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  • Sooo I hadn't been to Shabu Grill since early this year, but I had decent memories so was feeling excited to try it again. A few minor gripes: -Friday night, but no Thai station! So no fried rice or any of the small Thai dishes. Which can be understandable, but to charge diners the same full price for dinner when a component of the experience was missing felt a bit like a rip-off. -Weather was cold outside, and it felt even colder inside. Perhaps so diners don't get overheated by the piping hot broth? -Some of the employees didn't wear a uniform, so it was at times hard to tell if they were just a regular patron standing/walking around or not -One of the employees asked if we wanted more broth poured in. Turns out "more broth" meant plain water, which diluted our broths. Some of the good: -The selection of veggies seemed to have increased slightly. And some of the items seemed to be on plastic plates now instead of all on the styrofoam plates. -Still love their sauces. They make for good dipping sauces, and to add to your broth. Favorite is their tamarind sauce. The quality of the meats and seafood aren't the best, but what can you expect for AYCE. We usually get the original and spicy mongolian broth. Unfortunately neither has any flavor on their own, so flavoring them up with garlic, green onions, cilantro, jalapeno, soy sauce, etc is a must! But thankfully you can customize it to your taste. Next time we'll try the tom yum broth and see how that goes. To get your money's worth, definitely don't come here if you're in a rush. Relax, graze, eat, then eat some more.
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