My family and close friends celebrated an Asian Christmas in 2008.  We feasted on homemade, appetizers of Korean dumplings and a main course of shabu-shabu.  Needless to say, it was...

My family and close friends celebrated an Asian Christmas in 2008.  We feasted on homemade, appetizers of Korean dumplings and a main course of shabu-shabu.  Needless to say, it was authentic and true to its culinary form thanks to my aunt, chef de cuisine.  Soon afterwards, she decided on going to the 'House of Shabu' for her birthday.

What a disappointment! We both felt robbed and demoralized. The owners obviously thought that a small town could not and would not uncover their guise of being a bona fide shabu-shabu eatery.  
 
"Shabu-shabu" is an onomatopoeia corresponding to the sound that the meat/noodles/seafood/vegetables makes when its swished from side to side in the boiling broth of kombo (dried kelp). This style of cooking originated in Mongolia and was popularized in Japan after World War II.
 
I prefer quality over quantity, but neither was obtainable at this venue. 
We ordered the ‘Appetizer Sampler’ ($14.50) which included, according to the menu, a “sizzling plate of barbecue [beef], shrimp, mushroom, and a spring roll.” The two skewers of meat were cold, and the shrimp was rubbery from being overcooked. On the flipside, the sliced button mushrooms were undercooked. Moving onto the spring roll…what spring roll? I don’t know where you get your spring rolls, but the versions I’ve tasted are cooked in two ways: fried (Chinese/Korean) or fresh (Thai/Vietnamese). The first being that of a fried pastry filled with shredded vegetables and meat/seafood. The second being a fresh adaptation consists of a malleable, rice paper that is filled with vegetables, herbs, and shrimp. “House of Shabu’s’ spring rolls were the latter adaptation, but it was heated- a major faux-pas!!!! It was a pathetic, rubbery mess. 
 
When a restaurant perfects one type of cuisine, then I think it’s fine if they want to venture into offer “fusion” types of food. But why fix something that’s not broken? Since House of Shabu is a newbie, they ran with scissors by offering an overly-fused menu including:

• Frenchà Hot Crépes (Tuna Melt and Ham/Salami with Cheese)


• Koreanà Chop Chae (clear, rice noodles with veggies and/or meat)


• Philipino dishes


• Japanese/Mongolianà Shabu-Shabu

 
The guys at the next table received their shabu-shabu setup ahead of us even though we arrived ten minutes before them. What the fudge? We made universal, gestures that patrons use to suggest to a waiter/waitress that they’re ready for the next course: pushing emptied plates aside and staring aimlessly at the servers. She was a young girl, so this was probably her first job. Practice, practice, practice! Our setup was finally delivered on a rickety, unsightly push cart. Kombo takes 20-30 minutes to cook leaving a seaweed flavored broth, so we were surprised that the restaurant hadn’t steeped it in the back and then presented it to us so that we wouldn’t have to wait for the flavor to set. They really made us work at eating our meals. In the end, the broth was like drinking those Vitamin Waters that have a slight taste of sweetness, or in this case, seaweed. We were constantly asking for more dipping sauce so that our palates would be enticed somehow with some kind of flavoring. Even the sauces were unjust and flavorless like the teriyaki sauce- it was diluted soy sauce.
 
The other patrons looked around at each other and telepathically said to one another, “We paid ‘X’ amount for this?” The only swish swish sound I heard were that of my head bobbing from side to side from disappointment.  
 
“House of Shabu” is a misnomer, indeed. In fact, it should be “House of Taboo” in all respects to atmosphere, service, and definitely quality of food!

The House of Shabu offers a very small menu, basically a choice of beef, chicken, or shrimp. The beef is served as thin strips of sirloin tightly rolled, and the 5 oz meal is only $8.95. The...

The House of Shabu offers a very small menu, basically a choice of beef, chicken, or shrimp. The beef is served as thin strips of sirloin tightly rolled, and the 5 oz meal is only $8.95. The Shabu concept is somewhat like cooking in a fondue pot. The tables have built in recessed electric burners. A pot of hot broth is brought out for each patron and placed over the burner. Thinly sliced raw vegetables and meat are served along with a citrus-soy sauce and a sesame sauce, and a few condiments. As the broth simmers the carrots, squash, asparagus, etc. can be cooked to the customers desired tenderness, along with the strips of meat and udon noodles. Because the meat and vegetables are cooked in low fat simmering broth, the meal is fresh, low in fat, and provides a novel dining experience. Each patron is served a cup of rice along with the other items. It adds up to a tasty and enjoyable meal, but is meant for a relaxed dining experience. It takes a little time to eat dinner when you simmer your own meat and vegetables at the table.

Service was very personal and very good. The chicken was not as enjoyable as the beef, since they do not serve raw chicken at the table. While the beef and shrimp are served raw and simmered to personal preferences, the chicken has been previously cooked and is reheated in the broth. The result is that the chicken may be dry and not as satisfactory as teh beef or shrimp.

According to the waitress, the menu will be expanding to include tempura and other items served in Bento boxes. Meanwhile, the current fare is an enjoyable adventure in eating.

If you are looking for something new and different in Bakersfield, this is the place to go! Shabu Shabu is pretty popular down south, but this is the first time I've seen it here in the valley!...

If you are looking for something new and different in Bakersfield, this is the place to go! Shabu Shabu is pretty popular down south, but this is the first time I've seen it here in the valley! The food is healthy and delicious, the owners are friendly, and they also offer crepes and gelato next door.  They are waiting on an official grand opening until they finalize their menu (which will also include bento boxes and teppanyaki) but you don't have to wait. Go now!

delicious!  try the gelato next door, too.  same owners.  very nice service.  chic ambiance.

delicious!  try the gelato next door, too.  same owners.  very nice service.  chic ambiance.