Wagyu Shabu-Shabu London: among the dishes on Roketsu’s tasting menu is this Japanese specialty — one that few London diners get the chance to try.
Most wagyu in London is seared or grilled. Shabu-shabu is a different, distinctly Japanese approach: cut paper-thin, the marbling means each slice needs only a moment in hot dashi broth to cook through. A brief pass through the broth, a light swirl, and the fat begins to soften — the result is remarkably tender and juicy, unlike anything from a pan or a grill.
The chef selects each cut of A5 sirloin individually, and prepares it this way at the counter, finished with the depth of a dashi broth.
This Wagyu Shabu-Shabu is one of the highlights of this summer’s seasonal special menu.
Please note that dishes and menus may change according to seasonal availability.