The Itoyama family has been making shabu shabu in Osaka for five generations. That is approximately 140 years of one family doing one thing, refining the same dipping sauces, sourcing the same quality of meat, and understanding something that most restaurants never figure out: that the cook at the table should be the guest, not the chef. When the family brought that tradition to DFW — first to Richardson in 2014, then to Plano in 2018 — they introduced a style of dining that most of this city had never encountered. A decade later, Yoshi Shabu Shabu is the standard by which every hot pot experience in North Texas gets measured.
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