Swish paper-thin beef through hot broth, dip and eat.
What it is
Shabu-shabu is a hot pot where you swish paper-thin slices of beef (or pork) through simmering kombu broth for seconds, then dip in ponzu (citrus-soy) or goma (sesame) sauce. Vegetables, tofu and mushrooms cook alongside.
What it means
The name mimics the swish-swish sound of cooking the meat. Lighter than sukiyaki, it's a convivial, health-leaning feast built around one shared pot.
Why it's wonderful
You cook each bite to your liking; the broth grows richer as you go, and the citrus ponzu keeps it fresh. Finish by cooking udon or rice porridge in the flavorful broth.
What to order
Wagyu or pork course
Ponzu vs. sesame dip
Cook veg & tofu too
Shime: udon or zosui
Where to try it — and book a table
Hand-picked spots for this dish, each with a working reservation link. Tap to book.
★ Kuroge wagyu sukiyaki, simmered tableside in house warishita
Founded in 1895, this Tabelog Top-100 sukiyaki house simmers exquisitely marbled Kuroge wagyu in its signature warishita while kimono-clad staff tend the pot at your table.
★ Lamb shabu-shabu simmered from lamb neck bones for six hours, plus Uyghur dishes
A halal-CERTIFIED (NAHA / Nippon Asia Halal Association) restaurant run by a Uyghur Muslim owner; a fully alcohol-free venue with a prayer room serving Uyghur and Japanese dishes.
Run by a Ningyocho meat purveyor that opened as a butcher in 1912, this kappo serves sukiyaki of premium domestic wagyu and made the Tabelog 100 hot-pot list.
