Hot Pot San Francisco


We are an all-you-can-eat hot pot restaurant serving San Francisco and the surrounding area.

Our Hot Pot and Shabu Shabu

We’re proud to serve the best hot pot and shabu shabu in San Francisco! But you don’t have to take our word for it; stop by and try it for yourself — including the A5 wagyu.

“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 in meat and the broth, which contains inosine acid, cause us to sense savoriness, and a lot of oleic acids, 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, and delicate but rich taste will linger on the palate. These unique characteristics 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 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 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 a new value and taste of beef.

— quoted from the Ministry of Agriculture, Forestry and Fisheries website of Japan

Beef cattle are classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled. It is Japanese Black, of which the 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

  4. Color, luster, and quality of fat.

Why Choose Mokuku Hot Pot?

San Francisco has a thriving food culture, and we know you have many options! Here are a few things that set our hot pot restaurant apart:

  • All-you-can-eat hot pot menu

  • A5 wagyu beef

  • Option for traditional tatami-style dining

  • Tatami-style karaoke room that fits up to 40 people

Our Hot Pot Menu

Many of our guests are surprised by the quality of our all-you-can-eat hot pot menu (90-minute limit), which includes all appetizers, vegetables, meats (except A5 wagyu), rice, ramen, and dessert. View our full menu!

  • Appetizers: Fried Calamari, Edamame, Chicken Karaage, Seaweed Salad, Gyoza, Kimchi, and Fried Tofu

  • Vegetables: Napa Cabbage, Spinach, Carrot, King Oyster Mushrooms, Enoki Mushrooms, Shitake Mushrooms, Sweet Corn, Pumpkin, and Tofu

  • Soup Bases: Tonkatsu, Sukiyaki, Kimchi, Tomato, and Spicy Miso

  • Meat: Signature Wagyu Beef, Prime Beef, Premium Lamb, Kurobuta Pork, Natural Pork Belly, and Chick Breast

  • Sauce: Cilantro Sauce, Garlic Sauce, Ponzu Sauce

  • Dessert: Pp Pudding, Ice Cream (Vanilla, Green Tea)

Ready to try our all-you-can-eat hot pot for yourself? Book a reservation or put yourself on our online waitlist today!

Shabu Menu

New to Japanese hot pot? Shabu Shabu is the name for Japanese hot pot, and along with our all-you-can-eat menu, we also have a specialty shabu menu, which includes your choice of broth, assorted vegetables, rice, ramen, and ice creams. On our shabu menu, you’ll find specialty items, like our A5 Japanese wagyu ribeye — the world's highest quality grade of beef. View our full menu!

  • A5 Japanese Wagyu Ribeye

  • Premium Lamb

  • Kurobuta Pork

  • Prime Beef

  • Seafood Shabu

  • Signature Wagyu Beef

  • Vegetarian Shabu

  • Chicken Breast

  • Kurobuta Pork Belly

One of the best parts of shabu is that you can customize it to fit your tastes! Choose the items you love most and then dip them in your choice of broth and sauces. Ready to shabu shabu? Make a reservation today!

How to Eat Shabu

New to shabu? We’ve got you covered! Many of our guests haven’t had shabu before, and we’re always excited to have the opportunity to serve you your first hot pot. Our servers can help teach you the shabu technique, but if you’re nervous and want to learn more, here’s how to eat shabu:

  1. Simmer Down

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 and add flavor to your meats. Remember that it is not a soup course and is intended to come to a boil until your meats and toppings arrive.

  1. “Swish Swish”

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.

  1. Get Saucy

As you remove each piece of meat or vegetable from the broth, 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.