A gentle guide to Japan’s nabe (hotpot) culture for first-time guests at OkuMasa
Key point – Shabu-shabu is Japan’s family-style hotpot. Everyone gathers around a table pot, gently swishes Ryukyu heritage Agu pork and seasonal island vegetables in a clear broth, and shares them with simple dipping sauces.
Our “service” means preparing the ingredients and broth in their best condition and offering gentle guidance. Guests cook and share for themselves; it is not an individually plated course.
Why this page is needed
Some first-time guests imagine that staff will cook and plate each item. That expectation naturally comes from Western full-service tasting menus. In Japan’s nabe culture, however, the hearth at the center of the table invites guest participation. This guide bridges that gap and shares a clear picture of the Japanese dining experience in advance.
In one sentence: what is “shabu-shabu”
It’s a Japanese family-style hotpot where thinly sliced meat and seasonal vegetables are gently swished in a clear, aromatic broth and shared at the table.
The word comes from an onomatopoeic swishing sound made when dipping meat in the broth (“shabu-shabu”).
The mood is pleasantly quiet and the pace is unhurried by design.
Side-by-side comparison (at a glance)
| Experience | Who cooks? | Service style | Flavor frame | Pace |
|---|---|---|---|---|
| French | Chef | Individually plated courses | Sauces & jus | Synchronized, performance-led |
| Yakiniku/BBQ | Guests | Grilled meat with many sides | Marinades, garlic | Lively, bustling |
| Chinese hotpot | Guests | Divided pots, many condiments | Strong aromatics & heat | Noisy, long meals |
| At OkuMasa Shabu-shabu | Guests (chef-prepared mise en place) | Clear dashi + two refined dips | Delicate, ingredient-forward | Quiet, unhurried |
The value of OkuMasa’s shabu-shabu
At OkuMasa we add the character of Okinawa/Ryukyu islands to shabu-shabu.
Yanbaru island vegetables とand Agu pork: Chef-founder Arasaki has rethought shabu-shabu so island vegetables stay at their best until the very last bite. That is why our shabu-shabu is special and one-of-a-kind. Agu’s gentle sweetness and the delicate flavors of produce nurtured by lush forest and sea continue to layer into the broth.
The heart in the pot — what “nabe” means in Japan
Before gas and induction, a clay pot and brazier sat at the center of the home. The host prepared; everyone finished and shared. That practice lives on today.
Three values preserved by nabe culture
- Ichiza-konryū (creating one shared circle)
The pot sits at the center. Hands reach, yield, and offer. Conversation matters as much as taste. When host and guests (all participants) connect and intend to make the whole room better, a sense of unity emerges. A comfortable atmosphere arises and hearts meet; by actively creating the moment together, diners feel a shared experience deeper than a mere meal. - The beauty of simplicity
Ingredients are cut to cook in the shortest time; seasoning is subtractive. The ingredient’s contours take center stage. By removing excess ornament and method, only the essential remains. Emphasizing true form and structure draws out inner beauty—like a Zen temple space where materiality and intentional empty space create refinement. - One’s own pace
Because you finish each bite yourself, it’s hottest and best right before you eat. There’s no need to wait for plated courses. Free from outside pressure, you can honor your own pace and preferences, making the meal effortless. With less stress and a steadier mind, conversation flows naturally.
The meaning of service (and what we intentionally don’t do)
We see “omotenashi” as thoughtful care without excess fuss.
What we do
- We carefully prepare the dashi, sauces, and ingredients in optimal form.
- We quietly manage heat, top up broth, and maintain the table with drinks and care.
- At the close we make the finishing rice porridge (ojiya) for the shime.
What we don’t do
- Individually plated courses or fully cooking every item on your behalf.
- Theatrical performances or showy staging.
Why? Because the main act is finishing and sharing together.
That is how the true flavor of shabu-shabu rises most clearly.
If you’d like more help, please tell us at the start. We can demo a few slices and assist without breaking the format.
How the meal flows here (90 minutes, calm and simple)
Start times are in fixed 30-minute slots. Seating time is about 90 minutes.
0:00 — Arrival and settling in
We seat you, bring drinks, and reconfirm any allergies reported in advance.
0:10 — The broth reaches a gentle “shimmer”
We set the pot with our finest dashi and two exceptional dips. A quiet surface ripple is your cue to begin.
0:10–0:50 — Find your rhythm
Swish a slice for 3–5 seconds; when the color pales, it’s ready. ponzu(bright citrus), then sesame (deep, rounded). Layer vegetables—firmer ones first. Cook meat one slice at a time. 。Keep a gentle shimmer, not a rolling boil. Scum is minimal, but skim if you wish. Fat will bloom on the surface—please don’t remove it; the carefully selected Agu fat is part of the pleasure.
0:50–1:10 — Shime (the finish)
A final bowl that carries the memory of the pot and your conversation—a gentle close.
1:10–1:30 — Dessert and farewell
We part without disturbing the afterglow—onward to the stars or a quiet night.
A little more about “family-style”
In shabu-shabu, ingredients arrive on shared platters, are finished in the central pot, and served by diners themselves.
It’s closer in spirit to Swiss fondue or raclette than to a French tasting menu.
It’s closer in spirit to Swiss fondue or raclette than to a French tasting menu.
Family-style offers—
Food stays piping hot (finished just before you eat),
Conversation arises naturally (small cycles of cooking and sharing),
Ingredients remain in clear focus (not hidden by heavy sauces)
—these advantages.
The origins of shabu-shabu and Agu pork
Shabu-shabu arose in the 20th century as older nabe customs met modern meat-eating, its name taken from “the “shabu” swishing sound. At OkuMasa, Yanbaru island vegetables go into the pot, and Okinawa’s indigenous Agu pork enriches their flavor. Agu is known for fine-grained fat and gentle sweetness; sliced thin, it cooks in seconds and doesn’t cloud the broth. Compared with typical pork, Agu is said to have lower cholesterol and be rich in oleic acid. Because it grows slowly and bears fewer piglets, it is relatively rare. The meat may look fattier because the breed is smaller, making fat proportion appear higher; Agu fat melts at a low temperature, giving a tender, “melting” mouthfeel—savory, sweet, and pleasantly light.
Easy etiquette
- No individual plating—the pot itself is the main “dish.”
- Keep the pot calm—a gentle simmer around 80 °C tastes best, not a rolling boil.
- Photos—just a few, from your seat, silent and no flash; let your eyes and memory do the rest.
- Cancellations—100% on the day (force majeure by mutual consent).
Allergies, vegetarian options, and children
Allergies/vegetarian — please contact us 48 hours in advance; same-day changes to the broth or core ingredients are difficult.
Children — everyone is welcome, but if a child cannot remain calm, we suggest stepping away briefly out of courtesy to nearby tables. The pot is a heat source; please mind little hands.
For guests accustomed to full Western service
Shabu-shabu is “participatory hospitality.”
It’s natural to equate great service with having every step done for you, but our team’s role is not total substitution. In nabe culture, great service means preparing everything so well that you hardly need us—and appearing quietly at the right moments. Then you feel both cared for and free to keep your own pace.
Please tell us in advance about stroller space or other needs. We can adjust flame strength, pot position, and the level of staff assistance.If you’d like extra help, just ask.
Mini glossary (words you might hear)
- Nabe — general term for Japanese tabletop hotpot;
- Dashi — umami-rich broth (ours highlights island greens);
- Ponzu — citrus-soy dip (we use shikuwasa and select soy sauce);
- Goma-dare — sesame dip (ours is roasted and aromatic);
- Shime — the closing dish with rice and egg (ours keeps its fragrance to the end);
- Omotenashi — unobtrusive, non-imposing thoughtfulness.
Handy phrases:
- “Oishii” — Delicious.
- “Arigatō” — Thank you. “Itadakimasu / Gochisōsama” — gratitude before/after a meal.
- “Itadakimasu / Gochisōsama” — gratitude before/after a meal.