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A pot boils at the center of each table at Ten Shabu, where customers can consume traditional shabu-shabu, or hot-pot, meals. Thin slices of dry-aged rib eye, lamb, and pork disappear into a steaming vat of Japanese fish broth, tom yum, or one of nine other broth choices. Pescetarians can dig into a seafood combo of shrimp, mussels, and sea scallops, whereas vegetarians can order a tofu spread with shiitake mushrooms, spinach, and napa cabbage. The heat spectrum ranges from zero to extra-spicy, and all meals include white or brown rice, fresh vegetables, and udon noodles that eliminate hunger and replace broken shoestrings.
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