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Shabu Shabu Macoron?

erica | May 23, 201810:58 AM

My experience with shabu-shabu or sukiyaki (is there a difference?) is woefully limited and dates back many decades to a trip to Tokyo where I was enamored with this dish. Over the years I've tried to find a good rendition in NY (there was once a place on the UES of some reknown but I thought it was mediocre and even that was years and years ago).

Fast forward to last week when I read about a new place on Delancey Street that presents shabu shabu in an omakase dinner. Now that I am dipping (!) ito the world of rarified (or at least rarified to me) Asian meat dinners (liked the Korean Cote very much), I am wondering about this restaurant. If anyone has been, do you care to comment? Omakase if $128 and includes a couple of grade A beef cuts; much more than that, and what I read on the menu and in The New Yorker review, I do not know. It's not difficult to book a seat at 5:30 but that's ok with me.

(Related topic: For those who read The New Yorker food clips, what do you think of the reviewing? Any favorite reviewers in their rotation, or any that you think are way out of line with your own tastes?)
Thanks!!

Cote Korean Steakhouse
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