Best Sukiyaki And Shabu Shabu Restaurant Richmond Near Me

4worldlovers:
If this place was near where I lived, I'd go here at least once every week. This place was able to satisfy the shabu-cravings I've had since I moved to SF. It's a shame that I didn't take more photos (because I was busy eating). The food was great and the price was reasonable. There are about 8-10 tables inside, but it wasn't super busy or packed on a Friday night. You could reserve your seats in advance, which I always appreciate.

Wow! My favorite shabu house hand's down. And it's not just because they have cat-themed decorations everywhere (including framed photos of cats along the wall and cats all along the menu). The place is so quirky and cool. There's not a lot of space, so I heard there's usually a wait. But we went on a Wednesday at 5:30, and it was pretty easy to get a table. It's all-you-can-eat, and if you like alcohol, you might as well go with the premium. You can have two broths so we got the umami sea kelp and the spicy garlic miso. The umami sea kelp was a bit bland - the spicy garlic miso was perfect. The orders were fulfilled quickly, and I loved how easy they make it. I would definitely come back and will recommend to all my friends when they ask for the best hot pot place in the city.

4worldlovers: Join our live waitlist or make a reservation! The reservation list is open from Monday-Thursday. FRIDAY-SUNDAY IS FIRST COME FIRST SERVE! IF YOU CANCEL OR NEED TO MAKE CHANGES TO FUTURE RESERVATIONS, PLEASE LET US KNOW AHEAD OF TIME. LATE RESERVATIONS WILL NOT BE GUARANTEED SEATING.

Mokuku offers 3 separate dining rooms for all dining occasions. Enjoy our bar and lounge on the first floor where we offer bar top hot pot service. The second floor is where you'll be seated in the Japanese Tatami dining room: A traditional Japanese-style room with a comfortable type of flooring for guests to be seated on. The core of Tatami is traditionally made of rice straw with a woven covering of igusa or soft rush straw made for your comfort.

Aside from our 6 types of meat you can eat the finest quality of Japanese thin sliced beef (A5 Wagyu) with the best temperature, texture and taste. A feature of our beef that has the excellent quality of fat that is marbled beautifully from Hokkaido, where are in part of being famous for the produce of Japanese beef, is a rich, luxurious taste and melt-in-your-mouth texture.

Deliciousness of Japanese black beef consists of the following factors: the taste and flavor that spread out in the mouth, and the smooth texture. Amino acids, including glutamic acid of meat, and the broth which contains inosine acid causes us sense the savoriness, and a lot of oleic acid which is a component of flavor is also much contained in WAGYU. Therefore, “Japanese black beef” is different from other species of cattle, but has a special deliciousness of its own.

Smooth velvety texture, juicy flavor, delicate but rich taste will linger on the palate. These unique characters are created by the large proportion of amino acids (the basis of its umami or savoriness) and unsaturated fat.

In addition, “marbling” affects its taste. We have especially valued marbling on beef as a symbol of high quality so that it is the key to grade beef. However, the marbling fat in the beef is never too rich. Indeed, it will almost melt in your mouth as you put the piece in your mouth. The marbling is the evidence that cattle have been specially raised in the vast, lush wilderness using carefully selected feed, pure water, and clean air.

We are sure that once you taste “Wagyu” Japanese beef, you will find the new value and taste of beef.

— quoted from the website of the Ministry of Agriculture, Forestry and Fisheries of Japan

Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled. It is Japanese Black of which number of breeding is the largest among them.

There are some grades for WAGYU beef, including the meat of Japanese Black, and A5 is the highest grade given only to the finest beef.

The standards of grading beef consist of Yield Grade and Quality Grade.“A” of “A5” means the yield grade, while “5” shows the quality grade. Moreover, the Japanese beef grading system has 5 quality grades. They are (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.

A rich broth made with pork bone, aromatic vegetables, and savory roasted garlic. Added to the broth is put in-house fried onion and garlic chili oil.

A Mildly spicy broth made with authentic kimchi, miso, and various vegetable extracts. Added to the broth is our special home-made kimchi which is slowly pan-roasted to perfection.

A savory spicy broth made with fermented soy bean and dry chili flakes,

Our Coconut Crab is a Sweet and spicy broth. with real Organic coconut water. Add shrimp paste and chili oil. Top with our special cotton candy.

A rich broth made with fresh organic Tomato, onion and garlic chili oil.

Where Soju and Sake are paired with fresh ingredients to enhance your dining experience. Who said Sake and Soju has to be plain?

After you choose your broth of choice it will be placed on a burner on your table and brought to a boil. The broth you choose will enhance add flavor to your meats. Keep in mind that it is not a soup course and is intended to come to a boil until your meats and toppings arrive.