332 Clement St. San Francisco, CA 94118. Tel. 415-702-6128
Waitlist now available
Join our live waitlist or make a reservation! The reservation list is open from Monday-Thursday. FRIDAY-SUNDAY IS FIRST COME FIRST SERVE! IF YOU CANCEL OR NEED TO MAKE CHANGES TO FUTURE RESERVATIONS, PLEASE LET US KNOW AHEAD OF TIME. LATE RESERVATIONS WILL NOT BE GUARANTEED SEATING.
"A dining room that sets the mood"
Mokuku offers 3 separate dining rooms for all dining occasions. Enjoy our bar and lounge on the first floor where we offer bar top hot pot service. The second floor is where you'll be seated in the Japanese Tatami dining room: A traditional Japanese-style room with a comfortable type of flooring for guests to be seated on. The core of Tatami is traditionally made of rice straw with a woven covering of igusa or soft rush straw made for your comfort.
WAGYU A5 BEEF
Aside from our 6 types of meat you can eat the finest quality of Japanese thin sliced beef (A5 Wagyu) with the best temperature, texture and taste. A feature of our beef that has the excellent quality of fat that is marbled beautifully from Hokkaido, where are in part of being famous for the produce of Japanese beef, is a rich, luxurious taste and melt-in-your-mouth texture.
“Wagyu” Japanese beef
Deliciousness of Japanese black beef consists of the following factors: the taste and flavor that spread out in the mouth, and the smooth texture. Amino acids, including glutamic acid of meat, and the broth which contains inosine acid causes us sense the savoriness, and a lot of oleic acid which is a component of flavor is also much contained in WAGYU. Therefore, “Japanese black beef” is different from other species of cattle, but has a special deliciousness of its own.
Smooth velvety texture, juicy flavor, delicate but rich taste will linger on the palate. These unique characters are created by the large proportion of amino acids (the basis of its umami or savoriness) and unsaturated fat.
In addition, “marbling” affects its taste. We have especially valued marbling on beef as a symbol of high quality so that it is the key to grade beef. However, the marbling fat in the beef is never too rich. Indeed, it will almost melt in your mouth as you put the piece in your mouth. The marbling is the evidence that cattle have been specially raised in the vast, lush wilderness using carefully selected feed, pure water, and clean air.
We are sure that once you taste “Wagyu” Japanese beef, you will find the new value and taste of beef.
— quoted from the website of the Ministry of Agriculture, Forestry and Fisheries of Japan
What is “WAGYU A5” ?
Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled. It is Japanese Black of which number of breeding is the largest among them.
There are some grades for WAGYU beef, including the meat of Japanese Black, and A5 is the highest grade given only to the finest beef.
The standards of grading beef consist of Yield Grade and Quality Grade.“A” of “A5” means the yield grade, while “5” shows the quality grade. Moreover, the Japanese beef grading system has 5 quality grades. They are (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.
A rich broth made with pork bone, aromatic vegetables, and savory roasted garlic. Added to the broth is put in-house fried onion and garlic chili oil.
Enjoy with our Gomadare(sesame sauce)
Our Sukiyaki is a sweet and savory soy-base broth.
Enjoy with our special Cilantro sauce, and Ponzu sauce)
Spicy Miso Broth
A savory spicy broth made with fermented soy bean and dry chili flakes,
Enjoy with our house ponzu sauce.
Tom Yum Broth
It's bold yet light, tart, salty and citrusy, bursting with layer upon layer of intoxicating flavor from the lemongrass, garlic, galangal, kaffir lime leaves and lime juice.
A rich broth made with fresh organic Tomato, onion and garlic chili oil.
Enjoy with our house ponzu sauce.
Mala is a spicy and numbing seasoning made from SICHUAN peppercorn and chili pepper
Where Soju and Sake are paired with fresh ingredients to enhance your dining experience. Who said Sake and Soju has to be plain?
HOW TO EAT sHABU?
After you choose your broth of choice it will be placed on a burner on your table and brought to a boil. The broth you choose will enhance add flavor to your meats. Keep in mind that it is not a soup course and is intended to come to a boil until your meats and toppings arrive.
This is the part where you will Shabu Shabu your choice of meats in boiling broth! Watch your meats soak and cook in tasty broths. Now you're a Shabu Shabu pro! Mokuku will provide tongs — and extra chopsticks, if you ask — it's traditional to use the same set of chopsticks for cooking and eating.
As you remove each piece of meat or vegetable from the broth, you dip it in its appropriate sauce and enjoy! All of our sauce at Mokuku is house made and made fresh daily. We believe every bite counts and the flavors won't disappoint.
CONTACT & LOCATION
332 clement st San Francisco, CA 94118
open 7 days a week 5pm-9pm