Our Philosophy: Shabu-Shabu, Redefined
At our restaurant, shabu-shabu is not simply a style of hot pot—it is a refined culinary technique. We treat it as a precise method of preparing premium A5 Miyazaki Wagyu and other exceptional cuts to highlight their natural umami, texture, and elegance.
Previously served in our acclaimed omakase format, our chefs now demonstrate this time-honored approach so that guests can enjoy the experience hands-on. Each cut of beef is gently swished in dashi broth at an optimal temperature for a precise duration—an art rooted in Japanese tradition. Our team has been professionally trained in these techniques to bring out the best in every slice of wagyu.
Our Meat: A Tale of Two Japanese Beef
We take great pride in offering two of the world’s finest wagyu experiences:
A5 Miyazaki Wagyu Beef Ribeye
WASHUGYU (Japanese-American hybrid wagyu beef)
Our ribeye selections are renowned for their rich marbling, bold umami, and luxurious sweetness of fat, while the dashi broth draws out excess oil and infuses a cleaner, deeper flavor unique to our preparation.
While many restaurants today claim to serve A5 wagyu, the quality can be inconsistent. We source our A5 Miyazaki wagyu beef directly from Japan Premium Beef LLC., hand-selecting only the most gorgeously marbled cuts. The result is an unforgettably smooth, melt-in-your-mouth texture and deep flavor.
To complement this, we serve WASHUGYU, a prized crossbreed of Tajima cattle (ancestral line of Kobe beef) and The finest Oregon-raised Black Angus. This hybrid offers the best of both worlds:
The refined fat marbling of A5 wagyu
The juicy texture and satisfying bite of USDA Prime beef
The result is a well-balanced, indulgent cut with rich umami, subtle sweetness, and full-bodied mouthfeel.
Dashi & Karajiru: Where Umami Begins
Our signature dashi broth begins with premium sea kelp imported from Hakodate, Hokkaido, known for its exceptionally high concentration of natural glutamic acid. When combined with the inosinic acid naturally present in beef and pork, it creates a powerful synergy that dramatically enhances the umami profile of the meat.
Each slice of wagyu is gently swished in this dashi broth at a carefully controlled temperature for just a few seconds. It is then dipped into karajiru—our house-crafted sauce made from soy and dashi, rich, slightly sweet, and full-bodied. Just like the broth, karajiru is designed not merely to flavor the meat, but to amplify its inherent umami, adding a deep, rounded base that lingers on the palate. This process doesn’t just season the meat—it elevates its essence, delivering an unmatched balance of depth, aroma, and delicacy.
This method of enjoying shabu-shabu—both in preparation and flavor layering—is uniquely ours and unlike anything you'll find, even in Japan. We proudly present a shabu-shabu experience that redefines the genre through careful technique, ingredient synergy, and creative flavor expression.
Sauces & Seasonings: Playfully Refined
Classic ponzu and sesame sauce are just the beginning.
We proudly offer seven signature sauces, two aged cheeses, and a custom house-made chili paste to bring creativity and contrast to your meal. From a deeply matured house ponzu to a bold tomato reduction, fragrant basil sauce, and spicy mala-style blends, each pairing adds complexity without overpowering the wagyu’s natural character.
Drizzle. Dip. Discover your favorite flavor combination.
Feel like a Michelin chef as you explore layers of sweetness, acidity, umami, and heat—crafted with playfulness and purpose.
Why It Matters: Umami in Balance
At the heart of shabu-shabu lies a single goal: to draw out the deepest possible umami from every ingredient.
We believe this is best achieved by:
Synergizing the natural amino acids in beef and kelp
Removing excess fat through dashi broth cooking
Layering flavor through thoughtfully matched sauces
Whether you're a seasoned wagyu enthusiast or someone hesitant about overly rich textures, we invite you to discover a new expression of wagyu, one that celebrates clarity, balance, and complexity.