Shabu Shabu Kyoto Japanese Restaurant

Crisp, clean, balanced & refreshing.

A Japanese-style pilsner with a smooth full-bodied and refreshing taste. Ichiban means “number one”, a fitting name for a beer that uses only the first press of the wort. Lightly toasted and honeyed malt balanced with floral hop notes.

Aromas of Shiso plum, fresh bread, and violet aromas, and sparkling notes of fresh green tea and wildflowers. Brewed with rice in the Japanese tradition, it’s an effervescent delight that smells like flowers and drinks like beer, quenching and Super dry.

A fully attenuated pale lager with a crisp, light flavor.

Fragrant, mildly, hopped witbeer brewed with coriander, nutmeg, orange peel, and fresh orange juice.

Plentiful use of Japanese yuzu give this beer a delicate yet deep citrus flavor.

Non-alcoholic malt beverage with Yuzu and Ginger – contains less than 0.5% alc./vol.

Bright and refreshing, with a delicate balance of tart plum, citrus, and subtle sea salt on a soft wheat base.

Light and refreshing Belgium white ale feature the sweet and irresistible aroma of the famous Japanese Yuzu citrus, with a hint of coriander in the finish.

A slightly dry Junmai with subtle aromas of honey and pear with flavors of cashews and toasted cereal complemented by hints of minerality from Mt. Rokko's natural spring water. Served Hot or Chilled or Room Temperature.

Rich & Dry, with a smooth aftertaste, Hyogo prefecture, rice grown in Nihonbare, Kinuhikari.

Rich, full-bodied sake known for its umami depth, earthy notes, pair with Sukiyaki, Tonkatsu or Katsu curry

Soft, balanced umami with hints of melon, pear, and a crisp, dry finish, pair Shabu-shabu with ponzu or light goma sauce & Sukiyaki

One of the most well-balanced nigori (unfiltered) styles in Japan. Best pair with spicy or flavorful dishes

Clean, fresh, soft melon on the nose. Best pair with seafood, ebi fry and fresh veggies.

Rich, seductive, made with an ancient heirloom rice. Pair with fatty meats, Kara-age, and pork

18 month aged, umami, dried mushroom. Best pair with veggie sukiyaki

Elegant and complex — notes of melon, pear, lychee, and white flowers. Best pair with lightly seasoned shabu-shabu with ponzu

Smooth, clean, slightly fruity with balanced umami. Best pair with Sukiyaki

A crisp dry finish, and gentle umami. Balanced acidity keeps it light and clean - a hallmark of the Niigata. Best pair with Shabu Shabu

Unpasteurized, Clean acidity and a lightly dry finish make it refreshing and expressive. Perfect with crisp, clean flavors, Balances richer, lightly oily foods

Medium-bodied with a refined umami core and a softly dry finish. Best with seafood

Has a lower alcohol content, giving it a lighter body and a delicate, silky mouthfeel. Best pair with seafood

Light & Dry, a sake said to be one of the finest around. A plush texture with several layers of flavor, rice grown in Niigata, tasting notes of pear and flower

Light & Sweet, a high polished flagship sake with an enticing aroma & a honey-esque sweetness that flows over the palate like a gentle waterfall, clean aftertaste, rice grown in Yamadanishiki, tasting notes of flower, melon & honey

Light & Sweet, delight in the sweet fragrance and flavors of peach & mango rice grown in Arkansas, superior junmai daiginjo from the Brewery in New York.

Rich & Dry, a refined sake that strikes a balance between the floral elegance of Dassai 23 and the richer umami of Dassai 45. A skillfully balanced Junmai Daiginjo that brings a rush of fruit flavors to your palate.

Rich & Dry, Kyoto prefecture, the humble expression of white flower & a hint of anise, layered depth on the palate, rice grown in Bizen Omachi, tasting notes of anise, Asian pear and sweet rice

Off-Dry, an enjoyable collection of mango, ripe peach, citrus, and a touch of coconut aromas. Clean, elegant with fresh melon on the nose. Gold medal winner at San Francisco Wine challenge. All natural, vegan, gluten free, no preservatives, no sulfites.

Light & Sweet, from the first scent of pear to the unmistakable smoothness, this sake graces your taste buds with magnificent flavor. A harmonious balance so you can drink with an easy heart, rice grown in Gohyakumangoku, tasting notes of pear and melon

Sweet & Dry, a full-flavored sake that have richness & complexity, yet are perfectly smooth & balanced, rice grown in Yamadanishiki & Ishikawa, tasting notes of white peach, mango & light floral honey

Elegant, vibrant & full of bright flavors of underripe pear; a beautiful light aromas of fresh herbs that give way to flavors of berries with the bubbles elevating the sake. Yucho Brewery, Nara prefecture

Rich & Dry, with a bit of extra polish on the rice compared to a regular junmai. The slightly richer body comes with a mild & creamy texture, which melts across the palate like a snowflake caught on the tongue, rice grown in ohyakumangoku & Koshihibuki, tasting notes of flower, cream and vanilla

Rich & Dry, Kyoto Prefecture, signature junmai release from British toji Philip Harper. Nutty and toasty with a wild berry zing, this full-throated expression of junmai delight is richly flavorful, yet crisp-drinking & always balanced, rice grown in Mangoku

The spring release of this exotic Nama (unpasteurized) sake with a dedicated cult Following exhibits exotic and tropical aromas And flavors as well as some pungent fermentation Notes.

Rich & Dry, comfort sake that graces your palate like drops of pure, clean rain, expertly balanced & reveals a range of subtle flavors and reflective nuance with repeated tasting. Longtime sake-lovers will find this to be a sake after their own heart, tasting notes of mineral and Asian pear

Rich and ricey, with a soft earthiness, and a touch of leather. A full-bodied, dry sake made to show off the best qualities of the Omachi rice varietal. A rich, layered, nuanced, soft yet sturdy sake suitable for pairing with any cuisine but enjoyed best with beef.

Light & sweet, a session sake that you’ll never get tired of, light enough to enjoy all night. Rice grown in Miyamanishiki, tasting notes of banana and apple.

Light & Dry, with a tantalizing white gold hue color, hints at the sake’s longer than normal brewing process to develop a distinct medium-dry quality, rice grown in Shizuoka, tasting notes of orange, black pepper & honey.

18 month aged, limited edition; Behold a smooth, round, and rich sake that surprisingly drinks incredibly light for all the savory and earthy flavors. Aromas of cocoa & dried porcini with notes of orange peel, mulling spice and caramel. Coffee, nuts & earthy notes on the finish.

Light & Dry, extremely clean and crisp. Has an light, playful essence with refreshing Mandarin orange-like overtones. A great white wine alternative. Rice grown in Niigata. Tasting note of orange and persimmon.

Light & Dry, a dryness that is accompanied by a wonderful, stoney and mineral flavor that gets more crisp when served cold, rice grown in Shizuoka, tasting notes of stone, grain & anise.

A premium unfiltered sake, rich, creamy and brimming with exuberant natural flavor, mildly sweet, yet surprisingly robust, rice grown in Hiroshima.

Melon with notes of cucumber and a hint of pear. Powerful flavor with distinctive texture accompanied by notes of ginger, pear and cantaloupe. Finish is smooth, soft-sweet to dry.

Sweet as a gentle Kiss! Very well balanced and fruit infused sake, gets everything the fruit has to offer. The fruits are sourced from Kochi and Kagoshima, places known for their yuzu, and the base is a junmai using their famous Miyamizu water source, a Hyogo prefecture.

Made by combining sake from the Kagatsuru brewery with local plums, and the famous gohyakumangoku rice, offers a great balance of refreshing flavor, sourness of plum and the umami of rice.

Crafted by the finest plums to provide a soft & balanced fruity flavor, the soft sweetness is livened by a playful tart taste, a great combination of sweet and slightly tangy.

All natural, containing no flavoring agents or acidifiers, rich & sweet, made in Fuusjima prefecture in the Tonhoku region. Elegant, creamy, and very strawberry, on a balanced and gentle flow.

Rich & Sweet, enjoyable for who have little to no sake experience, the yuzu flavor comes only from 100% Japanese yuzu fruit that has high-quality taste & aroma, resulting the sweet & smooth soft texture, tasting notes of Yuzu.

Sweet-light, sparkling Usu nigori Junmai with fine bubbles from inbottle fermentation. It is a tasty sake with the natural sweetness of rice and rice koji.

Kyoto prefecture, refreshing taste matches well with fried food. Sweetness is saved by the acidity and the scent of Yuzu. Citrus scent will back up the taste of food.

(Washington State) – Deep ruby color hints at the enticing aromas & fruit flavors of dark berries and ripe plum on the richly textured palate, lingering finish features notes of vanilla and toasty oak

(Washington) – Dark and lean, offering scents of jam, caramel, cedar, plum and mint.

(California) – The bouquet bursts w/ intense dark fruits, cinnamon, clove & subtle oak aromas. The palate is dominated by flavors of black cherries and juicy blackberries, accented by delicate vanilla flavors and toasty oak finishing long with round soft tannins.

(Oregon) – Refreshing bright red fruit flavors, with medium body and juicy acid, lingering and delicious.

(2019 California) – Bright, red fruit aromas blend nicely with spicy aromatics from Brandy barrels. Flavors of Rainier cherries & allspice mélange dance across the tongue, finishing with a warm, oak driven embrace.

(California) – A bright and balanced wine with vibrant aromatics of baked apple, white nectarine, and toasted oak. A lively entry of tropical fruit and citrus expands with notes of rich lemon curd and brioche bread pudding.

(California) – Aromas of apple, pear, vanilla, and butter. The fresh citrus and tropical fruit flavors blend smoothly with the creamy butter, vanilla, and toasty flavors of barrel fermentation.

(Washington) – A pleasure, food-friendly Chardonnay. This is a fresh, soft style with bright apple and sweet citrus fruit character w/ subtle spice & oak nuances.

(Washington) – a stunningly crafted white wine, brims with the cool freshness of citrus and herbs.

(Oregon) – Crisp and Dry, refreshing with mouthwatering acidity & floral, red-fruited flavors. Rose, Pinot Noir

(2018) – Sourced from Snake River Valley, Idaho’s majestic Sawtooth Mountains feed the winding rivers that draw fly fishers from near and far. A merriment of poached pears, a hint of minerality, and a touch of sweetness.

(Washington) – Aromas of honeysuckle, canned peach and dried herb lead to medium-sweet, stone-fruit and dried apple flavors. There’s some bitterness on the finish.

(Washington) – Tight and packed with primary fruit flavors of lime and peach, this beautifully proportioned wine has perceptible sweetness but plenty of natural acidity.

A bold and flavorful ramen with a spicy kick! This rich tonkotsu broth is infused with a special blend of chili oil and spices, served with tender chashu pork, green onions, bamboo shoots, and a perfectly soft-boiled egg.

A classic favorite featuring a savory pork bone broth combined with the deep, umami-rich taste of shoyu (soy sauce). Served with chashu pork, green onions, bamboo shoots, nori, and a soft-boiled egg, this ramen offers a well-balanced and comforting flavor.

A rich and aromatic twist on traditional Tonkotsu ramen, enhanced with black garlic oil for a deep, smoky flavor. This bowl features creamy pork bone broth, soy sauce seasoning, chashu pork, green onions, bamboo shoots, and a soft-boiled egg, creating an irresistible depth of flavor.

Thick, chewy udon noodles served in a rich and savory Japanese beef curry broth with vegetables.

Prepared with thinly sliced beef with a variety of vegetables, mushrooms and tofu, all simmered in a flavorful sweet-savory broth, serves with rice and house salad.

A rice bowl dish featuring a deep-fried, panko-breaded pork cutlet (tonkatsu) simmered with egg and onions in a savory house-made sweet sauce, served over a bed of rice, serves with miso soup.