This restaurant in Tokyo that you absolutely cannot miss for delicious food while traveling alone! A must-try famous place for tasty hot pot and sukiyaki "一人涮涮鍋七代目松五郎新宿東寶大樓店"

Update-Date: Jan 7, 2026

Author: SAVOR JAPAN

Categories: Sukiyaki

This restaurant in Tokyo that you absolutely cannot miss for delicious food while traveling alone! A must-try famous place for tasty hot pot and sukiyaki "一人涮涮鍋七代目松五郎新宿東寶大樓店"

As a solo traveler in Tokyo, the most common worry is: "Where should I go to eat?" Especially when craving hot pot dishes that require "sharing a pot," it often feels like the portions are too large, and the atmosphere is not right. If you are also a food traveler who loves solo trips and enjoys exploring casually, then 一人涮涮鍋七代目松五郎新宿東寶大樓店 located in the Shinjuku Toho Building is definitely a delicious stop tailored for you. This is a shabu-shabu specialty store designed specifically for "dining alone," with seating arrangements, ordering methods, and freshly sliced meat all centered around the individual, allowing you to put down your luggage and enjoy a relaxed and satisfying meal alone.

Little Deer

Travel creator of Taiwanese people living in Japan

Little Deer｜Taiwanese living in Japan
Author of the travel book "Explore Tokyo by Subway"
Loves traveling in Japan, sharing travel tips × accommodation recommendations × self-driving itinerary design on platforms like IG and Facebook

Store Introduction: What kind of place is the seventh generation Matsugoro, a one-person shabu-shabu restaurant?

《One Person Shabu Shabu, Seventh Generation Matsugoro》 is a personal shabu shabu brand centered around the concept of "one person, one pot," promoting a dining philosophy of "just right for me," which means a hot pot experience that is "perfectly suited for me." The store is located on the first floor of the landmark building in Shinjuku Kabukicho — Shinjuku Toho Building, with an excellent location and convenient transportation.

The entire store mainly features a bar-style layout, with a spacious environment and a simple yet high-quality design, allowing even first-time visitors to dine comfortably without pressure. The on-site freshly cut aged black wagyu beef, a platter of 13 types of vegetables, and a choice of soup bases allow customers to select their preferred amount of meat, providing diverse and flexible combinations so that everyone can adjust their meals according to their appetite.

一人涮涮鍋七代目松五郎新宿東寶大樓店

營業時間: 11:30-23:00（最晚点餐时间22:00）
休息日: 不定期
餐點平均價格: 【吃晚饭】 2,500 日元
如何抵達: 从JR新宿站东口步行7分钟
餐廳位置: 东京都新宿区歌舞伎町1-19-1 新宿东宝大厦1楼
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Menu Introduction

This restaurant really has too many options. When I saw the menu, I thought for a long time; everything looked very delicious. In the end, my friend and I chose the restaurant's popular dishes and the aged black wagyu beef tasting set.

Aged Black Wagyu Beef Tasting Set

The first dish on the table is the aged black-haired wagyu tasting set. This is a combination that allows you to taste three different cuts of aged beef at once: special ribeye, neck, and rib, each 40g, totaling 120g. For beef lovers, this is definitely a dual enjoyment of both visual and taste. The meat is selected from A4 and A5 grade black-haired wagyu, and it is freshly sliced in front of the guests after ordering, creating anticipation from the moment the knife begins to cut.

The part that impressed me the most was the "neck" section. I originally thought this would be a more elastic part, but after slicing it thinly and briefly dipping it, the surface instantly became tender. The texture when it enters the mouth is "slightly elastic on the outside, with a soft center." The rich beef aroma and the natural sweetness of the fat, unique to aged meat, slowly melt away after chewing 2 to 3 times, leaving a fragrant taste without being greasy. Just after swallowing a slice, my chopsticks couldn't help but reach for the next piece.
The special premium loin is the smoothest option throughout, with evenly distributed marbling and delicate meat quality, almost swallowing without needing to chew. It cooks in just three seconds of dipping, and a bit of the special sesame sauce or citrus-flavored sour sauce can highlight the elegant taste of the beef itself. The loin is in between the two, combining both fat and meatiness, making it the most enjoyable of the three.

There is an interesting little fact: In Japan, the "shabu-shabu" broth will produce some foam or fat (known as "aku") during the process of cooking the meat, but here it is considered a "source of flavor." Unlike some places that continuously skim the foam off the surface of the broth, the Japanese retain this layer of "umami," allowing the overall flavor of the pot to become richer and more aromatic as it cooks. The staff also recommended that we stir the pot slightly while cooking the meat, allowing the juices to mix into the broth, which makes it especially delicious when cooking ramen or glass noodles at the end.

The dipping sauce aspect is also worth mentioning. Here we offer two types of sauces: one is the "original grapefruit-flavored homemade sauce" developed over two and a half years, made from a blend of various citrus fruits, with a refreshing sourness that enhances the aroma of the beef.

Another version is a very rich sesame sauce, with a hint of sweetness but not greasy, suitable for those who are afraid of oil to change their taste. I also added a bit of chili oil to change the flavor, which immediately added a bit of spiciness, making it more addictive.

For the staple food, I chose "noodles," and unexpectedly, at the end, I ended up cooking a bowl of super beautiful "pretty ramen"—the broth soaked with meat juices and vegetable essence, combined with chewy noodles, is delicious without any additional seasoning.

Sukiyaki set meal

Next up is the sukiyaki set meal. This dish makes people exclaim "Wow~" as soon as it is served. A whole plate of aged black-haired wagyu ribeye is stacked into a mountain of meat, with tofu and various fresh vegetables hidden in the middle, creating a visually impressive presentation. Moreover, the meat here is freshly sliced right in front of you!

After ordering, the staff skillfully slices large pieces of wagyu into thin slices right at the counter, with the marbling looking as beautiful and even as marble. The freshly cut meat not only has a bright red color but also carries a faint aroma of fat, making it very fresh!

The sukiyaki part is assisted by the staff in the pot, adjusting the heat, which is very considerate for those who are visiting for the first time or are not very good at cooking.

Special sukiyaki sauce is used as a base at the bottom of the pot. The moment the meat slices are added, the aroma of butter and sauce intertwines and immediately fills the air, captivating everyone with its fragrance.

The meat that has been cooked is directly dipped in the golden, rich "Lan Wang" egg yolk. Once it enters the mouth, it is smooth and tender, with a salty-sweet flavor that bursts in the mouth. I recommend that if you dare to eat raw eggs, you must definitely give it a try; the meat dipped in egg yolk really becomes more delicious.

Ordering method

This restaurant offers set meals where you can decide the weight of the meat and the portion size of the dishes, similar to ordering a la carte, which aligns well with the design logic of "individual hot pot."

After being seated, the staff will first hand you a menu and a pencil, allowing you to check off the types of meat, portion sizes, vegetable sizes, and types of staple food you want, just like filling out a form. Everything is up to you, and there is no need to coordinate with anyone else, nor is there any pressure.

If you order "sukiyaki": If you order "sukiyaki":
This part is more like a "set menu," where the cuts of meat and portion sizes are fixed (for example, 120g of aged Wagyu ribeye), and the vegetables and tofu are already paired, so there is no need to fill out a form. What’s special is that the staff will help you cook the sukiyaki, including heating the sukiyaki sauce, adding the meat slices, and arranging the vegetables; you just need to focus on preparing the dipping sauce with egg yolk and enjoy the moment when it melts in your mouth.

Additionally, there will be a "self-service seasoning area" in front of each seat, including sliced green onions, garlic slices, black pepper, and chili oil, which you can freely use to adjust the flavor to your liking.

Location Introduction

The "Hitorishabu Shichidaime Matsugoro" is located in the busiest area of Shinjuku - on the 1st floor of the Shinjuku Toho Building, which is the building with Godzilla at the entrance!

Located near JR Shinjuku Station, Tokyo Metro Shinjuku Sanchome Station, Seibu Shinjuku Station, and several other stations, it is a very convenient area, about a 5 to 8-minute walk from the stations. No matter if you are coming from Shibuya, Ikebukuro, or Harajuku, you can easily reach it by taking the JR Yamanote Line.

conclusion

This time, I visited the one-person hot pot restaurant ひとりしゃぶしゃぶ七代目松五郎. From the freedom of ordering, the freshly sliced quality of the meat, the details of the broth and dipping sauces, to the final bowl of ramen to wrap it all up, every bite reflects the care and design of the restaurant. If you are a solo traveler looking to quietly enjoy a delicious hot pot or sukiyaki, I recommend you try this place in Shinjuku.

一人涮涮鍋七代目松五郎新宿東寶大樓店

This article was written by AI Translation.

Disclaimer: All information is accurate at time of publication.

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