
SPECIALITY
Dashi-Shabu is one of Hyoto's signature dishes.Shabu-shabu is a type of hot pot, where thin slices of pork and beef as well as seasonal ingredients are wafted gently in a pot of boiling water and then dipped in a sauce. Hyoto offers Dashi-Shabu (dashi broth + shabu-shabu), where the ingredients are wafted gently in a pot of boiling water and then dipped in dashi, a traditionally seasoned Japanese broth, and eaten.
Dashi broth is made by simmering kombu seaweed and bonito fish flakes to extract their umami flavors. Dashi is loved by many Japanese people for its rich aroma and delicate flavor, and is an integral part of the flavoring in Kyoto cuisine.
Hyoto chefs perfected our special dashi broth over a long process of experimentation to fulfill our desire to offer guests the most delicious dining experience possible.
We look forward to serving you our special dashi broth when you visit.

Carefully selected
premium ingredients
We use only the finest meat in our shabu-shabu, including the Kyoto Pork and Biyuton brands of pork, as well as Ohmi beef one of the top three Wagyu beef brands in Japan. We make our famous dashi broth with kombu seaweed, bonito fish flakes, and dried small sardines sourced in Japan.
-
Kyoto Pork/Biyuton
Tender pork with a mellow flavor
Kyoto Pork is a brand of pork raised in Kyoto Prefecture. The rich flavor of the meat is highlighted by the subtle flavor of our famous dashi broth to create a sublime combination. Biyuton brand pork from Kagoshima Prefecture is known for being lean with a mellow sweetness, and pairs perfectly with our Dashi-Shabu.
-
Ohmi beef
Deeper flavor with every bite
Ohmi beef, raised carefully in Shiga Prefecture, is the oldest Wagyu beef brand in Japan. The Ohmi beef we serve has been carefully selected for its quality and flavor. The high-quality fat in Ohmi beef melts at a lower temperature than standard beef, meaning that it requires less cooking time before eating, which in turn enhances the flavor of the beef
-
Yuzu kosho
Our original yuzu citrus pepper is made with a perfect balance of yuzu citrus grown from the seed and hand-picked ripe red peppers. Add a little to our special dashi broth to bring out the umami flavors even more.
-
White leek
When eaten together with pork, white leek aids the absorption of vitamin B1. We offer generous portions of white leek for you to add to the dashi broth as you like.
-
Udon
Our select udon noodles are made by a long-established Kyoto noodle shop using fine ground Japanese flour and Kyoto's famous spring water to create a smooth taste and texture that pairs superbly with shabu-shabu.
Seasonal ingredients
We use traditional Kyoto (Kyo) vegetables in our dishes, serving for example Kamo eggplant and Manganji peppers in summer, Shogoin daikon and ebi-imo (shrimp-shaped taro root) in winter, and Kyo bamboo shoots and Kyo rapeseed in spring. Our selection of seafood includes hamo (pike conger) from Awaji, sakura shrimp from Suruga Bay, longtooth grouper from Tsushima, Nagasaki, and hairy crab from Hokkaido. We also offer fugu (puffer fish), buri (amberjack), and snow crab masterfully prepared to fully highlight their delicate flavors. Shabu-shabu with fugu, longtooth grouper, and sea bass is also available. Please inquire for more details.