This article is excerpted from the Utah Eats newsletter, compiled by Kolbie Peterson, The Salt Lake Tribune’s food and drink reporter. To get the full newsletter in your inbox every Wednesday, become a subscriber by going to sltrib.com/newsletters.

Hello, Eaters!

Last weekend, I decided to check out the new location of Kuchu Shabu, which got its start in Park City and opened in Sugar House at the end of July.

Kuchu Shabu is located in what used to be the Granite Furniture Building at 2121 S. McClelland St., in between Silverside Deli and Señor Pollo Mexican Grill, on the west side of the building.

Inside, the space is extremely minimalist, with tables made of blond wood and metal chairs.

The menu consists of appetizers, hot pot, pho, ramen and rice bowls, and at almost every chair is a hot plate so you can cook your own traditional Japanese shabu shabu (hot pot).

The hot pot was a little pricey for us, with the cheapest meat option being 6 ounces of pork loin for $24 and the most expensive being 10 ounces of Japanese A5 wagyu for $125, so my dining companion and I ordered pho and ramen instead. You can read more about that ramen in the Dish of the Week section of this newsletter.

Note: At around 5:30 p.m. on a Saturday, Kuchu Shabu was practically empty. Remember: Businesses in Sugar House need our support, as the area is inundated with road construction. If you visit Kuchu Shabu, there is plenty of parking available in the lot just south of the building on McClelland Street.

Live deliciously,

Kolbie

Food News

• A 1971 Ford F-150 pickup truck used on the cover of Post Malone’s new album “F-1 Trillion” is on display, busted front end and all, now through Saturday at the Raising Cane’s chicken restaurant at 890 E. Fort Union Blvd. in Midvale. The truck was dropped, via a crane, nose-first into a lake in Jalisco, Mexico, in April, in a photo shoot overseen by Mexican artist Gonzalo Lebrija, according to the album’s Instagram account. The truck will be moved from the restaurant (which Post Malone himself designed near his Utah home) to Utah First Credit Union Amphitheatre in West Valley City on Sunday and Monday, when Post Malone is scheduled to perform the first two shows of his U.S. tour. (Contributed by Sean P. Means.)

• On Tuesday, Radisson Salt Lake City Downtown (215 W. South Temple, Salt Lake City) is hosting Pups and Pints Trivia Night inside Copper Canyon Grill House & Tavern, according to a news release. The evening will be a chance for attendees and their pups to test their trivia skills and win prizes, all while the humans enjoy beer from Salt Flats Brewery along with burgers, salads and more. The top three teams in the trivia competition will receive gift cards to Copper Canyon Grill House & Tavern, the release said.

• On Wednesday, Tossd — a drive-up food truck that focuses on healthy salads and bowls that are more like something you’d find in a restaurant rather than on a drive-thru menu — is holding a kickoff event for its Tastemaker series, according to a news release. Featuring food created by chef Alex Blosil, the night’s menu will include two exclusive dishes: the Thai Beef Bowl and Cardamom Rice Pudding with Summer Fruit, the release said. At the event, which will be from 5 to 9 p.m. at the Tossd truck (114 N. Mill Road, Vineyard), attendees will get the first opportunity to taste Blosil’s two new dishes and meet the chef.

Openings:

• Mi Buena Vida, 533 S. 1750 West, Springville. It’s a sister location to one at 15th and 15th in Salt Lake City.

Closings:

• Taco Taco, 208 E. 500 South, Salt Lake City. There’s no indication of why the restaurant closed; its Facebook and Instagram accounts have not been updated in months.

Dish of the Week

This tonkatsu ramen ($18) from Kuchu Shabu was dynamite, just loaded with such toppings as bok choy, mushrooms, carrots, grilled corn, big slices of chashu, green onions, nori and an ajitama egg. The broth was rich and flavorful, with just the right amount of salt — I just didn’t get enough of it.

I know it’s probably better to have too many toppings rather than too much broth. But I think this ramen would be perfect if it was served in a larger bowl, so there was room for more broth.

The star of the show, though, was the chashu. Cooked sous vide for 24 hours, according to the online menu, this pork belly must have been finished in a frying pan, because it had gorgeous and delicious caramelization on the outside that made it taste a bit like fried ham. I loved it.