Shabu-shabu Audio Guide
Swishing thin slices of meat briefly through hot broth and savoring them with sesame sauce or ponzu: that is shabu-shabu, a Japanese hot pot. From the charming origin of its name to its broth and dipping sauces, regional…
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Welcome to the World of Shabu-shabu
Welcome to the world of shabu-shabu. In a pot of briskly simmering kombu-kelp broth, you pinch a paper-thin slice of beef and swish it — shabu, shabu — swaying it gently for just a few seconds. The moment its color turns, you dip it in sesame sauce or citrus ponzu and take a bite. This is shabu-shabu, one of Japan's signature hot pots. That playful name is said to come from the very sound of swaying the meat through the water. It looks luxurious, yet it is truly simple: you taste an ingredient at the single most delicious instant — an aesthetic of paring away all excess, so characteristic of Japanese cooking. To gather around one pot, cooking meat and vegetables at your own pace as you talk, is a warm-hearted time shared with family and close friends. For the next little while, let's savor the story of this gentle, profound hot pot. Let's begin with how shabu-shabu was born and spread throughout Japan — with its surprising history.
What you'll hear on site
- The History of Shabu-shabu ¥200 · 7 days
- Broth, Sauce, and Ingredients ¥200 · 7 days
- Regional Wagyu and Pork ¥200 · 7 days
- When Do Japanese People Eat It? ¥200 · 7 days
- Swishing and Etiquette ¥200 · 7 days
- Ordering and the Finish ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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