A New Chinatown Restaurant Has All-You-Can-Eat Wagyu for Under $100 | Eater Boston
"A Japanese hot pot restaurant in Boston’s Chinatown built around one major selling point: all-you-can-eat wagyu, delivered tableside on demand during each 90-minute seating. The setup includes four all-you-can-eat tiers: a $45-per-person basic wagyu set (unlimited slices of American wagyu shoulder cut, brisket, and chuck ribeye, plus chicken, Kurobuta pork, and a seasonal vegetable platter) up to a $98-per-person diamond wagyu set (everything in the basic package, plus a variety of Japanese A5 and Australian wagyu cuts, a seafood platter, and unlimited appetizers like wagyu bone marrow and wagyu nigiri). Diners pick two of four bubbling hot pot broths — tomato, a house broth with ponzu, spicy miso, and a sweet-meets-savory sukiyaki broth. Just weeks after opening it has been drawing crowds; each seating is limited to 90 minutes but, thanks to an automated ordering system, the food lands on the table fast. The concept is operated by a Los Angeles–based company, the Chubby Group, which runs multiple all-you-can-eat wagyu and yakiniku concepts across California and has opened other locations in Las Vegas, Houston, New York, and Honolulu. There are diner membership models that offer even lower per-person prices — described by Eater LA as the "Costco of Wagyu." Co-founder David Zhao told Eater LA last year that the company can sell all-you-can-eat slices of luxurious beef for less than the price of one cut at a steakhouse because they buy the meat in such large quantities at a time; the group also raises cattle in partnership with domestic farms. In Chinatown it joins recent newcomers including a Japanese soba shop next door and dumpling hot spot Fuchun Ju, and the same team opened a location of the popular Japanese cheesecake chain Uncle Tetsu directly below the second-floor hot pot room. It is open daily for lunch and dinner and keeps late hours — open until 10 p.m. nightly — making it an easy final stop after filling up on wagyu upstairs." - Erika Adams
