I visited "Shimo I" located near the Kimi-chan statue in Asakusa, where it was almost full even on a late weekday. The secret of its popularity may lie in their exquisite creative Japanese cuisine and attentive service. I started with a toast with Ebisu Premium (800 yen) and was impressed by the colorful assortment of vegetable sticks with a mayo sauce blended with black vinegar. The specialty of Shimo I, Kumamoto-sourced horse sashimi platter (2,200 yen), was a must-try. It included three types of horse meat - marbled, mane, and lean, served semi-thawed to maintain freshness, with plenty of condiments. The special Lemon Ice Sour (850 yen) with a frozen lemon filled with ice was luxurious, especially as it melted with time. I couldn't resist the potato salad tempura (900 yen) - perfectly crispy and light. For the main dish, I chose the beef tongue shabu-shabu (3,580 yen per person, minimum 2 servings) served in a gorgeous beef tongue carpet, with plenty of green onions sesame oil sauce, truffle salt, and freshly squeezed ponzu. I couldn't help but pair it with California's Newton Claret (4,500 yen), a robust red wine that complemented the meal perfectly. The Amela tomato sashimi (800 yen) and seared mentaiko (900 yen) were delightful. To finish, I debated between the mixed rice bowl with sea urchin and salmon roe (2,600 yen) and was not disappointed - it was truly a heavenly dish.

Overwhelmingly in favor of grilling, but really delicious. Two servings (about 8,000 yen) with plenty of tongue and vegetables will fill you up. The noodles for the finish are a sufficient amount for one person and were delicious when mixed with beef tongue broth. Draft beer is 750 yen, and a highball is 680 yen, which feels quite reasonable for this area. It's a restaurant I want to visit again.

This is a high-class izakaya known for its stability! You will surely be satisfied no matter who you dine with. The prices may be high, but your guests will definitely be pleased! The premium tongue shabu-shabu off-menu item is top-notch and can rival even high-end restaurants! Also, if you become a regular, they will prepare tteokguk from their affiliated tteokguk university!

They stay open late, and their otsumami and nabe are delicious. I always end up going there. I always order the shirako ponzu. And I can't resist ordering the ankimo and sashimi. I always end up drinking too much. It's just that kind of place.

Located in Asakusa, ShimoI is a shabu-shabu restaurant that offers a unique experience with tongue shabu-shabu. The restaurant has private rooms and table seating. The tongue shabu-shabu, dipped in salt sauce, is delicious and addictive. It is also healthy, making it a great option for those on a diet. You will want to come back to this restaurant again and again.

Beef tongue shabu-shabu is delicious. There's no way beef tongue shabu-shabu with truffle salt could be bad. Other dishes were just average. The sea urchin wasn't the best quality. The ikura and oyster rice for the finishing touch was decently tasty. The desserts were also just average.

The horse meat negitoro is delicious, you can have as much as you want. The tan shabu with added meat is also great. I like it best when eaten with truffle salt. The raw ponzu sauce is also good. The crab, ikura, and avocado salad is not good. There is hardly any crab or ikura, and the dressing is overpowering and doesn't taste good.

Visited the restaurant wanting to eat horse sashimi and horse liver, but unfortunately the horse liver was sold out. The horse sashimi was tender and moderately delicious. The assorted vegetables served as an appetizer were fresh and tasty. The beef tongue shabu-shabu had a striking appearance but the portion was not that big. The combination of green onions, watercress, and beef tongue shabu-shabu was easy to eat and gentle on the stomach, making it a welcome dish for middle-aged men. Overall, the experience was elegant as expected in Azabu-Juban.

This is a shop that I had been curious about for a long time. It's about a 5-minute walk from Azabu-Juban Station. Not only the hot pot, but also the variety of dishes makes it hard to decide what to eat! The horse meat yukhoe was incredibly delicious. I couldn't choose the hot pot, so I ordered both the beef tongue shabu-shabu and the pork sukiyaki. The tongue shabu-shabu is served with green onion sauce, raw ponzu, and truffle salt. Personally, I recommend the truffle salt! The sukiyaki is served with your choice of ponzu jelly added to the broth. It was healthy and delicious! Perfect for the upcoming season. I will definitely go back!

The atmosphere at Mafu Juhachi is calm and peaceful, making it a cozy place that doesn't feel too urban. The restaurant itself has a tranquil vibe as well. We started with a toast with draft beer and ordered various dishes from the handwritten recommended menu. First up was the horse sashimi, a specialty of the restaurant sourced directly from Kumamoto. The platter included three types: belly, flank, and mane. There was no hint of any unpleasant smell or taste, and the flavors were very clear. The freshness was outstanding, and the horse sashimi was light and easy to eat, with a refreshing sweetness brought out by the special soy sauce. It was invigorating and delicious. We also tried the seasonal deep-fried corn, which was bursting with sweetness as the large, crunchy kernels popped in our mouths. Then we had the deep-fried oysters and salted chicken. The oysters were surprisingly large, with a crispy coating and a creamy, juicy interior. The tartar sauce was tasty, but the oysters were delicious on their own. The salted chicken was also hot and freshly fried, reminding us of how good fried chicken should be. Squeezing lemon over it made it refreshing, and we could have eaten endless amounts. The main dish was seared wagyu beef topped with plenty of fresh sea urchin, a luxurious combination. The beef was delicious, but the amount of sea urchin was impressive. The flavors of the meat and sea urchin blended perfectly in our mouths, leaving us in awe. Noteworthy was the lemon sour with plenty of frozen lemon chunks. This was incredibly delicious. We had to ask for a refill of just the inside. As the frozen lemon melted, the taste subtly changed, making this drink addictive. We were hooked on this drink.

This is a shop located across from Viosebon in Asakusa. It has a calm Japanese atmosphere, with proper ventilation in the building and inside the shop, as well as alcohol disinfection. The COVID-19 measures are reassuring. I chose a seat by the window as soon as they opened. It's a luxury to toast while it's still bright outside! I toasted with a Master's Dream beer, which was fine and delicate. Drinking draft beer in a restaurant is truly special. The appetizer was colorful and vibrant vegetables. Crispy and crunchy. I enjoyed the sweetness and texture of the vegetables as I finished them all. There were several varieties, which was a pleasant start. Today's highlights were horse sashimi and beef tongue shabu-shabu. I had a mixed plate of horse sashimi. Harami, Futae-go, and Tategami. The temperature of the horse sashimi changes over time, so eating different cuts feels like trying different things. I compared eating with garlic soy sauce and ginger soy sauce. Slices of myoga, onions, and shiso leaves, when eaten together, enhance the rich umami of the horse sashimi. The aftertaste is refreshing. It is said to be rich in iron compared to other meats, so it may have helped with iron deficiency. It is directly delivered from the famous Senko Farm in Kumamoto Prefecture. The freshness and taste should be impeccable. The harami, with a firm texture and rich flavor of horse meat, was particularly impressive. After the beer, I enjoyed white wine and red wine, while the main dish, beef tongue shabu-shabu, arrived at the table. I was amazed by the visual of the beef tongue spread out on a wooden board. The beef tongue was accompanied by plenty of leeks and mizuna. Once the kelp-infused pot boiled, I first added the vegetables and then the beef tongue. I lightly shabu-shabu'd and started with truffle salt. This combination was surprisingly delicious. The aroma of truffles and the texture of the beef tongue blended together, creating a moment of happiness. I enjoyed the beef tongue with ponzu sauce and leek sauce. The ponzu sauce was light and refreshing, but I preferred it slightly spicy. The leek sauce had a rich flavor, adding a twist. Eating and trying different combinations made the meal enjoyable, and before I knew it, everything was finished.

Appetizer: Bagna Cauda A la carte: Hokkaido-grown fried potatoes, grilled corn, fresh horse sashimi, chicken prosciutto carpaccio, healthy Iberico pork with grated yam shabu-shabu I visited at 8:30 PM on a whim. The restaurant was empty, so I decided to go for a healthy option and chose shabu-shabu. I was very happy with the Bagna Cauda appetizer. The shabu-shabu with grated yam was a bit disappointing because the broth was light and lacked punch. It wasn't bad, but once was enough.

A creative Japanese cuisine restaurant located along Daikokusaka near the south exit of Azabu-Juban Station. The restaurant on the 4th floor of Azabu-Juban ShimoI has a calm atmosphere with partitioned seating, giving off a somewhat luxurious vibe. We were served a vegetable appetizer to start, with two types of sauce and plenty of fresh, crunchy vegetables. We began with a toast of Asahi Premium Dry beer and ordered four dishes. We started with the delicious and healthy meat dish: - Assorted horse sashimi for 2,200 yen, which included harami, marbled, and two-layer cuts, served with Kyushu soy sauce, garlic, ginger, and wasabi. It was a great choice despite the vegetable appetizer. - Fried eggplant and fruit tomato salad for 1,100 yen, a favorite of my companion. - Vinegar motsu (offal) for 630 yen, a dish I really wanted to try. - Beef tongue shabu-shabu for 3,580 yen per person, ordered for two people. It was definitely worth trying, with delicious beef tongue and a satisfying portion. We also enjoyed a bottle of wine: - Casale Vecchio Montepulciano d'Abruzzo (Italy) for 4,500 yen. It complemented the dishes perfectly, allowing us to enjoy a leisurely meal. I might have eaten a bit too much, as my stomach was full. The food was delicious, the atmosphere was pleasant, and the staff were friendly. This restaurant in Azabu-Juban is now on my list for future visits. Thank you for the wonderful meal!

Located a 3-minute walk from Azabu-Juban Station Exit 4 on the Tokyo Metro Namboku Line. On the right side of Daikokusaka, on the 4th floor of a building. Just a little past the statue of Kimi-chan. "Azabu-Juban Shimo I" is a place where you can enjoy delicious beef tongue shabu-shabu, Iberico pork with grated yam shabu-shabu, fresh horse sashimi, and more in a calm atmosphere. Upon entering the restaurant after descending the elevator, you will find a gravel path leading to the entrance with stone paving. After passing through the noren curtain, you will be greeted by a softly lit interior with indirect lighting, creating a sophisticated adult atmosphere. We were seated at a table by the window after passing the wall with the letter "R" drawn on it. We started with a draft beer. The appetizer was a platter of assorted vegetable sticks, which were very delicious and crunchy. While the courses such as beef tongue shabu-shabu, ultimate motsunabe hot pot, and Iberico pork with grated yam shabu-shabu seemed tempting, we opted for a la carte dishes today. We tried the following dishes: - Assorted horse sashimi: three types of sashimi including marbled, harami, and futae-go. Each had a unique texture and flavor. Delicious horse sashimi! - Fried eggplant and fruit tomato salad: The lightly fried eggplant was deliciously creamy, and the fruit tomato was sweet. - Vinegar motsu (offal) and chicken skin with ponzu sauce: This dish was irresistible and had a great texture and umami flavor. After the beer, we enjoyed a glass of wine. We had Fantini Montepulciano d'Abruzzo Casa Vecchio 2017 Farnese Italy/Abruzzo. Finally, we had the beef tongue shabu-shabu. The large plate filled with beef tongue was a sight to behold! The dipping sauces included truffle salt, yuzu-infused ponzu, and green onion sauce with sesame oil. They were all delicious, but the yuzu ponzu was our favorite. The melt-in-your-mouth marbled beef shabu-shabu was excellent, but the beef tongue shabu-shabu with its chewy texture and rich flavor was outstanding! Eating the beef tongue shabu-shabu with green onions was a real treat! The food was so delicious that we ended up eating too much and were completely full! The pleasant service provided by the staff, especially the waitress who attended to us, made it a very enjoyable experience. The food was delicious. Thank you for the meal. Azabu-Juban Shimo I 050-3171-7717 Patio Azabu-Juban 4F, 2-8-10 Azabu-Juban, Minato-ku, Tokyo.

It's 6:30 pm on a regular day. I visited Azabu-Juban after a long time to catch up with a friend from my college days. My friend made a reservation for us at a place in a building just 3-4 minutes away from the station. This place is known for its variety of food and drink options. It's not your typical izakaya atmosphere, but more upscale. As we descended in the elevator, the stone pavement and dim lighting created a calming ambiance. We started with draft beer and a special lemon ice sour to toast. The lemon sour had frozen lemons that you could add more to, creating a refreshing drink. We ordered a la carte dishes, including beef tongue, Iberico pork shabu-shabu, and Hakata motsu hot pot. The appetizers were so tempting, but we decided to start with a few small dishes. The unexpected arrival of bagna cauda as a complimentary appetizer impressed us. The colorful and high-quality vegetables were a delight. We then had a tofu and prosciutto mixed salad, followed by seared wagyu beef with uni on top. The uni stole the show with its rich sweetness. The wagyu beef was tender, and the uni was the star of the dish. We continued with Hiroshima oyster fry and shirako tempura. The shirako tempura was creamy and delicious. We also tried horse sashimi with different cuts. The horse sashimi was fresh and flavorful, especially the neck cut. We paired these dishes with a premium sake called Kitoku from Wakayama. It had a smooth taste and paired well with the food. For the main course, we chose beef tongue shabu-shabu, which was beautifully presented and disappeared quickly. The meal was accompanied by various dipping sauces, adding to the enjoyment. We ended the meal with a half bowl of uni and ikura rice, as we ran out of time for the signature dish, cooked rice. The uni and ikura were of high quality and satisfying. The restaurant had a great selection of local sake and seasonal ingredients. It seemed popular among regular customers, and I'm already looking forward to my next visit. My friend and I had a great time, and we promised to invite more friends next time. It was a thoroughly enjoyable experience.

The shopping street of Azabu-Juban. There are various shops, but the street is surprisingly quiet. It has a calm atmosphere unlike Roppongi. If you aim for the statue of Kimi-chan, you will easily find the restaurant on the 4th floor of the dining building. Categorized as an izakaya, it is a restaurant with a nice atmosphere. It feels like a hidden gem for adults. The clientele is diverse, including couples, groups of men and women, and even pairs of men. It seems to be convenient for everyone. We all gathered and toasted with draft beer. Even in winter, draft beer is still delicious. The appetizer served was a bagna cauda with fresh and crisp vegetables. Ready to go. The horse sashimi assortment included mane, harami, and loin. Harami is delicious whether it's beef or horse. It has a good balance of fat and texture, making it easy to eat. The loin was also delicious. The coriander salad may not look photogenic, but it's a beautiful green dish that coriander lovers will adore. It feels like cleansing the body. We switched from beer to sake at this point. There is a good selection of famous brands available. I found my favorite Ho-o-Bidama. It is dry, but not just spicy, you can also taste the umami. It's nice to be able to try different types in a glass, as the selection is limited when ordering a one-cup sake. The staff's service is also good. When I asked to take a picture with a sake bottle, they gladly brought it over, even though they seemed busy. Jokigen Kyuhei is also a good sake. It's cheap at 900 yen. After switching to sake, we ordered ankimo, seared mentaiko, and shirako tempura. They all go well together. Ankimo and shirako are both rich and creamy, but different in their own way. Which do you prefer? This sparked a conversation, but there was no clear winner. The seared mentaiko alone could easily go through three cups of sake. The eagerly awaited beef tongue shabu-shabu. It was my first time trying beef tongue shabu-shabu. Delicious. First, you add the vegetables. Once it boils, add the beef tongue. It happens in no time after adding the meat. Wrap the meat and vegetables with ponzu sauce. What I found surprising was that, of course, the meat is tender and delicious when lightly cooked rare, but when shabu-shabu'd for a longer time, the flavor comes out and you can taste the umami as you chew. It didn't take long to add more meat and vegetables. We also enjoyed changing the taste with truffle salt and onion sauce. We were already full, so we skipped the meal and went for dessert. I debated between kinako warabi mochi and crème brûlée, and chose the brûlée. It was delicious as well. The menu is extensive. They have a good selection of drinks and the quality of each dish is high. Although it falls under the izakaya category, it maintains the quality of Azabu-Juban. It seems suitable not only for regular drinking parties, but also for celebratory occasions and casual business scenes.

I found out that there is a luxurious shabu-shabu using beef tongue, so I went all the way to Azabu-Juban. This time, I went to "Shimo I" in Azabu-Juban, which was introduced on TBS's "Ousama no Buranchi," so it should definitely be delicious (lol). Depending on the exit, it is within a 5-minute walk from Azabu-Juban Station, so it is easy to access. First, I had the special "Tokushima Yuzu Maker's Craft Highball" for 900 yen, cheers~ I love yuzu, so I was happy. The appetizer was "Locally Sourced Vegetable Sticks" for 525 yen for 2 people. You can eat it with salt dressing or mayonnaise, and the fresh vegetables were crunchy and delicious. The colors are also nice. The "Kumamoto Sen Kyou Farm Fresh Horse Sashimi Assortment" for 2,200 yen was a masterpiece for horse sashimi lovers. Mane, Harami, and lean horse sashimi with Kyushu soy sauce were incredibly delicious. I could get addicted to it (lol). The "Fried Eggplant and Fruit Tomato Salad" for 1,100 yen was a voluminous salad with fried eggplant. The sweet fruit tomatoes were amazing. I love yukke, so I often eat it, but the yukke here was exceptionally delicious. I was moved when I mixed it with the egg yolk. The "Beef Tongue Shabu-Shabu" for 3,280 yen for 2 people is a luxurious shabu-shabu made by carefully selecting the soft parts of beef tongue. The vegetables were only "mizuna" and "leeks," giving it a simple finish. It was gorgeous, visually and taste-wise. It was a shabu-shabu where both the eyes and the taste buds were completely satisfied. You can enjoy three different flavors according to your preference: truffle salt, raw ponzu, and homemade negi sauce. Personally, I liked the truffle salt. It was so delicious that I ended up eating too much (lol). I also ordered the "Fried Potatoes" for 850 yen with truffle salt. I liked the truffle salt at this restaurant, so I wanted to try the fried potatoes with truffle salt. The good aroma of truffle made me unable to stop eating (lol). I was told that the mixed rice takes time when ordering it initially, so I ordered the "Uni and Crab Mixed Rice" for 4,800 yen about an hour before. Wow, just looking at it, you can tell how delicious it is. When I mixed and ate it, it was so delicious that my cheeks dropped. For dessert, I had the "Creme Brulee" for 800 yen. The caramel part was crispy and delicious. Since my stomach was full, I drank "Corn Tea" for 500 yen and relaxed. The seats were spacious and there was enough space, the taste was delicious, so it was a restaurant that I definitely want to visit again.

I went to the creative Japanese restaurant <Shimoi> in Azabu-Juban, where you can relax and enjoy the adult atmosphere. I arrived at 6:00 pm when the restaurant opened! I was so hungry that I couldn't fight (〃＾▽＾〃)o Shimoi in Azabu-Juban is a 3-minute walk from exit 4 of Azabu-Juban Station, just 183 meters away. The restaurant is open from 6:00 pm to 3:00 am (last order), closed on Sundays and during the year-end and New Year holidays (from the 30th to the 3rd). I tried the fresh vegetable sticks directly from the farm, dipped in mayonnaise, and they were delicious. The Kumamoto Chiko Farm's fresh horse sashimi platter (mane, harami, lean meat) was amazing. The mane was especially tasty! The fried eggplant and fruit tomato salad was colorful and delicious. The cherry blossom yukke had a refined and deep flavor. The truffle salt on the fried potatoes was luxurious and aromatic. The beef tongue shabu-shabu was perfect for when you want to eat heartily. The uni-kuno mixed rice was absolutely delicious. The dessert of chocolate ice cream was cute and tasty. I wonder when I should go next time. GoGo♪

On a day off, while out and about, looking for a place to have dinner late, I found this shabu-shabu restaurant and decided to visit. It was a weekend night, so a few groups were already there, but we managed to get a table. The seating mainly consisted of open table seats, with private rooms available for groups. We were seated in the back, separated by partitions, which allowed us to enjoy our meal without worrying about the surroundings. The drinks arrived promptly along with a colorful vegetable appetizer, all fresh and delicious. We ordered the beef tongue shabu-shabu, which had a generous portion and was very tasty. The monkfish liver with ponzu sauce was rich and flavorful, and the sashimi with salt was also delicious. We also had umesuisho, a classic snack that we always enjoy. It was nice to see that the restaurant was open late, as options in the area are limited. Overall, it was a great dining experience.

Shimoizumi at Asakusa Juuban. I had made a reservation for 7:00 PM on a weekday but arrived a little early. The entrance and interior have a stylish atmosphere with a mix of traditional and modern Japanese elements. The beef tongue shabu-shabu is popular, so I decided to order that first. While waiting for the hot pot, I ordered a plate of fresh vegetables and a selection of horse sashimi, as the restaurant has a vegetable sommelier. The vegetables were fresh and delicious, and the two types of dipping sauces, especially the thick salt sauce, paired perfectly with them. The horse sashimi was also delicious, with just the right amount of marbling and a sweet, melt-in-your-mouth texture. They also served a special soy sauce for the horse sashimi, which was rich and incredibly tasty. I also tried the duck liver with ponzu sauce and the seared wagyu beef with uni. The wagyu beef with uni was bite-sized and elegant, with a perfect balance of flavors. Finally, the beef tongue shabu-shabu arrived, and it was a huge portion! We started by cooking the vegetables and then enjoyed the beef tongue shabu-shabu, which was a bit too much for two people. Despite the generous portion, the variety of sauces like sesame oil salt, truffle salt, and ponzu kept us interested until the end. The sesame oil salt sauce was particularly delicious. We finished off with the refreshing ponzu sauce. Overall, we left feeling very satisfied and full!

I visited Azabu-Juban to try the hot pot that was featured in the media. As always, there are many attractive restaurants in this lovely neighborhood. I made my way to the desired restaurant, admiring the variety of options available. As I descended the escalator, I was greeted by a stone-paved path, instantly creating a Japanese atmosphere. While enjoying the appetizers, I browsed through the menu. The appetizer itself was already delicious, consisting of a generous serving of vegetable sticks accompanied by two types of sauce. A restaurant that serves delicious appetizers is always a good sign. For the main dishes, I ordered the beef tongue shabu-shabu, as well as a trio of horse sashimi, ankimo with ponzu sauce, and seared Japanese beef topped with sea urchin. I chose dishes recommended by the restaurant. First, I tried the horse sashimi, which included mane, marbled, and loin cuts served with a special soy sauce from Kumamoto called "Senba-sashi." The abundance of garnishes such as green onions, shiso leaves, onions, and myoga added to the enjoyment. Each cut of horse meat had its own unique flavor and texture, all of which were fresh and delicious. The special soy sauce for horse sashimi was truly amazing, with a slightly sweet taste that complemented the meat perfectly. The ankimo with ponzu sauce was refreshing, balancing out the richness of the horse sashimi. The seared Japanese beef topped with sea urchin was bite-sized and easy for women to enjoy. Despite its small size, the combination of Japanese beef and sea urchin packed a flavorful punch. The tender beef paired with creamy sea urchin was irresistible. Adding a touch of wasabi enhanced the flavors even more. Lastly, I indulged in the main dish of the day – the beef tongue shabu-shabu. The board was filled with a generous amount of beef tongue, creating an impressive sight. I placed some leeks and greens into the hot pot, then dipped the shabu-shabu beef tongue slices before enjoying them. I was surprised by the texture of the beef tongue, which was incredibly tender. The slices were carefully chosen to ensure a melt-in-your-mouth experience. The slight chewiness of the tongue, combined with its tenderness, created a unique and delicious taste. The three sauces – truffle salt, ponzu sauce, and leek sauce – added different dimensions to the dish. Personally, I recommend the leek sauce, which is made with sesame oil and enhances the flavor of the lean beef tongue. I have truly become a fan of beef tongue shabu-shabu!