Some friends and I visited this newish restaurant for the first time last Thursday. What a revelation! Gone are the hot plates or LNG-fueled burners; instead, there's the latest induction heat units built into each table-top. Result: no stray heat hitting your face, and as safe a way of having sabu sabu that I won't hesitate bringing children.
The food is EXTREMELY fresh, and the presentation is a joy to the eyes. There are exotic ingredients such as giant Californian oysters, New England deep-sea scallops, and even Australian ostrich. A squid-laced batter is squeezed out from a pastry bag and piped directly into the hot broth to make tasty noodles! Each main dish comes with wonderfully fresh greens, slices of winter melon, lotus root, turnip, a fresh shitake mushroom, and napa. These vegetables acquire a wonderful taste from the broth that's been infused with all the flavors of the ingredients. It's the BEST sabu sabu experience I have ever had.