Reader: Yes, We Are Learning as We Go at Kobe An Shabu Shabu
Vegetables ready to take a dip at Kobe An Shabu Shabu.
The conversation about Gretchen Kurtz's recent review of Kobe An Shabu Shabu, a long-anticipated restaurant that opened this year in LoHi, got hot -- hot enough to disintegrate the shabu shabu meat and veggies that diners are supposed to drop in hot broth and swish into a DIY dinner.
See also: Behind the Scenes at Kobe An Shabu Shabu
One commenter accused our reviewer of being ignorant and arrogant, others accused the restaurant of being very overpriced. But after almost a week of discussion, there's been some consensus: Just about everyone would like to see Kobe an Shabu Shabu work.
Says Echo 98:
Kobe An Shabu Shabu's new concept might simply be making an intimidating thing to non-Asians more accessible. Take it out of the 'hood, dress it up a bit, and offer some instruction. Nothing wrong with that. I hope that they are successful.
Overpriced. You're cooking your own soup, there's no reason why it should cost more than the average price I'm used to in CA. It may be the only shabu place in town, but its nothing to get all gung ho about.
And the owner, who's weighed in several times, adds this:
Yes, we are learning as we go. Bringing a totally new style of food is challenging. We have already made changes to the menu giving a simple explanation on "how to" shabu. We love the constructive criticism and we will continue to improve as we grow. Thank you.
Have you been to Kobe An Shabu Shabu? If so, what did you think? If not, you can read Gretchen Kurtz's original review and many more Kobe An Shabu Shabu comments here.
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