dipdipdip Tatsu-Ya

"Before Covid, I went to DipDip almost monthly. Then Covid hit and things hit a lull. I’ve only been back a couple of times since Covid with friends. This past time though, I told myself I need more DipDip! All the wonderful delicious memories came rushing back. From the service to the broth to the drinks, everything is top notch. The broth is the base of everything. I typically choose the basic Tonkatsu. But if you like Smoky, go with the Smokey broth. It has a bit more flavor. The broths are pretty bland when they come out but they’re meant to be like that. They will get their flavor from all the cooking that you do in the broth. The only disappointing thing is that they got rid of the cool fancy food cart. They changed it in a Japanese whiskey and sake cart. It’s nice to learn about the alcohol but I really do miss the beautiful presentation of the seafood offerings and the noodles on the cart."

"This was our first visit. The service was absolutely perfect. It feels like the whole restaurant team is taking care of you. And the food was so delicious, you cant reproduce these flavors at home. We cant wait to go back again!"

"First time here and I was impressed with the atmosphere, the services and the food quality. I would give more stars if I could. This place brought such a unique experience for hot pot. With the service and the quality of food we ordered, I think the money was totally worth it!"

"When my wife and I entered the elegant space of Dip Dip Dip Tatsuya for my special birthday celebration, the first thing that struck us was the atmosphere—like stepping into a separate world of romance and culinary wonder. The intricate Japanese decor was perfectly complemented by soft, ambient lighting that seemed designed to make the evening feel like a dream. In this dream, our table was a marvel of modern culinary technology. Each table features an inset hot plate, ingeniously integrated right into the tabletop. These aren’t just hot plates; they’re gateways to a bespoke culinary experience. With fine-tuned temperature controls, they allowed us to heat our ozen—the special pot used in Shabu Shabu—to our exact preferences. Whether we wanted to follow the chef’s recommended settings or blaze our own culinary trail, the choice was ours. It elevated our understanding of Shabu Shabu, the unique Japanese hotpot cuisine whose name delightfully mimics the sound of ingredients being swished in the pot, into something uniquely tailored to each diner. Then came the broths—those glorious foundations of the Shabu Shabu experience. The Tonkotsu broth, which I chose, was a masterpiece. Every sip carried the weight of its 50-hour simmering time, infusing the rich, succulent flavors of pork bone into every molecule of the liquid. My wife’s choice, the Miso Smokey, was a heady blend of spices with a smoky undertone, providing a multi-layered canvas on which the rest of our meal would be painted. The sauces were, without a doubt, stars in their own right. Each sauce was a delicately crafted piece of art, but the Miso Yuzu Hollandaise stood out for me. The velvety texture of the egg yolk combined effortlessly with the tanginess of miso and the subtle kick of chive. It took what could have been a simple dip and transformed it into an unforgettable experience, making each bite of our carefully cooked ingredients a mosaic of flavors and sensations. Our choices for the main course were nothing short of culinary masterpieces. The Gyu Maki, featuring a slice of dry-aged NY strip steak, daikon radish, and Foie Gras, was a symphony of taste and texture. The steak was tender, the daikon provided a slight crunch, and the Foie Gras melted in the mouth like a dollop of luxurious, fatty heaven. Not to be outdone, the sui gyoza was a delectable bite-sized package of blue crab encased in a soft dough pocket, given an extra layer of flair with a finishing touch of lemon butter sauce. For those overwhelmed by the choices or simply wanting to put themselves in the hands of experts, there’s the Omakase option. This chef-curated selection takes you on a grand tour of the menu’s most splendid offerings, requiring nothing from you but an open mind and an eager palate. The service was the thread that wove all these elements together into a seamless tapestry. Our servers were more than just attentive; they were guides on this culinary journey. Their expertise was not just professional but almost educational. They offered nuanced tips on how to get the most out of our Shabu Shabu experience, enriching not just our meal but also our understanding of this cherished Japanese culinary tradition. To encapsulate, my birthday evening at Dip Dip Dip Tatsuya transcended the usual dining experience. It was a magnificent synthesis of culinary artistry, technological ingenuity, and deeply enriching service, all wrapped up in a blanket of romantic ambiance. This was not just a meal; it was a personalized voyage through the subtleties and delights of Shabu Shabu—a feast not just for the body, but also for the soul and mind. It was an irreplaceable chapter in the ongoing love story between my wife and me, a shared adventure that will be recounted with joy and fondness for years to come."

"Amazing place! From the very get-go, the staff was very friendly and welcoming even before we entered the restaurant. We came to celebrate a birthday, and they made it extremely memorable. Everyone was super helpful and patient, explaining the ordering and cooking process. The atmosphere was 10/10, and it really felt like you transported to a new place when you walked into the restaurant. The food was delicious and we all left full and satisfied at the end. 10/10 would recommend and look forward to coming back!"