Join us to discover delicious Shabu shabu food

Historical Concept

If I were to describe Shabu Shabu restaurant in one word; I cannot, and will not find a better word than „unique‟. Once you walk through our doors, you will immediately sense our magical formula. Being the good hosts we are, we make you feel right at home as we have created an atmosphere of working in your own kitchen. It‟s all about cooking in Shabu Shabu. It‟s all about having it your way.
The origins of Shabu Shabu vary from one source to another. Some say this method of cooking was created in
the 13th century, as a method to cut down on both cooking time and fuel consumption during war. Others said it was a creation of the infamous Mongolian leader Genghis Khan, as a fast means of preparing meals for the soldiers who would sit around one pot full of hot water, where they would then each dip their own thinly sliced pieces of meat, and cooking it in no time.
This delicacy began to spread, reaching southern China during the Tang dynasty (AD 618 – 906). Later on, during the Ching Dynasty, the hot pot became „The Dish‟ throughout the country, and soon its popularity helped it spread all over Asia.
Hot pots became popular in Edo (modern-day Tokyo), some four centuries ago, back when it was the newly minted capital of Japan. These cozy hot pot dishes soon became the cornerstone food in almost every Japanese home.
Others have said that the name „Shabu Shabu‟ was registered in Japan as a trademark in 1955, by Mr. Suehiro in Osaka, who introduced the One Pot Cooking dish through his restaurant to the public. The name of this dish simply comes from the splashing sound „Swish Swish‟ when Suehiro served the meat that swished back and forth in the stock to cook.
Despite the fact that the origins of Shabu Shabu differ, and the name has many various spellings and pronunciations, the dish carries the same concept of hot pot that is very well known all over Asia and among travelers. This style of using hot pots originated in China, and was introduced to the northern Chinese by Muslim and Mongol traders. The Shabu Shabu pot became a common dish in tourist hot-spots in China, Japan, Thailand, Canada, USA and nowadays in Dubai as your number one choice for a healthy meal.



Shabu Shabu prides itself on doing it’s upmost to fulfil all our clients needs,

by serving the finest cuts of meat, from a selection that comes from all over the world.

Their prices are as follow, per 100gm prior to cooking:

Brazilian Beef AED 15 – 100gm
Australian Beef AED 20 – 100gm
New Zealand Beef AED 22 – 100gm
American Angus Beef AED 29 – 100gm

*The weight specified is for raw meat, the weight of the cooked meat depends on the cooking stage. For more detailed information please ask your waiter.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

*Please be aware that the following list is subject to availability, as only the freshest and best quality is selected from our suppliers


Shabu Shabu Etiquette

Shabu Shabu is meant to be a leisurely communal dining experience, certainly not fast food. So here are some guidelines to anyone who will be enjoying our food for the first time.


  • Don‟t use the thick end of the chopsticks to dip and swish, that end is where you put your hands on.
  • Use the pointed end of the chopsticks to pick up the food.
  • Be extra careful not to touch the chopsticks with your lips, tongue or teeth because they go back into the sharing pot.


  • Calmly swirl your piece of meat around in the pot, as you run the risk of splashing other guests with the hot cooking broth
  • After swishing your thinly sliced piece of food in the simmering broth, hold it over the pot for a few seconds, allowing any extra broth to fall back into the pot – this also gives it time to cool.
  • Dip the cooked meat into the accompanied sauce and don‟t double dip.
  • Hold your rice bowl in one hand while dipping with the other, in case you need to „catch‟ any dripping sauce with your rice bowl.
  • Dipping a mouthful of food, taking a bite and then dipping it back into the pot or sauce is just as bad as touching the chopsticks with your mouth.
  • Dipping your fingers into a pot of steaming hot broth isn‟t the safest thing to do.


Dig in & Enjoy

Shabu Shabu is a cuisine in its own: a trendy way of eating your food. It’s a well known Asian delicacy; easily prepared one-pot meals with wholesome ingredients, poached in a mouthwatering broth.

Plenty of Asian groups have their own adaptation of the Shabu Shabu (Hot Pot) . The dish is traditionally made using quality raw vegetables and thinly sliced beef. Today’s modernised preparations sometimes use: shrimps, sea scallops, clams, red and white snapper, crab, chicken, duck, or lobster, as substitutes for the beef. While for the vegetables, a neat stack of Chinese cabbage, earthy mushrooms, green onions, bright carrots, blocks of tofu, nori (edible seaweed) and udon, along with the noodles, are served. Regularly, tender slices of steak are used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as wagyū, may also be used, for its enhanced flavour and texture.

It has been recently found that raw, or food that is cooked rare is vital for keeping your health under control. Thus, all raw ingredients along with the broth are brought to you, where you drop them in broth filled hot pot, found inside your table, bringing the kitchen to you! All you have to do is, just sit and enjoy picking up your slice of meat or vegetable, and drop it in to your pot, making sure you listen to the characteristic “swish swish” sound.

I guarantee you a delicious, fun-filled meal.

It’s simple, easy, healthy, and most of all, it tastes oh so good!

Pick your vegetables or meat (2) Drop it in the pot (3) Enjoy- it’s that simple!