FOR many Filipinos, dining is a communal experience best enjoyed with family and loved ones. It is because of this that hotpots have seen an explosion of popularity. Currently, the most popular versions of hotpots are the Chinese hotpot or huoguo and the Japanese shabu-shabu.
While the difference can usually be found in the types of broth used, the dining method remains the same — diners take meat and veg and cook them in the simmering broth then dipped in a sauce before being eaten.
Premier Japanese shabu-shabu restaurant Shaburi aims to give diners more control over their eating experience by providing a personalized shabu shabu experience. Shaburi opened the doors of its first branch in Glorietta before expanding in Cebu. Its latest branch opened recently at the Mitsukoshi Mall in Bonifacio Global City. “Since we held our soft opening last August, the customer feedback has been really great,” said Hubert U. Young, President and CEO of Mugen Group.
He added that the newest location is a reflection of the company’s commitment to providing authentic Japanese dining experiences and excellent Filipino service to more people in the country. “This new branch also represents our growth as a company, the hard work of our team, and the support of our loyal customers,” he said.
Key to the Shaburi dining experience is the restaurant providing diners with their own hot pot instead of the shared pot. Customers can also choose whether they want a single or twin pot which can be filled with any of the five soups the restaurant offers.
The restaurant’s flavorful soup choices include the Original Konbu, its famous broth made with kombucha, the king of seaweeds, that has a natural umami taste and is low on calories but rich in minerals and Chicken Collagen Paitan, a thick and creamy white chicken soup that’s made of bountiful collagen, making it perfect for those who want to achieve smooth skin.
Other soup selections include the Hot Miso, which has a flavorful spiciness and provides the health benefits of miso; Beef Pepper, a delicate soup that is best matched with beef; and the Sukiyaki, a traditional Japanese broth that balances sweet and savory flavor.
After choosing their soups, diners can choose from the different tiers of meats to be dipped in the aforementioned soup. The entry-level tier offers beef, low fat pork, and chicken, with more choices offered at higher price points. At the top-end, diners can enjoy additional proteins such as special wagyu, seafood, Angus beef, Iberico Pork Colla, homemade beef and chicken balls, pork belly, and salmon to name a few.
The restaurant also offers a wide array of side dishes in their buffet section with Japanese classics such as Karaage, Tempura, Japanese curry, and the like. There is also a wide selection of vegetables as well as an array of ingredients that can be used to build one’s own dipping sauce.
Finally, pastries and ice cream are available to end the meal on a high note.
