Shabusen

Slices of finely marbled meat swirled through rising steam, alongside platters of crisp seasonal vegetables: Shabusen in Takadanobaba brings thoughtful sourcing and ingredient care to an all-you-can-eat shabu-shabu and sukiyaki format.

The lineup centers on beautifully marbled Kuroge Wagyu, complemented by pork and chicken selections. Because whole cattle are procured and prepared cut by cut, diners can sample and compare varied textures, ranging from melt-in-the-mouth tenderness to lean, satisfyingly toothsome bites. Guests can choose from several broths—including classic kelp dashi and sukiyaki style—while homemade dipping sauces and condiments allow for endless flavor combinations right down to the final bite.

Beyond the meats, the restaurant takes equal pride in its produce. Fresh morning-harvested vegetables arrive from partner farms, joined by uncommon mushroom varieties rarely seen in everyday hot pot. They absorb the simmering broth, yielding deep umami. Depending on the course, hearty additions such as curry or finishing ramen noodles are also offered, keeping the meal satisfying from start to finish.

Dinner is accompanied by an all-you-can-drink system featuring self-serve taps and stations. Patrons can freely pour their own draft beer, sake, and whisky, tailoring pours and mixers exactly to taste.

Run warmly by a husband-and-wife team, the intimate dining room has limited seating, creating a relaxed setting for conversation over dinner. Because seats are few, reserving ahead is recommended before visiting.