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“This eye-popping restaurant combines great food and fun in equal measure. Shabu is named for shabu shabu, a style of “hot pot” cookery that dates back to Genghis Khan. Cook your own skewered meats, seafood and veggies in sizzling hot broth – either vegetarian or Thai coconut – right at your table. A stylish and hip bar and specialty “saketinis” add to the freestyle feel of this hot spot.” – Salt Lake Magazine

“Hot Spot: The last thing you would expect to find in a nondescript mall on Main Street is Shabu, dressed in nightclub black, boisterous as an après-ski bar and inventively pan-Asian in its tastes. Firecracker shrimp and a Death Roll – made with soft-shell crab – share the bill with a Black Angus ribeye given the Thai treatment.” – Ski Magazine, January 2008

“Shabu is the place to eat and be seen, and has freestyle Asian cuisine prepared by the brothers Bob and Kevin Valaika, who apprenticed at Nobu. Try the Nitro Roll, which has tempura shrimp, avocado, pineapple and mango, rolled inside-out with tobiko, and wrapped in tuna, served with a Japanese red pepper sauce. Wash it down with a hazlenut haze sake.” – The New York Times, December 7, 2007

“When it’s time to eat, Shabu exemplifies the changes in Park City: The executive chef and co-owner, Robert Valaika, who opened Nobu Matsuhisa’s restaurant in Aspen and studied under Charlie Trotter in Chicago, came to Park City about four years ago hoping to strike out on his own; he opened Shabu with his brother, Kevin. The moody deep-red-and-black décor belies the place’s liveliness and the freestyle Asian cuisine – saketinis, firecracker shrimp appetizer, light tempura battered rock shrimp tossed in a creamy-spicy sauce – is very popular with locals.” – The New York Times, December 7, 2007

“When Chicago-native Kevin Valaika convinced his brother, head chef Robert, to come to Park City three years ago, they had one thing on their mind: skiing Utah’s famous powder, and combining their many years of experience for Park City locals and visitors. Their dream comes to you at Shabu, where they offer a freestyle blend of their favorite Asian cuisine; exciting and nourishing weary skiers from all over the world.” – Stone Magazine, September 2007

“As you walk down the steps into the new Shabu location, of Park City’s Main Street, you instantly feel cooler.” – City Weekly 2011

“Shabu, named Best Restaurant in Park City by Salt Lake Magazine, offers Asian cuisine and fun.” – Luxury Living, December/January 2007

“The red walls make it feel as if you’re inside a Chinese lantern, but the cuisine is Pacific Rim all the way. ‘I call it freestyle Asian,’ says chef Bob Valaika of his eclectic dishes, which have made Shabu the hottest restaurant on Park City, Utah’s historic Main Street. Combining Thai, Japanese, Vietnamese and Chinese, Valaika creates exquisite dishes – like this sea bass steamed in cracked pepper, Asian garlic, black-bean paste and sake.’ – Delta Sky Magazine, June 2006