The term shabu-shabu is onomatopoeic, derived from the “swish-swish” sound as ingredients are stirred and cooked in a simmering pot.
“Growing up in Japan, going out to Shabu Shabu was a treat, similar to going out to a steakhouse here in the US. My nabemono experiences with family and friends have always been memorable where we would share stories and geek out on the taste and flavor of all the seasonal ingredients,” says Owner/Chef Tatsu Aikawa.
Traditionally, meats and vegetables are cooked in a communal pot and dipped in citrus ponzu or sesame gomadare and served with a bowl of steamed rice. At DipDipDip Tatsu-ya, Aikawa seeks to honor the tradition of shabu shabu while elevating the entire experience.
Unique and innovative dips compliment the classics along with a cornucopia of original and seasonal items presented tableside on custom carts. Each guest will have their own pot of broth as the centerpiece to their customized cockpit where they can choose their own dipping adventure.
“I want each guest to feel like a kid in a candy-shop when the carts roll up”