All That Shabu is an all-you-can-eat shabu restaurant in Alhambra. Alhambra is home to many all-you-can-eat restaurants, whether you’re craving Korean BBQ, shabu/hot pot, Indian, and more. All That Shabu features a selection of meats, seafood, vegetables, and other prepared foods. This is a great place if you’re looking for individual pans.

getting to all that shabu in alhambra

The best thing about the Alhambra location is parking. All That Shabu is located in the Alhambra Place. If the parking lot is full, there are other parking structures nearby.

the shabu experience

All That Shabu has different pricing tiers, depending on your age and when you’re dining. The pricing caps at $33.99 per person during dinner, weekends, or holidays (as of the published date of this blog post). You have 90 minutes to enjoy the shabu experience. If you’re looking for the best experience, getting there at opening is ideal because you’re beating the crowd, and the self-serve bars are at their cleanest state. People can be messy when they attempt to serve themselves.

The Broth

You can choose between original house, miso, vegetarian, beef bone, and spicy beef. I ended up with spicy beef, but original house is a popular option. The base broth is a bit bland. You can add more flavor by tossing in some condiments from the sauce bar (i.e. chili oil and garlic).

The Meats

The meat selection has a good amount of options between the Angus beef brisket, beef short plate, Angus flat iron steak, Angus chuck eye steak, pork belly, and chicken breast. If you are dining during dinner, weekend, or holiday, you can also choose from the filet mignon, signature beef ribeye, beef chuck flap, and lamb shoulder.

Our favorites were the Angus beef brisket and beef short plate.

The Salad Bar

The salad bar has self-serve soda machine, rice, prepared foods, seafood, vegetables, and other carbs.

Sauce

You can make your own sauce. You’re the chef here. If you need some inspiration, a popular option includes mixing soy sauce, sesame oil, green onions, cilantro, garlic, chili oil, and ponzu. I’m a simple person who likes a sesame-based dipping sauce. I’d go for the sesame sauce and peanut sauce.

all that shabu tips & tricks

• Have a separate bowl to scoop the hot pot foam (from the meat/seafood) into.
• Enhance the flavor of your broth with onions, chili peppers, mushroom, and basic seasoning.
• If you prefer medium-rare beef, you only need about 8-15 seconds for thin slices (until you see the colors change).
• Don’t be shy about asking for a broth refill.
• It’s okay to ask for a separate set of chopsticks to use as a “cooking utensil” to avoid contamination.
• Even though you ordered the same plate, it might look different because it’s a new slab of meat. Marbling is different from beef to beef.
• Unrolling the meat to cook it is ideal to ensure consistency. You don’t want the center of the “roll” to be raw.

the salad bar

You have plenty of options when you’re at the salad bar.

For seafood lovers, you can add crab, clams, mussels, shrimp, crawfish, fish, octopus, squid, scallops, and fishcakes to your boiling soup. I’m not a fan of adding seafood because they tend to create a lot of foam in the soup.