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東京肉しゃぶ家
Toukyounikushabuya
4.19
Shinjuku
Shabu Shabu (Japanese Steamboat)
30,000-39,999円
15,000-19,999円
Opening hours: Lunch 12:00~14:30(12:00 start time)Evening 17:00~18:30~20:00~Up to 6 people can be served at each time slot Ginza Restaurant Deposit required Tokyo Meat Shabu Shabu Restaurant Shu-bin page Tokyo Meat Shabu Restaurant Shu-bin-subin- 8-6-20 Ginza, Chuo-ku Ginza Hakubankan B155682929 Newly opened Open on Sundays
Rest time: We have opened a new restaurant in Ginza 8-chome Namiki-dori with "Tajima Gen - Tajimaguro". We are waiting for you with the highest class of Tajima Gen, which is a phantom that is never sold in the Kobe Beef market. Two private rooms are available. Open daily (except holidays)
東京都新宿区大久保1-12-3 カーサ第二新宿 1F
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Details
Awards
Reservation Info
予約可 銀座店〖秀彬〗的預約0355682929 or Table checkYou can also make a reservation from our websitecourse menu 33,000 yen~75,000yen銀座餐廳預約請至東京肉しゃぶ家秀彬頁面
Children
Children under the age of 15 are not allowed
Payment Method
Credit cards accepted (JCB, AMEX, VISA, Master, Diners) Electronic money accepted QR code payment (PayPay)
Restaurant Service Fee
10% will be charged.
This fee is charged by the restaurant, not related to our platform
Number of Seats
12 seats (Ginza Restaurant (Tokyo Meat Shabu Shabu Restaurant Shubin page)
Private Dining Rooms
無 銀座餐廳預約請至東京肉しゃぶ家秀彬頁面 Ginza store has two private rooms. For reservations, please use "Table Check" or call 0355682929
Smoking and Non-Smoking
No smoking in Ginza restaurant. Electronic cigarettes are also available in the private rooms.
Parking
None There are many hourly parking lots nearby. Don Quijote is next door and there are 30 cars in front of the building.
Facilities
Stylish space, calm space, counter seating, power supply, free Wi-Fi, wheelchair accessible
Drink
Stick to sake, stick to shochu, stick to wine.
Dishes
English menu available
Comments
21
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soutaそーた
5.00
I went to the number 1 shabu-shabu restaurant in the Tabelog ranking to experience the most delicious shabu-shabu in Japan. I made a reservation easily through Tabelog, even two weeks in advance. The restaurant is located in Okubo, amidst Korean restaurants, and stands out with its sophisticated atmosphere. The restaurant only has a counter with around 10 seats, creating a nice balance of luxury and comfort. The staff were all friendly and welcoming, making the dining experience pleasant. I visited just before 6 pm, and it started getting crowded around 7 pm, almost reaching full capacity. The clientele consisted mainly of young people and foreigners. The menu offers course meals ranging from 18,700 yen to 33,000 yen, each including sukiyaki and shabu-shabu. I opted for the most expensive course. The drink menu was extensive, with a variety of sake options. I indulged in sake, served in stylish glassware or tin. Wine options were limited. I spent a total of 40,075 yen for the "Tajimaguro" special shabu-shabu course. The dining experience lasted about 2 hours. The dishes included various delicacies such as Ichibo sashimi, Yamanashi peanuts, tartare with caviar and dried fruits, premium lean meat sashimi, aburi flatfish, Wagyu tail soup, Wagyu tongue shabu-shabu, mini-sized sukiyaki, one-bite tamagokake gohan, and Gyoza made with tongue meat. Each dish was incredibly delicious and left a lasting impression.
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オールバックGOGOGO
4.50
I visited Tokyo Niku Shabu-ya, a restaurant that has won the bronze award in 2022 and 2021 with a rating of 4.17 on Tabelog. The location is in Shin-Okubo, a lively street that resembles Korea with its vibrant atmosphere. The owner, Takahashi-san, is also successful with a tonkatsu restaurant and is opening a new one in Ginza. I tried the Tajima Genshu Shabu-Shabu Course, which included various high-quality beef dishes like Kobe beef. The experience was truly exquisite, and I highly recommend this restaurant.
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全国のラーメンを食べ歩く
4.80
Visit on a regular night!! With a surprising rating of "4.18" on Tabelog from 2019 to 2023, this restaurant has achieved the Bronze ranking nationwide ranking 224th out of 852,200 restaurants and 1st out of 4,460 shabu-shabu restaurants. The number one shabu-shabu in the country definitely lives up to expectations! I made a reservation on Tabelog and chose the "Tajimaguro" course at Tokyo Niku Shabu-ya, offering both shabu-shabu and sukiyaki. The course includes: 1. Tail soup made with 100% black wagyu tail, rich but easy to drink and delicious. 2. Cold shabu-shabu with fresh beef sashimi, incredibly tender and flavorful. 3. Tajimaguro tartare with caviar, incredibly delicious, I wanted more! 4. Tajimaguro seared live sea urchin (from Hokkaido), a delightful combination of beef fat and flavor followed by the unique texture of live sea urchin. 5. Beef shabu-shabu with daikon radish, a crunchy texture with overflowing umami. 6. Tajimaguro sukiyaki, unbelievably delicious when dipped in egg. 7. Shabu-shabu using natural water from the Shirakami mountain range, with two dipping sauces: ponzu and sesame sauce. The sirloin, hane shita, and loin were all incredibly tender, especially the sirloin. 8. Tajimaguro broth soup. 9. Beef tendon rice bowl with egg yolk accentuating the texture and flavor of the beef. 10. Homemade warabi mochi with an addictively chewy texture. All the dishes in the course were of high quality and truly amazing. Tajimaguro, the king of Kobe beef, was incredibly delicious whether in sukiyaki or shabu-shabu. Despite the high price in the 37,000 yen range, it was definitely worth it! This is a must-visit restaurant. I will definitely come back! Thank you for the meal!
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グルメマニア男2020
4.20
I was invited by a gourmet regular to visit Tokyo Niku Shabu-ya in Shinjuku, where you can enjoy Tajima beef. This time, I tried the limited lunch course which included: - White peony - Tail soup - Tajima beef tartare - Tajima beef steamed dumplings - Tajima beef shabu-shabu - Tajima beef hane shita - Tajima beef kuri - Tajima beef shoulder loin - Tajima beef misuji - Assorted vegetables - Shabu-shabu broth - Cold noodles - Earl Grey ice cream The head chef and staff were all energetic and efficient. The shabu-shabu had generous portions of meat and vegetables, and the meat was tender with a refined taste. The price was around 10,000 yen, making it relatively affordable and satisfying. Thank you for the invitation to this special experience. I look forward to trying the evening course next time. I will definitely visit again! Thank you for the delicious meal.
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おぬも
3.70
I visited during lunch on a day off. It felt a bit strange to find a place like this amidst the hustle and bustle of Shinjuku, where various cultures mix together. The meat was very satisfying and the vegetables were fresh, with many dishes showing a clear attention to detail. I would like to visit again in the evening.
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yoshi_youtuber
5.00
The only top-notch restaurant in Tokyo where you can enjoy the best way to eat Tajima beef. We ordered the sukiyaki course, and each dish leading up to the sukiyaki was delicious. Our companions were also impressed. The sukiyaki made with Tajima beef was indescribably delicious. The staff's attentiveness is also excellent, making for a pleasant experience.
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ぽちゃ太郎@福岡
0.00
This is my first visit. I made a reservation at a meat restaurant in Shinjuku where you can eat sukiyaki. The seating is only at the counter and the overall interior of the restaurant is a bit small. The meat was very delicious. The portion size was just right, not too much or too little. The owner mentioned that they will be opening a restaurant in Ginza, so I would definitely like to visit there as well.
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Aya1996
4.50
The owner of the restaurant is very passionate about food and has a great attention to detail when it comes to both the food and the overall dining experience. I believe that the compatibility between my palate and the chef's palate is crucial. The dishes were not overly seasoned, allowing the true deliciousness of the ingredients to shine through. I was very satisfied with the portion sizes and wished I had come with a bigger appetite, maybe skipping lunch beforehand. Every dish was delicious and to my liking, so I wanted to try all the desserts as well, but unfortunately, I was too full. I would love to visit the restaurant again, including its affiliated establishments, with a fully empty stomach next time.
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美食家SHA
4.50
I visited this restaurant for the first time. It's a small place with only 12 counter seats. I tried the Tajima beef shabu-shabu course. The first dish was the tail soup, which was rich and flavorful. It was so good that I wanted to have ramen with this soup right away. Next was the sea bream chawanmushi, which was delicious and fragrant. Then there was a dish of tairagi clam and Tajima tuna wrapped in egoma leaves, a bit tricky to eat in one bite but very tasty. The Tajima beef tongue shabu-shabu had an amazing aroma and was served with grated daikon, which was exquisite. The lamp cutlet had a crispy coating and juicy meat, topped with caviar and wasabi. The main course was the shabu-shabu with sirloin, ichibo, and shoulder loin, all delicious with ponzu and sesame sauce. The vegetables were also very tasty. Despite feeling quite full, more dishes kept coming. I chose the tsukedon and beef sinew curry, both of which were excellent. The warm somen noodles with flavorful broth were also delightful. For dessert, there were two pieces of warabi mochi, ice cream, and coffee jelly. It was beyond a full-course meal and everything was incredibly delicious. Thank you for the wonderful meal.
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アイアンマン哲生
4.30
It started with an intensely rich tail soup. The second dish I want to try with this soup is the steamed sweetfish, as soon as it is served, you can smell the aroma of the sweetfish. The crispy texture of the sweetfish skin adds an accent to the steamed dish. The third dish is wrapped in shiso leaves with flat clams and Tajima tuna. The taste seeps into the shiso leaves, and a refined flavor spreads as soon as you take a bite. The three ingredients match perfectly. The key is to eat it in one bite. The fourth dish is the tongue shabu-shabu of Tajima beef, it has a melting texture and the broth is exquisite, everything is impressive so far. The fifth dish is beef cutlet of the rump, you can choose to top it with plenty of wasabi or enjoy it with the saltiness of caviar. I tried both, and I prefer the caviar for its refreshing taste, but either way, you won't be disappointed. Finally, the sixth dish is the main event, the shabu-shabu with sirloin, ribeye, and shoulder loin, each with a different thickness, cooked for 4 seconds until pink. The shabu-shabu broth is made from kelp soaked for 18 hours. Whether you eat it with ponzu sauce or sesame sauce, both are original and delicious, making it difficult to choose for each meat. It's no wonder this restaurant has high ratings on Tabelog. The price is justified by the quality. For the finale, you get to choose three out of four options: 1) marinated raw meat bowl, 2) natto beef tendon, 3) curry, 4) somen, with options 1 and 2 being one-time choices, and 3 and 4 being regular options. Which one would you choose? This restaurant is a must-visit. They will be opening in Ginza in July 2023. I will definitely come back to this place. For dessert, you can choose between ice cream and warabi mochi, or have both, which is reassuring.
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Fujimi88
3.50
I used this restaurant for a reception. In addition to the course menu, the service included tan dumplings, extra vegetables for shabu-shabu, and the option to choose from somen, curry, or rice bowl for the finishing dish, which was really nice. The meat was delicious, but when you factor in the cost of wine, it may not be worth it. The curry and rice were excellent! The staff were friendly and overall it's a good restaurant.
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p85a
4.50
I finally visited the restaurant Tanbagin that I had wanted to go to for a long time. It was expensive, so I was hesitant, but I finally went. Tanbagin is a brand of Tajima beef, known for its marbling with a melting point of 12 degrees Celsius, giving it a melt-in-your-mouth texture. The chef explained various things with a lively voice. The key is the feed given to the cattle during breeding. It's enjoyable to visit a restaurant where the chef communicates with you. The Shabu-Shabu with Chateaubriand at Tanbagin was excellent. Well, Chateaubriand is delicious anywhere, but the taste of the meat and fat was exceptional. The sea urchin was a bit watery in saltwater, and even when combined with the meat, it felt a bit bland. The Tanbagin tongue is said to be rare, but it wasn't particularly tender or noteworthy. The deep-fried shark fin with Tanbagin soup was delicious, but whether it's worth the price is questionable. I recommend the course without shark fin. The main Shabu-Shabu was tasty but too little in quantity. The sirloin was certainly delicious, but the amount could be doubled, even for someone like me who eats lightly. It might be quite unsatisfying for young people. The meat is expensive, so it can't be helped, but skipping the appetizers and increasing the amount of shabu-shabu meat might provide a more fulfilling experience. Since I felt unsatisfied, I added a 6000 yen piece of meat (rib roast). At this price, it was undoubtedly delicious. The cost performance is not great, but I think it's worth trying the Tanbagin brand. The restaurant is clean and stylish, but it's quite small with around 10 counter seats, and it's hard to say that the atmosphere matches the price. The distance between seats is also quite close. It doesn't feel very relaxing.
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つかさのラーメン
3.50
◆ Ramen registration number 5822nd • 278th in 2023 ◆ Tokyo Niku Shabu-ya (Okubo, Shinjuku-ku, Tokyo) ◆ Tajimaguro Shabu-shabu & Sukiyaki Course ¥27000 ● Instagram tsukasan777 ● Twitter tsukasan2010
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梅木雄平
3.90
I visited the sister store Pretty Pork Factory the other day and it was good, so I decided to go to the main store. I tried the Tajima Black Sukiyaki course for 35,000 yen excluding tax. Overall, I think Tajima Black was probably my first time trying it, and hmm... My theory is that just because it's a rare breed doesn't necessarily mean it's delicious. The high price may be due to its rarity, but whether the taste suits your preference is another matter. So, I decided to go for the signature menu, but I wasn't completely satisfied with the price. I liked the sukiyaki egg, rice, beef cutlet, the initial tail soup, and the tuna marinated rice bowl. However, I didn't really see the point of the caviar topping that many high-end meat shops tend to use. Does it really make that much of a difference in taste? The sea urchin, often placed on top of meat, didn't compare to what you would get at a high-end sushi restaurant; it felt like they used mediocre ingredients to justify the high price. But this is a common occurrence in high-end meat shops, not just this one. The interior is a counter-style seating, and the location in Okubo is not really suitable for a date. The silver lining for me was that I went for a solo lunch this time. It seems like sukiyaki restaurants are becoming less common. Places like Yoshihashi in Akasaka, with a nice atmosphere and recommended for sukiyaki dates, have long since closed. A Ginza store is set to open in June. If you're not familiar with the Shinjuku area, I think it's worth waiting for the Ginza store. As mentioned at the beginning, the correlation between price and personal preference is not always there, so if you're looking to get your money's worth, I wouldn't recommend this place. If you don't mind the price at all, you might be somewhat satisfied. Pork Factory is set to open in Omotesando in April 2024. The high-quality pork shabu-shabu course for 9,000 yen seems like it would be popular in Omotesando. It's a quality that can't be compared to places like Ushigorou.
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pkumimi
4.50
I revisited the restaurant, this time bringing the parents of my late girlfriend. As always, the food was incredibly delicious. Butsugen's quality of meat speaks for itself, and the seasoning, seemingly simple, is actually quite deep and exquisite. The course this time had more variety and allowed us to fully savor the Butsugen experience. We tried all the rice dishes at the end as well. And the presentation of the dishes was beautiful!
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supra
4.00
For my wife's birthday celebration this year, I decided to go with shabu-shabu and made a reservation at this place I had been curious about. I booked the "Tajimaguro" shabu-shabu course online. The quality of the meat was top-notch. When we arrived, the place was empty, but after over an hour, two other groups arrived, which was a relief. Until other customers came, we felt a bit uncomfortable being the only ones being watched by the staff.
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お茶
3.60
I am a food log maniac. I walk around and eat at delicious restaurants in Tokyo and Shizuoka. This time, I visited with my companion and their friends. The conclusion is, hmm, so-so. I don't really like crowded restaurants, where customers are close to each other, so if there were private rooms, the evaluation might have been different. But, I don't think it's suitable for a date (and it's tough on the wallet haha). The taste is just delicious. However, there are so many delicious restaurants out there, right? It's a tough one.
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Winston Lau
5.00
I visited a new restaurant for modern style Sukiyaki and was impressed by the delicious dishes. The raw beef portion may be a bit much, but the chef's specialty is the top recommended menu. The dinner set was well-planned, with a touch of French style in the appetizers. You can savor the finest Omi beef. The chef and waiter were friendly throughout the dinner. Just make sure you come with an empty stomach as the beef portions are generous. I highly recommend this restaurant to both locals and foreigners.
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next door
5.00
Looking back, it's already the 8th time at Tamba Gyutan Chun Brother's Wonderland! Every time I visit, the amazing Tamba beef dishes continue to evolve, showcasing a love for fine cuisine and a great aesthetic sense. The perfect preparation of the rare Tamba beef, offered at a reasonable price, along with the entertaining show, is just too enjoyable. Following the success in Kabukicho Pripo, Chun Brother is now expanding to Ginza Namiki Street, showcasing his incredible power once again. With the addition of a sommelier, Taro-san, John-san, and the super chef, the showtime was a delightful experience of deliciousness and beauty. It was truly a moment of joy, gratitude, and excitement.
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takashi.t.1981
4.50
I had the Chateaubriand fillet course. At first, I was skeptical about how good it would taste as shabu-shabu, but the owner suggested trying both shabu-shabu and grilled meat, and I was convinced! The meat, like Tajima beef, with a strong umami flavor, seems to be best enjoyed as shabu-shabu! The combination of meat and broth brings out a very strong umami flavor and is very delicious! There are two dipping sauces, ponzu and sesame, but it is recommended to lightly dip the meat in the sauce to enhance the flavor of the meat and broth. I enjoyed the entire course very much.
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carpc472
3.60
I made a reservation for around 7:30 pm on a regular day, and when I arrived, the restaurant was fully booked with reservations. It is a shabu-shabu and sukiyaki restaurant that ranks number one nationwide in terms of points, despite being relatively easy to make a reservation. I decided to try the top-notch Tajimaguro (Tajima beef) shabu-shabu course, which cost a base price of 27,500 yen. After having two drinks, the total bill including service charge came to 32,300 yen. Tajimaguro refers to Tajima beef, which is known for its high-quality fat content and melt-in-your-mouth texture similar to fatty tuna. The course consisted of 10 items, with an additional complimentary dish of black tongue gyoza. Each dish was meticulously prepared and showcased the exquisite taste of the Tajimaguro beef. Overall, the experience was undeniably high-quality, but the price for just four slices of shabu-shabu meat seemed excessive. I realized that when it comes to indulging in high-quality beef, it might be more cost-effective to opt for yakiniku or sukiyaki instead. The service was polite, but there were some issues with the coordination between the kitchen staff and the servers, which created a slightly tense atmosphere.
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