Shabusen Ginza 8F Shop Tokyo • No Reservations Shabu Shabu ☏ +813 3572 3806

Shabusen Ginza 8F Shop | Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 5 Chome−7−10 イグジットメルサ８階 (level 2 EXITMELSA Mall イグジットメルサ) 🚅 5 minute walk from Ginza station ☏ +813 3572 3806 ⏰ 11am - 10pm

We didn't really have a detailed plan in Tokyo, except to taste and learn as much as possible about Japanese cuisine while enjoying ourselves.

Japan is a place where unless you make a reservation well ahead of time like many days before, you get in line and wait minimum 1 - 2 hours for your turn to be served 😂 So, dining out in Japan requires a bit of discipline and planning.

But, Shabusen Ginza does not even accept reservations 😂 So, everyone who comes just patiently wait. It's a way of life, very orderly and calm.

Buddy was so kind to wait in line while I roamed the streets of Ginza 🤭🙏 Ginza is like the Orchard Road of Singapore but the main street is pedestrianised and full of people walking.

It was at least 2 hours later when we finally got our perch in Shabusen. Diners were mostly Japanese with a sprinkling of tourists.

The signature set consisted of Japanese pork and Japanese beef.

Very basic set of "assorted vegetables" to flavour the plain water (for blanching the meat).

We also ordered additional Kuroge A5 wagyu. Kuroge means 黒毛 Black Cow which has several strains such as Tajima, Fujiyoshi, Kedaka, etc., which are sought after for their marbling.

Plain boiling water (not broth) is used to cook the vegetables and blanch the meat. That's the way hotpot is done in Japan (whereas the Chinese use broth or stock).

The tissue thin beef slices are cooked just by swishing or brushing the meat in the water for a few seconds. Overdo it, and you stiffen the meat and boil away its natural flavours.

The beef was lacey soft tender and tasted sweet from the marbled fat with subtle beefiness from the meat. I love shabu shabu. When the ingredients are excellent, the simplest cooking is the best in bringing out their natural flavours. Hence, I appreciate just using plain water and some raw vegetables in shabu shabu.