Taichi Pot Shabu Shabu

Spicy Broth Base

A Sichuan-influenced numbing broth that builds heat gradually — best paired with beef to let the tallow open up the aromatics

Original Clear Broth

Light kombu-and-chicken base that lets the quality of the meat speak — the cleaner choice for seafood and delicate vegetables

Prime Beef Slices

Thinly shaved ribeye or chuck that cooks in under 15 seconds and stays tender — the benchmark item to judge any shabu-shabu spot

Lamb Slices

More assertive in flavor than beef, with enough fat marbling to hold up in the spicy broth without drying out

Seafood Selection

Shrimp, fish balls, and cuttlefish rounds out the protein lineup — fish balls in particular are springy and absorb the broth well

Sesame Dipping Sauce

Rich, nutty house-blended sesame paste that thickens as you add broth to it — the essential companion for beef and pork

Udon Noodles

Thick, chewy noodles dropped into the broth at the end to soak up concentrated stock — a satisfying close to the meal