“Freestyle Asian cuisine” is what Shabu restaurant owners and brothers Kevin and Bob Valaika call what they do. At Shabu in Park City, there’s a lively bar scene where sushi and sake are consumed by happy patrons, and in the dining room, Shabu Shabu is a popular favorite, where customers have the opportunity to play chef: Sort of an Asian-style fondue, patrons dip ingredients (meat, seafood, veggies) from a bento box into an assortment of hot, freshly made broths: Thai coconut or traditional. Effectively, you cook your dinner yourself at your table. It’s a fun way to dine, not to mention delicious. If you’d prefer to have the chef cook for you, try his citrus-plum sea scallops, coconut-crusted tofu or macadamia-crusted mahi-mahi. If you’re so inclined, be sure to try one of Shabu’s signature saketinis.
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