샤브로21 서교(Shaburo21 Seogyo)

A classic shabu-shabu dish from SHABURO 21, featuring thinly sliced beef and fresh vegetables cooked in a flavorful broth. It is light, savory, and customizable with dipping sauces.

A spicy variation of shabu-shabu, offering a fiery kick to the traditional savory broth, cooked with thinly sliced beef and vegetables. Perfect for those who enjoy a bit of heat.

Shabu-shabu infused with the distinctive numbing and spicy 'mala' flavor, typically from Sichuan peppercorns and chili. It provides a bold, aromatic, and intense taste experience with beef and vegetables.

Shabu-shabu with a rich and savory miso-based broth, offering a comforting and umami-rich flavor. Thinly sliced beef and fresh vegetables absorb the deep, fermented soybean paste taste.

A unique fusion shabu-shabu, combining the concept of shabu-shabu with the aromatic clear broth of Vietnamese pho. Features thinly sliced beef and vegetables, providing a fragrant and savory experience.

Allows diners to enjoy two different shabu-shabu broths in one pot, offering variety and the ability to customize flavors. Typically includes thinly sliced beef and fresh vegetables.

The signature sukiyaki from SHABURO 21, featuring thinly sliced beef and various vegetables simmered in a sweet and savory soy-based broth. Traditionally enjoyed by dipping ingredients in a raw egg.

A classic Japanese rice bowl topped with thinly sliced beef and onions simmered in a sweet and savory sauce, often made with soy sauce, mirin, and dashi. It's a comforting and flavorful meal.

A Japanese rice bowl featuring tender slices of pork, often simmered or grilled in a savory-sweet sauce, served over steamed rice. A hearty and satisfying dish.

Additional serving of thinly sliced beef, typically 90 grams, perfect for enhancing your shabu-shabu or sukiyaki meal. The beef is tender and cooks quickly in the broth.

An extra portion of assorted fresh vegetables, such as napa cabbage, mushrooms, and leafy greens, ideal for adding more fiber and freshness to your hot pot.

Chewy, savory balls made from fish paste, often added to hot pot dishes. They absorb the flavor of the broth beautifully and provide a pleasant texture.

Korean fish cakes, usually made from ground fish paste and flour, often served in a savory broth. They have a soft, slightly chewy texture and soak up flavors well in a hot pot.

A comforting and mild porridge made with rice and egg, often cooked in the leftover broth of a hot pot dish, soaking up all the rich flavors. It's a satisfying way to finish a meal.

A bowl of steamed white rice, a staple accompaniment for many dishes, especially hot pots and donburi, to balance flavors and add substance.

Hand-cut Korean wheat flour noodles, known for their chewy texture. They are typically added to a hot pot broth to cook, absorbing the savory flavors.

Thick, chewy noodles with irregular shapes, traditionally made by hand-cutting dough. They offer a substantial bite and are excellent for soaking up rich broth flavors.

Thin, translucent noodles made from rice flour. They have a delicate texture and are often used in hot pot or stir-fries, absorbing flavors easily.

A type of thin, glass-like noodle, likely made from mung bean starch or sweet potato starch, commonly used in Chinese cuisine. They are slippery and absorb flavors well.

Transparent, thin noodles made from starch (like mung bean or sweet potato), known for their springy texture. They are often added to hot pots or stir-fries and soak up flavors readily.

A single fresh egg, commonly added to hot pots for poaching in the broth, or sometimes used as a dipping sauce when raw for sukiyaki.

A classic carbonated soft drink with a sweet and refreshing taste. Served chilled, it's a popular beverage choice.

A clear, lemon-lime flavored carbonated soft drink. It is crisp, tangy, and refreshing, often served cold.

A refreshing alcoholic cocktail typically made with a base spirit (like whiskey or soju) mixed with a carbonated mixer and flavorings. It is light, bubbly, and comes in various fruit or tea flavors.

A highball cocktail featuring Bombay Sapphire gin, typically mixed with ginger ale or sweet tonic for a crisp and aromatic flavor. It's refreshing with herbal notes.

A Japanese-style highball made with Suntory whiskey, often mixed with ginger ale or sweet tonic for a clean, refreshing, and slightly sweet drink. A popular choice in Japan.

Soju is a clear, distilled Korean alcoholic beverage (around 15-20% ABV) with a neutral taste. Beer is a common alcoholic beverage. This option allows choosing between a bottle of soju or a bottle/pint of beer.

A type of sake, Japanese rice wine, typically served in a tokuri (sake flask). 'Ganbare' translates to 'do your best,' implying it's a cheerful and easy-to-drink sake, usually around 15% ABV.

Another type of sake (Japanese rice wine) served in a tokuri flask. The name 'Goroshi' might suggest a stronger or more distinctive flavor. Sake is typically around 15% ABV.