![]() Mokkoji, opened in 2012, is a shabu-shabu restaurant that plays with both traditional and innovative elements they cover all the same bases as an authentic shabu place, like particular sauces and cuts of meat, while also offering a variety of special broths (shout-out to spicy miso) and locally-sourced, seasonal vegetables and craft beers. Served with a variety of veggies, udon and/or ramen noodles, a number of dipping sauces and a bowl of rice, a meal of shabu-shabu is both an interactive and deliciously satisfying experience. “Shabu-shabu” is a onomatopoeia wordplay that translates to “swish swish,” referring to the simple and quick motion needed to fully cook your meat. The thinly-cut slices of meat are served raw and meant to be placed in the pot piece-by-piece to avoid overcooking. Some background on the cuisine - shabu-shabu is a Japanese dish that involves cooking meat, vegetables and noodles in your very own (or, perhaps, shared with a loved one) tabletop pot of boiling water, traditionally seasoned with seaweed. With tantalizing scents of sesame, miso and garlic warming the air, I can barely wait to get my butt in a chair and get my shabu on. After waiting for at least a half-hour in a bustling corner of the plaza on Jeffrey and Trabuco, we walk in to find the windows fogged up with the steam rising from the boiling pots of broth that line the bar and cover the tabletops. ![]() ![]() It’s a Friday night, and after at least a week of complaining about craving shabu-shabu, my boyfriend has finally buckled under the weight of my complaints and brought me out to our favorite spot, Mokkoji Shabu-Shabu Bar. Mokkoji’s shabu-shabu is unconventional yet delicious. ![]()
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