Shabu shabu not too shabby

I usually prefer my steak served up sizzling on a 500 degree plate with garlic butter dripping down the sides but when I have a chance to be interactive with my meats I like to get my shabu shabu on. Shabu is where you take thin slices of top quality meats, such as filet, and cook them in boiling water. At Cho Oishi in Hollywood & Highland you can do it all on your own and drop them bad boys into boiling water along with sauces, noodles and veggies.

Blast through a couple big bottles of Sapporo and this experience becomes extremely exciting and rewarding. After a few tries you get to know just how long to submerge the thin slices of meat in the water and also what sauces make it extra heller tasty. I like to put my slices on a bowl of white rice with some soy sauce. You can get Kobe Wagyu Rib-Eye Truck Size 120z for $55.95 if you want to waste money but I went with the Prime Rib-Eye Truck Size 12oz for $35.95 and it was totes perf.

I used to come to this place before it was Cho Oishi and it was a similar Japanese setup called Koji’s. The pricing isn’t bad and the service was great, just as it used to be. It’s in the 4th floor of the H&H complex and a little walk gives you great views of Hollywood Blvd and the surround freak show.