Hot pot is getting the five-star treatment in Richmond, thanks to Mikann Shabu, a sleek new individual-style hot pot restaurant that just opened its doors. Located at 5555 Gilbert Rd in the same complex as Dinesty and Lattea, this new hot pot concept takes over the former Yifang near the Richmond Oval. Mikann is flipping the traditional DIY hot pot experience on its head, because here, they cook everything for you. At Mikann, you still get the fun and flavor of customizing your hot pot, but without the mess or the effort. The moment you sit down, you’ll notice this is no ordinary spot:
- Individual Hot Pots: Each guest gets their own bubbling pot
- Chef-Style Service: Staff take over the cooking, from perfectly timing your meats and seafood, to stirring your noodles and keeping an eye on your broth.
- Luxury-Level Attention: They’ll even deshell your shrimp, crack your crab legs, and cut the corn off the cob. All you do is eat.
I got a sneak preview of this brand new spot and I was thoroughly impressed. Check out my full review of Mikann Shabu below!
Mikann Shabu – New Hot Pot Menu
Mikann Shabu offers a variety of carefully crafted broth bases paired with an expertly curated selection of ingredients. Their current offerings are:
- Premium Surf and Turf Combo
- Special Seafood Combo
- Japanese Sukiyaki Combo
- Regular Combo
- Golden Chicken Combo
All combos come with an appetizer, assorted vegetable combo, carb selection and dessert. Check out the menus below:
Mikann Shabu – Hot Pot Review
For my visit we went with:
- Premium Surf and Turf Combo with US Gold Label Boneless Chuck Short Ribs ($88.00)
- Japanese Sukiyaki Combo with US Gold Label Boneless Chuck Short Ribs ($55.00)
- Golden Chicken Combo ($48.00)
The Premium Surf and Turf Combo comes with an appetizer, assorted vegetables, mud crab & clams and your choice of meats. The premium option for this combo is the Japanese A5 Wagyu Ribeye at $115. The soup base of this is Konbu and Bonito Dashi Broth. This is a light broth that’s made with konbu (Japanese seaweed), bonito flakes, pork bone, chicken bone and assorted vegetables. After you finish your hot pot you are offered a choice of white rice, vermicelli, udon or congee for this combo. And of course dessert to end the meal.
The key highlight of this meal was definitely the service. The staff cooks all the ingredients for you and then they whisk the crab away to deshell it for you.
I highly recommend going with the congee option for this combo because they cook the congee right in front of you with the deshelled crab and tomalley. It’s so rich, creamy and delicious!
The Japanese Sukiyaki Combo starts with the staff crafting the soup base at your seat. It’s very flavourful without being too salty. This broth is made with premium soy sauce and pairs perfectly with all the ingredients.
The Golden Chicken Combo is a rich chicken based broth made with chicken bones and vegetables. This combo comes with boneless Loong Kong chicken.
This was my pick and I loved it. It was a rich and flavourful broth and the chicken had a great texture. The best part is that it’s already deboned so I can enjoy the chicken without the hassle of bones.
Worth a Try?
Yes! If you’re looking for a brand new experience for hot pot, Mikann Shabu is definitely worth checking out. They really stand out from the plethora of hot pot restaurants in Vancouver with their attention attention to detail and high level of service. I have never been to a restaurant where they deshell the crab and take the corn of the cob for you. Is it very extra? Yes. But it’s fun to experience and the food is also delicious. For your first experience I highly recommend the Premium Surf and Turf combo because I found it the most special. The congee was incredible and I’m still thinking about it.
They are currently in their soft open phase from 5-10 PM daily. They will be closed for July 1 for Canada Day and then they will have their grand opening on July 2 from 11:30 AM-11:00 PM.
Mikann Shabu
Address: 5555 Gilbert Rd. #150, Richmond, BC V7C 0B9
Website: https://www.instagram.com/mikannshabu