Shabu-Shabu Restaurant in Japan

“The secret is definitely in the sauce,” says Ichiro Miyake, President  of Restaurant Eiraku-cho Suehiro Honten Co. in Osaka, which is widely known as the originator of shabu-shabu. On the one hand, that’s because of a key ingredient, while on the other hand, it’s down to an important element of “shabu-shabu” culture. Please indulge in a new dining experience brought to you by Hassan in Roppongi established since 1979. Equipped with private booths in multiple styles in order to provide you with comfort.
Sukiyaki is a hot pot dish with sweet and salty flavor seasoned with shoyu , mirin and sugar. Meat for sukiyaki is sliced slightly ticker than shabu shabu. Aside from the sliced beef, common ingredients for sukiyaki are tofu, leek, Chinese cabbage, shiitake mushrooms and shirataki noodles. Kanto style first prepare a seasoning called warishita prepared by mixing sugar, shoyu, mirin and sake and then meat, vegetables and other ingredients are simmered together.

Nestled in the quiet suburb of Shirakabe, Taiko's flagship restaurant specializes in traditional Japanese favourites Shabu-shabu and Kaiseki cuisine. The sirloin steak is the main dish in the bento, and the seafood “Chirashi sushi ” is also popular. The Kaiseki Bento from “Aiya” lunchtime is also recommended for special days. They have various reasonably priced lunch such as daily lunch, weekly fish lunch, popular standard lunch, etc.
You can enjoy Shabushabu by choosing 2 kinds from a wide variety of stock. There is also a banquet course where you can enjoy a banquet in a private room. There are similar types of food, such as “Mizutaki” and “Yosenabe”. For an elegant celebration of our 20th anniversary, teppanyaki restaurant Keyakizaka has prepared a two-person dinner course to satisfy even the most sophisticated of palates.

Throughout the meal, you can adjust the intensity of the broth to your liking by freely adding more water or sukiyaki sauce yourself. Sukiyaki is a traditional Japanese broth from Shoudo Island. Its taste is sweet and salty, with minimal broth in the pot. On the other hand, Shabu-Shabu is a deep pot of hot water to cook ingredients in; however, you  can season it with any sauce of your choice such as ponzu or sesame. This nabe based from soy milk is especially recommended for those who are looking to improve their skin and stomach conditions. Since soy milk alone has a very light flavor, it is often combined with kombu dashi or Japanese bonito broth to bring out the best flavor.
They offer a variety of Salisbury Steak flavor profile options such as Japanese, Korean, Hawaiian and American. There also have 9 different options on the kid’s menu, giving your children plenty to choose from. There are a lot of fans of Bikkuri Donkey as the atmosphere is very welcoming and kid friendly. Even if you have tried everything on the menu, there are seasonal menus that change frequently, so getting bored of eating the same thing is not something you’ll have to worry about. As most of the Family Restaurants are open from early in the morning to late at night year-round, they have separate menus for each meal of the day.
It features similar ingredients like tofu, pork belly, beansprouts, and, of course, plenty of kimchi. Simple to eat, the boiling pot is served at the table and is usually eaten with rice. Apart from the memorabilia, Restaurant Kurosawa boasts mouth-watering dishes prepared with top-notch ingredients. The restaurant's most prized item is the pork shabu-shabu. The marbled meat comes from a rare breed of black pigs raised on sweet potatoes in the open fields of Kagoshima.

Alongside pufferfish, anko is one of Japan’s most luxurious fish dishes, and Isegen is the only place in Tokyo that specializes in it. This quaint restaurant is housed in a historic building that was built in 1930, and welcomes customers with a realistic example of the ‘sea monster’ you’ll be tasting. When talking about the best kinds of Japanese food, you most definitely have to mention nabe . Nabe can be gourmet, as in the case of sukiyaki and shabu-shabu .
The sweetness of the tofu and the flavor of the ponzu work in perfect harmony. A serving staff cooks “Steamed Shabu-Shabu” at each table with full service, allowing the guests fully enjoy the meals without worrying about cooking procedure. Putting meat on the top of 15 kinds of seasonal organic vegetables spread in a steaming basket and wrapping vegetables 銀座　しゃぶしゃぶ with meat to serve. Steamed healthy and full of nutritious vegetables bring out the flavor of the meat. There are various theories, but a famous one states that this originates from a hot pot dish from Beijing, China, called “Shuwanyanro”. “Shuwanyanro” is a food in which thinly sliced lamb meat is placed in a soup, which is briefly heated.

Strain and set aside the water used where the mushrooms were soaked to use later on for the udon soup. The restaurant features several architectural designs in line with its previous life and even a sumo ring that has been kept well-preserved throughout the years. A luxurious restaurant where you can enjoy various creative Japanese food and sake. Buffet restaurant with over 50 types of Japanese, Western, and Chinese-style food. We are persistent in selecting and purchasing optimum Omi beef to extract the best flavor from Omi beef matured in a low temperature.
In the course, we will offer appetizers which can enjoy the taste and sense of the four seasons. The season for Mt. Fuji climbing is when the mountain hut is available from July to September. They have “buta-shabu” meaning pork shabu-shabu and “gyu-shabu” meaning beef shabu-shabu. “swish swish” which describes each piece of meat is lightly swished in boiling broth before eating. Touch, each bear comes with a daikon “towel” placed on top of their heads, as if it’s enjoying a hot soak in an onsen. By employing a mix of marketing strategies, we aim to boost the local economy from inside and out.