Shaburi
I love Japanese food. Most people think of Japanese food as sushi or noodle or those very showy Hibachi steak houses, like Beni Hana. However, one of the most fantastic types of Japanese food is Shabu-Shabu. Now, for those of you that have never tried it, Shabu-Shabu requires some effort on behalf of the diner – but I assure you it is well worth it. Much like a fondue, the table receives a hot pot of fragrant broth, a wide range of raw vegetables, a tray of raw protein (of your choice) and a series of dipping sauces. The diner cooks all the ingredients at the table, then drinks the remaining broth as a soup with Udon noodles.
My first real experience with this wonderful cuisine took place several years ago in Kyoto when a group of us sat in this beautiful, old, traditional Japanese restaurant. We sat in a long, wooden, sunken table with our shoes at the door. Women in formal kimono knelt down beside us and served us trays of the thinnest, most tender, delicious Kobe beef and raw vegetables. Each one of us had our own hot pot with fragrant broth. We added our raw vegetables, then dipped our beef into the broth – which cooked in seconds – then rolled it in spicy peanut sauce and reveled in its deliciousness.
My friend Doi-san once told me that best Shabu-shabu restaurant in New York is a place called Shaburi, located on E39th Street, off Park Avenue South,, although I never had the opportunity or occasion to get there.
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The other day while en route to a meeting, I found m self driving down East 39th street. As I scanned for a parking lot, I noticed the Shaburi sign and thought, “wouldn’t it be wonderful if I could finally try this restaurant?” I parked my vehicle and went off to my meeting.
When I suggested we try Shaburi for lunch, their interests were peaked. You see, neither Mike nor Ian had ever heard of Shabu-Shabu, so much as tried it. Thankfully, they were both willing to experiment!
We decided to try the beef short ribs and the seafood trays. Our waitress brought us two different hot pots, the first had a beef broth, the second was a seafood broth.
( Beef Short Rib)
(Seafood: crab, shrimp, squid,scallops, fatty tuna, yellowtail, salmon, udon noodles)
(cabbage, carrots, enochi mushrooms, scallions, shitake mushrooms)
(Veggies in seafood broth — pre-boil)
(Dipping Sauces — for cooked meats and fish)
We started adding the mushrooms, cabbage, scallions, carrots and assorted vegetables into our broth and waited patiently for the liquid to bubble before dipping our proteins. Mike and Ian worked out the beef with no problems. However, the seafood required a basket, so I began the seafood dipping process for everyone.
We dipped, rolled, talked and lingered over each bite. I was so pleased that Mike and Ian enjoyed this new and very different dining experience. I was even more pleased that the quality and service at Shaburi lived up to my every expectation and Doi-san’s recommendation.
My first real experience with this wonderful cuisine took place several years ago in Kyoto when a group of us sat in this beautiful, old, traditional Japanese restaurant. We sat in a long, wooden, sunken table with our shoes at the door. Women in formal kimono knelt down beside us and served us trays of the thinnest, most tender, delicious Kobe beef and raw vegetables. Each one of us had our own hot pot with fragrant broth. We added our raw vegetables, then dipped our beef into the broth – which cooked in seconds – then rolled it in spicy peanut sauce and reveled in its deliciousness.
My friend Doi-san once told me that best Shabu-shabu restaurant in New York is a place called Shaburi, located on E39th Street, off Park Avenue South,, although I never had the opportunity or occasion to get there.
l
The other day while en route to a meeting, I found m self driving down East 39th street. As I scanned for a parking lot, I noticed the Shaburi sign and thought, “wouldn’t it be wonderful if I could finally try this restaurant?” I parked my vehicle and went off to my meeting.
When I suggested we try Shaburi for lunch, their interests were peaked. You see, neither Mike nor Ian had ever heard of Shabu-Shabu, so much as tried it. Thankfully, they were both willing to experiment!
We decided to try the beef short ribs and the seafood trays. Our waitress brought us two different hot pots, the first had a beef broth, the second was a seafood broth.
( Beef Short Rib)
(Seafood: crab, shrimp, squid,scallops, fatty tuna, yellowtail, salmon, udon noodles)
(cabbage, carrots, enochi mushrooms, scallions, shitake mushrooms)
(Veggies in seafood broth — pre-boil)
(Dipping Sauces — for cooked meats and fish)
We started adding the mushrooms, cabbage, scallions, carrots and assorted vegetables into our broth and waited patiently for the liquid to bubble before dipping our proteins. Mike and Ian worked out the beef with no problems. However, the seafood required a basket, so I began the seafood dipping process for everyone.
We dipped, rolled, talked and lingered over each bite. I was so pleased that Mike and Ian enjoyed this new and very different dining experience. I was even more pleased that the quality and service at Shaburi lived up to my every expectation and Doi-san’s recommendation.
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