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Address: 21 Hudson St unit 101, Boston, MA 02111
Phone: (617) 229-6386
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Mikiya Wagyu Shabu House | Boston, MA
Mikiya is in Boston! We are excited to bring our signature all-you-can-eat shabu-shabu experience—featuring premium Wagyu, seafood, specialty dishes, …
Mikiya Wagyu Shabu House
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Mikiya Boston (@mikiyaboston) – Instagram
3.9K+ followers · 110 posts · curated by @chubby.group Premium AYCE A5 Wagyu ⭐️ Taking reservations on Yelp ☎️ 617-229-6386.
Reviews
Taylor Chau
My partner and I came here to celebrate my birthday! We had the most wonderful time and we will definitely be back. The brisket was our favorite cut of meat. The sukiyaki broth with the pasteurized egg are a combo that I can not forget. We thought the value of the meal was very worth it. An incredible shout out to our server (I believe it’s Rocky?). He took very good care of us and explained every part of the meal. 10/10 experience.
… morePack Katisomsakul
Overall, I had a good experience here. The service was great, which is definitely a plus. The food was worth the price, though I think there’s still room for improvement. I was really happy to find sukiyaki served with pastured eggs — something quite rare to see in Boston! I really liked the biscuit flavor, though the other dishes were just okay. They also offer an all-you-can-eat bubble tea option, which is fun. While the flavors didn’t quite meet my expectations given the restaurant’s reputation, I still enjoyed my visit — just not sure it’s my favorite spot.
… moreJim Song
I think the service here was extremely good for a Boston hot pot place in Chinatown but it does feel a little cramped in there despite the good atmosphere. I know space is a rare commodity in Boston especially Chinatown but our food has to be placed on the windowsill next to us which worked but I can only imagine if we couldn’t do that. The food was very good but I do have to take one star off for the steak tartare because it was little underwhelming as if the meat was frozen instead of freshly cut giving it a toughchewy texture. Since it’s a buffet style, I’d recommend skipping that altogether and get the bone marrow instead. We went on a Sunday night and it was packed so good thing we had reservations but I imagine it would be even more packed on a Friday or Saturday night so phone ahead.
… moreOpal C
A good, high-quality Japanese A5 wagyu spot!
Everything was great. I especially loved the sukiyaki with the pastured egg — I’m a little biased because it’s my favorite
The Australian wagyu was also good, and the broth was nicely balanced.
… moreEverything was great. I especially loved the sukiyaki with the pastured egg — I’m a little biased because it’s my favorite
The Australian wagyu was also good, and the broth was nicely balanced.
Jeremy Ledoux
Great high-end wagyu and seafood. Broth is flavorful, drinks are good. Seats are a little close, but it’s Boston, so that’s to be expected. Pictures speak for themselves, would be happy to return. Our server Evelyn was prompt, friendly, and helpful.
… moreJean S
Probably the best shabu house in Boston. Everything was fresh from the meat, vegetables and seafood. I chose the silver(I think) the one with about $55 per person and I got the whole set of seafood and the lobster was so fresh and the oysters that comes with was huge and fresh!!⭐️⭐️⭐️⭐️⭐️
… moreJea Kim
My first time having A5 wagyu in a shabu-shabu setting. Great concept in theory, but probably not something I’d go for again. Still enjoyable though.
Stopped in for dinner before a concert in the Theater District. I’ll admit, I’m not the biggest fan of how this restaurant group runs things, but wagyu shabu is a concept Boston hasn’t really seen before, so I figured it was worth a try. They push a membership program with discounts and perks, though truthfully, their lineup isn’t the kind of portfolio you’d want to frequent on a regular basis (certainly not more than once a month).
They offered four AYCE tiers, and we chose the second-highest (gold tier), which included all the premium cuts. The only difference with the top tier was that Japanese A5 wagyu was capped at one plate per person. Since we just wanted to try it, two plates were more than enough, and certainly not worth the extra $20 upgrade.
With this option, we also got two of their specialty dishes, and we got the Sweet shrimp sashimi and the Wagyu bone marrow. The shrimp came in medium to large varieties, so it felt more sumptuous than usual. Liked that they didn’t dress it up with anything except wasabi. Clean and simple.
The bone marrow, however, was already rich to begin with, and this version felt like it was just pure grease. Even the chili flakes at the bottom didn’t help. Should’ve gone with the wagyu nigiri instead.
The shabu shabu was solid overall, but didn’t quite go the way we expected. Our biggest mistake was getting two of the mildest broths: the house broth and sukiyaki. Thought those would highlight the meat better, but they ended up tasting way too similar. The lack of contrast just made all the richness pile on top of each other.
Meat-wise, our favorites weren’t the fanciest cuts. The A5 brisket and Australian wagyu had the best balance (rich but still meaty). With these kinds of cuts, the margin for error is tiny. Slightly overcook it, pair it with the wrong broth, or skip the right dipping sauce and the whole bite falls flat. So the dipping sauce was absolutely essential. Their spicy ponzu with grated daikon and scallions was the only acidic element cutting through the fat. Without it, this could’ve been a disaster.
One detail that felt off was the tables. Scuffed and worn as if they’d seen a decade of service. I’m all for upcycling, but the beat-up look didn’t quite go well with the “premium” wagyu hot pot pitch.
All in all, a satisfying meal. If I do come back, I’d probably stick with the silver tier.
… moreStopped in for dinner before a concert in the Theater District. I’ll admit, I’m not the biggest fan of how this restaurant group runs things, but wagyu shabu is a concept Boston hasn’t really seen before, so I figured it was worth a try. They push a membership program with discounts and perks, though truthfully, their lineup isn’t the kind of portfolio you’d want to frequent on a regular basis (certainly not more than once a month).
They offered four AYCE tiers, and we chose the second-highest (gold tier), which included all the premium cuts. The only difference with the top tier was that Japanese A5 wagyu was capped at one plate per person. Since we just wanted to try it, two plates were more than enough, and certainly not worth the extra $20 upgrade.
With this option, we also got two of their specialty dishes, and we got the Sweet shrimp sashimi and the Wagyu bone marrow. The shrimp came in medium to large varieties, so it felt more sumptuous than usual. Liked that they didn’t dress it up with anything except wasabi. Clean and simple.
The bone marrow, however, was already rich to begin with, and this version felt like it was just pure grease. Even the chili flakes at the bottom didn’t help. Should’ve gone with the wagyu nigiri instead.
The shabu shabu was solid overall, but didn’t quite go the way we expected. Our biggest mistake was getting two of the mildest broths: the house broth and sukiyaki. Thought those would highlight the meat better, but they ended up tasting way too similar. The lack of contrast just made all the richness pile on top of each other.
Meat-wise, our favorites weren’t the fanciest cuts. The A5 brisket and Australian wagyu had the best balance (rich but still meaty). With these kinds of cuts, the margin for error is tiny. Slightly overcook it, pair it with the wrong broth, or skip the right dipping sauce and the whole bite falls flat. So the dipping sauce was absolutely essential. Their spicy ponzu with grated daikon and scallions was the only acidic element cutting through the fat. Without it, this could’ve been a disaster.
One detail that felt off was the tables. Scuffed and worn as if they’d seen a decade of service. I’m all for upcycling, but the beat-up look didn’t quite go well with the “premium” wagyu hot pot pitch.
All in all, a satisfying meal. If I do come back, I’d probably stick with the silver tier.
Plasma ShadowFox
Enjoyed eating here tonight. Did have to wait about 20 mins for our party of 5 to be seated. There are several tiers of food (varying in quantity and quality). We chose the basic level and that was more than enough food and beef was deliciously marbled (and you could order more if you needed). The appetizers (which were all you can eat too) were delicious. The takoyaki and octopus salad and grilled mackerel were my favorites. Loved the spicy cold edamame (which were self serve – along with rice and drinks)!
You have 90 mins to eat (including the dessert – which was choice of ice cream). More than enough food and great social activity with friends. We had great time!
… moreYou have 90 mins to eat (including the dessert – which was choice of ice cream). More than enough food and great social activity with friends. We had great time!
Poppy Kelly
I went with my daughter because she really loves hot pot. The beef was good, but the soup wasn’t to our liking. Overall, it was an acceptable experience—I would rate it 7 out of 10.
… moreGabbie Kim
We love Mikiya and have been there at least a dozen times over the past few months. We even got the membership. The food is consistently solid, and while the Gold set would be too much for us, the Basic set is perfect and still comes with plenty to eat. The servers are always warm and friendly. Just keep in mind that the restaurant gets very busy from Friday through Sunday, and it’s almost impossible to get in without a reservation, especially in the evenings. We love Mikiya and hope they stay around without raising the prices!
… more