Ways to eat Wagyu
Shabu-shabu & hot pot
Paper-thin Wagyu slices you cook yourself by swishing them through a pot of simmering broth at the table until just done, then dipping in ponzu or sesame sauce.
Where it comes from
The modern shabu-shabu name and restaurant format are commonly traced to mid-twentieth-century Osaka, with influence from Chinese hot-pot traditions. Today it can be made with many meats and grades, including thinly sliced Wagyu.
How it works
Thin slices arrive raw and are cooked in hot kombu broth at the table, then dipped in ponzu or sesame sauce. Vegetables, tofu, and noodles may finish the pot at the end.
What to look for
Ask whether the Wagyu is Japanese, Australian, or American, what provenance supports the claim, and whether it is priced per portion or per ounce. Keep the broth hot enough to recover after food is added and separate raw-meat utensils from cooked food.
Where to try it
We list 67 verified and menu-claim-only U.S. venues that serve Wagyu shabu-shabu & hot pot-style.
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