01 / ABOUT THE PLACE
About this place
Take a seat at the counter, and you will find an individual burner and tabletop pot set right before you—the defining draw of dining at Shabutatsu. Around the U-shaped counter on the 1st floor, hot pot dining becomes a comfortably independent experience, letting you simmer sukiyaki or shabu-shabu at your own rhythm without worrying about sharing a communal pot.
Sukiyaki is a frequent favorite here. The cooking begins with a rich, sweet-and-savory warishita broth in the pan, its appetizing fragrance drifting upward as it hits the heat. Diners layer Napa cabbage, onions, mushrooms, and tofu across the bottom, gently simmering thin cuts of beef on top before sweeping them through a dish of beaten raw egg for a silky, rich coating. As the liquid concentrates, a splash of water keeps the seasoning right where you want it. Once the meat and vegetables are finished, thick, chewy udon noodles go straight into the flavor-steeped broth to soak up every last bit of savory goodness.
Meat selections cover plenty of ground, from budget-friendly domestic beef loin set meals to indulgent A5-grade domestic Kuroge Wagyu beef loin, as well as Sangenton pork loin and chicken thigh sukiyaki sets to match different tastes and appetites. The set meals come with a generously filled miso soup alongside rice, rounding out a hearty and satisfying spread.
When you want something lighter, shabu-shabu makes an equally tempting alternative. Evening sets even let you choose how to conclude your meal, offering zosui rice porridge or Chinese-style dipping noodles alongside the classic udon. Beyond the 1st-floor counter, the 2nd floor features table seating, making the restaurant just as practical for an easy solo lunch over a simmering pot as it is for a casual group dinner.
