The restaurant is located right across from Tokyo Midtown in the basement of a multi-tenanted building.
There is only a single sign for Kintsuta with a logo indicating the location. Go down the spiral staircase that will guide you to the entrance door. The lush greenery on the outside is inviting and the inside provides a peaceful escape from the bustle of Roppongi. A curtain can be used as a partition for your room if you require privacy.
Takayuki Moriyama, an executive chef, worked at Kyoya, a Michelin-starred Japanese restaurant in New York before the inauguration of this Roppongi branch in 2015. Kintsuta takes a unique approach to shabu shabu called Takiniku Nabe. The featured style originated in Hakata, Fukuoka Prefecture. This signature menu is said to be the third most popular hot pot in Hakata after Motsunabe (offal hot pot) and Mizutaki (chicken hot pot).
Takiniku Nabe features oxtail soup in the center of a donut shaped hot pot. Chopped green onion and cabbage is underneath a wall of meat. There are three types of meat to choose from: beef, pork and mixed. The meat combination is made up of Kuroge Wagyu and Kurobuta pork. Two types of dipping sauce are used: salt-based tail soup and tomato-based soup. Two types of yuzu (citrus) pepper may be added as a condiment.
As an addition to the main meal, noodles are simmered in an oxtail soup that includes a generous pinch of black pepper. Oxtail risotto may be substituted for the noodles.
初めて食べた肉鍋。しゃぶしゃぶともまた違って、とても味わい深かったです。 Quote from Google Map Review
Photographers: food_memo03
