satisfying, with a delicious cream topping. Overall, every dish from the shabu-shabu to the individual items was delicious and enjoyable. I wish I had asked for more ponzu and sesame sauce towards the end. The focus on enjoying the ingredients was great, but the portion sizes were generous, so I regret not asking for more sauce. It may be challenging to attract customers due to the location, but I hope they continue to do well because the food is delicious.

I would like to introduce a shabu-shabu specialty restaurant that I visited in Odaiba because it was really good. Hello everyone! Nice to meet you! My name is World Wide Schwarz Nessie XVI. Nice to meet you. The restaurant I want to review is "Shabu Shabu Ginhan Odaiba Store". The nearest station is either Odaiba Kaihinkoen Station or Tokyo Teleport Station, both about a 5-minute walk away. It is located on the 1st floor of Decks Tokyo Beach, near Tokyo Joypolis, but you have to enter from the outside, so you may get lost at first. First, I ordered Yamazaki whiskey. Then I enjoyed drinks like oolong tea. On this day, I chose the 6000 yen indulgence course, which was in the middle rank. - Appetizer For the appetizer, we had seared scallops and spinach with white miso dressing, and wagyu beef wrapped in vegetables. The combination of seared scallops and spinach with white miso dressing was exquisite. The wagyu beef wrapped in vegetables was light despite being meat, and eating it with vegetables gave a healthy feeling, similar to wrapping grilled meat with lettuce. - Hamaguri and Chicken Broth Chawanmushi The chicken broth had a strong flavor and a gentle taste. The ingredients inside included shiitake mushrooms, shrimp, scallops, and fish cake. - Fruit Tomato and Aged Yellowtail Carpaccio The yellowtail was thick, fatty, tender, and delicious. Being served as carpaccio gave it a new sensation compared to grilled fish or sashimi. The fruit tomato was sweet and delicious, pairing perfectly with the yellowtail. - Shabu-Shabu Meat For shabu-shabu meat, we had Kinko pork belly and loin, and domestic beef top sirloin. The Kinko pork was tender, mellow, with a rich umami and a sweet fatty taste. The domestic beef top sirloin had a good balance of lean and fatty parts, allowing us to fully enjoy the deliciousness of the pork itself. We ate it with ponzu sauce and sesame sauce. The ponzu sauce was refreshing, while the sesame sauce was rich and sweet, both delicious. - Shabu-Shabu Vegetables Assortment We put mushrooms in first as they release umami into the broth. The vegetables included enoki mushrooms, shiitake mushrooms, shimeji mushrooms, eringi mushrooms, Chinese cabbage, pea sprouts, and green onions. There were also grilled tofu, kuzukiri (kudzu starch noodles), and shrimp paste. There were many varieties of mushrooms, so mushroom lovers would be satisfied. - Finishing with Kishimen The thick noodles had a good texture and a gentle taste, perfect for finishing the meal. - Matcha Warabi Mochi The matcha warabi mochi had a refreshing and elegant sweetness, perfect as a dessert. The restaurant seemed newly opened, with a stylish and beautiful atmosphere that matched the Odaiba cityscape. The clean private rooms allow you to relax and enjoy your meal. The staff were friendly and provided attentive service. Although the atmosphere and dishes give off a high-end restaurant vibe, the course prices are surprisingly reasonable, making it accessible even for younger people. The portions of the course were also generous, and I thought it was good value for money. It is recommended for dates or girls' nights out. I don't have many opportunities to go to Odaiba, but I would like to visit again when I do. That's all from World Wide Schwarz Nessie XVI! Thank you for reading until the end. Let's meet again somewhere! I'll be back!

I had the opportunity to go to Odaiba for the first time in a while, and I made a reservation to visit this newly opened restaurant. Located on the 1st floor of Decks Tokyo Beach, right next to Joypolis, is the "Shabu Shabu Ginhan Odaiba Branch". It is located at the corner of the building facing the sea, opposite Fuji TV. I've never actually eaten shabu shabu outside before, so I'm quite looking forward to it. First, the manager gave me instructions on how to eat. The "Luxury Course" costs 8000 yen plus drinks and includes various dishes such as appetizers, steamed egg with salmon roe, fish dish, meat sashimi, shabu shabu meat (Japanese beef A5 top sirloin, pork loin and belly, minced shrimp), vegetable assortment for shabu shabu, noodles, and dessert. You can't enter the building from inside, so you have to go outside and walk around the building to find the entrance. The structure has parking on the 1st and 2nd floors, so you can't enter the restaurant directly from the parking lot. The meal starts with lighter dishes and progresses to beef at the end, so there is no unpleasant broth. The dipping sauce for shabu shabu includes two types: sesame with grated radish and ponzu with daikon. Vegetables include Chinese cabbage, mizuna, spinach, and various mushrooms. The pork is Maroni brand black pork, with both loin and belly cuts. The beef is A5 Wagyu, which is exceptional. The meal ends with noodles. By the end of the meal, you may feel like having rice, but you will be full. Shabu shabu is all about the meat! This area tends to get crowded on weekends and with high demand from inbound tourists, so it's best to make a reservation before visiting.