Shabu Shabu "Let Us" Shibuya Center Gai

Shabu-shabu is inherently communal. One of Japan's most famous hotpot dishes, thin-sliced meat and vegetables are quickly boiled in a communal pot of broth, then dipped into a variety of sauces. This way of eating has remained fundamentally unchanged for decades, until now. Shabu Shabu Let Us dares to ask the question — instead of having to share soup with everyone else at the table, what if I had my own hotpot? Diners at Shabu Shabu Let Us are assigned their own individual pots, letting parties of multiple diners each have their own broth to taste. There are eight different ones to choose from: Traditionalists can stick with Let Us' premium "kiwami" dashi broth made from local ingredients, while healthier options include medicinal Japanese yakuzen-style broth. The fiery mala broth of Sichuan peppercorns is another popular choice. And though it may be all-you-can-eat, the meat is of top quality. Shabu Shabu Let Us takes particular pride in its pork, which is certified SPF, Specific Pathogen Free, meaning it has been inspected and found free of diseases like toxoplasmosis and dysentery. Other signature servings include the kuroge wagyu black beef tongue and sirloin, the latter of which is finely marbled "shimofuri", so named for its resemblance to freshly formed frost. More than 25 different seasonal vegetables are always on rotation at the restaurant. To dip, the restaurant offers 29 sauces both conventional and unorthodox, including peanut miso, freshly squeezed ponzu sauce and honey soy sauce. Guests are free to mix and match their own proportions of each sauce, experimenting till they find the perfect flavor combination for each. Clean, cozy, and wood-furnished, the Shibuya Center Gai location welcomes solo visitors, families, and party-goers alike.