Meat Kappo Nikukabuku (肉割烹 肉かぶく)
Japanese cuisine, Shabu-shabu, Fusion cuisine
Tokyo
Seats Available
August 2025
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Enjoy a special full-course made by a chef with experience in Japan and overseas, using premium ingredients like caviar, truffles, wagyu beef, fresh seafood, and seasonal vegetables. The course includes different cuts of wagyu, along with seafood dishes and seasonal vegetables. Private dining rooms are available, and we’re open late to accommodate your evening plans. We also have a wide à la carte menu and a variety of wines to enjoy with the dishes.
Course Menu
Kabuku Signature Course "Summer"
Price: ¥17,000 (tax included) 10% service charges
- Wagyu Top Round with Fresh Sea Urchin “Meat Somen” — served with water shield, grated ginger, and myoga - Straw-Smoked Grilled Tachiuo (Hairtail) with Chilled Bonito Broth — accompanied by grated daikon, yuzu pepper, and sudachi citrus - Luxurious Bite-Sized Donburi in a Caviar Tin — featuring Peruvian caviar, Wagyu flap meat, salmon roe, and topped with Kabuku’s special egg yolk chili oil sauce - Grilled Wagyu Chuck Flap Tartare Burger with Shaved Truffle — finished with a rich Pecorino Romano cheese sauce - Thick Summer Vegetable Sushi Roll Salad — served with a refreshing miso ponzu dressing - Sukiyaki with Wagyu Sirloin and Foie Gras — enhanced by Kabuku’s signature sukiyaki sauce, aged and perfected over 5 years - Tempura of Simmered Anago and Lotus Root — served with sweet eel glaze and mustard sauce - Charcoal-Grilled Female A5 Wagyu Chateaubriand — carefully grilled for 1 hour to develop the richest flavor - Clay Pot Rice with Ayu (Sweetfish) Confit — slow-cooked until the bones are tender, served with red miso soup blended from 4 types of miso - Lemon Crème Brûlée with Vanilla Ice Cream
Kabuku Premium Course "Summer"
Price: ¥14,000 (tax included) 10% service charges
- Straw-Smoked Grilled Tachiuo (Hairtail) with Chilled Bonito Broth — accompanied by grated daikon, yuzu pepper, and sudachi citrus - Bite-Sized Donburi — featuring Wagyu flap meat, sea urchin, and topped with Kabuku’s special egg yolk chili oil sauce - Grilled Wagyu Chuck Flap Tartare Burger with Shaved Truffle — finished with a rich Pecorino Romano cheese sauce - Thick Summer Vegetable Sushi Roll Salad — served with a refreshing miso ponzu dressing - Sukiyaki with Wagyu Sirloin and Round Eggplant — enhanced by Kabuku’s signature sukiyaki sauce, aged and perfected over 5 years - Tempura of Simmered Anago and Lotus Root — served with sweet eel glaze and mustard sauce - Charcoal-Grilled Female A5 Wagyu Chateaubriand — carefully grilled for one hour to develop the richest flavor - Clay Pot Rice with Ayu (Sweetfish) Confit — slow-cooked until the bones are tender, served with red miso soup blended from 4 types of miso - Lemon Crème Brûlée with Vanilla Ice Cream
Kabuku Course "Summer"
Price: ¥9,500 (tax included) 10% service charges
- Straw-Smoked Grilled Tachiuo (Hairtail) with Chilled Bonito Broth — accompanied by grated daikon, yuzu pepper, and sudachi citrus - Bite-Sized Donburi — featuring Wagyu flap meat, Kujo green onions, and topped with Kabuku’s special egg yolk chili oil sauce - Luxurious Beef Stew with Filet Tender A5 Filet Beef Stew - Thick Summer Vegetable Sushi Roll Salad — served with a refreshing miso ponzu dressing - Sukiyaki with Wagyu Sirloin and Round Eggplant — enhanced by Kabuku’s signature sukiyaki sauce, aged and perfected over 5 years - Charcoal-Grilled Wagyu Skirt Steak, cooked and rested repeatedly over 1 hour for perfect doneness - Beef Tendon Curry with Carefully Selected Filet - Yuzu Sorbet
Chef’s Special Course "Summer" Featuring Truffle Clay Pot Rice and Sirloin-Wrapped Rock Oysters Shabu-Shabu
Price: ¥20,000 (tax included) 10% service charges
- Wagyu Top Round with Fresh Sea Urchin “Meat Somen” — served with water shield, grated ginger, and myoga - Seared Iwagaki oyster wrapped in sirloin for shabu-shabu, served with tomato ponzu sauce. - Luxurious Bite-Sized Donburi in a Caviar Tin — featuring Peruvian caviar, Wagyu flap meat, salmon roe, and topped with Kabuku’s special egg yolk chili oil sauce - Grilled Wagyu Chuck Flap Tartare Burger with Shaved Truffle — finished with a rich Pecorino Romano cheese sauce - Thick Summer Vegetable Sushi Roll Salad — served with a refreshing miso ponzu dressing - Grilled Wagyu Beef Cheek Kakuni — finished with kakuni broth sauce and Kujo green onions - Tempura of Simmered Anago and Lotus Root — served with sweet eel glaze and mustard sauce - Charcoal-Grilled Female A5 Wagyu Chateaubriand — carefully grilled for 1 hour to develop the richest flavor - Clay pot rice with truffle and Wagyu zabuton, served with red miso soup blended from 4 types of miso. - Lemon Crème Brûlée with Vanilla Ice Cream
Special Summer Course — Rock Oysters, Abalone, and Truffle Clay Pot Rice
Price: ¥23,000 (tax included) 10% service charges
- Seared Rock Oyster Wrapped in Sirloin, Shabu-Shabu Style Served with Tomato Ponzu - 3-Hour Sake-Steamed Abalone with Rich Liver Cream Sauce - Luxurious Bite-Sized Donburi in a Caviar Tin — featuring Peruvian caviar, Wagyu flap meat, salmon roe, and topped with Kabuku’s special egg yolk chili oil sauce - Grilled Wagyu Chuck Flap Tartare Burger with Shaved Truffle — finished with a rich Pecorino Romano cheese sauce - Thick Summer Vegetable Sushi Roll Salad — served with a refreshing miso ponzu dressing - Sukiyaki with Wagyu Sirloin and Foie Gras — enhanced by Kabuku’s signature sukiyaki sauce, aged and perfected over 5 years - Tempura of Simmered Anago and Lotus Root — served with sweet eel glaze and mustard sauce - Charcoal-Grilled Female A5 Wagyu Chateaubriand — carefully grilled for 1 hour to develop the richest flavor - Clay pot rice with truffle and Wagyu zabuton, served with red miso soup blended from 4 types of miso. - Lemon Crème Brûlée with Vanilla Ice Cream
Kabuku Tasting Course "Summer”
Price: ¥12,000 (tax included) 10% service charges
- Straw-Smoked Grilled Tachiuo (Hairtail) with Chilled Bonito Broth — accompanied by grated daikon, yuzu pepper, and sudachi citrus - Kabuku’s Popular 2-Meat Platter Grilled Wagyu Beef Cheek Kakuni — finished with kakuni broth sauce Grilled Wagyu Chuck Flap Tartare Burger with Shaved Truffle - Sukiyaki with Wagyu Sirloin and Foie Gras — enhanced by Kabuku’s signature sukiyaki sauce, aged and perfected over 5 years - Tempura of Simmered Anago and Lotus Root — served with sweet eel glaze and mustard sauce - Charcoal-Grilled Female A5 Wagyu Chateaubriand — carefully grilled for 1 hour to develop the richest flavor - Beef Tendon Curry with Carefully Selected Filet - Yuzu Sorbet
Kabuku Shabu-Shabu Course "Summer”
Price: ¥12,000 (tax included) 10% service charges
- Seared Scallop and Fruit Tomato Salad with Ripe Tomato Dressing - Bite-Sized Donburi — featuring Wagyu flap meat, truffle, and topped with Kabuku’s special egg yolk chili oil sauce - Luxurious Beef Stew with Filet Tender A5 Filet Beef Stew - Shabu-Shabu with 150g of Sirloin Served with Homemade Grated Ponzu and Miso Ponzu Sauces - Udon Noodle with Grated Yam and Egg Yolk (Tsukimi Tororo Udon) - Yuzu Sorbet * Add-on: Sirloin (100g) – ¥3,400
Reservation for table only (no course included)
Price: ¥5,000～ (tax included) 10% service charges
You can order at the table on the day.