Shabuzen Roppongi
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Shabuzen is a long-standing Roppongi institution for all-you-can-eat shabu-shabu and sukiyaki, housed in a basement room where staff in traditional attire tend tableside hot pots. The premium black wagyu — sourced from three different cattle breeds — is the star; courses are built around the specific cut, from well-marbled ribeye to tender strip loin, with a fugu addition available for adventurous diners. Private rooms seating 2 to 8 guests and tatami with sunken seating make it a versatile choice for everything from date nights to corporate dinners.
Address
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 3-chōme−16−３３ B1
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Contacts
Hours
Today
Opens soon17:00 – 23:00
Monday
17:00 – 23:00
Tuesday
17:00 – 23:00
Wednesday
17:00 – 23:00
Thursday
17:00 – 23:00
Friday
17:00 – 23:00
Saturday
17:00 – 23:00
Sunday
17:00 – 23:00
Features
Private rooms available (2–8 guests)Non-smokingEnglish menuFree Wi-FiCredit cards acceptedWheelchair accessibleTraditional Japanese basement dining roomDate night, group dinner, corporate diningTable and tatami with sunken seating130 seats
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Shabu-shabu Courses
Sukiyaki Courses
Special Courses
Course Inclusions
Shabu-shabu Courses
3-Type Black Wagyu Ribeye Course (Most Popular)
The most popular course: all-you-can-eat shabu-shabu featuring ribeye from three breeds of premium Japanese black wagyu. Richly marbled meat cooked tableside in a light kombu broth, served with dipping sauces and seasonal vegetables.
¥12,000
Special Strip Loin Course
All-you-can-eat shabu-shabu using specially selected wagyu strip loin — tender, less fatty than ribeye with an intense beefy flavour. Includes seasonal vegetables, noodles, and traditional dipping sauces.
¥14,000
Sukiyaki Courses
Black Wagyu Sukiyaki Course
All-you-can-eat sukiyaki with premium black wagyu simmered in a sweet soy-based warishita broth with tofu, shirataki, and seasonal vegetables. Dip each slice in a raw egg before eating — the traditional Kanto style.
¥12,000
Special Courses
Fugu & Black Wagyu Course
A unique combination course pairing delicate fugu (pufferfish) with premium black wagyu shabu-shabu. The fugu is thinly sliced and exceptionally clean in flavour, contrasting beautifully with the richness of the wagyu.
¥12,500
Course Inclusions
Seasonal Vegetables
A rotating selection of fresh seasonal vegetables — napa cabbage, enoki mushrooms, shungiku, and more — served with each course to accompany the hot pot.
Tofu & Shirataki Noodles
Silken tofu and glassy shirataki noodles, standard inclusions with every hot pot course to round out the meal.
Sesame Sauce & Ponzu
Two classic shabu-shabu dipping sauces: rich creamy sesame (gomadare) and bright citrus soy (ponzu). Both served with each course.
Finishing Rice Porridge or Udon
End the meal by cooking rice in the umami-rich leftover broth (zosui) or adding udon noodles to the pot — a traditional and satisfying way to finish.