Description
Matsumoto has reconcepted into what is now a sushi and hot-pot restaurant. Sushi is supremely fresh, but don’t stop there: The more social, and fun, option is either the shabu-shabu or sukiyaki. Both are self-cooked, one-pot meals of either sirloin or Wagyu beef and a heaping array of tofu and veggies, including onions, cabbage, mushrooms, chrysanthemum leaves and leeks. But while the meat is simmered in seaweed broth for shabu-shabu, it’s seared in melted pork fat for sukiyaki before a sugary mirin-soy broth is added. (We prefer the more savory shabu-shabu to the supersweet sukiyaki.) Both come as the main event of a four-course meal that includes quick-pickled mountain veggies, sashimi and a fruity Jell-O-ish finale.