KOUBAI Ginza Shabu Shabu Located on the 5th floor of Central Park in the Silom area, we place the utmost importance on selecting premium Japanese ingredients. The core is the red-haired Kosei-gyu wagyu beef from Aso City in Kumamoto Prefecture. It is raised on a special diet for a longer period than usual to achieve a tender texture and an ideal marbling of fat. This allows for continuous enjoyment without feeling heavy or bloated, even when consumed in large quantities.
It's not just about the excellent meat; the restaurant also pays meticulous attention to the rice, which is another crucial component. They use rice from a renowned Kyoto rice shop that has received a 5-star certification. Every grain is perfectly cooked to a glossy sheen, with a soft, sticky texture and a unique, distinctive aroma. In addition, there is Yukiyagi Somen, a type of handmade somen noodle as thin as a needle's eye, crafted by skilled chefs in Kumamoto. These delicate noodles offer a refined texture and an irresistible chewiness when paired with the smooth, savory dashi broth.
This meticulous attention to detail extends to the preparation, which emphasizes enhancing the natural flavors of the ingredients. This is evident in dishes like the Kansai-style sukiyaki broth, which begins with searing the meat to perfection before adding other ingredients to create depth of flavor. Another highlight is the Wagyu beef Hitsumabushi, served in a beautifully carved wooden bowl, allowing customers to enjoy the dish in three unique ways, including the traditional method. Every step, from adding aromatic spices or fragrant vegetables to pouring the hojicha tea broth, is meticulously overseen by our staff to ensure you experience the perfect taste, just as if you were dining in Japan.✨
