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Tabu Shabu is a Japanese-style hot pot restaurant specializing in high quality free-range chicken, wagyu beef cuts, vegetarian fed proteins, and locally sourced vegetables. They also carry Colorado lamb, Mexican shrimp, Scottish salmon, and Hokkaido scallops. A wonderful combination to start with is the spicy miso soup base with Meyers farm grass-fed natural ribeye and wagyu kobe shortrib. If you have a big appetite, add in some chicken or veggie dumplings. All entrees come with the local veggie plate of napa cabbage, spinach, carrots, shiitake mushrooms, enoki mushrooms, baby bok choy, broccoli, tofu, and udon noodles.

Article source: CBS Los Angeles