Tokyo meat shabu-shabu house

The literalness with which this restaurant is named perhaps precludes the need for any introduction, but here goes. To confirm, yes, it is in Tokyo — the area north of Shinjuku Station, to be precise. It also, as advertised, sells meat (high-grade Tajima Ota black wagyu, aged for forty days) in shabu shabu hotpot style (or sukiyaki if you prefer). What the name doesn’t reveal, however, is the stylishness of the modern counter-based interior, or the sheer quality of the broth. This is made with a house blend of two different soups, created with natural spring water and aged ponzu citrus sauce. Into this delicious base are dropped premium cuts of chateaubriand, wagyu tongue, sirloin, tail, and others. Feel free to request your favorite parts — the staff here are super friendly, and willing to make accommodations to make sure you have the absolute best time possible.