Of the seafood I tried, the sweet shrimp and melt-in-your-mouth salmon were the best, while the squid and clams came out a little chewy. If you want dumplings, though, stick with the cooked Gyoza from the appetizer menu - the uncooked versions fell apart when submerged in the broth. All meats, veggies, and other uncooked offerings like meatballs and dumplings can also be ordered à la carte. Along with the meat of your choice, you’ll get a plate overflowing with vegetables and tofu as well as a side of noodles or rice. Hot and fragrant, seasoned with lemongrass and chiles, the broth added a subtle spice to the unseasoned raw food.Īnd if you want to get the most bang for your buck, try a combo entrée. Of the two broths I sampled, I liked the Thai Tom Yum better. But the star of its menu undoubtedly is the expansive selection of raw meats, seafood, and vegetables ready to be submerged via chopsticks and metal ladles into boiling, seasoned broth to quickly cook.įresh garlic, miso paste, minced chiles, and scallions are all available at the table to mix with soy sauce to create customized dipping sauces. The restaurant, at 80 Brighton Ave., Allston, offers cooked appetizers, like tasty squid meatballs called Takoyaki, and sashimi. But I caught on fairly quickly to the interactive cooking process, which offers a social, creative dining experience that could entertain even the most awkward of first dates. I am a rookie when it comes to the Japanese hot pot dining style known as Shabu-shabu. Confronted with mounds of fresh food, including perfectly coiled slivers of raw beef, translucent rings of uncooked squid, white tufts of enoki mushrooms, cubes of tofu, pork dumplings, fat udon noodles, and two types of bubbling broth to cook all of it in, I froze. As I sat at my booth at Shabu-Zen, chopsticks poised, I realized that I had a problem.
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