By Marie-Antoinette Issa.
Named after the Japanese onomatopoeia that mimics the sound of meat being swished through a soupy base, ‘shabu shabu’ is the bubbly, brothy dish that is part hot pot and all performance.
Unlike richer Japanese siblings like sukiyaki or nabe, shabu shabu is refreshingly light. A delicate, kelp-based broth forms the base and the ingredients are cooked only briefly: just a few swift swooshes in the pot until they’re perfectly tender.
The result is comforting, customisable and communal - a choose-your-own-adventure meal steeped in ritual and rhythm.
However, if a trip to Tokyo is not on the travel cards, then Shabuway, Haymarket’s brand-new all-you-can-eat Japanese hot pot buffet and Sydney’s first fully self-service shabu shabu destination delivers the next thing - with unlimited refills, housemade broth options and even a DIY bao bun station to boot!
Taking over the iconic Dixon Street site formerly occupied by Arisun, the star at Shabuway’s new 120-seat venue is the yin-yang hot pot - a split bowl that lets diners enjoy two broths at once.
Go clean and classic with chicken and ginseng, deeply savoury with sukiyaki or bring the heat with spicy mala or creamy tonkotsu. All broths are made in-house by Executive Chef Joanne Lee, using seasonal ingredients and crafted with care.
From there, the broth is challenged only by the buffet, which offers endless combinations such as Wagyu MB9+ beef, chicken tenderloin, pork belly, fresh seafood, tofu, mushrooms, greens, noodles and more - all sliced, stacked and ready to swish.
Alongside your pot, you’ll also find platters of japchae, tteokbokki, takoyaki and freshly rolled sushi, plus a fried dish station and rotating hot and cold sides. It’s a bounty built for big appetites and even bigger flavour journeys.
Need to slow down on the slurp? Shabuway’s self-serve bao bun station steps up to the plate with pillowy steamed buns ready to be stuffed with your pick of smoked duck, spicy pork or bulgogi beef brisket. Add pickles, sauces and maybe a little lettuce crunch and enjoy your very own carby creation.
Don’t forget dessert. A soft-serve ice cream bar awaits, with toppings like crushed Oreos, chewy mochi and chocolate drizzle to bring your meal full circle.
While Shabuway’s version of shabu shabu may differ slightly from the original ones born in post-war Osaka in the 1950s, there is certainly still something to celebrate about a fully self-service shabu shabu destination that lets you eat at your own pace, your own way - without sacrificing the comforting slurp of steaming hot spoonfuls.
The team at Shabuway can well and truly take a bao for a job well done!
