Shabu Squared Brings Sophisticated Shabu Shabu to Houston | Eater Houston

"After more than a year of construction delays, this new gourmet shabu shabu spot debuted to rave initial reviews and offers a refined, chef-driven take on the communal hot-pot experience. Founded by Houston native Leon Pham (a 22-year hospitality veteran with stints at MF Sushi, Kata Robata and Uptown Sushi), longtime friend Brian Le, and Kim Nguyen-Le, the 2,300-square-foot, 64-seat space—designed by Isaac Preminger—feels clean and modern with backlit textured off-white walls, gleaming black countertops with inset induction burners, a 16-seat U-shaped bar, banquettes and a mural of mountains and cherry blossoms. The menu centers on five signature broths (notably a spicy crab broth, plus a 24-hour tonkotsu, miso, sukiyaki and traditional dashi kombu) and premium proteins including Snake River Farms Wagyu strip or ribeye, USDA prime from a Midwest co-op, and A5 Wagyu from Japan (sold as a single set with a certificate). Meats are thinly sliced and artfully arranged in a flower pattern on stainless plates; vegetables and noodles come pre-portioned with tofu stamped with the restaurant logo. Housemade sauces (gomae and ponzu) are served alongside fresh sesame seeds and a mortar so diners can grind seeds tableside, and staff help customize sauces and broths with a special garlic-onion-chili blend. Pescatarians and vegetarians are accommodated with sashimi-grade salmon, U-10 scallop add-ons, and a vegetarian option; beer and sake are available. Meats are offered in regular, large or extra-large portions (approximately $18–$76), and the team plans to expand seafood offerings in the future." - Mai Pham