Hotpot Bay is a modern hot pot restaurant in San Francisco's Parkside neighborhood, built around premium Wagyu beef as its signature ingredient. Instead of one shared pot per table, individual burners mean each diner gets their own bubbling broth — a format that works equally well for solo lunches and small groups.
The menu runs through marbled Wagyu cuts like the small steak and Australian Wagyu shoulder, alongside black tiger shrimp, handmade shrimp paste, and spicy beef. Broth options include a clear oil spicy base, a mushroom soup base, and a winter yin-yang split pot, all paired with customizable house-made sauces.
For larger gatherings, a private dining room seats 8 to 12 around two large shared hotpots. Lunch and dinner come as preset combinations rather than all-you-can-eat, with portions sized to include a generous spread of meat and vegetables.
The menu runs through marbled Wagyu cuts like the small steak and Australian Wagyu shoulder, alongside black tiger shrimp, handmade shrimp paste, and spicy beef. Broth options include a clear oil spicy base, a mushroom soup base, and a winter yin-yang split pot, all paired with customizable house-made sauces.
For larger gatherings, a private dining room seats 8 to 12 around two large shared hotpots. Lunch and dinner come as preset combinations rather than all-you-can-eat, with portions sized to include a generous spread of meat and vegetables.