Once you get the hang of it-which takes about a minute-you are soon swishing and dipping like a pro. Once this happens you take those ultra-thin circles of beef and poach them in that same pot. The point is to let those vegetables, always of the highest quality and very fresh, lightly cook in, and flavor, the seaweed broth. Shin then patiently explains the traditions and tastes of this unique form of dining out, as his waiters place another plate brimming with raw vegetables, before you. They come for the beef of course, Kobe style Wagyu beef, or Black Angus prime, sliced paper thin and raw. The seats placed around the long u-shaped table contain folks of all stripes, and a surprising number of beefy looking American guys on the both times I've been there. The Japanese call this shabu shabu (translation: swish swish), and it is the ultimate in interactive dining since you cook all the food yourself, all the time. The point of SWISH is to do just that, meaning to swish your meat, seafood or vegetables in individual simmering pots placed before you. Oh there's serviceable and garlicky kim chee, some good edamame beans and some miso soup, but that's it.

In keeping with our summer look at cliché-defying restaurants, this Nipponese newcomer is worth a look and a taste.įor starters, it doesn't really have any.starters that is. It is the name of a Japanese restaurant on West Sahara that breaks the same old same old mold of sushi bars, and other quasi-Japanese food emporiums around town. Swish is not the name of a new sitcom on the Logo Network.

Swish swish menu