Mokkoji | Korean Shabu Shabu

Chery ate Shabu Shabu, a Japanese style, two years ago. Maybe it was not careful when choosing a restaurant before. There was not much favor for the concept of a one-pot kelp meat, so that the experience two years ago became the only Shabu Shabu experience. A few days ago, after a friend's heavyweight Amway, finally "gathered the courage" and walked into Mokkoji, giving Shabu Shabu another chance. Actually, I didn't intend to write a food review, so the photos were taken with a mobile phone. Please be considerate of the quality of the photos.

Chery and his friends went to Mokkoji in Irvine, but this one is also available in Arcadia. Yelp is all four stars. The restaurant is located in a large Plaza in Irvine. Although there are no people in the Plaza, we can see that there are quite a lot of people pushing the shop door. The small shop has a good environment and simple decoration. The coldness of the metal contrasts with the rising heat. In addition to tables, many diners also choose to sit at the bar. The menu has Korean, and the waiter brothers seem to be Korean. It seems to be a Japanese-style shabu-shabu with Korean flavor.

(Picture fromYelp

The menu is simple, but there are plenty of choices. Choose the type of pan and meat you want. If you like seafood, you can add some more. In addition, there are Combo to choose from. Three people in a row orderedSukiyaki Soup Base (Sukiyaki) + Wagyu Kataroshin.Spicy Miso Soup Base (Prime Rib) + Gulf White Shrimp Combo,withOriginal soup base + vegetables (Vegetarian).

First up is a stack of sesame seeds. The waiter will mash them for you and serve them with sesame sauce. Another stack of sauces should be Ponzu. And when I ordered Sukiyaki, there was a raw egg.

Each set comes with a vegetable, like a nice little potted plant. There are many types of vegetables, pumpkin, broccoli, cabbage, greens, and even a cabbage leaf. In addition, there is a piece of tofu and two udon noodles pressed on the bottom. Then you must ask, what does Yangqi Vegetable Pot give? Oh, if everyone got a small pot in the package, then Vegetarian got a large pot. The type is the same, but the quantity has increased. The essence of Shabu Shabu may be that the light soup base can highlight the delicious taste of the meat itself. This soup base is generally light, but with the input of vegetables and meat, it finally turns into a pot of delicious soup, and even at the end of the other table, it still throws rice in the soup and a pot of rice. This was born.

But since the soup base is auxiliary, the protagonist is undoubtedly beef. The beef is cut into thin slices and served on a metal plate. The texture of American beef and Wagyu looks good, but it seems that the white lines of Wagyu are more. Chery tasted two types of beef. The Prime Rib of American beef is relatively firm and chewy. In contrast, the taste of the Wagyu beef is very tender, but it is a truly satisfying milk fragrance.

For the shrimp-loving person at Chery, the motivation that will make me enter this shop again may be shrimp slip and whole prawn. The fresh shrimp was hot in the pan and quickly rolled into a beautiful arc. The entrance was tender and tender, making people happy. What's more worth mentioning is the shrimp slip. Stir the minced shrimp into the roe and drop it into the pan like a shrimp. After cooking, you can see the caviar in the shrimp slide, and the feeling of the fish roaring in the mouth, plus the chewyness and taste of the shrimp, contributed to an excellent Shabu Shabu experience.

A month later, yesterday, because of this pleasant Shabu Shabu experience, Chery walked into Arcadia's Mokkoji gate. The menus look different and the choices are different. The choice of meat is much the same, the portion seems to be more than Irvine, but the amount of seafood is small, and to be honest, it is not as delicious as Irvine. Because I brought a camera, let me show you both the Short Rib and Back Rib of Wagyu.

Short Rib is smaller and thicker. It has a solid taste and a strong beef flavor when bitten.

For Back Rib, it is more milky than Short Rib, but it spreads easily when it is hot.

I said it was sliding towards the shrimp, but I was disappointed to see the shrimp sliding up. There is no thick layer of fish roe, but ground laver and sesame.

Bite open and find that there is not no fish roe, but it is too little, you need to look carefully to distinguish. Although the shrimp is still full of flexibility, it feels like a normal delicious shrimp slip. It is worth mentioning that the shrimp slide here seems to be mixed with finely crushed orange peel, and it can eat some refreshing sweetness from time to time.

If Irvine's Mokkoji is amazing, then Arcadia can only say that it is ok. Of course, it is also possible that because of a line and a half hour in the cool night in Los Angeles, some lost their interest.

Mokkoji Irvine
14041 Jeffrey Rd, Irvine, CA 92620 | (949) 451-0011
Business hours:
Monday to Wednesday, 11:30 am – 2:00 pm, 5:00 pm – 9:00 pm
Thursday to Friday, 11:30 am – 2:00 pm, 5:00 pm – 12:00 am
Saturday, 11:30 am – 12:00 am
Sunday, 11:30 am – 9:00 pm

Mokkoji Arcadia
815 W Naomi Ave, Arcadia, CA 91007 | (626) 254-0018

Written by: Cherry
Photograph: Cherry
This review only represents the author's personal opinion, tastes vary from person to person, and are for readers' reference only.

CHIHUOOriginal, some pictures from the Internet, please contact for reprinting]

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