When it comes to Japanese hot pot, there are two distinct schools of thought: sukiyaki is a sweet, slow-simmered love affair, while shabu-shabu features savory slices of beef cooked rapidly in boiling water. On this episode of Food Skills, we visit Shabu-Tatsu on E. 10th Street, one of the only spots in NYC where Japanese food fanatics can get their hands on both dishes. Most importantly, the restaurant serves paper-thin cuts of prime rib and marbled wagyu, making Shabu-Tatsu the perfect destination for sizzling meat dunked in umami-packed dipping sauces.