The story
At Shabushabu Mayumon in New York City, the traditional Japanese hot pot gets a personal twist. After six years of pioneering the world’s only Omakase-style shabu-shabu, the restaurant has evolved into a DIY-style experience. Guests now enjoy the same uncompromising quality of ingredients but with the freedom to explore, mix, and savor at their own pace.
The focus remains on exceptional beef. The menu highlights A5 Miyazaki Wagyu Ribeye, known for its silky, melt-in-your-mouth texture, alongside Washugyu—a crossbreed of Tajima beef (the base of Kobe) and Oregon Black Angus that offers a perfect balance of luxurious fat and meaty juiciness. Guests can choose from three premium course options, each accompanied by seasonal vegetables like enoki mushroom and tofu, udon noodles, and house-made sauces.
What sets this Japanese restaurant apart is its dedication to personalization. Diners can select from 7 handcrafted sauces—including deeply matured ponzu, black sesame, and wagyu gravy—as well as two types of artisanal cheeses (Pecorino Romano and Parmigiano Reggiano) and house-blended spicy condiments like Mala and chili paste. This array of seasonings is designed to bring bolder flavors and customizable pairings to life, elevating the natural taste of the meat.
This thoughtful approach to shabu-shabu has earned Shabushabu Mayumon a Michelin Recommended distinction, recognizing its unique contribution to the city’s dining scene. The intimate 10-seat space, available for dinner between 4:30pm and 8:30pm, also offers a curated selection of sake and red wine chosen to deepen the umami of each cut. For those who want to recreate the experience at home, an exclusive shabu-shabu kit is available through the restaurant’s sister location.
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