Found on the 46th floor of The Plaza, Yugen Shabu & Sukiyaki offers an exquisite take on Japanese hot pot, with a focus on high-quality beef and seafood. In the kitchen, Head Chef Hiromi Mizushima brings years of experience catering to dignitaries and public figures. Chef Mizushima is also licenced to prepare dishes featuring the notoriously dangerous pufferfish. He has taught culinary techniques at higher education institutions and has prepared meals for members of the Japanese royal family, as well as prominent international politicians and celebrities.
The menu features A4 and A5 wagyu from Satsuma, Miyazaki and Kagoshima, known for their rich flavour and beautiful marbling. Additionally, wagyu ox tongue provide varied textures and depth, enhancing the dining experience while maintaining a focus on balance and clarity.
This meticulous attention to detail extends beyond the meat. The broth flavours are deliberately subtle, designed to complement rather than overpower. For seafood enthusiasts, there is an abundance to choose from, including Hokkaido snow crab, Alaskan king crab and the prized Taraba king crab all appear, all prepared to highlight out their natural characteristics.
Exquisite Taste Volume 47
Yugen Shabu & Sukiyaki
IG: @yugenshabu
