Sharing a common restaurant space with Tajimaya (for charcoal grill), it can be somewhat confusing for a start. We were led to a table for Tajimaya before the waitress discovered we wanted hot pot, and re-led us to one for Shabuya instead. The hot pot tables are different, with ceramic hob embedded, so it’s not like just bringing the portable gas stove over for the hot pot.
I have not been to a steamboat restaurant for decade, and my mind set was still having the perception of associating steamboat with buffet style, which is one reason why I shunned steamboat outside, because I tend to over eat 😛 Shabuya offers set meals, where food are given in fixed quantity, and diners get to choose from 5 soup bases, namely Tonkatsu, Shoyu, Daishi, Chilli, Chicken. Meat wise, apart from having Kurobuta, Shabuya is also offering premium beef, notably Miyazaki beef, depending on your choice of set meal, or otherwise, it’s also available as à la carte. For those who are still having the outdated mindset that Kobe beef is always the best, let me reiterate, that Kobe ain’t really producing beef. What was known as Kobe beef was mainly Tajima (Hyogo) breed, it’s just that Kobe being Hyogo prefecture’s capital city, it somehow grabbed the limelight from the entire prefecture. Miyazaki beef, on the other hand, has won 3 consecutive champions in Japan’s National Competitive Exhibition of Wagyu (Zenkoku Wagyu Noryoku Kyoshinkai) in 2007, 2012, and 2017 (held every 5 years). I am not saying Miyazaki beef is definitely better, I just feel that Kobe beef seems to me more like a standard, a protocol. Google, and you’ll probably understand what I’m trying to relate.
I initially wanted Tonkatsu broth, but my dining partner wanted that, so I settled for a Chicken broth instead. Yup, one each.
We had the Shabuya set, which comprises Kurobuta Pork Belly, Pork Collar, Trio of Seafood Paste, Assorted Vegetables, House Salad (Garden Green with Cerry Tomato & Wafu Shoyu Goma Dressing), Salmon Sashimi, Chilled Silken Tofu with Roasted Sesame Shoyu Dressing, Tempura Moriwase, Chawanmushi. The Free Range chicken stated in their menu was absent, we were given a choice of steamed rice, ramen, or udon instead.
The waitress served almost everything at once, which really filled the entire table. The broth, though served lukewarm, didn’t take long to get boiled, and in goes all my favourite ingredients! The thinly sliced pork are truly tender and sweet. And for those who dread the ramen or udon may be too much for such a heavy meal, fret not, it only came in small portion. Overall, I find almost all of them delicious, save for the Chawanmushi, which I could still felt some stink taste much to my dislike.
At this point, I also ought to touch on their seasoning and condiments counter. They served fresh eggs, along with 4 types of sauces, Goma sauce, Sesame oil, Ponzu sauce, and Shoyu sauce. And the condiments include spring onion, daikon oroshi, sweet chilli, chilli padi, garlic, peanut, toronggarashi, chilli powder etc. You get to try each on their own, or mix your own favourite condiments.
All in all, I found our meals very satisfying apart from the Chawanmushi, and I’d love to bring the old folks here another day!
1 Harbourfront Walk
Tel: +65 63770070
Opening hours ~
Monday – Friday:
Lunch: 12:00 hr – 15:00 hr
Dinner: 18:00 hr – 22:00 hr
Saturday and Sunday & PH:
Lunch: 11:30 hr – 16:00 hr
Dinner: 18:00 hr – 22:00 hr