Dining
BY DUSTIN BUTLER
Every order from Tabu Shabu comes with a vegetable plate featuring carrots, broccoli, mushrooms and more.
Diners at Tabu Shabu choose a broth base; rice and noodle type; and a protein, such as chicken or prime rib.
PHOTOS COURTESY TABU SHABU
Tabu Shabu o ers unique dining experience
Tabu Shabu features a bull bar and serves beer, wine, whiskey and cocktails.
restaurant—piece by piece, swishing it in the hot broth—and it cooks very quickly, sort of like Japanese fondue,” Silber said. What’s on the menu? Diners can choose one of ve broth avor options as the base. They then choose between white and brown rice; a noodle type, such as udon or ramen noodle; and a protein option, such as ribeye, chicken or salmon. Quote of note “It’s a di erent kind of restaurant,” Silber said. “The food is amazing and it’s healthy. You get to come in and make your own experience, and you don’t get to do that in a lot of places.”
After “falling in love” with the cuisine while living in California, Mark Silber and his wife, Hayli, opened Tabu Shabu, a Japanese hot pot restaurant, in McKinney. The McKinney location is the rst Texas restau- rant for the California-based franchise, Silber said. The restaurant opened in September 2022, and Silber said many diners become loyal patrons after visiting the restaurant for the rst time. “It’s not just the food,” Silber said. “It’s a cool layout and a fun environment.” What’s special about it? The style of restaurant is known as shabu shabu, Silber said, which translates to swish swish. “That’s really how you cook your food in our
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1620 N. Hardin Blvd., Ste 1000, McKinney www.tabushabu.com
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