First thing you do is to make your own dipping sauces.   We serve two sauces, ponz and sesame sauce.  Traditionally, ponzu is for the vegetables and sesame sauce is for the meat, but use whichever you like.

Add some yakumi to the sauces.  We serve several kinds of yakumi, like daikon (regular and spicy), sliced green onion,  garlic, and chili pepper.  Find out your favorite combination of the sources and the yakumi.

Second, start cooking with some vegetables. We serve nappa cabbage, carrots, bean sprouts, Japanese pumpkins, tofu, baby bok choy, enoki mushroom, crythansmum leaf, broccoli, corn and green onions.

Cook Japanese pumpkins and carrots first, because they take longer to cook. Then other vegetables. One more thing.  When you eat tofu,  be careful because it is very hot.

Next, it's time for some meat. Put a slice of meat in the boiling broth. Then gently swish the meat back and forth.  You may hear "swish swish" like sound.  The name "Shabu Shabu" comes from this sound.  As soon as the beef turns the color, it's ready.

Pork and chicken may take longer.  Try the sesame sauce for the meat.

If you choose udon noodles, cook udon with the pot approximately 1-2 minutes.  Then enjoy it with ponzu or sesame source whichever you like.  Adding fresh yakumi to the sources may be a good idea.

If you choose ramen noodles, our server will cook it for you because there is special sauce for ramen noodles.