Mikiya Wagyu Shabu House Houston - Review - Chinatown - Houston - The Infatuation
"Mikiya Wagyu Shabu House is the perfect spot for a hot pot. This Chinatown restaurant provides unlimited wagyu cuts like chuck ribeye and wagyu brisket for 90 uninterrupted minutes. Four AYCE levels—the cheapest starts at $45— give you increased access to different cuts of meat and special perks. Our favorite one is the seafood platter covered in enough crustaceans to qualify as a buffet. Selecting an upper tier gives you access to a “specialty dish” like rich wagyu nigiri that arrives with a crisp sear. No matter which level you choose, you can dunk the marbled shoulder cuts of meat into a subtly sweet sukiyaki broth and let it cook with veggies like napa cabbage from the unlimited salad bar. And if future trips to Mikiya Shabu are on your calendar, you can get a $28 annual membership for cheaper buffet prices. This spot is ideal for wagyu enthusiasts, so come here with the most serious beef eaters you know. Food Rundown Seafood Platter The seafood platter could constitute its own meal. The crab legs, scallops, and jumbo shrimp absorb the flavor of the hot pot broth in minutes. photo credit: Mikiya Wagyu Shabu House Wagyu Tartare The finely chopped wagyu cubes are on par with the rest of the meat. But there’s an excess of raw egg, which makes the entire dish too mushy to enjoy. Opt for the wagyu nigiri as your specialty dish. photo credit: Mikiya Wagyu Shabu House Wagyu Nigiri Two pieces of buttery wagyu rest on slightly warmed rice. The result is a tender piece of nigiri with rich flavors, foreshadowing the high-quality wagyu to come. photo credit: Mikiya Wagyu Shabu House Premium Australian Wagyu Brisket While brisket is on the basic buffet tier, the premium cut is worth a few extra bucks. The slender strips soak up the broth’s flavors as if it were second nature, making the meat taste rich without being too fatty. American Chuck Ribeye The dense, beefy flavor of the chuck ribeye is balanced by enough marbling to earn a Southern Living cover story. Grab as many plates of this cut as you can handle." - Gianni Greene
