Shabu Restaurant - Park City, UT | OpenTable
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Shabu
Shabu

Shabu Details

  • Dining Style: Casual Dining
  • Website: http://www.shabupc.com/
  • Email: shabu@xmission.com
  • Phone: (435) 645-7253
  • Hours of Operation: Open Daily at 5:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Sushi, Dim Sum, Shabu-shabu
  • Executive Chef: Robert Valaika
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Counter Seating, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Takeout, Wheelchair Access, Wine

Getting there

  • Cross Street: 4th St.
  • Public Transit: We are just a block uphill from the Old Towne transit center
  • Parking: Street Parking
  • Parking Details: Park in the China Bridge parking structure for free located ust behind Shabu
A word from Shabu
When long time local 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 with Asian cuisine to create a unique dining 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.Continued
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Shabu
4.3
102 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerBest Food
  • Diners' Choice WinnerFit for Foodies
  • Diners' Choice WinnerHot Spot
Featured Reviews
  • "Shabu is awesome! My friends and I had the greatest meal I've had in a longtime. The staff is extremely friendly...."
    Dined on 4/5/2013
  • "My family plus 1 enjoyed several small plates and 2 large plate items that we all shared. My teenage children who are no..."
    Dined on 3/30/2013
  • "All excellent. There is another dish served in addition to the shabu shabu, that creates too much smoke for the size of..."
    Dined on 3/28/2013

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