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About Us

Shabu-shabu which was almost always eaten together with friends and family cooking in one large pot by more than one person, took on a new twist in the late 1990s. The single serving or single-pot, counter style Shabu-shabu restaurants started popping up around Japan and the craze had started. Gone was the need to find another person in order to eat Shabu-shabu. One could walk in sit on the counter and enjoy Shabu-shabu alone or seated next to each other each having their own pot, or across one another to share a pot. Along with the convenience also came more reasonable prices too.

This new style of eating Shabu-shabu was brought to Hawaii when Shabu-shabu House first opened its doors in the Blackfield Building on Kapiolani Boulevard in December of 2004. This concept of individual Shabu-shabu immediately caught on and before you know it many Shabu-shabu places started to pop-up here and there in Honolulu. Most of these are better described as “Hot pot” restaurants as the style is something more similar to Asian hot pot. At Shabu-shabu House we pride our self as a “Traditional” Shabu-shabu establishment. We specialize in a much healthier style of Shabu-shabu dining, relying on the natural tastes of the meats and vegetables to accent each other in the pot. Slightly improving and tweaking the original sauces, we have developed into a Shabu-shabu restaurant which is not only authentic and nostalgic but adventurous also. Adding Thai chili peppers to spice up our Shabu-shabu is a must try for those who have a craving for the “KARAI” stuff, and the “vegetarian set”, for those who do not eat meat.

Besides offering all different types of sides like KOBE beef, seafood, mushrooms and Baby Bok Choy that you can order, we also offer a nice wine and sake selection as well as desserts. We aim to please and satisfy so the next time you’d like to try unadulterated, traditional Shabu-shabu COME ON DOWN!!

History Of Sukiyaki

These are some explanations about the early history of sukiyaki. One is about a medieval nobleman. He stopped at a peasant's hut after a hunt and ordered him to cook the game. The peasant realizing that his cooking utensils were improper for the noble, cleaned up his spade (suki in Japanese すき) and broiled (yaki 焼き) the meat on it. Another explanation is that peasants would cook sweet potatoes in the field on their spades enabling them to carry less gear into the fields.

In the 1860s when Japan was opened to foreigners, new cooking styles were also introduced. Beef was introduced into the Japanese diet and Cows also provided milk and many new tastes became available, dipping the already cooked beef into raw fresh eggs was introduced, and sukiyaki was the most popular way to serve the beef. The first sukiyaki restaurant, Isekuma, was opened in Yokohama in 1862.

History Of Shabu Shabu

Shabu-shabu can be traced back to the Chinese hot pot known as Shuan yang rou. Shabu-shabu is most similar to the original Chinese version when compared to other Japanese nabemono dishes such as Sukiyaki. The name shabu-shabu was applied when the famous Japanese restaurant Suehiro started serving it. Suehiro, later registered the name as a trademark in 1955. Shabu-shabu rapidly spread through Japan and Asia. And together with sukiyaki, shabu-shabu is a common dish offered in many tourist hot-spots, especially in Tokyo. However, in many local Japanese neighborhoods outside of Japan (colloquially called Little Tokyo or Japantown) in countries such as the United States and Canada these two dishes have become very popular.

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