Mikiya Wagyu Shabu House 味喜屋 | Flushing — Restaurant in New York

If you're looking for an authentic shabu-shabu experience that transports you straight to Japan, Mikiya Wagyu Shabu House in Flushing is a must-visit. The moment you walk in, the rich aroma of sukiyaki broth welcomes you, setting the stage for an unforgettable dining experience. The atmosphere is amazing, with a warm and inviting ambiance that makes you feel like you've stepped into a cozy, upscale restaurant in Japan.

One of the standout features of this newly opened restaurant is the stunning fridge, showcasing an array of different cuts of wagyu. Our waitress, Aileen, was an absolute gem,extremely helpful and took the time to explain everything on the menu. In fact, all the servers were incredibly attentive and helpful, ensuring that our experience was nothing short of perfect.

We opted for the Silver Wagyu set, which includes premium Australian Wagyu chuck ribeye, Wagyu brisket, Wagyu shoulder cut, chicken, and Kurobuta pork. Each cut of wagyu offers a unique taste experience:

Wagyu Chuck Ribeye: Incredibly rich and marbled, delivering a buttery, melt-in-your-mouth sensation with deep, luxurious flavor. Wagyu Brisket: Slightly leaner, offering a robust beef flavor while maintaining that signature wagyu tenderness. Wagyu Shoulder Cut: A bit firmer, with a balanced flavor profile, providing a satisfying chew and a burst of wagyu richness. Chicken: Light and tender, absorbing the broth's flavors beautifully, offering a delightful contrast to the wagyu's richness. Kurobuta Pork: Exceptionally tender with a rich, slightly sweet flavor, known as the "Wagyu of pork," it’s a perfect complement to the wagyu meats.

The variety of meats in this set is remarkable, and it’s worth noting that different sets offer different selections of meats, allowing you to tailor the experience to your preferences.

A key highlight of Mikiya Wagyu Shabu House is their selection of broths, which are not only flavorful but also on the healthier side. The broths taste incredibly clean and are not greasy, making for a lighter and more refreshing dining experience. They offer four different broths:

Sukiyaki Broth: Rich and slightly sweet, this traditional broth pairs perfectly with wagyu, enhancing the meat's flavor without overpowering it. House Broth: A mild and versatile option that serves as a great base for the variety of meats and vegetables, allowing their natural flavors to shine. Tomato Broth: Bright and slightly tangy, adding a refreshing twist to the meal. It’s a great choice if you’re looking for something a bit different. Spicy Miso Broth: A bold and savory option with a gentle heat that complements the rich flavors of the wagyu and other meats.

The vegetable platter was nothing short of fresh and beautifully presented, while the seafood platter, kept on ice, was equally fresh and artfully arranged. Aileen even went the extra mile by helping us deshell our shrimp, which was a thoughtful touch.

The set also included one specialty dish each,I chose the Wagyu nigiri, which was a sublime experience as it melted in my mouth. My friend selected the bone marrow, and the aroma and taste were simply outstanding.

For anyone who holds sukiyaki close to their heart, like I do, it’s comforting to know there’s a place nearby that offers such an authentic experience. Mikiya Wagyu Shabu House is a gem in Flushing, with an amazing atmosphere and top-notch service, and I can’t...

I’ve been to Mikiya Wagyu Shabu House four times, and after the initial excitement from my first visit, the experience went downhill each time. My last visit was disappointing enough to make me decide never to return.

Let’s talk about the set options. I wouldn’t recommend either the most expensive or the cheapest set—the most expensive one is $100+ per person, but the value just isn’t there. The cheapest set, which includes “American Wagyu,” is a joke—it’s no different from regular beef you can buy at the supermarket. The only set worth considering is the Gold Set, as it’s the only one that allows you to eat unlimited Japanese Wagyu at a somewhat reasonable price. The Silver Set includes Australian Wagyu, but the quality is subpar, with low fat content, making you feel full quickly without real satisfaction.

The biggest issue with unlimited Wagyu is that its high fat content makes it easy to get overwhelmed, so the way the restaurant prepares and presents the meal is crucial. Unfortunately, Mikiya’s approach is just lazy—they simply give you a pot of broth and let you cook everything yourself. Hoping for an authentic sukiyaki experience, with the proper grilling, simmering, and dipping process? Not happening. But here’s the problem: sukiyaki broth isn’t designed for long cooking, and the longer you eat, the saltier and greasier it gets. As for other broth choices? They’re bland at best and downright bad at worst. I honestly can’t believe this is the product of a large restaurant chain.

As for the seafood and vegetables, they’re not even worth mentioning—after all, people come here for the Wagyu, right? But if all the previous flaws didn’t bother you, can you accept that the restaurant downgraded the raw egg dip to a watered-down, pre-mixed egg solution? This was the final straw for me. The restaurant claims it’s for “customer convenience,” but in reality, it’s just a cost-cutting measure that ruins the experience. Cutting corners like this won’t bring success—it only drives customers away.

Now let’s talk about service—or the complete lack of it. Aside from taking orders, serving dishes, and clearing tables, there was literally no service. I’m not sure if the restaurant is cutting costs, but they are clearly understaffed. It took over five minutes just to find someone to refill the broth, even as the pot was nearly burning dry.

The hygiene was another major issue. The floors were only clean for about the first month after opening—after that, they became greasy and slippery, to the point where I almost fell. For a hotpot restaurant, failing to maintain a clean floor is just unacceptable.

The drink selection was laughable, consisting of either carbonated sodas or artificial, syrup-heavy industrial beverages. There was nothing remotely appealing or high-quality.

In summary, aside from the “all-you-can-eat Wagyu” concept, there is absolutely nothing impressive about this place. From service to cleanliness to food quality, it fails on every level. After this experience, I won’t be...

BIG NEGATIVE CHANGES in menu tiers due to NEW MANAGEMENT of Mikiya Flushing:

1- NO more fresh LOBSTER IN SILVER LEVEL 2- Only two small pieces of scallop or shrimp per order, previously you can order up to 10 pieces. How many times can you call a waiter over? 3-NO MORE DURIAN 4-New waiters and managers every week

The food quality and service of Flushing location has significantly decreased within 3 months since December 2024. I’ve went over 10 times here as a Chubby Cattle member and am told another seafood item is no longer available in any tier lower than the Diamond. They keep changing their menu tiers to save money while charging the same high price. Last week, I was told fresh lobster was never part of the silver level by a new manager. I have photos and videos in my camera roll with fresh lobster in silver level from my many previous recent visits. I didn’t bother arguing the manager, he was new, and I ate there before he even worked there.

Second, seafood quality went down due to improper storage and repeated frosting of thawed seafood. The grilled lobster tail appetizer served was decomposed, mushy, and tasted of ammonia. The manager came over again saying “this is how it is”. With an attitude, he even said this is the first time he heard of a complaint on the lobster tails. As a seafood lover, I know previously thawed and frosted seafood. We got a replacement 25 minutes later, and the quality was much better. The verbal dispute over the quality of the lobster tails was not worth the money. It ruined my mood.

Managers and waiters quit left and right, because you will see new faces every time you go there. They are not happy working there, because they know they are telling customers lies like we are stupid. They have always brought scallops or shrimps by a batch, but the waitress this week said it’s only two pieces per order. What kind of limit is this for a AYCE? How many times does a table need to flag a waiter? It’s way for them to save money by wasting time.

One waitress, who I won’t share her name, agrees with me, and says management doesn’t care for the Flushing location because their main moneymaking locations are focused in California and Manhattan. Then, she told me durian is now no longer offered due to customers complaining that it is not fresh. What a way to save money. Only offer ice cream for desserts now. With so many new hotpot AYCE locations opening in Flushing, Mikiya will soon go out...