Freestyle Asian cuisine” is what Shabu owners and brothers Kevin and Robert Valaika call what they do at Shabu. At Shabu, 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 you are the chef. Shabu shabu is sort of Asian-style fondue, where you dip ingredients (meat, seafood, veggies) from a bento box into an assortment of hot freshly made broths: Thai-coconut, vegetarian or dashi-mirin. Effectively, you cook your dinner yourself at your table, and it’s a fun way to dine, not to mention delicious. If you’d prefer to have chef Robert (formerly of Nobu) cook for you, try his freestyle sea bass, wok-seared Diver scallops, coconut-crusted tofu, or moo shu duck. If you're of adult age and so-inclined, be sure to try one of Shabu's signature saketinis.
