Yakiniku and shabu shabu are two styles of cooking that are ideal for large groups. When indulging in these two meals, diners will be given raw meat and vegetables to cook at the table themselves. Although both styles of dining derive from Japan, the similarities end there.

Yakiniku

Meaning “grilled meat” in Japanese, yakiniku participants cook their ingredients over a charcoal or electric grill. The griddle is typically on the smaller size since diners cook bite-sized pieces and consume the meat as they cook it. The hot surface is slathered with a light layer of oil so that the meat won’t stick to the grill. Many people opt to brown a piece of garlic to season the oil before adding the raw meat and vegetables. Restaurants typically provide cooking tongs as the ingredients need to be flipped. Most people dip their morsel into a citrusy ponzu or salty sesame sauce before taking a bite with hot white rice.

Shabu Shabu

Instead of grilling, shabu shabu cooks the meat and vegetables by boiling them in a pot of hot, seasoned broth. Translated to “swish swish” from Japanese, shabu shabu diners make this sound with their chopsticks as they lightly swirl their ingredients in the liquid. The meat and vegetables absorb the broth, which is usually created with a complex mix of ingredients and spices. Popular broth options include miso, shoyu, and beef. Eat your meat with white rice and pour some broth over it to add extra flavor.

If you want to try any of these dining styles, head to New Shilawon Korean Restaurant in Honolulu, HI. Since opening their doors in 1994, this eatery has offered Oahu diners all-you-can-eat yakiniku and shabu shabu. They provide ribeye, pork belly, and brisket as well as seasoned options, like bulgogi and kalbi. View their menu online, or call (808) 944-8700 to make a reservation. Read customer reviews on Yelp, or connect with the team on Facebook and Instagram for the latest news and updates.