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  • This was the first REAL restaurant I ate at when I first moved here. Then I ended up here 3 times in 2 weeks! I hear alot about price, but if you want quality, you gots ta pay for it!!!! That said, the meat is good color, marbling. The Kobe Chuck is definitely the STAR here, a bit darker in color, but the texture and flavor is hard to describe other than it's yummy for my tummy! For the not so adventurous, there is the prime rib cuts, a bit smaller but still good. they could be a bit more generous on the veggies, but then again I'm not here for the veggies...it's all about the BEEF!! The key to good shabu is the secret sauce, ponzu... you have to make your own lil sauce concoction with ponzu base, garlic, green onions, nanami togarashi (japanese pepper sprinkles,ask for it) be generous with it and a bit of chili paste. add to the broth too....less the ponzu. I'm not a big fan of the sesame sauce, but tasty too. try not to overcook the meat, 10 to 12 seconds is all it takes.... can't forget to mention Angie and Marina, the 2 tallest asian girls ever, very nice and friendly....but watch out, 50% beer, sake 9 to 10pm and they just may have a drink with you.... til next time, good eating!
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