Shabushabu Mayumon

The 8 seat counter at 115 Division Street, serves one and only “Shabu shabu” tasting menu — Japanese hotpot.

At our restaurant, we pride ourselves on offering a rare opportunity to try different takes on finest Japanese wagyu beef-specialized seasonings, paired with our choice “Highest grade A5 Miyazaki beef” and “Finest Japanese American wagyu beef called washu-gyu“. Our seasonings provide a subtle, yet diverse range of rich flavor. This elevates the natural flavors of our meat, appeal to your deepest gustatory lusts, and provide you with a new experience with every dish.

Our chefs are professionally trained to maximize the umami of our meat, using a traditional Japanese shabushabu technique, that requires swishing a thin slice of beef in a dashi broth under the perfect temperature conditions, for the right amount of time. When they finish swishing, they dip the meat straight into a karajiru sauce (a sweet, mild and full bodied soy sauce based sauce). Our dashi and karajiru uses a premium seaweed imported from Hakodate, Hokkaido as its base, and contains the highest concentration of glutamate compared to any other seaweed. Beef (and pork) contain inosinate acid, and the two amino acids inosinate and glutamate have amazing synergy. And as a result, when mixed together, they elevate each other’s flavors exponentially, to heighten the overall flavor of our meat.