Suea Shabu

Thai-style shabu-shabu buffet with unlimited servings of meat, seafood, fresh vegetables, and snacks. Price includes drinks and desserts. Enjoy a satisfying meal in a relaxed atmosphere.

A rich shabu-shabu soup with a mellow sweet and salty flavor, fragrant with dried bonito and Japanese soy sauce. Ideal for blanching meats to bring out their sweet aroma.

A light, clear soup with a mild aroma of pork or chicken bones, seasoned with salt and a few spices. Suitable for those who prefer clean flavors or for blanching vegetables.

Cantonese-style sukiyaki sauce. Perfectly balanced sweet, sour, and spicy flavors, fragrant with sesame oil and fermented bean curd. A staple sauce that pairs well with both meat and vegetables.

Spicy seafood dipping sauce made from fresh chilies, lime, and garlic. Its sour and spicy taste is invigorating, perfect for pairing with shrimp, squid, and shellfish.

Dipping sauce for Moo Krata. Rich flavor, fragrant with pounded chili and seasoning sauce. Sweetness leads, followed by saltiness, in a true Thai style.

Pork belly with layers of fat, thinly sliced into bite-sized pieces. When swirled in boiling soup, it becomes tender, juicy, and melts in your mouth.

Lean pork loin with less fat, thinly sliced. Firm texture but not tough. Ideal for those who prefer meat-focused dishes without too much fat.

Pork neck with beautiful marbling of fat. The meat is exceptionally tender and springy, considered the most popular cut for shabu-shabu.

Thinly sliced smoked pork belly with a unique smoky aroma. Rich salty and savory flavor. When cooked, it makes the soup more fragrant and delicious.

Thinly sliced beef that cooks quickly in just a few seconds in the soup. The beef flavor is distinct. Delicious with ponzu or sukiyaki sauce.

Beef marinated with a special sauce and white sesame seeds. The meat is more tender than usual and has a fragrant sesame aroma when cooked.

Beef that has been marinated until the fibers are soft and tender, not tough or difficult to chew. The flavor is mellow and penetrates the meat.

Pork marinated with spices and seasoning sauce until tender and springy. The sweet and salty flavor is just right. A popular dish for all ages.

Seasoned minced pork packed into a bamboo tube. Scoop portions into the pot while eating. Springy texture, fragrant with marinade.

Fresh pork liver, sliced into bite-sized pieces. Recommended to blanch lightly to maintain its sweetness and tender texture, avoiding toughness.

Large, fresh white shrimp with sweet, springy meat. Easy to peel. Ideal for dipping in spicy seafood sauce.

Large mussels with firm, sweet meat and a true taste of the sea. Boiling them in the soup enhances its mellowness.

Calamari rings, clear white, fresh. When cooked, they become crisp and springy, enjoyable to chew.

Dory fish fillets, white and smooth. Tender and fine texture, boneless, easy and digestible.

Squid processed with an alkaline solution until exceptionally crisp and springy. Its unique crunchy texture is best enjoyed with Yen Ta Fo or Sukiyaki sauce.

Squid scored in a beautiful grid pattern. When cooked, it curls attractively. The texture is crisp and springy, absorbing soup well along the scored lines.

Jellyfish, cleaned and cut into bite-sized pieces. Crisp and fun to chew texture. Tasteless but absorbs dipping sauce well.

Fish ball mixed with diced tofu. Soft and springy texture, with a mild aroma of fish and soybean.

Tube egg tofu. Smooth and soft texture that melts in your mouth. Mellow flavor, becoming fragrant and rich when cooked.

White fish ball stuffed with seasoned roe. When bitten, you can feel the crunch of the roe inside.

Shrimp balls made from minced shrimp and seasonings. Springy texture with a light orange color and a distinct shrimp aroma.

Fish ball roll stuffed with salted egg. The salty and rich flavor of the salted egg complements the springy fish meat perfectly.

Minced fish paste, seasoned and colored to resemble crab meat. Can be eaten as is or lightly heated. Children love it.

Dark green Japanese seaweed. Soft and smooth texture when cooked, adding umami flavor to the soup.

Large, plump king oyster mushrooms with a firm, crisp texture similar to meat. Naturally sweet flavor.

Small white mushrooms on long stems. Crisp texture, enjoyable to chew when cooked. Pairs well with soup.

Shredded cabbage. When boiled until tender, it becomes sweet, making the soup more mellow.

Fresh Chinese morning glory with crisp stems and tender leaves. Blanching it lightly keeps it crisp and delicious, pairing well with sukiyaki sauce.

Large napa cabbage leaves. Sweet and crisp. When cooked, it becomes soft and absorbs the soup flavor excellently.

A sweet ending to your meal. Refreshing ice cream helps cut through richness and cool you down.