If there’s anything to distinguish one shabu shabu joint from another, it’s certainly not what you’re eating. What you get at one, you’ll get at the next. You’re boiling pieces of beef in plain hot water, after all. And there’s not much disparity between how one place shaves their beef on a deli slicer and how the next one does it. All will start with a frozen hunk of cattle, plane it down to gossamer sheets, and present it on a plate. On another plate there will be leaves plucked from a head of Napa cabbage, a bunch of baby bok choy, or both. There will be some tofu, a tangle of udon, a bundle of enoki mushrooms that you will inevitably lose track of in the pot. Miyabi does all this, but it also does other things that manages to distinguish the restaurant from the pack. It offers an amuse bouche of grated mountain potato and marinated shiitake dolloped with caviar for no other reason than because it can. And in the seafood shabu shabu offering, it includes actual snow crab legs along with deveined shrimp, thin slices of salmon sashimi, squeaky clams, and good quality scallops. And then there’s probably the thing that people will use to judge whether they’re going to come back to spend their $20 plus dollars on a meal they have to cook themselves: the service. Miyabi’s service is currently very attentive. Water is topped off without having to ask. Broth levels are monitored and adjusted. When it comes to shabu shabu, service is perhaps second to price in a meal that you can do just as well at home.