Shabu Shabu House Restaurant

Tara Lis

Citysearch

In Short
Outside, it's chaos: Whether for lunch or for dinner, throngs of people line up at this landmark neighborhood eatery, often sited as the first shabu-shabu restaurant in all of California. The crowds are as diverse as they are large--imagine a mix of stroller-set Japanese families, young hipster couples in emerging overseas fashions, hungover '80s pop stars and fanatical foodies who ceremoniously make the drive all the way from the O.C. Once inside, customers are seated at a horseshoe-shaped counter, their hot pots already boiling in front of them, flanked by the restaurant's only two dipping sauces: a light soy and nutty-sweet sesame. The menu is basic, and essentially consists of only two choices--10 slips of beef or 15. From there, it's a matter of cooking your veggie sides, such as carrots, mushrooms and lettuce. These ingredients go in the water itself, whereas condiments like garlic paste, pepper and green onions are stirred into the sauces. Once the meats and sides cook, you dip into the sauce and mix with steamed rice. That's it, but it's divine in its simplicity.

Hits: This is widely hailed as some of the best shabu-shabu in town, making it worth the wait. Vegetarians can opt for extra vegetables instead of the meat options, and the meat itself can be ordered fatty or lean.

Misses: If you've never experienced shabu-shabu before, or aren't the biggest fan already, you might want to work your way up to this experience, lest you walk away feeling cheated by the often hour-plus wait. The sake and beer selections are minimal.