Meat Kappo Nikukabuku (肉割烹 肉かぶく)
Japanese cuisine, Shabu-shabu, Fusion cuisine
Tokyo
Seats Available
October 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
Autumn Special Course - Seiko Crab, Seared Beef Round with Foie Gras, and Truffle Clay Pot Rice Seiko Crab in Shell
Price: ¥23,000 (tax included) 10% service charges
- A whole seasonal Seiko crab served in shell. Wagyu Tongue Shabu-Shabu in Rich White Beef Broth with Fried Taro - Made with beef bone and beef tendon broth, garnished with shredded ginger and Kujo green onions. Mini Donburi with Perla Caviar, Beef Tri-Tip and Uni - A premium mini bowl served in a caviar tin, topped with Kabuku’s special egg yolk chili oil sauce. Seared Beef Round and Foie Gras Sauté - Served with a delicate bonito dashi sauce. Cold Shabu-Shabu Salad of Autumn Eggplant, Frill Lettuce, and Sirloin - With the crisp texture of pâte brik, dressed in a sesame vinegar sauce. Sukiyaki of Sirloin and White Maitake Mushrooms with Truffle - Prepared with Kabuku’s special sukiyaki sauce aged over 5 years. Salt-Grilled Japanese Barracuda with Roasted Vegetables - Served with chrysanthemum tosazu sauce. Premium A5 Female Wagyu Chateaubriand (1-Hour Charcoal Grill) - Slowly grilled over charcoal to perfection for 1 hour Clay Pot Rice with Truffle and Wagyu Zabuton - Served with red miso soup made from a blend of 4 types of miso. Dessert Chestnut Crème Brûlée with Vanilla Ice Cream.
Chef’s Special Course - A premium mini bowl served in a caviar tin, Seared Beef Round with Foie Gras, and Truffle Clay Pot Rice Straw-seared autumn bonito
Price: ¥20,000 (tax included) 10% service charges
-Served with yuzu-kosho miso sauce, garnished with seasonal vegetables and micro red shiso leaf Wagyu Tongue Shabu-Shabu in Rich White Beef Broth with Fried Taro - Made with beef bone and beef tendon broth, garnished with shredded ginger and Kujo green onions. Mini Donburi with Perla Caviar, Beef Tri-Tip and Uni - A premium mini bowl served in a caviar tin, topped with Kabuku’s special egg yolk chili oil sauce. Wagyu Zabuton Tartare Burger - Shaved truffle and pecorino romano cheese sauce. Cold Shabu-Shabu Salad of Autumn Eggplant, Frill Lettuce, and Sirloin - With the crisp texture of pâte brik, dressed in a sesame vinegar sauce. Seared Beef Round and Foie Gras Sauté - Served with a delicate bonito dashi sauce. Salt-Grilled Japanese Barracuda with Roasted Vegetables - Served with chrysanthemum tosazu sauce. Premium A5 Female Wagyu Chateaubriand (1-Hour Charcoal Grill) - Slowly grilled over charcoal to perfection for 1 hour Clay Pot Rice with Truffle and Wagyu Zabuton - Served with red miso soup made from a blend of 4 types of miso. Dessert Chestnut Crème Brûlée with Vanilla Ice Cream.
Kabuku Signature Course Straw-seared autumn bonito
Price: ¥17,000 (tax included) 10% service charges
-Served with yuzu-kosho miso sauce, garnished with seasonal vegetables and micro red shiso leaf Wagyu Tongue Shabu-Shabu in Rich White Beef Broth with Fried Taro - Made with beef bone and beef tendon broth, garnished with shredded ginger and Kujo green onions. Mini Donburi with Perla Caviar, Beef Tri-Tip and Uni - A premium mini bowl served in a caviar tin, topped with Kabuku’s special egg yolk chili oil sauce Wagyu Zabuton Tartare Burger - Shaved Truffle and Pecorino Romano Cheese Sauce. Cold Shabu-Shabu Salad of Autumn Eggplant, Frill Lettuce, and Sirloin - With the crisp texture of pâte brik, dressed in a sesame vinegar sauce. Sukiyaki of Sirloin and White Maitake Mushrooms with Truffle - Prepared with Kabuku’s special sukiyaki sauce aged over 5 years. Salt-Grilled Japanese Barracuda with Roasted Vegetables - Served with chrysanthemum tosazu sauce. Autumn Sanma-Saury Clay Pot Rice – Rice cooked in a broth made from sanma-saury heads, bones, and innards, served with red miso soup blended from 4 types of miso. Dessert Chestnut Crème Brûlée with Vanilla Ice Cream
Premium Course Straw-seared autumn bonito
Price: ¥14,000 (tax included) 10% service charges
-Served with yuzu-kosho miso sauce, garnished with seasonal vegetables and micro red shiso leaf Mini Donburi with Beef Tri-Tip and Uni - A mini bowl topped with Kabuku’s special egg yolk chili oil sauce Grilled Wagyu Beef Cheek Kakuni -Served with kakuni broth sauce and Japanese mustard sauce. Salad of Autumn Eggplant and Frill Lettuce - With the crisp texture of pâte brik, dressed in a sesame vinegar sauce Sukiyaki of Sirloin and White Maitake Mushrooms with Truffle - Prepared with Kabuku’s special sukiyaki sauce aged over 5 years. Salt-Grilled Japanese Barracuda with Roasted Vegetables - Served with chrysanthemum tosazu sauce. Charcoal Grilled Heifer Tenderloin - Slowly grilled over charcoal to perfection for 1 hour Autumn Sanma-Saury Clay Pot Rice – Rice cooked in a broth made from sanma-saury heads, bones, and innards, served with red miso soup blended from 4 types of miso. Dessert Chestnut Crème Brûlée with Vanilla Ice Cream
Kabuku Course Straw-seared autumn bonito
Price: ¥9,500 (tax included) 10% service charges
-Served with yuzu-kosho miso sauce, garnished with seasonal vegetables and micro red shiso leaf Mini Donburi with Beef Tri-Tip and Kujo Green Onions - A mini bowl topped with Kabuku’s special egg yolk chili oil sauce Luxurious Tenderloin Beef Stew – A5 Wagyu tenderloin simmered to perfection. Salad of Autumn Eggplant and Frill Lettuce - With the crisp texture of pâte brik, dressed in a sesame vinegar sauce. Sukiyaki of Sirloin and White Maitake Mushrooms with Truffle - Prepared with Kabuku’s special sukiyaki sauce aged over 5 years. Charcoal-Grilled Wagyu Skirt Steak – Slowly grilled over charcoal for 1 hour with resting for perfect tenderness. Beef Tendon Curry with Tenderloin – Slow-simmered curry with premium tenderloin and beef tendon. Dessert - Yuzu Sorbet
Kabuku Tasting Course Straw-Seared Autumn Bonito
Price: ¥12,000 (tax included) 10% service charges
-Served with yuzu-kosho miso sauce, garnished with seasonal vegetables and micro red shiso leaf Kabuku’s 2 Signature Meat Dishes Grilled Wagyu Beef Cheek Kakuni Served with Kakuni Broth Sauce Wagyu Zabuton Tartare Burger with Truffle Sukiyaki of Sirloin and White Maitake Mushrooms with Truffle - Prepared with Kabuku’s special sukiyaki sauce aged over 5 years. Salt-Grilled Japanese Barracuda with Roasted Vegetables - Served with chrysanthemum tosazu sauce. Charcoal Grilled Heifer Tenderloin - Slowly grilled over charcoal to perfection for 1 hour Beef Tendon Curry with Tenderloin – Slow-simmered curry with premium tenderloin and beef tendon. Dessert - Yuzu Sorbet
Shabu Shabu Course Seared Scallop and Fruit Tomato Salad Served with ripe tomato dressing Mini Donburi with Beef Tri-Tip and Truffle
Price: ¥12,000 (tax included) 10% service charges
- A mini bowl topped with Kabuku’s special egg yolk chili oil sauce Luxurious Tenderloin Beef Stew – A5 Wagyu tenderloin simmered to perfection. Shabu-Shabu – 150g sirloin served with homemade grated ponzu and miso ponzu. Last Dish – Tsukimi Tororo Udon(Raw egg and Grated yam) Dessert - Yuzu Sorbet *Additional Meat: 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.