What is the difference between shabu-shabu and sukiyaki?

Both are beloved Japanese hot pots, but they cook, taste and are eaten differently; this guide explains how to tell them apart and which to order.

Published October 20, 2026 at 8:01 PM JST | By Tokyo Paul

Quick answer: Shabu-shabu is a hot pot where diners swish paper-thin slices of meat in simmering broth and dip them in ponzu or sesame sauce. Sukiyaki simmers meat and vegetables in a sweet soy-based sauce and is usually dipped in raw beaten egg. Shabu-shabu tastes lighter and more savory, while sukiyaki is sweeter and richer.

Two hot pots, one table

Both dishes belong to the nabemono family, meaning meals cooked in a pot at the table and shared among diners. Both usually feature thinly sliced beef, vegetables and tofu, which is why visitors often mix them up on a menu. The experience of gathering around a simmering pot is similar, and both are popular in cooler months and for celebrations.

The difference lies in what is in the pot and how each bite is cooked. In shabu-shabu, the pot holds plain water or a light kelp-based broth. Each diner picks up one slice at a time and swishes it through the liquid for a few seconds. The name imitates the sound of that swishing motion.

In sukiyaki, meat and vegetables simmer together in a shallow iron pan with a sweet and salty sauce. Instead of cooking each slice separately, the food sits in the sauce and is eaten as it finishes. The flavor goes into the ingredients rather than coming from a dipping sauce.

How each one is cooked and eaten

For shabu-shabu, the table holds a pot of hot broth, a plate of thin meat, a platter of vegetables such as Chinese cabbage, mushrooms and tofu, and bowls of sauce. Diners hold a slice with chopsticks, swish it until the pink color fades, then dip it in sauce. Vegetables go in the pot for longer. Restaurants often offer ponzu (a citrus soy sauce) and a creamy sesame sauce, plus condiments like chopped green onion to mix in.

For sukiyaki, staff or diners start by heating the pan and adding the meat and sauce, then the vegetables, tofu and shirataki (thin konjac noodles). Style differs by region. Published descriptions note that in the Kanto area around Tokyo the sauce, called warishita, is prepared first and everything simmers together, while in the Kansai area around Osaka the meat is often cooked first and seasoned directly in the pan.

Cooked pieces of sukiyaki are dipped in a small bowl of beaten raw egg before eating. The egg cools the food and adds a silky, rich coating. At many restaurants, a server cooks the first round at the table and then lets diners continue on their own.

The finish: rice, noodles and the last course

Both meals usually end with carbohydrates added to the leftover liquid. After shabu-shabu, the broth, now flavored by meat and vegetables, is often turned into a last course called shime, using rice, ramen noodles or udon. A bit of salt and chopped green onion finishes it. Many diners say the final bowl is the best part of the meal.

With sukiyaki, the sauce is much sweeter and more concentrated, so the leftover pan is less often turned into a soup. A common ending is udon noodles added to the pan or a bowl of plain rice served alongside. Steamed rice is typically eaten with sukiyaki throughout the meal, since the sweet-salty flavor goes well with it.

If you are not sure what the end course will be, ask the staff when ordering. Some set menus include the final noodles or rice, while others charge extra. The server will usually explain, and gestures and photos on the menu are enough when no English is available.

Costs and ordering styles

Prices for both dishes vary widely by restaurant, meat grade and region, so there is no single typical amount. Casual restaurants often offer lunch sets that are cheaper than dinner courses. Premium wagyu (high-grade Japanese beef) can cost several times more than ordinary beef, and a traditional sukiyaki restaurant may be priced as a special-occasion meal.

Many shabu-shabu places offer a tabehodai plan, meaning all you can eat for a set time, often with a choice of meat types and an unlimited vegetable bar. These are usually good value for hungry groups. Sukiyaki is more often sold as an individual set or a course, although casual all-you-can-eat sukiyaki plans also exist in some areas.

Check the menu for whether prices are per person and whether drinks are extra. A table charge or small appetizer fee may also appear on the bill at some restaurants. When booking, tell the restaurant how many people will eat so they can prepare the right amount of pots and ingredients.

Who each dish suits

Shabu-shabu suits travelers who prefer lighter flavors or like to control how well their meat is cooked. It also lets diners add many vegetables, making it a flexible choice for groups with different tastes. Sauces are served on the side, so people can adjust them to their liking, which is helpful for those who find strongly sweet food too rich.

Sukiyaki suits people who enjoy sweeter, savory comfort food and rich flavors. The raw egg dip is a new experience for many visitors, but it can be skipped. Diners who prefer not to eat raw egg can ask for the pan to be eaten without dipping, or simply taste the sauce on its own, though the flavor will be stronger.

Special cases deserve extra care. Anyone with an egg allergy should avoid sukiyaki unless the restaurant can serve it without the egg dip. People avoiding beef, pork or shellfish should check the broth and ingredients, since dashi (a fish-based stock) may be used in the base. Vegetarians may find the soy sauce and meat-based pot difficult, so asking about a vegetable-only set is better than assuming.

Common mistakes to avoid

A frequent mistake in shabu-shabu is dropping a large handful of meat into the pot at once. Thin slices need only seconds, so adding too much leaves the meat overcooked and the broth cloudy. Cooking one or two slices at a time keeps the meat tender and the broth clean.

In sukiyaki, the common error is thinking the egg is a sauce to be poured over the food. It is a dipping bowl, so each piece is lifted from the pan, briefly dipped, and eaten right away. Another misunderstanding is believing the two dishes are the same because both use similar ingredients. A quick check of the broth, the sauce and the way the meat is cooked usually settles which one is on the menu.

Visitors sometimes also forget about the end course. The last rice or noodle dish is part of the meal, not an afterthought, so it is worth leaving a little room in your stomach and asking the staff when it will be prepared.

Planning tips and wrap-up

If you want to try both, choose a restaurant that specializes in one and a casual chain or family restaurant that offers the other. Lunch is often the cheapest time to try either dish. Reserve ahead for dinner, especially on weekends and in winter.

When ordering, point to the menu photo or say the name of the dish. Staff are used to guiding first-time diners and often demonstrate the first step. Menus change by season and region, so ingredients and prices may differ from what is described here. Check the restaurant's current menu and opening hours before you go.

Either dish makes a friendly introduction to Japanese dining culture, since sharing a pot encourages conversation. Tell the staff about allergies or dietary needs when you book, and enjoy the meal at a relaxed pace.

Frequently Asked Questions

Is the raw egg in sukiyaki safe to eat?

Raw egg is a traditional part of sukiyaki, and restaurants serving it usually use eggs sold for raw eating. Check with the restaurant if you have concerns. Anyone who is pregnant, elderly, very young or has a weakened immune system may prefer to skip it and should ask a doctor.

Which dish is better for people who dislike sweet food?

Shabu-shabu is usually the better choice, because its broth is plain and the flavor comes from the dipping sauces, which diners can adjust. Sukiyaki is deliberately sweet and savory, so travelers who dislike sweet sauces may find it too rich.

Can you eat shabu-shabu or sukiyaki alone?

Yes. Some restaurants offer individual pots at the counter or at small tables, so solo diners do not have to share. Individual sets are especially common at lunch. Check ahead if a restaurant specializes in group courses, since some places require at least two people.

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