"Shabu Shabu Mayumon stands out for its upscale, Japanese–style hot pot omakase complete with premium A5-grade Miyazaki and Washugyu wagyu steak. The philosophy here is to maximize umami. The dashi broth and karajiru dipping sauce are made with seaweed imported from Hakodate, Hokkaido, for its high glutamate (i.e. umami) concentration. According to its website, the inosinate acid in the beef has “an amazing synergy” with glutamate, which compounds the umami “exponentially.” Make a reservation for a luxurious experience at the eight-seat counter." - Caroline Shin, Eater Staff