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Tokyo

Nikushabuya Subin

東京肉しゃぶ家 秀彬

Set in an elegant ambiance, Tokyo as Niku Shabuya Subin is an enchanting experience for wagyu-lovers. Specializing in Tajimaguro, a rare breed of top-ranked Kobe beef, owner chef Ko ChungSin’s decadent menu reflects his obsession with the legendary wagyu. From the signature tail soup to perfectly sliced shabu shabu meat, every dish is made using high quality produce and served in beautiful crockery, creating an evening of superb fine dining.

Tokyo Niku Shabuya Subin is a perfect choice for gourmands looking to savor a rare breed of award-winning Kobe beef - the Tajimaguro. As its name suggests, the meat is buttery, sweet and soft like marbled tuna (maguro). The fat melts at a lower temperature than other wagyu breeds, making every bite a satisfying experience.

Hidden away in a basement in the fine-dining quarter of Ginza, Tokyo Niku Shabuya Subin opened in 2023 as a high-end sister restaurant to Ko ChungSin’s first restaurant in Shinjuku. The menu specializes in Tajimaguro wagyu, with each dish carefully prepared to astonish the guests with its incredible flavor.

To complement the lavish dishes, details from furniture to crockery are all top of the line. At the end of the hallway, an impressive bonsai plant greets the guests as they walk in. Like an art gallery, copper plates and famous artwork hang from the curved stucco walls.

In the softly-lit dining room, the long black keyaki wood counter fits just seven to eight lucky guests. The shelf on the side displays gorgeous glassware and pottery used throughout the evening. There are also two private rooms that can accommodate up to four guests.

Selected by the sommelier, the wine cellar is stocked with fine vintages from Burgundy and Bordeaux, as well as the United States and Italy. The lineup of sake includes rare brands such as Shinsei, Juyondai and Kikuhime.

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CUISINE

Enjoy Tajimaguro, a rare breed of top-ranked Kobe beef

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.

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Nikushabuya Subin cuisine #1

CHEF

Ko ChungSin

Born in Tokyo in 1974, Ko ChungSin was raised in a multicultural environment, allowing him to become fluent in Japanese, English, Chinese, and Korean. Although he did not originally work in the food industry, he spent a lot of time dining at famous restaurants, becoming friends with many chefs and learning about different cuisines.

When he was 41 years old, he took over Tokyo Meat Shabu House in Shinjuku, taking on the challenge of managing a kitchen. It was during this time that he came across Tajimaguro, which immediately became his obsession, and later perfected his signature tail soup recipe.

“That recipe gave me the confidence to pursue a life as a chef,” he recalls. Without any training at other restaurants, he continued to experiment and teach himself in creating his own menu at Tokyo Niku Shabuya Subin.

VISION
“We want as many people as possible to discover the amazing Tajimaguro,” the chef says. He adds that he would also like to expand his business abroad to places like New York and Dubai.

CROCKERY

As if you’ve stepped into a private art gallery, Tokyo Niku Shabuya Subin is filled with stunning artifacts and crockery, each piece collected by the owner himself. The decorative green tea bowl is the work of Makoto Yamaguchi, a potter from Seto in Aichi Prefecture. With only 12 pieces produced each year, the piece is characterized by its unique shape to Oribe ware. The Mankasa incense burner is the work of Yuki Hayama, an artist and Living National Treasure from Saga Prefecture. Its intricate design is worth a careful and close look.

Course

Lunch/ Dinner
Subin Omakase course
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
¥59,500
¥59,500
Reservation Request
Lunch/ Dinner
Subin Omakase course with a choice of Shark's fin or Tajimaguro chateaubriand
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
¥71,000
¥71,000
Reservation Request
Lunch/ Dinner
Subin Omakase course with Shark's fin and Tajimaguro chateaubriand
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
¥82,500
¥82,500
Reservation Request

Tokyo

Nikushabuya Subin

東京肉しゃぶ家 秀彬

PRICE
¥59,500
~
CHILD
0
& UP
LUNCH
OPEN
MIN GUESTS
1
PERSON
~
GENRE
Shabushabu Sukiyaki, Ginza
ADDRESS
BIF Ginza 8bankan, 8-6-20, Ginza, Chuo-ku, Tokyo
OPEN
Lunch: 12:00, Dinner: 18:00-19:30 (LO)
CLOSED
Saturday and Sunday
URL
NA
PHONE
NA

RESERVATION

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