The X Pot

FOOD

The X Pot 2.0 organizes unlimited dining as a sequence of different food systems rather than one buffet line. A meal can involve an individual hot pot, a steamer set above the broth, self-serve selections, prepared dishes brought to the table and repeated orders of meat or seafood. That restaurant’s two principal luxuries—Hokkaido seafood and Wagyu—are handled in several different ways instead of being pushed through one cooking method.

Seafood is the clearest expression of the 2.0 refresh. Live lobster and Hokkaido seafood sit at the center of the concept, with crab, shellfish and other selections suited to steaming over the pot. Recent service has included items such as scallops, mussels, clams, crab and lobster alongside sushi and sashimi. The steamer keeps those ingredients separate from the broth while still making the table responsible for part of the cooking, so a seafood round can feel distinct from the beef that follows it.

Hot pot remains the foundation. Current broth choices include chicken, Tom Yum, tomato-beef-bone and mushroom-chicken styles, with thinly sliced A5 Wagyu top round, brisket and shoulder joined by Australian M9 chuck roll and premium beef tongue. Some premium cuts, including A5 chuck ribeye and short rib, are portioned more restrictively, while an optional unlimited-Wagyu upgrade expands the meat side of the meal. Vegetables, mushrooms, noodles and rice give later rounds somewhere to go once the richest beef has had its turn.

The kitchen supplies a second stream of food that requires no cooking at the table. Lobster-uni xiaolongbao, A5 Wagyu sirloin cap steak, slow-braised A5 brisket, scallion-oil brisket, teppan-grilled salmon, black pepper beef, crystal shrimp dumplings and mapo tofu move the meal in and out of hot pot. They are useful not merely as extras but as pacing devices: there is always something ready to eat while another basket steams or another slice of beef cooks.

Other stations and circulating dishes broaden the unlimited spread. Chicken karaage, shrimp tempura, black truffle fries, lobster salad and salmon salad provide crisp or chilled breaks from broth. Lunch adds sushi rolls such as Toro Harmony, Golden Lobster Truffle and Ocean Blend, while the premium Treasures of the Sea tier can add caviar, uni and chef-selected sashimi. Those colder, more composed bites are especially valuable after several rounds of Wagyu.

Presentation is never completely separated from the food. The Wagyu Feast has long been associated with a sculptural golden calf and dry-ice fog, while seafood and sashimi arrive arranged to look ceremonial rather than utilitarian. Even so, the useful way to approach the unlimited format is in small waves: seafood first, a few carefully chosen Wagyu cuts, then prepared dishes and fried or chilled sides before returning for favorites. The selection is broad enough that trying everything at once would work against the format.

Dessert is comparatively restrained, with egg tarts, fruit and changing sweets providing a cleaner finish after beef, shellfish and broth. The larger point is that X Pot’s abundance comes from repetition and format changes rather than a single enormous display. The same meal can move from sashimi to steam, from hot pot to steak, from dumplings to caviar, and then back to another round of lobster or Wagyu without ever settling into one mode for long.