I visited Serina for the first time in 10 years. The atmosphere of the long-established restaurant creates a sense of comfort and cleanliness. Unfortunately, they are currently not serving crab, but I enjoyed the a la carte menu instead. Serina's a la carte dishes and desserts are all excellent. The taste of the sweetfish was rich and delicious, and the fig sesame sauce was not too sweet, with a strong sesame flavor that complemented the fig taste well. The premium beef shabu-shabu was incredibly tender, almost requiring no chewing. The shabu-shabu vegetables included mushrooms, lettuce, green onions, tofu, mizuna, mochi, and kudzu. The vegetables were easy to cook, allowing us to enjoy them without any rush. The crispy lettuce with ponzu sauce was a great combination. The kudzu strips were a nice touch, adding to the stylish and elaborate presentation. They provided three types of dipping sauces: ponzu, sesame, and spicy chili oil, which allowed for various flavor combinations and kept things interesting. We even had seconds of the meat! For dessert, we had mango and strawberries, and the mango was incredibly sweet, surprising us all. Both my friend and I agreed that we had never tasted such a sweet and delicious mango before. From the appetizer to the dessert, everything was delicious.

Visited "Serina Main Store" in Roppongi. It is a long-established shabu-shabu specialty restaurant in Roppongi. Today, I was invited to visit by someone, and although my memory is a bit fuzzy, I believe I have been here a few times before. I was escorted to a private room on the third floor. I wanted to have "Crab Shabu" today, so the main dish was crab! I ordered a few items separately and then moved on to the main course. Below is the order: - Abalone boiled in water (appetizer): A flavorful abalone boiled in water with a chewy texture, making it a delicious appetizer. - Fried Ginkgo nuts: Ginkgo nuts with a resilient texture and a good saltiness, a tasty dish perfect for drinking. - Sautéed Green Asparagus: Simple sautéed asparagus with a salt flavor. - Crab Shabu: Shabu-shabu of large crab legs and claws. The thick meaty legs are enjoyed with sesame and ponzu sauce. - Premium Beef (additional): Tender, marbled beef slices, a straightforward shabu-shabu experience. Overall, the restaurant has a clear and luxurious feel. It somehow retains a hint of the bubble era, perhaps due to its location in Roppongi. I found it nostalgic and quite enjoyable, imagining the madness of that era that I did not experience. They provide high-quality ingredients in a simple and delicious way, allowing me to enjoy the meal while reminiscing about the past. I paid with a credit card, and although the price was somewhat high due to including a bottle of red wine, I was satisfied. It was delicious. I will definitely come back. Thank you for the meal.

Taste: Very delicious Portion size: Normal Memorable dishes: Crab / Coffee Menu: Normal Atmosphere: Feels like a high-end hotel, very nice Value for money: Expensive Crowdedness: Normal Service: Very good Likelihood to revisit: If there is an opportunity Description: - Starting with a cold edamame soup, rich in flavor with a good taste of edamame and fried onions. - The shabu-shabu comes with a ponzu sauce and sesame dipping sauce, both with strong flavors. The ponzu sauce has a hint of spiciness from grated daikon, while the sesame sauce has a unique rich and spicy taste. - The wagyu beef has a nice marbling, making it tender and delicious. - The crab has a rich flavor and is very tasty. - Various ingredients such as lettuce, kujonegi (green onion), enoki mushrooms, shungiku (chrysanthemum greens), tofu, mochi, yuba (tofu skin), and tokoroten (agar jelly) are included. - The enoki mushrooms are flavorful, the kujonegi is crunchy, and the yuba and mochi go well with the sauces. - Desserts include vanilla ice cream and coffee ice cream, with the option to choose matcha or apple sorbet. - The vanilla ice cream is rich and delicious, while the coffee ice cream has a great taste. - The iced coffee is very delicious, comparable to a coffee shop.

Usually, I often visit Serina Honeten on Saturdays, but this time I went on a Friday, July 7th, after finishing work. I took the Odakyu 4000 series train bound for Yoyogi-Uehara from JR Joban Line's Kitamatsudo, changing to the JR E233 series 2000 series semi-express bound for Sagami-Ono at Ayase, and then heading to Nogizaka on the Tokyo Metro Chiyoda Line. When I arrived at Serina Honeten around 7:20 pm, I went through the automatic door after disinfecting with alcohol and took the elevator to the 3rd floor. Upon reaching the 3rd floor, I was seated at a table near the exit. I had pre-booked the grilled white eel from Shizuoka, Koshihikari rice from Uonuma, and miso soup. The eel was from Hamanako, Shizuoka, and I eagerly awaited its arrival at the table. When the grilled white eel from Shizuoka arrived, I quickly cut it into bite-sized pieces, topped it with wasabi, and enjoyed its rich flavor that paired perfectly with the Uonuma-grown Koshihikari rice. The miso soup, with okra, enhanced the overall experience. After finishing the eel and rice, it was time for the premium beef shabu-shabu. I chose the Sirloin from Hokkaido, which was beautifully marbled and delicious. The hot pot was set up, and I received three dipping sauces (ponzu, sesame, spicy), grated garlic, 6 slices of Hokkaido A5 grade Sirloin, and a variety of vegetables. The Sirloin was incredibly flavorful with each bite, and the vegetables were fresh and unique. I cooked the meat and vegetables alternately, focusing on the enoki mushrooms for the first round of vegetable cooking. I mixed grated garlic into the dipping sauces and found the sesame sauce to be especially rich and satisfying. I also tried the spicy sauce for variety. The lettuce was quickly dipped in the soup to retain its crispiness. Towards the end, I cooked mochi in the soup and enjoyed it with the sesame sauce. The kuzukiri noodles were a perfect match with all three dipping sauces. For the finale, I cooked Nagasaki's Goto Udon in the soup, added vegetables, and mixed ponzu and spicy sauce for a flavorful finish. During dessert time at the lounge counter, I enjoyed cold water, cold roasted green tea, and a Creme Brulee from Mon Cher Ton. The Creme Brulee was served with chocolate ice cream, which had a perfect balance of sweetness and bitterness. The burnt sugar crust and creamy sweetness of the Creme Brulee were exceptional.

Roppongi Sena Main Store: Crab, crab, crab. The calm atmosphere of the restaurant allows for enjoyable conversations and meals. The attentive staff take care of everything from serving to preparing the shabu-shabu. The crab shell dish is especially delicious.

On Saturday, May 20th, three months after my visit on February 24th, I visited the Sena main store in Roppongi with a 5000 yen discount ticket. I took the Toei bus route 01 from Shibuya Station East Exit as usual and got off at Roppongi Station, then went up to the 3rd floor in the elevator at Sena main store. I handed the 5000 yen discount ticket and VIP membership card to the young female cashier, who then escorted me to a seat near the entrance. I ordered cabbage-filled sweet and sour pork, miso soup, and Koshihikari rice from Uonuma, and started eating. The sweet and sour pork with plenty of cabbage was delicious, with the richness and juiciness of thick slices of pork belly, the crunchiness of cabbage and green onions, and the richness of the sweet and sour sauce making the Uonuma Koshihikari rice even more enjoyable. After enjoying the sweet and sour pork with cabbage, miso soup, and Uonuma Koshihikari rice, I proceeded to enjoy Miyazaki Prefecture's special selected beef sirloin shabu-shabu. Surprisingly, the vegetables included Tochigi Prefecture's shiitake mushrooms. The shiitake mushrooms from Tochigi Prefecture were thick and full of flavor, providing a rich taste with each bite. Other vegetables included Chiba Prefecture's ajisai onions, romaine lettuce, and komatsuna, showing a dedication to quality. The Miyazaki Prefecture's special selected beef sirloin was a work of art with a beautiful marbling, and it paired perfectly with ponzu sauce, sesame sauce, and spicy sauce. For the finishing touch, I enjoyed Goto udon from Nagasaki Prefecture. After finishing the special selected beef shabu-shabu, I moved to the lounge for dessert. This time, I enjoyed Mon Cher Ton Ton's creme brulee with chocolate ice cream and ice milk tea. The chocolate ice cream had a perfect balance of sweetness and bitterness, and the creme brulee had a delightful combination of burnt granulated sugar's crunchy texture, sweetness, bitterness, and the sweetness and richness of the pudding part, making it an exquisite dessert.

Located about a 5-minute walk from Roppongi Station. This time, we ordered a la carte in addition to the main shabu-shabu. The sashimi assortment, avocado and crab salad, crab and cream cheese spring rolls, grilled silver cod, grilled ayu fish, premium beef and crab shabu-shabu, mapo tofu, and of course, the main dish of Kobe beef shabu-shabu were all delicious. The vegetables were also very tasty, and you can enjoy changing the flavors with 3 types of sauces. The service was very polite, and you can enjoy a private time in the private room space!

We visited the restaurant at 6:00 pm with two people! We started with the squid and eggplant appetizer, then ordered bonito sashimi, salad, deep-fried prawns, fried wagyu liver, and sukiyaki a la carte. The meat comes in one portion with two slices, but we ordered an extra portion and I ended up eating three slices in total because I also had some of my companion's portion. Each slice was very large, so I was very satisfied with just three slices! The vegetables were also deliciously grilled by the staff.笑

Crab shabu-shabu and beef shabu-shabu are both top-notch!! Roppongi Serina main store offers a course with crab shabu-shabu and adds Kobe beef! It's really delicious!! The portion of the course is quite generous! The crab meat was incredibly delicious!! ⭐️5⭐️ I want to keep coming back. I love it so much that I don't want to tell anyone. ⭐️4⭐️ If someone asks for a recommendation, I will introduce this place. I'd like to go again if I have the chance. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm, I prefer to try a different restaurant. ⭐️1⭐️ I don't want to go. Personally, I do not recommend it. Instagram @tokyo_gourmet_yokutaberuko. On Tabelog, I only introduce restaurants that I rated 4 or 5 stars. #RoppongiGourmet #RoppongiCafe #RoppongiLunch #Roppongi #RoppongiDate #TokyoGourmet #TokyoCafe #TokyoLunch #TokyoDate #Tokyo #TokyoTrip #TokyoRestaurant #TokyoCafe #TokyoTravel #TokyoEntertainment #TokyoEntertainmentGourmet #EntertainmentGourmet #CrabShabuShabu #ShabuShabu #TokyoShabuShabu.

On February 25th, I enjoyed the food at Serina main store for the first time in about 2 months since December 24th last year. Unlike last time when I dined on the first floor, this time I decided to enjoy my meal on the third floor after a long time. Fortunately, the third floor was not crowded, so I was able to relax and enjoy my meal. I handed my VIP membership card and a 5000 yen discount ticket to the young cashier at the entrance of Serina main store, and was then guided to a seat right in front of the entrance. This seat was familiar to me and I felt happy to be seated there. I ordered the February limited menu of stir-fried local chicken and celery with XO sauce, miso soup, and Koshihikari rice from Uonuma. The stir-fried local chicken and celery with XO sauce also included bamboo shoots from Kagoshima, and was garnished with chili peppers on top. The combination of the spiciness of the chili peppers, the richness of the XO sauce, the crunchy texture of the celery and bamboo shoots, and the juiciness of the local chicken created an exquisite umami flavor. After enjoying the stir-fry, it was time for the Saga beef shabu-shabu using specially selected sirloin. The Saga beef sirloin had a moderate marbling and each bite was filled with the savory taste and sweetness of the premium beef, providing a blissful dining experience. The mushrooms from Nagasaki also added a unique umami flavor with each bite. As the shabu-shabu came to an end, it was time for the finishing udon noodles, which were made with Goto udon from Nagasaki. The Goto udon was slightly firm, providing a chewy texture. For dessert, I had two scoops of vanilla ice cream, which had an outstanding milk flavor that never failed to satisfy.

I felt relieved as I had made a reservation. Instead of preparing traditional New Year's dishes, I decided to splurge and visit this place. I ordered the crab shabu-shabu course for 22,000 yen, along with some wine, so it wasn't cheap but the content was satisfying enough. The crab was thicker and more satisfying than the lunch menu. The deep-fried crab shell was too much for me as I was already full.

I visited Serina Honten for dinner in December, just like last year. This time, I went on Christmas Eve and made a reservation for the 5 o'clock seating. The seating and lounge were on the first floor this time, unlike my usual third-floor experience. I was looking forward to trying the cold yellowtail from Himi, Toyama Prefecture, and the premium beef shabu-shabu. The cold yellowtail was served as sashimi instead of grilled, just like last time. The shabu-shabu featured premium sirloin from Ibaraki Prefecture, which I hadn't had in a while. The cold yellowtail sashimi was delicious with Uonuma Koshihikari rice, and the Ibaraki sirloin shabu-shabu was beautifully presented and tasted amazing. After enjoying the shabu-shabu, I moved to the lounge on the first floor for roasted green tea and vanilla ice cream dessert.

I had a moving experience with the crab shabu-shabu! It was my first time eating crab outside of a hometown tax contribution meal. I was amazed at how delicious real crab shabu-shabu can be! It was so delicious that I was filled with surprise. Thank you for the meal.

I had a late lunch in Roppongi. It had been a while since I visited Serina, where the staff welcomed me with their unchanged gentle smiles. Even though it was already 1:30 pm, there were only a few empty seats. Most of the customers were in suits, perhaps for business lunches. I couldn't decide between sukiyaki and steak, but I ended up trying the steak for the first time at Serina. It cost 5000 yen and came with small dishes, meat, rice, miso soup, and ice cream. The meat was cooked on a hot stone right in front of me by the staff. The person cooking seemed young and may not have known the right doneness as the meat felt cold even though it was supposed to be medium rare. Despite that, the meat was of good quality. It's a great place for a leisurely lunch at this long-established restaurant.

A friend from Austria came to visit, so I splurged and went to eat shabu-shabu. It's the best shabu-shabu restaurant that I know of. We ordered the Sena course with crab shabu-shabu and added beef - the snow crab was delicious! The crab miso was irresistible! The shabu-shabu was undeniably delicious, and my friend was also delighted, saying it was amazing! The service and attention to detail were impeccable, and the dim lighting created a great atmosphere. It was a perfect hospitality experience!

It had been about two months since I last visited Sena Honten, which I had used on the middle day of the three-day weekend in September. This time, I used a 5000 yen off coupon valid until November 30th to enjoy premium beef shabu-shabu, heavenly buri sashimi, and dessert like creme brulee. I had some personal business in the evening this time, so I took the Toei bus Shibuya Station at 17:19 and arrived at Roppongi Station at 17:40, about 1 hour and 20 minutes earlier than usual, and entered Sena Honten. As usual, I was guided to the third-floor seat, and first ordered Hokkaido heavenly buri sashimi, miso soup, and Uonuma Koshihikari rice that I had reserved. The Hokkaido heavenly buri sashimi was served with five slices, two of which had beautiful cuts and looked like works of art. The heavenly buri sashimi had amazing marbling and a rich umami flavor, and when dipped in soy sauce mixed with wasabi and grated daikon and placed on Uonuma Koshihikari rice, I experienced an unparalleled sense of bliss. After enjoying the Hokkaido heavenly buri sashimi, it was time for the eagerly awaited premium beef shabu-shabu. I had confirmed in advance that the Kumamoto rib roast had more marbling than the Gunma sirloin, so I chose the Kumamoto rib roast this time. The Kumamoto premium beef rib roast shabu-shabu meat had stunning marbling, with marbling patterns like art. The vegetables included Niigata mountain enoki mushrooms and Kujo green onions, which I prefer, but the Kujo green onions had a indescribable sweetness when chewed. After enjoying the shabu-shabu and finishing with udon noodles, I moved to the lounge for dessert time. This time, I ordered coffee and creme brulee. The creme brulee had Fukushima pears on top instead of cookie choux ice cream, and when I put the Fukushima pears in my mouth, they were so soft that they melted right away, with a gentle sweetness.

I received a DM from the main store of Sernna, a 60-year-old Shabu-Shabu restaurant, so I decided to try it after more than 10 years. It was still delicious and consistent. I added two more slices of meat and also ordered crab shabu-shabu. They had added three more types of dipping sauces, making it more interesting. The place seemed to attract a lot of club-goers, which added to the unique atmosphere of the Roppongi main store.笑

On the second day of the first three-day weekend in September, September 18th, I visited the main store of Serina in Roppongi to enjoy the classic shabu-shabu dinner. As usual, I was seated on the third floor and the first dish I tried was the limited-time menu item, matsutake mushroom chawanmushi. The matsutake mushroom chawanmushi paired perfectly with the rich flavor of the egg custard, creating a delicious dish that complemented the Uonuma Koshihikari rice well. After savoring the Uonuma Koshihikari rice and matsutake mushroom chawanmushi, it was time for the Kagawa prefecture special selected beef sirloin shabu-shabu. The beef sirloin shabu-shabu was lighter in taste compared to the beef rib loin shabu-shabu, but it allowed me to fully enjoy the flavor of the meat with each bite. The vegetables included Nagano prefecture maitake mushrooms, which left a lasting impression with their unique bitterness. After enjoying the shabu-shabu and finishing the udon noodles as the final course, it was time for dessert. For dessert, I indulged in the Mont Saint-Ton delivered cookie choux ice cream with crème brûlée.

I received an invitation and visited the restaurant on a weekday night. The spacious private room had a very calm atmosphere. The meal included: appetizer (summer vegetable jelly), sashimi (sea bream, tuna), appetizers (edamame tofu, fried dumplings, grilled zucchini with vegetables, matsutake mushroom sushi, miso-marinated grilled dish), crab shabu-shabu udon, and dessert (ice cream). The crab had large legs and two claws, providing a satisfying meal. The ponzu sauce and sesame dressing had a strong flavor, so it was important not to use too much. The appetizers were generous in portion, so I couldn't finish the udon at the end as I was already full. The service was very polite and efficient, allowing me to enjoy the meal comfortably. Thank you for the delicious meal.

From the afternoon of August 10th to the 16th, the company went on summer vacation, so I decided to have dinner at Serina Honten on the night of the 12th. They were offering a limited-time menu of early matsutake mushroom chawanmushi, as well as a rare selection of rib roast shabu-shabu made from premium beef from Nagasaki prefecture. I wanted to fully enjoy these dishes, so I chose to indulge in them. I sat at a table near the entrance and ordered the classic miso soup, steamed rice, and the early matsutake mushroom chawanmushi. The aroma of the matsutake mushroom and the subtle taste of the chawanmushi paired perfectly with the steamed rice. The miso soup had an unusual ingredient of eggplant, giving it a rich flavor. After savoring the chawanmushi, miso soup, and rice, it was time for the much-awaited rib roast shabu-shabu. The rib roast was from Nagasaki prefecture, with beautiful marbling. The dish also featured unique vegetables like mountain enoki mushrooms from Niigata prefecture and Makishi green onions from Okayama prefecture. It was a delightful dining experience for me. After finishing the shabu-shabu, I moved to the lounge for dessert, where I enjoyed a creme brulee with cookie choux ice cream. The vanilla ice cream on the cookie choux was a lucky choice and a perfect way to end the meal.

On Friday, June 10th, I had made a last-minute reservation at the main branch of Sena in Roppongi for dinner, as per my family's request. After finishing work in Matsudo, Chiba Prefecture, I headed to the Sena main branch in Roppongi. Luckily, I was guided to the 3rd floor for seating, even though there was a possibility of being seated on the 1st floor due to a group reservation. I ordered the Soft Shrimp Fry, Miso Soup, and Uonuma Koshihikari Rice. The Soft Shrimp Fry came with 3 fried shrimp and shredded cabbage, which could be dipped in either tartar sauce or regular sauce. I tried both sauces and they both paired perfectly with the shrimp. After enjoying the Soft Shrimp Fry, Miso Soup, and Uonuma Koshihikari Rice, it was time for the main dish - the Special Beef Shabu-Shabu. This time, it was made with Hokkaido Sirloin and the vegetables included Daikoku Shimeji mushrooms instead of the usual Enoki mushrooms. The Daikoku Shimeji mushrooms added a rich umami flavor to the dish. The lettuce provided instead of cabbage was a unique touch that Sena is known for. The Shabu-Shabu was expertly prepared by a young female staff member, who did a great job. After enjoying the Shabu-Shabu with Uonuma Koshihikari Rice, I moved to the lounge for dessert - Vanilla Ice Cream and Ice Milk Tea. Finally, after settling the bill and heading towards the exit using the stairs, I encountered a queue of foreign tourists on the 2nd floor taking photos, causing a delay in leaving the restaurant.