All-You-Can-Eat Wagyu Sparks Foodie Buzz in Midtown
The heart of Manhattan’s dining scene has a new contender promising a mouth-watering experience under the banner “unlimited meat.”
Mikiya, a Japanese shabu-shabu restaurant, has taken root on Second Avenue, tempting passersby with a menu stacked with premium Wagyu offerings.
As patrons step inside, the air is thick with the rich aroma of searing beef fat, hanging like incense in a temple. The appeal isn’t just the sheer amount of meat but the quality, especially for diners opting for the coveted “diamond set.”
Priced at $98, this feast delivers a selection of Japanese A5 Wagyu, a rarity in all-you-can-eat setups, alongside premium cuts from the U.S. and Australia.
Mikiya’s approach to shabu-shabu is a modern twist on tradition, and it’s no accident. Behind Mikiya is Chubby Foods, a Vegas-based company that’s mastered the Wagyu supply chain.
Since its founding, Chubby Foods has partnered with Japanese and Australian Wagyu farms and even runs an American ranch, ensuring that Mikiya can serve these luxurious meats at reasonable prices.
By balancing local sources with international ties, the restaurant gives New Yorkers a taste of authentic Wagyu without breaking the bank.
Upon entering, guests are greeted with an array of appetizers — from Wagyu gyoza to cold seafood salads — that set the stage for what’s to come.
Each meal begins with a pot of savory broth, split between classic dashi and sukiyaki for a touch of sweetness, allowing diners to swish thinly sliced cuts of beef in an experience that’s both interactive and intimate.
With each bite, the marbled Wagyu almost melts on the tongue, and the textures of chuck, brisket, and shoulder offer subtle differences for true enthusiasts to savor. Mikiya’s attentive servers keep the rhythm smooth, refilling broths and replenishing genmaicha tea as diners linger and savor each round.
The restaurant’s setup encourages a relaxed pace, contrasting the frenetic energy typical of all-you-can-eat spots. Here, guests enjoy their meal as a refined, leisurely feast rather than a race to consume.
As the evening wears on and groups gather around steaming pots, Mikiya transforms into a space where meat lovers can indulge without pretense. Even the lone dessert, a scoop of Häagen-Dazs, provides a fittingly simple yet satisfying end to a luxurious meal.
Mikiya’s approach goes beyond the usual fare, creating a dining experience that feels as rich as the cuts themselves.
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