Department of FoodieDepartment of Foodie
Shabu-shabu & sukiyaki are cooked in hot pots at your table at this intimate Japanese restaurant.
What to order: DIY Shabu‑Shabu (with Prime or Wagyu Rib Eye Beef) · Ishiyaki Grade A5 Wagyu Beef · Beef Tongue Bibimbap in Stoneware · Green Tea Ice CreamFrom Google Maps reviews.
We haven’t been in four years. We were pleasantly surprised by how good the food remains and how refreshed the restaurant look after the renovation from 2 yrs ago. The restaurant looks brighter, lighter and just more fun. The night we came for dinner, the clientele seemed younger and again more fun. That said, the star of the night remains the food. The beef in our sukiyaki was soft, and super yummy. The veggies were complimentary and rounded out the flavors of our dish. We ordered extra prime
The overall cooking method is actually quite simple: they start by greasing the pan with beef tallow. Then, they add a mixture of kombu stock and sukiyaki broth; the liquid level is kept quite low—it generally doesn't fully submerge the ingredients. Next, they add the beef and vegetables. The accompaniments include shiitake mushrooms, Napa cabbage, konjac noodles, and a specific type of leafy green vegetable. That particular green has a rather unique flavor—it’s surprisingly addictive—and it see
I eat out almost everyday and this is gotta be one of the worst shabu spots I’ve ever been. Food quality and price doesn’t make sense. Broth is just water, I’m not kidding. Toughest meat I’ve ever had at a shabu restaurant. Yukhwe beef quality is ok. Wagyu quality not the best. Cannot recommend. You make this at home and I guarantee it tastes better, no experience needed. Currently writing this in shake shack.
From the Jun 9, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.