The famous “golden broth” is the original handmade broth used to cook the shabu-shabu at Takafuku and is made over ten hours each day by meticulously simmering beef bones, beef tendons, and aromatic vegetables together.

The distinctive feature of the high-quality Kuroge Wagyu beef offered by Ningyocho Imahan is its fine texture and amazing tenderness. When the premium wagyu beef and seasonal vegetables, sourced directly from various regions depending on the season, is dipped into the golden broth, the umami from the meat and vegetables, as well as the guanylic acid from the mushrooms, combine to create an exquisite shabu-shabu experience.

We pay close attention to every aspect of the dining experience, including the pot, heating temperature, condiments, sauce, and ponzu, and have pursued the ultimate golden shabu-shabu in terms of flavor and nutrition. Please also enjoy the exceptional golden ramen noodles at the end of the meal.

Come and enjoy the flavors of Takafuku, produced by Ningyocho Imahan, which is easily accessible from the Nagoya Station and loved by shabu-shabu fans everywhere.