Taiwomi Fujihara

This specialty shabu-shabu restaurant serves black wagyu beef and premium pork in a golden broth made from kombu and skipjack tuna flakes. The unique experience of the owner preparing the hot pot solo adds a special touch to your meal. In addition to the umami-rich loin and lean cuts, seasonal fish sashimi and vegetables provide a colorful accompaniment, and guests can enjoy clay pot rice or Inaniwa udon as a delightful finish. Nestled quietly in a residential area, this tranquil space invites you to fully appreciate the essence of the ingredients and broth.