{"id":130460,"date":"2026-09-01T13:03:00","date_gmt":"2026-09-01T19:03:00","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=130460"},"modified":"2026-09-26T13:13:14","modified_gmt":"2026-09-26T19:13:14","slug":"omakase-shabu-shabu-yoshimi-2","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/09\/01\/omakase-shabu-shabu-yoshimi-2\/","title":{"rendered":"Yoshimi convierte la lluvia en un ritual japon\u00e9s"},"content":{"rendered":"\n
\n <\/div>\n\n\n\n

Hay algo particularmente reconfortante en sentarse frente a una olla humeante cuando afuera est\u00e1 lloviendo. Si adem\u00e1s esa olla est\u00e1 llena de caldo arom\u00e1tico, ingredientes de temporada y todo sucede alrededor de la mesa, probablemente ya encontraste mi plan ideal para un d\u00eda gris. Esta temporada, Yoshimi<\/strong> lleva esa sensaci\u00f3n a su nueva edici\u00f3n de Omakase con una propuesta de shabu-shabu pensada para compartir y disfrutar sin prisas.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ubicado dentro del Hyatt Regency Mexico City, Yoshimi es uno de esos restaurantes que hacen de la gastronom\u00eda japonesa una experiencia mucho m\u00e1s all\u00e1 del sushi. Bajo la direcci\u00f3n de la chef Miriam Moriyama, su propuesta apuesta por el respeto a las t\u00e9cnicas tradicionales niponas, la precisi\u00f3n y el protagonismo de los ingredientes.<\/p>\n\n\n\n

Un ritual alrededor de la mesa<\/h2>\n\n\n\n

El protagonista de esta edici\u00f3n es el shabu-shabu<\/strong>, una especialidad japonesa que naci\u00f3 en Osaka durante la d\u00e9cada de 1950 y que toma su nombre del sonido que producen las finas l\u00e1minas de prote\u00edna al moverse suavemente dentro del caldo caliente.<\/p>\n\n\n\n

M\u00e1s que simplemente cocinar los ingredientes, la gracia est\u00e1 en el ritual: elegir, sumergir, esperar unos segundos y disfrutar. La marmita se coloca al centro de la mesa y cada persona puede cocinar los ingredientes a su gusto, convirtiendo la comida en una experiencia pausada y compartida.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Para m\u00ed, ah\u00ed est\u00e1 precisamente el encanto de esta propuesta: no se trata de llegar, comer y salir, sino de quedarse un rato alrededor de la mesa mientras el caldo cambia de sabor con cada ingrediente.<\/p>\n\n\n\n

Cuatro caldos para elegir<\/h2>\n\n\n\n

La experiencia comienza con un entrem\u00e9s de sashimi y gohan y, despu\u00e9s, llega una de las decisiones m\u00e1s importantes: elegir entre cuatro caldos inspirados en diferentes regiones de Jap\u00f3n<\/strong>.<\/p>\n\n\n\n

Hokkaido<\/strong> ofrece un perfil fresco, ligero y mineral, preparado con kombu, hongos shiitake y yuzu. Su delicadeza est\u00e1 pensada para acompa\u00f1ar especialmente bien mariscos, pesca blanca y opciones vegetales.<\/p>\n\n\n\n

Kanto<\/strong> parte de un shoyu dashi que recupera el perfil m\u00e1s tradicional del shabu-shabu, con sabores profundos que combinan con cortes de res, cerdo y preparaciones a base de soya.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Kyushu<\/strong> es la opci\u00f3n para quienes buscan algo m\u00e1s intenso. La combinaci\u00f3n de tonkotsu y miso picante crea un caldo profundo y envolvente que funciona particularmente bien con carnes, setas y vegetales.<\/p>\n\n\n\n

Finalmente, Okinawa<\/strong> propone una interpretaci\u00f3n m\u00e1s suave y reconfortante a partir de kombu y miso ligero, inspirada en los sabores de la isla.<\/p>\n\n\n\n

De rib eye a setas de temporada<\/h2>\n\n\n\n

Una vez elegido el caldo, comienza propiamente el ritual del shabu-shabu. Con peque\u00f1as pinzas, cada comensal puede cocinar diferentes ingredientes directamente en la marmita.<\/p>\n\n\n\n

La selecci\u00f3n incluye rib eye, filete de res, panceta y lomo de cerdo<\/strong>, adem\u00e1s de salm\u00f3n, pesca del d\u00eda y camar\u00f3n. Tambi\u00e9n hay opciones vegetarianas con setas de temporada y tofu, as\u00ed que la experiencia puede adaptarse a diferentes gustos.<\/p>\n\n\n\n

Adem\u00e1s, la mesa se completa con vegetales de temporada, hakusai o col china, espinacas, distintas variedades de hongos, tofu y fideos.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Y aqu\u00ed llega una de mis partes favoritas de este tipo de experiencias: el caldo no termina cuando se acaban los ingredientes<\/strong>.<\/p>\n\n\n\n

Todo lo que se ha cocinado dentro de la marmita va enriqueciendo poco a poco su sabor, hasta que el l\u00edquido se convierte en la base perfecta para preparar udon. Es pr\u00e1cticamente el cierre natural de la comida: un \u00faltimo plato que concentra todo lo que sucedi\u00f3 alrededor de la mesa.<\/p>\n\n\n\n

Un plan perfecto para los d\u00edas de lluvia<\/h2>\n\n\n\n

El Omakase Shabu Shabu de Yoshimi est\u00e1 pensado para dos personas<\/strong>, lo que lo convierte en un plan particularmente atractivo para una comida o cena tranquila. Y aunque la propuesta est\u00e1 disponible durante julio, agosto y septiembre, la combinaci\u00f3n de caldo caliente, ingredientes de temporada y el ritual de cocinar en la mesa parece especialmente hecha para esos d\u00edas en los que la lluvia nos invita a bajar el ritmo.<\/p>\n\n\n\n

Yoshimi vuelve a apostar por una idea muy japonesa de la gastronom\u00eda: respetar el producto, cuidar la t\u00e9cnica y entender la comida como un momento para compartir.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

As\u00ed que si todav\u00eda est\u00e1s buscando un plan para aprovechar los \u00faltimos d\u00edas de esta temporada, yo pondr\u00eda a Yoshimi en la lista. Porque hay d\u00edas en los que un plato caliente es justo lo que necesitamos, y si viene acompa\u00f1ado de un buen caldo, ingredientes frescos y una mesa para compartir, mucho mejor.<\/p>\n\n\n\n

Yoshimi se encuentra dentro del Hyatt Regency Mexico City, en Polanco, y su Omakase Shabu Shabu est\u00e1 disponible durante julio, agosto y septiembre.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Una olla humeante, cuatro caldos japoneses y una selecci\u00f3n de carnes, mariscos y vegetales de temporada: as\u00ed es el nuevo Omakase Shabu Shabu de Yoshimi.<\/p>\n","protected":false},"author":4,"featured_media":130463,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[15073,14097,15076,4273,15075,367,7175,15074,1970],"class_list":["post-130460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-cocina-japonesa","tag-foodie","tag-gastronomia-japonesa","tag-hyatt-regency","tag-omakase","tag-polanco","tag-restaurantes-cdmx","tag-shabu-shabu","tag-yoshimi","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nYoshimi 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