Shabu Tatsu

“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 beef, and veggies and noodles. We also order more beer and sake. We totally enjoyed our evening. If you have never been or haven’t been in a while come again or come back and give it another try. You won’t be disappointed and we highly recommend.”

“Great food. Me and my fiancé came here for his birthday. I didn’t book the perfect time beforehand, and we arrived earlier than the time we booked (1 hour early), but they quickly arranged the seats for us. Not encouraging this behavior, but thanks! Also, the Sukiyaki was really nice and warm, great during the winter time. The inner decor is much nicer than most of the pictures here, I wonder why they haven’t posted any better ones. (Just a little advice, I think the sukiyaki in the end became a bit too sweet, maybe turn down the sweet level just a little bit when you see Asians lol)”

“The sukiyaki was delicious and great value for the price. The portions were generous, and the service was very good”

“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 seems you can ask for refills if you run out. We ordered two different cuts of beef; the marbled variety was definitely the tastier option, offering a richer flavor and a more tender texture. Dipping the meat in beaten raw egg added a wonderful touch, making it incredibly smooth and silky. We also ordered snow crab claws, which turned out to be the most disappointing part of the meal. They had a distinct, unpleasant fishy odor that didn't improve at all, even after cooking them for an extended period. The service started off reasonably well—they would cook just two or three slices of meat at a time, which meant we finished eating them quite quickly. However, later on, we waited for a long time without anyone coming over to assist us, so we eventually had to take matters into our own hands. It was also quite difficult to track down a staff member when we needed one. By the end of the meal, the broth had nearly boiled away, yet no one proactively came over to top it up. Overall, the food itself was still up to par, but the service aspect definitely let the experience down.”

“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.”