Shabushabu Okaka Shinjuku
Taste shabu-shabu as you’ve never tasted it before, thanks to the bonito-based broth freshly made daily at this Shinjuku hotpot specialist.
Restaurant Details
The molecular gastronomy movement may have only caught on in the Western culinary world in recent years, but Japan has been doing a version of it for far longer.
Just ask the chefs at Shabushabu Okaka Shinjuku, who shave their katsuobushi (dried bonito) so thin that each flake averages 0.01mm in thickness. The shaved bonito is added to the dashi stock right in front of customers’ eyes in a performative process called “oigatsuo”, dissolving into the broth almost immediately like freshly-fallen snow.
According to the restaurant, timing is everything: add the bonito too early and the flavor is lost. This late addition gives the dashi broth—itself a blend of kelp, mackerel and bonito—a sharp burst of flavor. This makes it a perfect match for the fatty, almost creamy texture of the Kagoshima Prefecture-sourced Satsuma black pork (kurobuta) used at Shabushabu Okaka.
This dashi is also used in several other dishes on the menu, including steamed egg custard (chawanmushi) and various seasonal side dishes, letting guests enjoy the restaurant’s famous dashi in a number of different forms.
The highlight of this course is the legendary Satsuma kurobuta black pork—often called the wagyu of pork—boiled shabu-shabu-style in Okaka Shinjuku’s signature dashi broth. Several other dishes containing dashi, like steamed egg custard, let enthusiasts eat dashi to their heart’s content. Using bonito flakes sliced to a fraction of a millimeter thick, the broth is thoroughly suffused with rich bonito flavor, and lets guests experience dashi in ways never before thought possible.
The highlight of this course is the legendary Satsuma kurobuta black pork—often called the wagyu of pork—boiled shabu-shabu-style in Okaka Shinjuku’s signature dashi broth. Several other dishes containing dashi, like steamed egg custard, let enthusiasts eat dashi to their heart’s content. Using bonito flakes sliced to a fraction of a millimeter thick, the broth is thoroughly suffused with rich bonito flavor, and lets guests experience dashi in ways never before thought possible.
Shabushabu Okaka Shinjuku Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Shabushabu Okaka Shinjuku Business Days
Shabushabu Okaka Shinjuku Address
Shinjuku Square Building 8F, 1-16-3 Kabukicho, Shinjuku-ku, Tokyo, 160-0021
Shabushabu Okaka Shinjuku Access Info
Shabushabu Okaka Shinjuku is a 2-minute walk from Seibu-Shinjuku Station, a 4-minute walk from Shinjuku-nishiguchi Station or a 3-minute walk from Shinjuku-sanchome Station.
Shabushabu Okaka Shinjuku Phone Number
Shabushabu Okaka Shinjuku Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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10 meals
COURSE MENUShabu-Shabu Tsukada Shibuya Scramble Square
Right next to Shibuya Station, this shabu-shabu restaurant gives diners each their own individual hotpot. Some of Japan’s finest wagyu, including Matsusaka and Kobe, are served alongside each other as tasting comparisons.
COURSE MENUShabu Shabu "Let Us" Shibuya Center Gai
A fully customizable shabu-shabu hotpot experience in the middle of Shibuya. Eight different soups and 29 mouthwatering sauces to choose from mean that every hotpot is unique. A free flow of wagyu beef and all-you-can-drink plans round things out.
COURSE MENUHokkai Shabu Shabu Ginza
The “taste of the north country” is well and alive at this shabu-shabu hotpot specialist, flown down from Hokkaido into Ginza. Tuck into their signature thin-sliced lamb, highly marbled Hokkaido-raised kuroge wagyu beef and plump snow crab legs.
COURSE MENUHokkai Shabu Shabu Susukino
Visit the place where Hokkaido lamb hotpot first began. For over 50 years, Hokkai Shabu Shabu’s original Susukino branch has been serving up New Zealand lamb shabu-shabu style, exemplifying the “taste of the north country”.