You can sample two kinds of Japanese hot pot at Yojié, bubbling side by side in a glossy dual-compartment steel kettle. Shabu shabu, the broth little more than boiling water seasoned with a slip of seaweed, sits alongside the much sweeter sukiyaki, enriched with mirin, sugar and soy. Ordering both results in a kind of edible yard sale. Your table is soon buried under a chaotic display of platters, sauces and sides and maintaining any degree of culinary rigor becomes impossible. The customary path from pot to belly--marbled shavings of raw beef steeped in broth until their color barely shifts and hopscotched from sauce to sauce to rice bowl--is a fun game to play. Yojié's Angus is fine enough for tartare, dewy, mellow and skeined with fat. A 12-ounce platter is a reasonable 22 dollars and sufficient for a light dinner for two (a five-dollar sharing fee applies if you don't order a second entrée). Scallops and shrimp do nicely in either broth, but boiling sushi-grade maguro tuna, even the middling strips provided in the Seafood Delight set, seems like effrontery.