Loads of specialized Japanese restaurants have been offering diners more interesting fare than sushi and sashimi, and Shabuya is one of them. Its sister restaurant Tajimaya next door offers yakiniku (Japanese charcoal grill)—providing two concepts under one roof.
The four-month-old restaurant was quite packed during dinner on a weekend.The interior is spacious—with wood paneling and the indispensable waterfront view. The polite service staff explained that a la carte portions were bigger than the sets, so we ordered the a la carte Wagyu beef and super seafood combo, and the US pork loin set.
There are two types of stock—a kelp-based one for seafood and a shoyu one for meats. We liked the shoyu one better. Because the hotpot is kept out of sight (only the hotplate is visible), it’s extremely fuss-free.
The Wagyu beef was fabulously tender, but the US pork loin was tougher. The seafood combo consisted of prawns, various fish, squid, king crab, clams, fish paste and scallops—the fun lies in dunking in the grub, which was tasty. Overall, Shabuya is a great choice for a leisurely steamboat meal.
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