Shabu-Tatsu

"For a slightly upscale hot pot date, consider this Japanese spot in the East Village, where you can sit in a casually stylish wood-paneled room and stir thinly-sliced wagyu ribeye into a bubbling pot on your table. Each shabu shabu or sukiyaki meal comes with assorted vegetables, salad, rice, ice cream, and your choice of two proteins (priced individually, ranging from $35 to $80). It’s not a huge place, so make a reservation ahead of time. " - neha talreja, bryan kim, hannah albertine

"For a slightly upscale hot pot date, consider this Japanese spot in the East Village where you can stir thinly-sliced wagyu ribeye into a bubbling pot on your table and then dip it in ponzu. Each shabu shabu or sukiyaki meal comes with assorted vegetables, salad, rice, ice cream, and your choice of two proteins (all the proteins are priced individually, ranging from $35 to $80). It’s not a huge place, so make a reservation ahead of time. photo credit: Alex Staniloff" - Hannah Albertine

"This Japanese spot on 10th Street in the East Village has set up individual heated pods on their sidewalk - meaning your bottom half can stay warm as you stir thinly-sliced wagyu ribeye into a bubbling pot on your table and then dip it in ponzu. Each shabu shabu or sukiyaki meal comes with assorted vegetables, salad, rice, ice cream, and your choice of two proteins (all the proteins are priced individually, ranging from $29 to $65). There are only a couple of outdoor tables, so make a reservation here ahead of time." - hannah albertine

"At this quaint, no-frills shabu spot, you dip thinly sliced beef, tofu, and vegetables in boiling water placed right in the middle of the table. And for those seeking vegetarian options, their menu extends far beyond their specialty shabu shabu, and includes awesome bibimbaps."

"Shabu-Tatsu specializes in Japanese shabu shabu and sukiyaki, and the detail-oriented staff will make sure diners do right by each. For shabu shabu, thinly-sliced meats – grade A5 wagyu beef and prime rib eye beef – and vegetables are briefly stirred in boiling water then dipped in ponzu or sesame sauce. In the sukiyaki course, all the ingredients are slowly simmered together in a sweet sauce then dipped in a raw egg. Meals are finished off with complimentary red bean and green tea ice cream." - Caroline Shin, Eater Staff