Shabu Shima

Widely referred to as the “wagyu of pork”, kurobuta (literally “black pig”) is second to none when it comes to Japanese domestic pork. Descended from a herd of Berkshire pigs imported into Japan in the 1860s, the kurobuta is renowned for its exquisitely tender meat and rich flavor. It is this pork that is served in Sangenjaya restaurant Shabu Shima. The meat is prepared shabu-shabu hotpot style: thin-sliced, then swished quickly through boiling water, then dipped in a variety of sauces ranging from soy sauce to thick sesame. At Shabu Shima, the recommended way is to wrap the cooked meat in a thick blanket of green onions, letting the negi’s sharp bite and crunchy texture contrast beautifully with the kurobuta’s richness. Shabu Shima is about the quality and quantity in equal measure; its all-you-can-eat shabu-shabu plan lets guests scarf down as much of the beautiful kurobuta as they can in 90 minutes, with all-you-can-drink options available as well to wash down the meal. To no surprise, the most enduringly popular orders are dual servings of black pork loin and the fattier pork belly, letting diners compare and contrast the flavors and textures of each. Finish off the meal with a bowl of soba, with soup made fresh in-house every day.