Today, I visited Shabu Shabu Kyu in Nishi-Azabu. I was able to visit this unique restaurant thanks to a friend's recommendation. This restaurant is part of a chain that also offers a members-only karaoke experience, and the location in Nishi-Azabu has a very stylish and sophisticated atmosphere with no sign on the storefront. Upon entering, I was impressed by the luxurious black walls and spacious private rooms. I ordered the 15,000 yen course, which included a delicious first course of juicy black pork menchi-katsu with an encore of pepper for added spice. The salmon marinade had a strong vinegar flavor and a unique soft texture. For more detailed reviews, search for "eatery japan".

Located in Nishi-Azabu, "Shabu Shabu Kyu Nishi-Azabu Main Store" is a 6-minute walk from Roppongi Station. The restaurant offers shabu-shabu using Matsusaka beef, Kobe beef, and Miyazaki beef, as well as dishes with caviar, sea urchin, truffles, and Kyushu cuisine. The overall atmosphere is stylish and modern with a calm ambiance. The head chef is Daigo Saito, who started his culinary career at the restaurant "Japanese Cuisine Komorebi" within the Park Hyatt Tokyo at the age of 20. He now works as a chef and manager at Shabu Shabu Kyu Nishi-Azabu Main Store and also produces a members-only private restaurant called "glam." Other establishments in the same group include private room restaurants such as Yakiniku Kyu Nishi-Azabu Main Store, Luxury Penthouse, and the members-only private spa THE SPA -TOKYO. I visited this restaurant with a friend after seeing mouth-watering photos on Instagram. Despite being a private room, it offers a luxurious and adult atmosphere that is a world apart from typical izakayas. The menu includes a "Premium Horse Sashimi 5 Types, Kobe Beef, and Miyazaki Beef Shabu-Shabu Course" featuring the finest horse sashimi and exquisite Kobe beef and Miyazaki beef. The meal also includes a variety of premium dishes and a unique detox water called "Beauty Black Water." The experience begins with a toast with "Healsia" and a special tomato juice as an appetizer. The highlight of the meal is the premium horse sashimi and the selection of rare cuts such as the premium triangular belly. The shabu-shabu course includes a selection of high-quality beef cuts and a variety of vegetables, all accompanied by special sauces and condiments. The attentive staff ensures a memorable dining experience, making it a must-visit for meat lovers and food enthusiasts alike.

Recommended Points: - A completely reserved private room restaurant limited to 3 rooms - Wonderful attention to detail - In addition to delicious shabu-shabu, you can also enjoy the highest quality horse sashimi - Liquid nitrogen ice cream made right in front of you! Customer Service: - Exceptional and attentive customer service throughout Ordered Items: - Horse sashimi and shabu-shabu course for 40,000 yen - For members of Yakiniku Kyu and Shabu-shabu Kyu, there is a drink-all-you-can option included - Various unique drinks available Impressions: The course included: - Tomato juice with a high sugar content made from award-winning tomatoes - Premium horse sashimi from Kumamoto - Shabu-shabu with various high-quality beef cuts - Select vegetables from different regions - Udon from Nagasaki as a finishing dish - Liquid nitrogen ice cream with mango sauce Overall, the experience was fantastic with delicious food and a wide selection of unique drinks. The attention to detail in every aspect of the meal was truly impressive.

【It doesn't have to be curry】This time, instead of curry, I want to introduce a luxurious restaurant that I visited after a long time. In August this year, my restaurant had the highest sales ever, so I decided to treat myself to a fancy dinner. I thought about having meat, but I wanted something different from the usual yakiniku. With the help of a meat dish attendant (such a job doesn't actually exist), I was introduced to a high-end restaurant in the sophisticated neighborhood of Nishi-Azabu. This exclusive restaurant, "Shabu Shabu Kyu Nishi-Azabu Main Store," is completely reservation-only and doesn't have a sign outside, but they greet you warmly when you arrive at the location that seems to match the description. Although I arrived a bit early, they were already waiting for me, making me feel like I was entering a high-end establishment even before stepping inside. The restaurant only has three private rooms, and the room I was seated in was quite spacious, almost too luxurious for just two people. The table was set with today's menu, napkins, hand towels, and a splendid fan that could be taken home as a souvenir. The atmosphere of this high-end restaurant was impressive. The meal I ordered was the "Premium Horse Sashimi and Shabu-Shabu Course," which cost a whopping 40,000 yen per person (including all-you-can-drink). I need to work hard and earn more money from tomorrow onwards. The meal started with the "OSMIC FIRST QUEEN Tomato Juice," made from OSMIC tomatoes with a sugar content of 15, a high-end tomato juice used even in JAL's First Class. It was sweet and delicious. Then, I ordered a beer and the first dish arrived, the "Premium Horse Sashimi from Kumamoto Prefecture." At first, I thought the plate was for two people, but it turned out to be one serving, and another plate was served. The horse sashimi looked delicious. It was my first time trying horse sashimi, and I was impressed by the tender texture and chewiness. The marbled part of the horse meat, known as Harami, had a rich sweetness and meatiness. The fillet, considered the softest part of horse meat, had a refreshing mouthfeel and a rich sweet flavor. The Otoro was incredibly delicious, with a rich umami flavor that spread in the mouth. The premium triangular belly of the Otoro had a fine marbling and a burst of umami when eaten. Even the side vegetables, such as onions and Myoga, were surprisingly delicious. I wonder if they complemented the horse sashimi well? Next was the main dish, the shabu-shabu. The homemade dipping sauces included three types: "Hebesu Ponzu Sauce," "Foie Gras Sesame Sauce," and "Spicy Sauce." The carefully selected condiments included "White Truffle Salt," "Yuzu Pepper from Ureshino, Saga Prefecture," and "Homemade Sansho Miso." Other accompaniments were Kyoto Kujo Negi, Hokkaido Daikon Oroshi, and Black Shichimi. There were four types of meat, all A5-grade, which got me excited. The hot pot broth was made from the highest-quality water in the world, the natural water from Kagoshima Takiyusu Onsen, and Rausu Kombu water. It was aged to capture the umami and aroma that would be lost during heating. First, I tried the Miyazaki beef fillet, which melted in my mouth with a fluffy texture and a hint of fat and umami. Then, I had the Miyazaki beef lamp and Kobe beef Misuji. The lamp had a rich umami flavor typical of red meat, while the Misuji had a melt-in-your-mouth texture. I sliced them thinly and enjoyed them with various sauces and condiments. The black wagyu tongue had a different taste and texture from the other cuts, offering a unique eating experience. Though it wasn't yakiniku, wrapping the meat in green onions ===========

- Restaurant Name: Private Room Shabu Shabu Kyu Nishi-Azabu Main Store - Location: Roppongi Station - Budget: 40,000 to 49,999 yen - Ordered Menu: Horse sashimi and shabu-shabu course Kumamoto prefecture premium horse sashimi, shabu-shabu selected vegetables, homemade sauce, special condiments, dessert *Please refer to the photos for details. I visited this famous shabu-shabu restaurant located in a quiet residential area in Nishi-Azabu after getting off at Roppongi Station. It is a reservation-only restaurant, but luckily my friend had made a reservation slot for me to join. It is a 10-minute walk from Roppongi Station. The restaurant doesn't have a sign, but with the building name and staff waiting outside, it is possible to find it. I was guided inside by the staff to a completely private room. The room had a sophisticated black-themed decor with jazz music and a pleasant room fragrance, creating a luxurious and hospitable atmosphere. I highly recommend experiencing this ambiance at least once. Now, onto the food we ordered. The horse sashimi from Kumamoto was exceptional. The cuts included premium parts like top sirloin, harami, otoro, premium triangle belly, and fillet. The meat was sweet and paired perfectly with the Kyushu soy sauce, enhancing its flavor. The small portions made it easy for even female guests to enjoy. Personally, I recommend the fillet, which had a refreshing taste with a hint of fat that melted in your mouth. The top sirloin had a good chewy texture and suited my taste as well. For the shabu-shabu, we enjoyed four different cuts of tongue, rump, fillet, and misuji, each from different regions known for their quality. The broth was based on water infused with Rausu kelp from Hokkaido, paired with homemade sauce and special condiments. My favorite combination was the homemade ponzu sauce with Heihei vinegar and white truffle salt. The refreshing yet slightly salty ponzu sauce complemented the umami of the white truffle, making it incredibly delicious. They also provided "Ryu no Hitomi Inochi no Ichi" brand rice, which had a strong sweetness and a chewy texture, making it a perfect match for the meal. With the high-quality meat, rice, sauce, and condiments, there was nothing to complain about. It was simply delicious. This restaurant is luxurious and offers a high level of hospitality, guaranteeing satisfaction. While it may be pricey, the value you get in return is worth it. I recommend visiting this place and enjoying a fantastic meal. Thank you for the feast. I will definitely be back.

Blog "Tokyu Line, Foodie Walk" https://asante.blog/ - On this day, I heard about the reputation and decided to visit this restaurant. There is a shop in Nishi-Azabu that is extremely particular about ingredients. We visited on a weekend night. The restaurant is located in a hidden area on the north side of Nishi-Azabu, where there are many members-only shops. The restaurant had no sign, and I actually passed by it once, but the staff came to greet us at the entrance of the building just before our reservation time. They mentioned that some people occasionally get lost... yes, that was me. (laughs) The service started from outside the shop, and we were guided to a private room at the back. There seem to be several shops in the building, with the 2nd floor serving shabu-shabu and having three private rooms. On this day, we splurged on the recommended course. They had prepared a course centered around "horse sashimi," which was popular as an à la carte dish, along with shabu-shabu. What I felt while eating was that the restaurant fulfills the request of "serving delicious food above all else." While every restaurant may have special dishes, this one was thorough in not cutting corners on any condiments. I felt that this is what it means to "spare no expense." ■ Horse sashimi and shabu-shabu course 40,000 yen - Tomato juice - Premium horse sashimi from Kumamoto Prefecture - Shabu-shabu - Black wagyu beef tongue - Miyazaki beef lamp - Miyazaki beef fillet - Kobe beef misuji - (shabu-shabu) Select vegetables - Yellow zucchini from Nagano Prefecture - Okahijiki from Yamagata Prefecture - Shiitake mushrooms from Nagasaki Prefecture - Akagi spinach from Gunma Prefecture - Chinese cabbage from Ibaraki Prefecture - Lettuce from Shizuoka Prefecture - Senju green onions from Saitama Prefecture - (shabu-shabu) Homemade sauce - Hirabe vinegar ponzu - Foie gras sesame sauce - Spicy sauce - (shabu-shabu) Special condiments - White truffle salt - Yuzu pepper from Ureshino, Saga Prefecture - Homemade sansho miso - Finish - Nagasaki hand-stretched Gotou udon, one of Japan's three great udon - Dessert - Ice Queen ice cream ---- Looking at the menu, there are many ingredients, but the basic structure of the dishes is actually simple: "horse sashimi," "shabu-shabu," and "dessert." You can not only enjoy delicious food but also have a leisurely date or private conversation, as the staff only comes when called, making it perfect for that purpose. I think this is the true meaning of a private room. Before the meal, we were served "Tomato Juice." This was made from OSMIC FIRST QUEEN, a juice made from cherry tomatoes with a sugar content of over 15 degrees, and it was surprisingly sweet, like the essence of the best part of tomatoes extracted. We started with a surprise. For drinks, we had: - Kolsch-style beer for 1,500 yen, which was a draft beer. It was a beer made by TOKYO Sumidagawa Brewing, with a floral yet refreshing taste that seemed to go well with various dishes. We also ordered: - Yamazaki Highball for 3,300 yen - Homemade Sangria Red for 2,400 yen - Hebes Sour from Miyazaki Prefecture for 1,500 yen The strawberries soaked in the Sangria were also very delicious. The first dish was the extravagant "horse sashimi." Japan has several famous horse sashimi production areas, but my favorite is from Kumamoto Prefecture, so I had high expectations. A large plate came with five types of horse sashimi: "Premium Triangle Belly," "Otoro," "Harami," "Fillet," and "Top Red Meat," each with two slices, and this was for one person, not two. It was also generously accompanied by "garlic," "ginger," "green onion," and "myoga." One of the features of this course is the ample volume of ingredients, condiments, and sauces. For the horse sashimi, there were two types of sauce: "Salt Sesame Oil" and "Sweet Soy Sauce" imported from Kumamoto. I initially thought that the "Sweet Soy Sauce" was indeed a perfect match, but the horse sashimi itself was so exquisite that I actually enjoyed it more with the "Salt Sesame Oil." The horse sashimi was not about whether it was delicious compared to other horse sashimi, but it was so outstanding that I felt the "Salt Sesame Oil" enhanced the experience even more.

I enjoyed a high-quality Shabu-Shabu experience with brand-name beef at a hidden gem in Nishi-Azabu. The location is about a 7-8 minute walk from Roppongi, near Roppongi Hills. This restaurant operates on a reservation-only basis and doesn't have any signage, so it may be a bit tricky to find. However, when you arrive close to your reservation time, the hostess and staff will greet you under the building. I visited for dinner on a weekday, and reservations are a must. The atmosphere and service were excellent. The restaurant consists of completely private rooms, each with shades for privacy, giving a sense of exclusivity. The beautiful and young hostess provided detailed explanations of the dishes and cooked the Shabu-Shabu with precision. I ordered the Horse Sashimi and Shabu-Shabu course for ¥40,000, which included a variety of premium beef cuts, premium vegetables, and dipping sauces. The meal started with a delicious Osmic Tomato Juice, followed by the Horse Sashimi, which was incredibly satisfying. The Shabu-Shabu featured high-quality Kobe and Miyazaki beef cuts, with unique sauces that complemented the meats perfectly. The meal ended with a light Five-Island Udon in bonito broth and a fun liquid nitrogen ice cream dessert. Overall, I enjoyed the luxurious and exclusive dining experience at this hidden gem in Nishi-Azabu. It's nice to indulge in such extravagance once in a while. I will definitely visit again! Thank you for the wonderful meal!

Located just a few minutes walk from Nogizaka Station, this place has a very special atmosphere, which I was looking forward to experiencing. This area seems to have a variety of charming and stylish shops. As I approached the shop, feeling a bit lost, the staff actually came out to greet me, which added to the excitement and anticipation of my visit. The course I tried was the "Horse sashimi and shabu-shabu course" with all-you-can-drink option (August) for 40,000 yen. First, I had the special "OSMIC tomato juice", made from 150 specially grown cherry tomatoes without adding any sugar, salt, or even water. With a sweetness level of 15, this juice was not only sweet but also fruity and full of umami, making me want more! I was tempted to buy a bottle since I've been drinking tomato juice every day recently, but it was priced at 10,000 yen (laughs). I was grateful for the opportunity to taste it! The "Premium Kumamoto horse sashimi 5 types platter" included a special addition of "Premium triangular belly" this time, with two extra slices as a service. The horse sashimi is from Kumamoto, where the horses are raised in a stress-free environment, making it a rare and high-quality dish. The sauce included sweet soy sauce, sesame oil, and salt, with the option to add ginger, garlic, green onion, and myoga according to preference. The "Premium triangular belly" surprised me with its deliciousness, combining the richness of fat with a healthy aspect. The "Otoro" was rich in flavor with a melt-in-your-mouth texture, while the "Harami" had a good bounce and spread the deliciousness of the lean meat in the mouth. The "Upper lean meat" was refreshing compared to other parts, fitting perfectly with my image of horse sashimi. The "Fillet" was incredibly tender and had a depth of flavor and elegance. The "Selected Japanese beef shabu-shabu" featured a rich dashi made from Rausu kombu from Hokkaido, known for its intense flavor extracted with soft water. When I dipped the meat in the dashi, I could feel the umami and aroma of the kombu. The sauces included foie gras sesame sauce, aged ponzu with vinegar and kombu, and spicy sauce with red chili pepper and roasted ground pork. For garnish, there were white truffle salt, yuzu pepper, sansho miso, Kujo green onion, and black pepper from the original Kyoto. If you wanted rice, they offered brand rice as well. The "Shabu-shabu meat" included tongue from Japanese black beef, lamp from Miyazaki beef, fillet from Miyazaki beef, and misji from Kobe beef. Each type had its own unique qualities, and the combination of sauces and garnishes made the experience enjoyable. The "Selected vegetables" included green onion, lettuce, Chinese cabbage, spinach, yellow zucchini, hijiki seaweed, shiitake mushrooms, and firm tofu that didn't fall apart easily. Usually, at high-end shabu-shabu restaurants, I always want more vegetables, but here they were generously portioned. The casual and friendly service made me feel like they would even offer additional servings if I wanted. For the finale, I had the "Nagasaki handmade Gotou udon", one of Japan's top three udon varieties. The thickness, chewiness, and smoothness of the noodles were outstanding. The dashi was made from bonito and kombu, ===========

The menu was simple, but each item was packed with intensity and attention to detail. We started with a platter of 5 types of horse sashimi, which included a premium marbled belly cut that was a delightful surprise. I love fatty cuts, so I tried them in order of fattiness. Premium marbled belly - melted in my mouth. Bliss. Otoro - too much melt-in-your-mouth goodness. Overwhelming bliss. Harami - perfect balance of lean and fat. Disappeared from my mouth in an instant. Akami - perfectly paired with sweet soy sauce and garlic. Who knew horse sashimi could be this delicious? Fillet - exquisite. A bundle of umami. I was captivated by the unprecedented deliciousness of horse sashimi. They also provided sweet soy sauce and salt sesame oil for dipping, and the variety of condiments allowed for endless customization, which was fun. Just as I was falling in love with the horse sashimi, the main course of shabu-shabu arrived. Thinly sliced A5 grade beef, along with plenty of essential vegetables. From then on, I was completely engrossed. A loop of vegetables, meat, vegetables, meat that I couldn't stop. The different cuts like misuji, fillet, rump, and beef tongue each had their own unique flavor and sweetness, and my brain was in a frenzy. The wonderful meats were accompanied by a variety of seasonings and condiments, and it was fun to think about how to combine them. Among all the delicious dishes, my favorite was the misuji with foie gras and sesame sauce. The simple combination with white truffle salt and vegetables brought out the deliciousness of the vegetables directly. For dessert, they made ice cream right in front of us using liquid nitrogen to reduce the water content, resulting in a smooth texture. The incredibly smooth and refreshing milk flavor was so soothing. I didn't realize there were still amazing restaurants like this in Nishi-Azabu, or rather, in Japan.

<Who should go>■Those who want to enjoy a luxurious private date in Nishi-Azabu■Those who want to experience overwhelmingly delicious shabu-shabu that makes you think there's nothing better→→→Made a reservation for 7:00 pm and entered the restaurant. A staff member was waiting in front of the building and led us inside.<Horse sashimi and shabu-shabu course>¥40,000 + all-you-can-drink (only in August)【Before the meal: OSMIC Tomato Juice】✅100% additive-free tomato juice made from cherry tomatoes. Said to be the best high-quality tomato juice in Japan. It had a refreshing taste with no strange aftertaste, sourness, or overpowering sweetness. The fruity aftertaste with a light sweetness lingered.【Premium Kumamoto Horse Sashimi】✅A selection of 5 types of premium horse sashimi. Served with a special sweet soy sauce and salt sesame oil for dipping. The contents vary depending on the day's stock.＊Premium Triangle Belly✅The elegant richness of the finest beef sashimi. Despite being horse meat, it melted on the tongue. There was no excessive lean meat or greasy taste, just deliciousness with a special touch.＊Otoro✅Lean meat with a clear taste and plenty of marbling. It had a classic deliciousness elevated to a higher level. The richness of the lean meat was not overpowering, and it was satisfying.＊Harami✅Elastic and full of the deliciousness of lean meat. The more you chew, the more umami spreads in your mouth. With its thickness, the satisfaction level was remarkably high. It had the elegance and peak of horse sashimi deliciousness.＊Upper Lean Meat✅Leaner than Harami with a clear taste. Easy to eat and chew, like an introductory course to horse meat. It was incredibly delicious while being easy to enjoy.＊Fillet✅Extremely tender, like the queen of lean meat. It had a clear lean meat taste and a very gentle flavor.【Shabu-shabu】✅The main shabu-shabu dish. They also pay attention to the broth, using hot spring water from Kagoshima. The broth is made with Rausu kelp, known as the king of kelp. They take time to extract the broth with cold water to preserve the umami and flavor lost during heating.✅As a service, they served brand rice during the meal.【Meat】＊Black Wagyu Tongue✅A large cut of tongue with no off-flavors. The clear deliciousness was captivating. All meats were A5 grade. When boiled, the thickness increased, and the deliciousness of the tongue that seeped out as you chewed was enjoyable.✅When eaten with truffle salt, it enveloped the elegant and robust taste of the tongue with the scent of truffles. I couldn't help but nod in approval.＊Miyazaki Wagyu Lamp✅The depth of flavor of the lamp was on a different level from the familiar lean meat. It had a mild texture, yet the flavor of the meat was quite strong. You could enjoy the pure deliciousness to the fullest.＊Miyazaki Wagyu Fillet✅A transparent sweetness that felt delicate. I was surprised by the lack of off-flavors and the elegance. The deliciousness was condensed in each tiny meat fiber. It paired well with ponzu sauce or sesame sauce.＊Kobe Wagyu Misuji✅A refreshing sweetness of the meat with a good bite and a strong flavor. It had a clarity and richness of sweetness while maintaining a clean taste. The exquisite balance of lean meat and fat was so enjoyable that you could only experience it with this meat.【Selected Vegetables】＊Nagano Yellow Zucchini✅Thick and flavorful.＊Yamagata Okahijiki✅Crisp and fresh seasonal vegetables with a crunchy texture. It had a light eating feel with a natural bitterness that was satisfying.＊Nagano Shiitake Mushroom✅Elegance and a different mouthfeel. I was surprised by the full umami without any off-flavors. The deliciousness gently spread in my mouth.【Homemade Sauce】＊Heihei Vinegar Ponzu✅Aged ponzu with yuzu citrus. When you put it in your mouth, the taste of vinegar and yuzu was ===========

I visited with my friends! The restaurant has 3 private rooms, ensuring full privacy. The staff were calm, professional, and very kind. The monthly appetizer was delicious in both presentation and taste. This time, we had the summer limited edition daikon radish pork shabu-shabu. It was refreshing and delicious with plenty of grated daikon radish. The combination with Okinawan Agu pork was excellent. The closing dish of Goto udon was a summer version, cold and refreshing, which was very satisfying. The liquid nitrogen ice cream served after the meal was smooth and delicious, and the performance was impressive! I would love to visit again.

It was a very luxurious shabu-shabu restaurant! The rooms are private and cute. Girls would be happy if they were taken there. The shabu-shabu sauce is delicious! The meat was so high quality that it almost felt like a waste to cook it as shabu-shabu!

An overwhelmingly glamorous, high-end shabu-shabu restaurant with private rooms in every space. You'll be impressed at first sight, and the quality of the shabu-shabu is truly outstanding. Perfect for everyone from Minato-ku ladies to Minato-ku gentlemen. A special place that can be used for secret dates, important meetings, or entertaining guests.

I heard that the shabu-shabu and the souvenir "Oinarisan" were too delicious, so I visited for the first time. However, when I heard shabu-shabu, what I found was... black water? High-end tomato juice? Fish? Oysters? Liquid nitrogen ice cream?! What?! First, I started with bamboo charcoal to make black water for the ultimate detox seawater "Beauty Black Water"! By removing unnecessary substances, metabolism is boosted, preventing hangovers, relieving constipation, and improving skin problems. I gulped it down! It's a completely private, ultra-luxurious shabu-shabu restaurant. The proprietress greeted us at the entrance. We enjoyed high-quality meats with white truffle salt. There were also ponzu and sesame sauce, but the white truffle salt was my favorite! I had seconds. Thank you very much. Here's what we had: High-end tomato juice, appetizer of fish and mackerel sushi, fresh oysters, black wagyu beef tongue, Matsusaka beef sirloin, Kobe beef misuji, assorted domestic vegetables, Nagasaki hand-pulled Gotou udon as the finishing touch, and liquid nitrogen ice cream (vanilla). The misuji shabu-shabu was the best! Wagyu beef tongue with white truffle salt and a touch of ponzu was delicious. I was so happy to be able to eat my favorite fresh oysters! It was truly a blissful time! And the souvenir "Oinarisan" was said to be very delicious, and indeed it was! I planned to enjoy it for breakfast, but I couldn't resist and ended up eating it as a midnight snack! It was so delicious! It was a blissful shabu-shabu time. Thank you for the feast! 2929 ☺️

This is truly a high-class shabu-shabu restaurant. I made a reservation and was greeted by the hostess at the entrance even before my scheduled time. I had the 30,000 yen course meal, and even the condiments were of the highest quality. The portion size was small, so in terms of value for money, it's not great, but you can't expect great value at a high-end restaurant. They even gave me an Inari sushi as a souvenir at the end, which made me feel a sense of superiority for a moment. I heard that a new restaurant called Yakiniku Kyu, part of the same group, will be opening near this place, so I will visit there next time. Thank you for the wonderful meal.

I used a private room and the atmosphere and service were wonderful. It's definitely recommended for a date! The meat was very tender and beautifully presented. I would love to use it for a girls' night out or birthday celebration next time! (^^)

I went to this restaurant based on a friend's recommendation!! It was my first time visiting, but the interior was very clean and the food was delicious. The staff were also lovely ⭐︎ The a la carte menu, aside from the shabu-shabu, was also delicious. I will definitely visit again with friends (^^)♪

We went to this restaurant for the first time on our 30th wedding anniversary. The horse sashimi was amazing, with the meat exceeding our expectations. The soy sauce, ginger, and garlic were all so delicious, and even the onions and myoga served as side dishes were the perfect condiments. The shabu-shabu was a different experience from eating at home, with the meat, sauce, and condiments all being top-notch. For dessert, we had sakura ice cream that was flash-frozen with liquid nitrogen, giving it a fresh and unique flavor. We mentioned it was our anniversary when we made the reservation, and as a surprise, we were given a wonderful fruit plate to commemorate the occasion. The inari sushi we received as a souvenir was also delicious the next day as we reminisced about our special meal. Despite not being able to afford dining at such places regularly, the staff's warm and attentive service from welcoming to farewell made it a truly memorable experience. We will surely look back on this anniversary meal as one of the best moments in our lives. If we ever have the chance to visit this restaurant again, we would love to express our gratitude for the exceptional service we received today. Thank you very much for a truly happy moment.

This time, I visited a high-end shabu-shabu restaurant for a work team's New Year's party. The location was near a previous restaurant I had been to, but the staff greeted us downstairs so it was easy to find. We had reserved a private room for 5 people, and ordered the 25,000 yen course. The drinks selection was good, and I enjoyed a beer, lemon sour, and another type of sour drink. The tomato juice served at the beginning was like a rich gazpacho. The sashimi and uni platter was average, while the high-quality beef shabu-shabu was delicious but the portions were small. We also ordered additional pork, horse meat, and vegetable platters. The variety of sauces provided for the shabu-shabu was impressive, with truffle salt being my favorite. The meal ended with udon and ice cream. Overall, the food was tasty but the price seemed a bit high for what we got. The restaurant has a hidden, upscale vibe that would be perfect for a date with a female companion. It could get quite expensive if you have a big appetite. This shabu-shabu experience is definitely on the luxurious side.

The other day, I went to a shabu-shabu restaurant in Nishi-Azabu with my friends. The restaurant is hidden with no sign outside the building, giving it a secret hideaway vibe. When you take the elevator to the second floor, you'll find the restaurant. The interior is all black, creating a chic and cozy atmosphere. Each room is a private dining room, perfect for a casual gathering with friends. We decided to try a course that allowed us to compare Matsusaka beef and Miyazaki beef. The course also included all-you-can-drink, so we enjoyed some high-quality sake. We started with a toast with lemon sour. The course included: - Assorted appetizers (3 types) - Shabu-shabu Matsusaka pork shoulder loin, Matsusaka beef sirloin, Miyazaki beef sirloin, lamp - Udon noodles from Nagasaki - Dessert: liquid nitrogen ice cream (strawberry flavor) The appetizers included a mini uni bowl, scallops with caviar, and wagyu tartare with truffle. Each dish was delicious, but the thick-cut truffle was surprisingly rich and flavorful! It was so good that I wanted to keep eating it forever (laughs). All the appetizers went well with the sake. The main shabu-shabu dish came with special sauces and condiments. We had ponzu sauce with hyuganatsu citrus, sesame sauce, white truffle salt, Saga Ureshino yuzu pepper, and homemade sansho pepper miso. The meat was high-quality, and the variety of condiments was a nice touch! There was also a grill to cook the shabu-shabu meat on, which prevented excess liquid from diluting the sauce. This ensured that the sauce remained flavorful until the end, which I appreciated! My personal favorites were the Matsusaka beef sirloin and shoulder loin. Both were rich in flavor, had a tender texture, and melted in the mouth. The udon noodles served at the end in the shabu-shabu broth were surprisingly light and easy to digest. For dessert, we had liquid nitrogen ice cream made right in front of us. The visual of the smoke from the liquid nitrogen was exciting, and the ice cream had a smooth texture and was easy to eat, even with a full stomach! We enjoyed a luxurious shabu-shabu meal in a private room and left the restaurant feeling very satisfied. I definitely want to visit this restaurant again!

Today, I visited "Shabu Shabu Kyu" in Nishi-Azabu. There is no sign outside the building, just a cow mark on the building directory. It has a hidden adult-like atmosphere, so you need to be careful. Upon entering the restaurant, a cow wearing a mask greeted us and we were shown to a private room at the back. This restaurant only has three private rooms. We started with a lemon sour for a toast! It has a refreshing taste. We ordered the "Matsusaka Beef vs. Miyazaki Beef Shabu Shabu Comparison Course (25,000 yen)" for today. The appetizers included a mini bowl of fresh sea urchin, scallops with caviar, and ham with wagyu tartare and truffle. They were all delicious. We paired the appetizers with Dassai Junmai Daiginjo 45 sake, which complemented the dishes well. Moving on to the main course, we started with Matsusaka pork shoulder loin shabu shabu, which was light and delicious. Then we had a comparison of Matsusaka beef and Miyazaki beef, including Matsusaka beef sirloin, Miyazaki beef sirloin, and Miyazaki beef rump. The marbling on the beef was amazing, and the meat melted in your mouth. We enjoyed the different flavors of each beef cut. For dessert, we had Nagasaki hand-pulled Gotou udon, which was smooth and tasty. The liquid nitrogen ice cream made right in front of us was a delightful and indulgent treat.

Located across from the Stars and Stripes newspaper in Nishi-Azabu. A hidden gem for adults in a quiet residential area. When you return from the restroom, the staff greets you with a smile and a hot towel, creating a high-class atmosphere. The interior, predominantly black, consists of private rooms. The decorations, featuring Mucha, reminded me of my trip to Czech Republic. There is a humidifier available, and it's convenient that we can control the air conditioning ourselves. The appetizers are like artwork, sparkling with gold leaf! The uni, truffle, and caviar add a special touch. Finally, the eagerly awaited shabu-shabu ♡ Miyazaki beef sirloin and lamp, each 120 grams. I particularly loved the sirloin, with a sweetness that sets it apart. It feels like it boosts your immunity! You also get plenty of vegetables, which is a great aspect of shabu-shabu. The sauces include ponzu with hyuganatsu, sesame, truffle salt, yuzu pepper, and homemade sansho miso. For the finishing touch, there's Gotou udon, a personal favorite. And to think you can enjoy udon in such a gorgeous golden bowl ♡ For dessert, we had fondant au chocolat in a flower-adorned dish. Since it was a personal celebration, the message was written in chocolate. We also received a fan and inarizushi as souvenirs. They also offer Uber Eats delivery.