Shabushabu Mayumon

Is the tasting menu at Shabushabu Mayumon worth it?

Yes; if you book it right and know what you're walking into. Shabushabu Mayumon at 115 Division St in Manhattan's Lower East Side is a 10-seat counter experience where chef Mako Okano runs a tasting menu built around shabu shabu: thin-sliced proteins swished through boiling broth, finished in sauces, served in a deliberate, unhurried sequence. It has appeared on the Opinionated About Dining Leading Restaurants in North America list three consecutive years (Highly Recommended in 2023, #277 in 2024, #202 in 2025), which makes it one of the most consistently recognised Japanese tasting-menu counters in the city. At $$$$ pricing, you are paying for that recognition; and for the quality of what ends up in the broth.

What the food actually delivers

The OAD award notes tell you exactly what to expect, it is worth taking them seriously: prime pork belly, A5 Miyazaki wagyu, American wagyu are the central proteins, each swished briefly in boiling broth before being finished in one of several sauces. The sweet soy, ponzu, miso preparations are not garnishes, they are the point of the dish, calibrating how each cut reads on the palate. What keeps a menu built around wagyu from becoming monotonous is the pacing: lighter elements like lettuce and mushrooms are woven in to reset the palate between richer bites. The sheer volume of high-grade beef is notable, the kitchen's decision to balance rather than double down on richness is what earns this menu its repeat OAD placements.

Occasional Spanish and Italian inflections appear within the tasting sequence. According to OAD's notes, the results are largely convincing, which is a fair signal that the crossover moments don't feel forced, but you should arrive expecting a Japanese-led experience that happens to borrow selectively, not a fusion concept with shabu shabu as a backdrop.

Service: does it justify the price?

At a $$$$ counter this size, service is where the money either shows up or doesn't. At Mayumon, the team structures the experience around your pace rather than the kitchen's. Whether you want to move quickly or stretch the evening, the cooks adjust. That is not a given at tasting-menu counters in this price tier, many operate on a fixed rhythm that prioritises kitchen efficiency over guest comfort. The 10-seat format makes genuine pacing possible in a way that a 40-cover dining room cannot replicate, the execution here appears consistent enough to have earned three consecutive OAD placements.

For a first-timer, the counter format means you will be watching the preparation happen directly in front of you. There are no tableside theatrics imported from elsewhere, the work itself is the theatre. Arrive on time and engage with the cooks if you want to get the most out of the format; this is a venue where attentiveness on both sides of the counter improves the meal.

Booking and timing

Seats here are hard to secure. A 10-seat counter with OAD recognition and no published booking method in the standard channels means you should treat this as a planned reservation, not an impulse dinner. Build in at least three to four weeks of lead time; more if you are targeting a weekend seat. The LES location is accessible from multiple subway lines, the neighbourhood offers pre- or post-dinner options across Division St and the surrounding blocks. Check our full New York City restaurants guide for nearby options if you want to make a full evening of the neighbourhood.

Hours are not publicly listed, so confirm directly before you travel. If you are visiting New York specifically around the shift from winter to spring, this is the right time to prioritise booking, wagyu-forward tasting menus read particularly well in the colder months, demand at counters like this tends to ease slightly in summer, which may improve availability.

How it fits into the wider New York Japanese scene

Mayumon occupies a specific lane: shabu shabu as a tasting-menu format, rather than the à la carte hot-pot style you'll find at larger Japanese restaurants around the city. It is not competing with omakase sushi counters like Noda or the kaiseki register of odo, the format and intent are different. For a more casual Japanese entry point in the neighbourhood, Chikarashi and Blue Ribbon Sushi Izakaya offer lower-commitment options. If you want a formal Japanese counter experience closer to Mayumon's register, Tsukimi works as a comparison before you commit.

For context on how this style of precision counter dining compares beyond New York, the shabu shabu tasting-menu format sits in the same philosophical territory as the hyper-focused counter experiences at places like Myojaku and Azabu Kadowaki in Tokyo, though Mayumon's flavour profile is its own and the cross-cultural influences are a deliberate part of what makes it distinct in the New York context.

If you are building a broader trip around high-end tasting-menu dining across the US, the same deliberate, counter-first philosophy appears at Lazy Bear in San Francisco, Alinea in Chicago, and Single Thread Farm in Healdsburg, each offering a different format but the same commitment to a fixed, chef-driven sequence. For New York hotels to pair with a dinner at this level, see our full New York City hotels guide.

The verdict

Book Shabushabu Mayumon if: you want a format-specific tasting-menu experience you cannot find anywhere else in the city, you value counter dining where the service adapts to you rather than the reverse, you are willing to plan ahead to secure a seat. Skip it if you want a larger group setting, need flexible walk-in access, or prefer à la carte Japanese.