Wagyu Shabu-shabu in Kamakura | A broth drawn from kombu kelp and dried bonito
Shabu-shabu
A broth of kombu and bonito, nothing hidden.
Hayama Wagyu passes through it for a moment,
and comes out tasting of itself.
In shabu-shabu, thin slices of beef are swirled through hot broth for a few seconds, and you decide yourself when each piece is done.
Everything rests on the broth. Ours is drawn from kombu kelp and dried bonito, and it is there to bring Hayama Wagyu forward rather than to cover it.
ABOUT SHABU-SHABUWhat is shabu-shabu?
Shabu-shabu is beef sliced thin and held in hot broth for a matter of seconds, then eaten straight away. Where sukiyaki gives flavour to the meat, shabu-shabu draws the meat's own flavour out.
The interest lies in that control. Lean slices want only a moment; richer, fattier ones take a little longer. Two pieces from the same plate can taste quite different depending on how long you leave them.
THE BROTHTell me about the broth.
Kombu kelp and dried bonito, taken as far as they will go. This is the part of our kitchen we are most proud of, and it changes a little each time something passes through it.
In shabu-shabu the broth is not a background — it is the foundation of the dish. We hope you will follow it through the meal as one continuous thing.
AT SASHOShabu-shabu at Sasho
Our beef is Hayama Wagyu, which we are able to source because it is raised close by. Among kuroge wagyu it is exceptionally scarce, with fat that melts readily and meat that is sweet in its own right.
With it we serve seasonal side dishes built from produce grown in Kamakura. Leafy greens passed briefly through the broth bring out a sweetness quite unlike the beef's.
The Japanese garden is visible from the table. The house was built in 1927, and the view from inside it changes with each season.
WHICH TO CHOOSEShould I choose shabu-shabu or sukiyaki?
Both are built on the same Hayama Wagyu. If you are undecided, this may help.
| Choosing between them | Shabu-shabu | Sukiyaki |
|---|---|---|
| Role of the broth | A foundation that lifts beef and vegetables | Gives the beef sweetness and depth |
| Cooking | You judge each slice, second by second | The pot simmers everything together |
| Finish | Light, with the ingredient still distinct | Fuller, with a longer close |
WITH SAKECan I pair sake with it?
Our sake is sealed at the brewery immediately after pressing, by a method that keeps it from air and light until it is poured, so the freshness survives the journey to the glass.
We also offer a pairing that matches a freshly pressed sake to each course. It sits particularly well against a clear broth.
INFORMATIONPlanning your visit
We are open 11:00 – 22:00 (lunch 11:00 – 16:00, dinner 16:00 – 22:00) and closed every Thursday.
Last entry is 14:30 for lunch (15:30 on Saturdays) and 20:30 for dinner (20:00 for courses).
Course prices per guest start at ¥5,500 for lunch and ¥8,800 for dinner, including tax. A separate service charge of 5% at lunch or 10% at dinner applies. Drinks, additional orders and private-room fees are extra.
See Access & Reservations and our FAQ for full details.
Wagyu Sukiyaki The same beef, simmered in a sweetened broth.
Our Wagyu & Ingredients More on Hayama Wagyu, the broth and Kamakura vegetables.
Access & Reservations Hours, directions, payment and booking.