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  • - All right.

  • Steven, Adam, here we are.

  • The season finale.

  • - That's right.

  • For this episode, we are doing something crazy

  • that we've never done before.

  • Two high priced meals against each other,

  • Omakase hot pot versus a big meats baller board.

  • Is it worth it

  • Make it worth it

  • Make it worth it

  • Worth it worth it

  • - So the two restaurants in today's episode,

  • were actually filmed for two separate episodes originally,

  • but we had to pause production due to COVID-19

  • and we decided that

  • we'd like to still share these restaurants with you

  • and that they would actually make a great comparison

  • in one video.

  • So we'll be hosting this episode with me in the Highlander,

  • Steven and Adam at home,

  • showing you these restaurants which actually make,

  • for a very interesting comparison.

  • - You may not think that a hot pot and a meat board

  • would make sense together.

  • However, they're both incredible steak experiences

  • and both of them, you sit down

  • and don't have to make any decisions.

  • Today,

  • on Worth It,

  • we're going to be trying

  • two delicious beef dishes

  • at two drastic price points

  • and finding out which one is the most worth it

  • at it's price.

  • All right.

  • For the hot pot, we are headed to New York City.

  • And where are we going today, Andrew?

  • - We're on our way to a place called Shabu Shabu Mayumon.

  • We're gonna speak with Mayu and Junki,

  • and we're going to have a very special hotpot dinner.

  • It is

  • omakase style.

  • - That's right.

  • We're gonna get some premium beef

  • and they're gonna be doing the dipping for us so,

  • we literally cannot mess this up.

  • Well, unless you can't transfer the food to your mouth,

  • which in that case is on you.

  • (bright piano music)

  • - Here we are at Shabu Shabu Mayumon.

  • Thank you for having us.

  • What style of restaurant is Shabu Shabu Mayumon?

  • - We offer like a omakase style of the shabu-shabu,

  • a type of that Japanese hot pot.

  • The way of the cooking

  • with the swishing the meat in the dashi broth,

  • then dipping the sauce and then eat.

  • The omakase, it's like type of tasting menu.

  • - And I've heard omakase being referred to sushi.

  • Is it common to see omakase for shabu-shabu?

  • - Not really. (laughing)

  • Only two locations

  • offer like a shabu-shabu omakase, even not in Japan.

  • - [Andrew] What is the menu consists of?

  • - So, it comes three appetizers first.

  • After three appetizers, beef,

  • and then soba noodle and dessert.

  • - We just focus on paying attention to detail

  • and also like the service for the guests.

  • 'Cause, the idea from shabu-shabu,

  • it's like a home style.

  • - I just want customer enjoy the food and the time

  • cause like I do everything

  • so you don't need to do anything.

  • - So this is your shabu-shabu place then?

  • - Yep.

  • - Then the name of the restaurant is named after you?

  • - Mm-hmm.

  • Mon means, the end of the nickname in Japanese.

  • Like Stevenmon. (laughing)

  • (contemporary music) (clinking)

  • - Thank you for coming.

  • We're gonna start with sake.

  • It's apéritif.

  • Thank you. - [Steven] Thank you.

  • - Cheers to that. (Mayu laughing)

  • - Tastes like an Apple!

  • - Yeah. (Mayu laughing)

  • It's so fruity.

  • Wait, I thought you said the hot pot

  • doesn't come until later.

  • - It's not the hot pot.

  • So, it's assorted mushroom.

  • This is ponzu.

  • - [Steven] Should we begin?

  • - I think we better.

  • Because we've got a lot of courses to get through.

  • I like that

  • we're starting off

  • a meat centric menu

  • with a very meaty substitute.

  • - This is our yuba.

  • Yuba is basically tofu skin.

  • - This is interesting.

  • She's dipping tofu skin

  • inside liquid tofu skin.

  • Why is that?

  • - It's just makes it soft.

  • - This is very reminiscent of the tea ceremony:

  • taking your time,

  • really valuing every ingredient.

  • - So it's a one bite.

  • - [Andrew] One bite!

  • Cheers Steven. - Cheers.

  • - I got the word to describe that, contrast.

  • - [Andrew] So the hot pot has arrived,

  • but we still have

  • one more appetizer. - [Mayu] Right.

  • - [Mayu] Dashi is a kombu broth

  • Kombu is a kind of seaweed. Shrimp and caviar.

  • - [Steven] Thank you.

  • - [Mayu] It's also another one bite.

  • - That was truly spectacular.

  • Wow!

  • - I gotta say that the flavor of garlic and caviar together,

  • I think is not very common, but it is really delicious.

  • So you've brought out the next section of the menu.

  • Right? - Yeah.

  • - This is A5 Miyazaki Wagyu ribeye,

  • which come from the Japan

  • and that's a highest quality.

  • And then we use Washugyu.

  • Washugyu is a crossbreed of

  • Tajima beef and Angus beef from Oregon State. And pork belly.

  • - [Steven] Why are you swishing the meat like that?

  • - [Mayu] Faster and equally to cook.

  • First piece is A5 Miyazaki wagyu ribeye,

  • with Karajiru sauce.

  • Karajiru is a soba dipping sauce.

  • - So soft.

  • - [Mayu] It's melting in the mouth?

  • - It absolutely did melt in my mouth.

  • Yeah.

  • When you're cooking in the broth,

  • what are you looking out for?

  • - It's not the, how long it is.

  • So I'm just looking at

  • the color of the meat.

  • Washugyu with a Karajiru.

  • - One bite?

  • - Yes. (laughing)

  • - The texture is fluffy!

  • - When we do shabu-shabu,

  • we usually do like beef and pork

  • and some vegetable together so people don't get bored.

  • (growling)

  • - [Mayu] Washugyu with ponzu.

  • So I'm gonna make a hand roll now,

  • with Miyazaki beef. - [Andrew and Steven] Ooh!

  • - Thank you.

  • One bite?

  • - Maybe two bite. (laughing)

  • - The rice in the seaweed is a nice reprieve.

  • - That's our pork belly and the lettuce.

  • - This reminds me of...

  • bo ssam, Korean pork belly wrapped in lettuce,

  • but the reversal!

  • - [Andrew] And are we about to see tomato sauce go on this?

  • Oh, that's the tomato sauce. - [Wayu] Yeah.

  • Wow! - Really orange.

  • It snuck up on me. - [Steven] Yeah.

  • - So, all sauces are homemade and we have 12 sauces.

  • One is tomato sauce and one is vegan basil,

  • and balsamic soy sauce.

  • It's kind of Italian, French style.

  • But we use with some soy sauce,

  • still keeping like Japanese flavors.

  • (contemporary music)

  • - It's really good. - I needed that.

  • We've now entered anchovy and garlic

  • based sauce. - [Steven] Whoa!

  • (contemporary music)

  • I feel like I just snuck out to a different restaurant

  • and like ate something off somebody else's table

  • and then (laughing)

  • ran back into - Came back.

  • the shabu-shabu place.

  • - Wait, that's a

  • vegetarian wonton?

  • - Mozzarella cheese inside.

  • There's wonton, mozzarella cheese, and basil.

  • - So, is this a Chinese inspired thing

  • or Italian? (Mayu laughing)

  • - [Mayu] Chinese-Italian.

  • - Could a cheese dish at shabu-shabu

  • be better than all the meats?

  • - Maybe.

  • - Our hand roll with Washugyu.

  • - [Steven] Thank you.

  • - [Mayu] Also, it's a pork bell and spinach,

  • sesame sauce and yuzu pepper.

  • Fig sauce, blue cheese, basil, balsamic soy sauce.

  • - [Andrew] Adam, I'm gonna let you have this one.

  • He's stunned.

  • He's speechless.

  • He's just ratatouille'd himself.

  • (laughing)

  • - Washugyu with wasabi.

  • - That was the best one.

  • - [Mayu] That's a sukiyaki flavor.

  • - And what is Sukiyaki?

  • - A kind of, another Japanese hot pot.

  • - Oh, - [Mayu] Yeah.

  • so this is a play on another Japanese hot pot?

  • - In Japan, we put in the raw egg and then eat.

  • (contemporary music)

  • - The egg gives an even softer sensation in the mouth.

  • - Like, can we just drink this egg?

  • - [Mayu] Yeah.

  • - That's really good.

  • - So now we are moving to the soba noodle.

  • So, we make soba noodle here

  • and it's 100% buckwheat,

  • so it's kind of difficult to make.

  • - [Junki] So, the owner used to be a

  • soba artisan in Japan.

  • He taught us how to make it.

  • - So, the broth is the remaining soup from the shabu-shabu.

  • This is roast beef.

  • - So, is this a traditional flavor for soba noodles?

  • - [Mayu] Not really.

  • It's more like Vietnamese phstyle.

  • - Oh, right.

  • (slurping)

  • Wow, those are great.

  • - Whoa!

  • Is it possible to be comforted

  • from something you were already comforted from?

  • You know when people say,

  • "I need a vacation from my vacation."

  • This was like comforting hot pot,

  • but then like comforted from the comforting hot pot.

  • - [Andrew] Yeah, I like that.

  • That's great.

  • - It's a tea, roasted green tea.

  • It's a hōjicha.

  • jicha is a roasted rice tea,

  • and then red bean on the side,

  • and the soybean powder and

  • buckwheat seed on the top.

  • - Ooh!

  • It's like when you're eating

  • s'mores and hot chocolate and you're by the fire, it's good.

  • (chuckles)

  • - I'm blown away, overall,