Shabu-Shabu (hot-pot)

Lightly boil thinly sliced beef of a variety of cuts, in specially prepared hot-pot sauces and see who can eat the most and with at little dipping as possible.
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Shabu Shabu style dining is not unknown outside Japan. While expensive, all you can eat Shabu-Shabu restaurants are common. At any restaurant you should expect 2 or 3 all-you-can-eat courses with increasing variety of meats available to order. Combining an all-you-can-drink option is almost compulsory. Courses usually last for 2 hours.

Tips for eating Shabu-Shabu

Usually the hot-pot soup bowl is split into two sections a you order two separate soups. A popular combination is one spicy and one not. It is common to have up to 6 to choose from. In a large group, avoid doubling up.
The staff are usually not too slow bringing out the boxes of meat when asked. With the thinness of the meat you can quickly eat your full before realizing and still have more of the evening remaining. Slow down and aim to fully use the time available.
Place the meat in the boiling broth until it just changes color and eat. Beef can always be eaten only lightly cooked although the pork it is recommended to let it cook completely; same with the chicken balls.
Courses are usually 2 hours but sometimes longer. Last order will be 30 minutes before and the staff will remind you. Get a bit order in at the end.
Ask for the broth to be topped up when low. Scoop off the scum with the ladle provided. The staff will do this for you if you ask.