Good morning 🌞.

Good morning 🌞.

Ginza Shabu-Tsushinoyoshi no Sasa Ginza Branch.
In the coming season, rather than shabu-shabu in a pot, we recommend Yoshinosasa's specialty [steamed shabu-shabu], in which meat and vegetables are steamed at once in hot steam.

Two types of meat, the well-known Matsusaka beef rib roast from Mie Prefecture and Nanshu Kurobuta pork loin from Kagoshima Prefecture, are available as excellent partners for such steamed shabu-shabu.

A custom-made steaming basket is set up at the table after the order is placed, and staff members serve freshly prepared, hot dishes right in front of you.

The juiciness of the meat will not be spoiled by steaming it in a steamer basket, and the vegetables will also be infused with the flavor of the meat. If you wrap the vegetables in the meat and eat it with ponzu or sesame sauce, you are guaranteed to enjoy the juicy taste that fills your mouth.

In the "seiro" heating method, steam is used to warm the food while replenishing moisture, resulting in a fluffy and delicious result 🤔.

 Steaming allows the nutrients in the food to remain in the food, allowing the true flavor of the food to be fully appreciated. Steaming is also a healthy way to enjoy a meal, as no oil is used and the fat from the meat is reduced to a reasonable level.

Matsuzaka beef is rich in high quality fat, "unsaturated fatty acids", which has a low melting point and melts in the mouth 😀.

Wagyu aroma of Matsusaka beef is sweet, rich and elegant, so please enjoy the aroma when you open the lid of the seiro and when you eat it. ☝️

Please take this opportunity to try our "Steamed Shabu Shabu", a healthy dish that is perfect for the coming season as it contains a lot of vegetables.

The entire staff looks forward to serving you.

Lunch

11:30-15:00

(Last entry 14:00, L.O. 14:30)

Dinner

Weekdays 17:30-22:00

(Last entry and L.O. 21:00, drinks 21:30)

Saturdays, Sundays and holidays 17:00-22:00

(Last entry and L.O. 21:00, Drinks 21:30)

[Infectious Disease Control

For the peace of mind of our visitors, we have installed a CO2 concentration measuring device and provide rubbing alcohol for disinfection.

We appreciate everyone's cooperation in taking temperatures upon entry, disinfecting hands with alcohol, and masking meals.

Employees also take their temperature three times a day,

We wash our hands frequently, disinfect with alcohol, wear masks, and take care of our physical condition.

Woooooooooooooooooooooooooooooooooooooooooooooooooooooo!

PCA

PCM

Sabatini di Firenze Daimaru Tokyo

Sabatini di Firenze Tokyo

Antica Osteria del Ponte

Il Cardinale O

Shabu-Dori Ginza

the better part of Ginza

Sasabashi, a type of Japanese bridge used for shrine buildings in Okinawa