Thin slices of marbled Wagyu beef. Vegetables. And a pot of hot seasoned broth.
Dip. Cook. Eat. Repeat. And then ask for more Wagyu.
That’s the concept at Mikiya Wagyu Shabu House, a new AYCE restaurant that’s taken over the prime Santa Clara corner location at Lawrence Expressway and Homestead Road.
It’s part of founder-entrepreneur David Zhao’s rapidly growing Chubby Group that’s been bringing Japanese shabu-shabu, hot pot and curry concepts to cities around the country. There are locations of the ultra-popular Mikiya in Los Angeles County (the original’s in Temple City) and Las Vegas and new ones planned for Boston and Philadelphia. This Santa Clara restaurant is the first in Northern California.
Pricing tiers of $55, $78 and $98 allows guests to select from domestically nurtured Wagyu, or
Australian Wagyu. or the luxurious Japanese Wagyu at the high end. Each price point or “set” also includes a “specialty dish” appetizer (think nigiri, sashimi, tartare, bone marrow), plus seafood like seasonal Pearl Grouper, vegetables and non-alcoholic beverage and tea.
Broth choices include the house broth, a sukiyaki style, a spicy miso or a Japanese tomato broth. Next come the condiment choices: Thai chile, spicy soy sauce, sesame sauce, pasteurized egg, ponzu sauce, green onion and garlic.
The Mikiya bar offers a large lineup of sake along with Japanese beer and signature cocktails.
Diners are allotted 90 minutes to eat (you can purchase more time), and the whole party must order the same price set. An annual membership fee of $28 per person offers special pricing throughout the year and other perks.
Read more here >> https://www.mercurynews.com/2024/02/15/santa-clara-all-you-can-eat-wagyu-restaurant-from-socal-expands-to-bay-area/