Open another one right downstairs at this museum, but Majia Shabu-Shabu No. 2 will open on 10/31

▲The beef at Tajima Shabu-Shabu can be eaten after just a quick dip in the broth!(Photo by reporter Huang Shiyuan)

Travel Center / Comprehensive Report

Tajima Shabu-Shabu’s main branch opened on the 5th floor of Mandarin Boutique last year (2016) in October. Nearly a year later, Mandarin Boutique Chairman Lin Ming-chun invested tens of millions to create a second branch on the 3rd floor of Mandarin Boutique, which officially opened on October 31. The second branch features an aquarium custom-made at a cost of millions, combining a luxurious visual appeal with practicality—it’s the visual highlight of the restaurant. It also emphasizes native water temperature zoning for breeding, allowing guests to directly select seafood to be prepared by the chefs, ensuring the freshest ingredients in the pot.

In addition to freshly caught seafood, the best-performing ingredient in shabu-shabu is the beef, which is carefully selected from Japanese wagyu and premium Australian wagyu, including Japanese A5-grade Kobe wagyu ribeye and Australian M9-grade wagyu ribeye. There are also various cuts of American beef and Japan’s Kakegawa fully matured yeast pork.

To fully enjoy the original flavors of the ingredients in shabu-shabu, the order of ingredients and cooking time are also crucial at Tajima Shabu-Shabu. Tajima has specially assigned professional food attendants (one per table as a principle) to cook the meat, seafood, and vegetables tableside for guests.

Address: 3F, Mandarin Boutique, 166 Dunhua North Road, Taipei City