In the fickle food industry, one has to develop a niche to have an edge over its competitors. Shabu-hana for one is well established as the specialist in the field of Shabu-shabu, which is a Japanese variant of hotpot. Since its inception in 2007, the restaurant has drawn crowds of both local and Japanese clientele to its traditional brand of Japanese cuisine. Located along the watering-hole haven at Mohamed Sultan road, it is a great addition to the star-studded cast of restaurants along that street. The resident chef hails from Nadama, Japan and handpicks the finest produce which goes into the preparation of the dishes. The restaurant can seat up to a maximum of 88 and private rooms are available for those who prefer to dine in privacy.

• The Vibe
  Shabu-hana's interior design is exquisite yet retains the traditional elements of Japanese culture. Stepping into Shabu-hana, one would be captured by the floral designs of chrysanthemum flowers adorning the walls. The myriad of colours merged into a soothing picture that blended in well with the theme of the restaurant. The use of bamboos to delineate space is also an interesting concept as it exudes class and tradition.
• The Food
  Be blown away by the Chef's Recommended Appetizer ($15), as it consists of the Yomogi Goma Neri, Nemitsuba Hitashi and Takenoko “Tosa Mabushi”. The Yomogi Goma Neri is tofu made with sesame and a Japanese herb called Yomogi. The tofu is incredibly smooth and fragrant with the addition of the herb. The sesame gives an aromatic aftertaste which lingered in the mouth after chewing. The Nemitsuba Hitashi is dipped seasonal leaf and it is certainly crunchy and light on the palates. The Takenoko “Tosa Mabushi” is bamboo shoot with bonito flakes. The dish is refreshingly light as it is juicy and crunchy. The bonito flakes adds flavor, making it another great starter. Served in pretty ceramic china for aesthetic pleasure, the starter showcases the traditional culture of Japanese appetizers, to whet appetites for the main courses.

  Buta No Kakuni ($12), the highly recommended braised pork belly is a dish which distinguished itself from the way others would serve it. There was no sight of a pot with pieces of pork belly swimming in soya sauce. Instead, Shabu-hana's rendition consisted of four cleanly displayed pieces of pork belly each topped with white leek. The key distinction in Shabu-hana's pork belly is that after hours of simmering, the chef takes the pork belly out of the sauce and flame-grills it. This procedure helps to lock in all the wonderful juices of the pork and reduces its fattiness. The dish just melts in the mouth, with the delightful juices oozing out of the meat and coupled with the fragrant white leek, it is a match made in heaven.

  The star of the day arrived in stunning fashion, the Special Wagyu Beef Shabu-shabu ($85 per person) certainly lived up to its reputation. Only the finest quality of meat would be allowed to be served here after going through meticulous selection by the chef. The Special Wagyu Beef Shabu-shabu consists of thinly-sliced Wagyu beef, special Japanese mizuna vegetables and two special sauces (Ponzu and Sesame). The special Wagyu beef, of grade eleven in Wagyu beef standard no less, is nothing short of amazing. Highly marbled with fat, the beef slices are a sight to behold. After a few dips in the boiling broth, it is ready to eat. The meat is unbelievably tender and juicy with the robust flavour being clearly evident. The mizuna vegetables make a good supporting cast. The ponzu sauce in particular, deserves special mention as it is tangy and slightly sour, certainly tantalizing to the taste buds. Once the meat and vegetables are cooked and consumed, ramen is added into the stock to round off the meal. The home-made noodles are springy and firm to the bite. At this stage, the stock was really “umami”, which means savoury in Japanese and a fitting conclusion to the meal.

  For those on a budget, do not fret as Shabu-hana also offers regular beef Shabu-shabu set ($58 per person) which includes three appetizers, ramen or congee and a dessert. There is also a good reason to drop by during the weekends as there is a weekend promotion - Shabu-shabu set ($38 per person) includes one appetizer, ramen or congee and a dessert.

• The Service
  The owner and staff are like one closely-knitted family. Decked in traditional kimonos, the wait staffs are amazingly polite to a fault. Upon stepping into the restaurant, one would be greeted by choruses of “Irashaimase!” which means welcome in Japanese and be at ease with the famed Japanese hospitality. Do check with the owner, Ms Mitsuko, on the seasonal specials and she would be more than willing to recommend on what the kitchen has to offer.

The SD Food Advisor's take on Shabu-hana
Shabu-hana's concept of a specialist Shabu-shabu restaurant is truly one of a kind and the food that is served here is top notch. The chef does not compromise on the taste of traditional Japanese cuisine, picking only the finest ingredients like the highly prized Wagyu beef to produce quality Shabu-shabu, hence ensuring that only the most authentic Japanese cuisine is served. With such wonderful ambience and fare, what more can one wish for?