I always wanted to try shabushabu in all-you-can-eat style, and when I found the place Shabushabu sukiyaki tabehodai wagyu to Buta in Shinsaibashi, I quickly knew that it was the right place. Yeah the shop name is that long!
In a few words, shabushabu is a hot pot where you quickly move thin slices of meat through hot soup, and tabehodai only means "all-you-can-eat", so yes, this looked to be a fun meal. I got seated pretty soon after I entered.
All You Can Eat Wagyu Shabushabu in Shinsaibashi
The menu showed some different all-you-can-eat options with Kuroge Wagyu and different beef choices, including side foods and drinks to choose. I just chose one from them and waited for the meal to start.
Then the hot pot finally came. It was filled with mushrooms, tofu, green veggies and some meatballs in the soup that already bubbled hard on the stove. Also, carrots and leeks were cooking here, and honestly, the whole table really smelled of (that strong mix of dashi and soy).
I had tried shabushabu at Shabu Sai in Kanazawa, where it was a buffet with your own pick of stuff, but here in Shinsaibashi the workers bring everything right to your table. That made it a different way of tasting it.
The wagyu came on a plate, cut in super thin slices with nice fat through it. Two eggs with it, and I broke them in a small bowl for dipping. The raw beef slices looked so soft that you could think they would cook in seconds once they touch the soup.
I quickly put some slices in the pot.
The soup was full of mushrooms and veggies that got soft from cooking, and when I took a slice of wagyu out with my chopsticks, it was so soft! Here is the secret of wagyu, it has so much fat running through the meat, so you get that melty feel during cooking in hot soup. The sukiyaki soup got thick and sweet by now, and everything together tasted really good.
More meat kept coming. We ordered more wagyu again (MUST TARGET EXPENSIVE WAGYU), and the other pork. Both were cut thin and ready for the pot.
The pork had different fat than the beef, and I felt that it would taste different, and it did. Having wagyu and pork side by side shows the point of this place well, so I kept ordering more plates. In all-you-can-eat, why not?
I had eaten wagyu yakiniku at Issunboushi in Kyoto, but cooking it as shabushabu is totally different because the soup make the tasting really different and special.
By this time the pot bubbled hard because of all the veggies, mushrooms and pieces of meat, and I just kept picking them out with my chopsticks. The soup took in so much taste from everything that went in before. Alright, that’s all from me for this post, overall I would say that was a nice wagyu shabushabu experience during my trip in Osaka.
