From the softest shabu shabu meat to aromatic tartar, Tokyo Niku Shabuya Subin guarantees you savor every part of the legendary Tajimaguro beef.

The signature tail soup, one of the first recipes the chef devised himself, is made by simmering the beef tail and bones for 4 hours. The deep umami is infused in the broth and the blended meat adds another layer of flavor.

Slices of dried abalone are served in fragrant Tajimaguro bone broth. The abalone, which takes three weeks to make, is rehydrated and draped in the rich soup.

“It's critical to check the flavor of the ingredients with my own tongue,” Ko ChungSin says. Like the dried abalone, if he can't source a product that he’s satisfied with, he is committed to making it himself.

Steak tartar is made from different parts of Tajimaguro. The recipe doesn’t rely on sauces but focuses on the flavor of the meat. Served with homemade dried tomatoes, a lump of Beluga caviar and freshly squeezed sesame oil, every bite unleashes layers of flavors.

A fresh bowl of rice is cooked in a donabe pot with charcoal. The grains are perfectly cooked with great flavor and texture. Beef cutlet is crispy on the outside and tender on the inside. Coated in a batter made of low-sugar breadcrumbs and bamboo charcoal, the meat is deep fried in hot oil and served with fresh wasabi.

Cooked gently in front of you, the moist pieces of shabu shabu meat melt in your mouth. The broth is made by soaking kombu seaweeds for 18 hours in fresh alkaline water from the Shirakami Mountains. The citrus ponzu sauce has been aged for 2-3 months, bringing out a mild sour flavor. The creamy sesame sauce is made with bonito stock.

Sukiyaki is flavorful but light, cooked without any extra fat or oil. Sprinkled with wasanbon sugar, the thinly sliced meat is heated in the pot with warishita soy sauce. The thickness of the meat is also specific to the dish to ensure the perfect texture - 2.5mm for shabu-shabu and 2.75mm for sukiyaki. The smooth meat slides down your throat.

The somen noodles are extra thin and served in a fragrant broth. The broth is made by soaking kelp, bonito, dried sardines, horse mackerel, and grilled flying fish in water for 18 to 20 hours. Topped with thin slices of sudachi citrus, the dish offers a refreshing finish to the evening.

INGREDIENTS
Tajimaguro is the one and only Kobe beef raised by Ueda Chikusan in Hyogo Prefecture, which has won numerous awards. The name comes from the fact that it has a high-quality fat with a low melting point of 12.4 degrees celsius and has a deep flavor similar to that of fatty tuna (maguro).

To complement the high quality meat, Chef Ko ChungSin is particular about using organic vegetables and mushrooms, purchased from farmers across the country. The rice used is Milky Queen, which is organically grown by Harie Nonki Farm in Shiga Prefecture. The eggs come from Tanaka Farm in Fukaya City in Saitama Prefecture.