Sung Zeitlin

Minni’s (Mynni’s) Shabu Shabu & BBQ – an easy going hot pot experience

Don’t let the name fool you. This is not Japanese shabu shabu. Parts of China and Taiwan call hot pot by its Japanese name, it really bares no resemblance to it. This is Chinese style hot pot, with a modern twist and presented in a clean, accessible environment. This is the place for those that: (i) are hot pot veterans and want a quick, delicious fix and (ii) new or novice to hot pots as many aspects of the meal are customizable to suit one’s comfort. Also bare in mind, while it may not look like much food when spread across the table, hot pot is one heck of a filling endeavor. It is ideal and urged to go hungry and ideally after an intense karaoke session.

Minni’s is not one’s typical hot pot establishment. The restaurant itself is huge and could be refitted into a Cheesecake Factory. The decor is bare, but simple, clean and somewhat modern. This is in sure juxtaposition to other hot pot establishments, which normally are either somewhat a hole-in-the-wall with out-of-touch interior designing and/or more Asian Zen architecture and feel.The pots are not also served in a communal basis. Rather the hot pot is served individually. Eaters can dip, cook, and season broths to their hearts’ desire – enjoying the experience at their own pace and taste. Two styles of broth are offered. Both employ the same meat-based stock base: clear (regular) or spicy. Those that have the fortitude should clearly go for the zesty heat of the spiciness. I prefer the flavor in addition to the fact that it cures one’s ills of hay fever allergies for weeks.

In addition to the zippy spicy broth, the ingredients such as the lamb meat, beef meat, cabbage, tofu, etc, to be dipped were all fairly fresh and vibrant. When left to a choice, I prefer to go lamb or beef. In this case, I went lamb. There are also a host of items that can be ordered ala carte. Must eat ala carte items obviously include additional leafy greens, mushrooms of more exotica, and offal (think tripe and tongue, woo). Not to go all Roy Rogers, but there is a sauce bar in which the theme of individual customization is further continued. The bar includes an array of sauces and condiments to make the ideal dipping sauce for one’s meats and vegetables. Of course, the Taiwanese will immediately run for the Chinese BBQ (shacha), soy sauce, scallions, and of course, a raw egg. No dipping sauce it complete without it. Imagination is one’s only limitation really at this sauce bar, although it would be nice if mayo was included for my French friends.

Overall the hot pot is a fun & tasty experience at Minni’s. It may not be the most authentic and adventurous. The wait staff was a bit brash, so bring a Chinese speaking friend to bark commands to them. The noodles are alright, but not homemade or of thick udon like texture. And its broth is not the most unctuous and screams in your face flavorful. Yet even with these minor reservations, Minni’s Shabu Shabu is a great fix, well priced for the amount & quality of food, and most importantly, a great place to go with family or friends that have not yet been converted to become hot pot heads. This will open them up to what hot pot can be all about. At this point, there’s no going back…

Shabu Tatsu, the East Village Japanese hot pot that still delivers

I like this place a lot, to put it lightly. This is the Japanese style of hot pot, shabu shabu. The differences between shabu shabu and hot pot may be subtle to the untrained, but to veterans it is as clear as white and black. But for me, they are both fantastic so the differences don’t irk and bother me to the core as they do to others.

Shabu Tatsu is tucked away on 10th Street between 1st and 2nd Avenues in the East Village. The inside is rather cozy and can be a bit crammed during peak hours, but that’s the fun. Tables are bubbling with not only broth but vibrancy. This excitingly whimsical vibe permeates the entire restaurant, further enhancing the spirit of the dining event. So go there when it is crowded when hip, young and diverse clientele of cultures are all there sharing the shabu shabu loving. The decor is Zen-like and I’d dare say, standard Japanese. Simple, honest, pretty, and I felt like I wasn’t in NYC, so it works. Unlike Minni’s, the waitstaff all have hearts of gold and are there to please. Funny how cultural implications are reflected in waitstaff manners and perspectives.

Shabu shabu is the restaurant’s namesake and major attraction. The broth is not served in the typical meat-based stock (normally from bones of beef, pork and/or chicken). This broth is much lighter and clearer as it is based on kambu (seaweed). Don’t be fooled. Some may argue that this broth is inferior in that it is basically water and lacks the depth and complex richness found in Chinese & Korean hot pots. Additionally, the Japanese are not fans of spiciness hot, so there is no “Sichuan” or “spicy” option. Fine I say, taste is subjective and to each their own. I however am a believer that shabu shabu is elegant in all aspects. The broth is simple with subtle tastes of oceany kelp and totally beautiful. Probably growing up being a rabid lover of Korean-style seaweed soup also plays into my deep appreciation and love for the Japanese style hot pot broth.

In addition to the broth, another major key difference that others find offensive are its dipping sauces. There is no Chinese BBQ, no raw egg, no red pepper or hot sauces, etc. Only two sauces are served at Shabu Tatsu and it is not self-service. The first being satay like in taste but is a roasted sesame seed paste sauce. The second is soy sauce based with a healthy mixing of vinegar.

The quality of the thinly sliced prime ribeye is extremely high. Excellent meats are served here, which goes a long way on taste. Kobe beef is also for sale for the large timers and PETA lovers. The rational for the simpler and cleaner dipping broth is for this reason. One wants to superior taste the gorgeous beef and this broth grants for that in my opinion. A spicy and fatty dipping broth is amazing but any subtle quality differences of the meat and seafood are likely lost when compared to the kambu style Japanese broths. The continually dipping of all the incredible beef into the kambu broth along with the fresh vegetables creates the most flavorful and satisfying broth stews one could ask for. Tossing in the thick and thin noodles at the end and serving it as a soup is an absolute home run. The soy-vinegar sauce was made to be poured into this broth at the end as its devoured as a stew. I can taste it right now as I write this … cheese and crackers unbelievably comforting. And don’t forget to order some beef tongue ala carte. The quality is outstanding and its flavor a work of mom nature culinary art.

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