Shabu Shabu

With our Japanese Shabu Shabu experience, we invite you to slow down, gather around the table, and immerse yourself in a culinary ritual that has been cherished in Japan for generations.

The heart of Shabu Shabu is togetherness. Guests sit around a gently simmering pot, adding delicate slices of meat, tofu, and garden-fresh vegetables, then swishing them lightly through the fragrant broth. In just seconds, flavors bloom and textures come alive. Each bite is then paired with dipping sauces that awaken the senses — tangy, creamy, and spiced just right.

The ritual of adding ingredients, savoring the broth as it deepens, and finishing with comforting noodles or rice at the end turns dinner into an unfolding story.

Menu

Starter

• Edamame with Sea Salt & Olive Oil Drizzle

• Pickled Daikon & Cucumber with Yuzu–Olive Oil Dressing

Broth Base (at the Table)

• Traditional Kombu Dashi (kelp base, light and umami)

Interactive Main – Tabletop Shabu Shabu

• Guests swish ingredients in the simmering broth, cook to taste, then dip into sauces.

Proteins

• Thinly sliced Wagyu Beef or Angus Ribeye

• Thinly sliced Pork Loin

• Thinly sliced Chicken Breast

• Firm Tofu and Silken Tofu Cubes

Vegetables & Add-Ins

• Napa Cabbage Leaves

• Bok Choy

• Shiitake Mushrooms

• Carrots (thin rounds or matchsticks)

• Daikon slices

• Baby Spinach

• Zucchini rounds

• Glass Noodles (Harusame)

• Ramen Noodles (added later in broth)

Dipping Sauces (served at each place)

• Ponzu Sauce (citrus soy)

• Goma Dare (creamy sesame sauce)

• Chili–Garlic Olive Oil (Our olive oil)

Rice & Side

• Steamed White Rice

• Pickled Cucumber (Kyuri Zuke5. 

Closing Course (Shime)

• Traditionally, the broth becomes richer as ingredients cook in it. At the end:

• Add udon noodles or rice porridge (zosui) to finish.

Dessert

• Fresh Seasonal Fruit