Reviews for Shabu House in San Francisco, CA
This place has great meat quality. It is pricier than other shabu places, but well worth it for what you get. The servers came... by at times to ask whether we wanted more of anything. Read more
Good meat, good soup, good vegetables, good service. I asked the server how he liked his dipping sauce and he straight up made... the sauce for me (epic). 41$ for the all you can eat is epic for the quality of the food. (15% service charge tho) Read more
My favorite Shabu place! I love the simplicity of the menu and their beef is always excellent. The ponzu and sesame sauces... pair very well with the meat and their vegetables are always fresh. The staff is friendly and prompt. Read more
This is a very nice neighborhood shabu house where you get Japanese style hot pot. The venue is nothing fancy, but a comfortable... place for decent shabu. The broth is light, the meat is fresh, and the staff is attentive and responsive. Read more
Pretty good Shabu Shabu! We came on a Wednesday night and fortunately had reservations because it was packed and pretty busy by... the time we were finishing up. They have a limited menu for soup choices, vegetables and meat choices. But everything is good.The broth was super tasty, spicy being my favorite. Service is good. Prices are reasonable for the amount of food you aregetting. Street parking. Read more
Food was delicious, service was efficient and friendly. We are normal eaters and took 2x regular servings and it was perfect... amount. Read more
This place is awesome! We didn't need to get the "all you can eat" option for my girlfriend and I. We got a large beef and a... regular lamb plate. The spicy miso soup base was fantastic (not so spicy)... Better than the ginger chicken in my opinion, butboth were good. We got there right before the 7pm rush on a Friday night, and waited about 10 minutes for a table. Highlyrecommended!! (and macro friendly) Read more
Low quality beef really ruined the great service. I tried to give this place another chance but the so-called ?ribeye? was lined... with stringy fat, toughening the meat. Read more