KOUBAI Ginza Shabu Shabu

Cold slices of premium Aka-ushi beef, roasted to retain tenderness. Savory and lean with a rich beef flavor. Served chilled, making it a refreshing starter.

A fresh salad topped with cubes of soft tofu. Crisp vegetables provide a nice texture contrast to the creamy tofu. Typically served with a savory dressing.

Tofu made with sesame paste, grilled until the exterior is slightly crisp and warm. The interior remains soft and mochi-like. Rich in nutty sesame flavor.

A classic Japanese dish known as Hiyayakko, featuring chilled silken tofu. Smooth and creamy texture. Usually eaten with soy sauce and condiments like ginger or green onions.

Fresh tofu skin (yuba) served with a blend of olive oil and soy sauce. Delicate and silky texture. The dressing adds a savory and slightly fruity note.

Beef simmered in a sweet and savory sauce made of soy sauce, sugar, and ginger. The meat is tender and flavorful. Great as an appetizer or side dish.

Small bite-sized appetizers featuring creamy ricotta cheese and crunchy nuts on a base. A fusion of textures with mild milky flavors. Enjoy as a light snack with drinks.

A platter featuring a variety of small chef-selected appetizers. Offers a range of flavors and textures to start the meal. Ideal for sharing or sampling different tastes.

A premium hot pot course featuring three cuts of Aka-ushi beef. Includes appetizers, vegetables, and a finishing meal of noodles or rice. Cook the meat in the broth table-side and dip in ponzu or sesame sauce.

An extensive course menu offering five different cuts of premium Aka-ushi beef. Comes with a full set of appetizers, vegetables, and sauces. Ideal for experiencing the variety of textures and flavors of the beef.

A course featuring generous portions of high-quality pork from Hokkaido. Includes appetizers, vegetables, and a choice of starch. The pork is sweet and tender when cooked in the shabu-shabu broth.

A personal-sized hot pot featuring beef simmered in a sweet soy-based broth (Suki-ni). Served as a set meal with rice and sides. The beef absorbs the rich flavors of the broth.

Grilled beef served over rice, styled after Nagoya's Hitsumabushi. Can be eaten three ways: plain, with condiments, or with dashi broth poured over. A flavorful and interactive meal.

A bowl of rice topped with tender, seasoned Aka-ushi beef. Served with soup and pickles. A hearty and satisfying rice dish.