Kaos Hospitality, the development company behind Three Thirty Three, which opened in December of 2024, announced its latest restaurant concept coming to Tempe. 212° Shabu Shabu, located at 410 N. Scottsdale Rd., is set to open this December.
212° Shabu Shabu invites diners to explore the Japanese art of cooking with water while enjoying a selection of the finest meats, seafood and vegetables. The concept name refers to the boiling point of water, while the Japanese term “shabu shabu” translates to “swish, swish,” the sound that thin slices of meat and protein make when swished back and forth in boiling broth while cooking.
“212° Shabu Shabu is an interactive dining experience that brings the kitchen to you,” said John DeVries, CEO of Kaos Hospitality, who, together with Kaos Executive Vice President Haylee Nguyen, conceptualized the vision for their newest restaurant. “We want to educate our guests about the technique of ‘shabu shabu’ and encourage them to have fun while dipping and dunking delicious foods. There is no right or wrong way to ‘shabu.’ We’ll show you the traditional way and welcome you to eat however you want.”
The 212° Shabu Shabu menu is based around the bowl—literally. The main attraction at 212° Shabu Shabu is the tableside dining that serves as the education and entertainment portion of the guest experience. First, a kettle with guests’ choice of broth is brought to the table. Then the real fun begins.
The ingredients of each guest’s chosen bowl are then cooked on an induction range built into the table and presented before diners’ eyes. Options include choice of broth, preferred protein that is sliced to order and noodles, all served with a portion of rice, two house-made sauces and vegetables.
As one familiar with Three Thirty Three might expect, an elevated experience is status quo at 212° Shabu Shabu. For example, the protein choices include exclusive options such as A5 wagyu beef, toro fatty belly, Kurobuta pork, sashimi-grade salmon, black tiger shrimp and others.
Guests can also add on to their bowl with unique delicacies such as quail eggs, fish balls and lobster tail. In addition, diners can enhance their meal with shareable small plates such as shrimp tempura eggrolls, chicken karaage, vegetable spring rolls and cucumber salad. Dessert options include ube cheesecake, yuzu sorbet and more.
A signature cocktail menu will feature unique specialties such as the mango and sticky rice cocktail and the “Good Morning, Vietnam,” the restaurant’s elevated spin on an espresso martini made with Vietnamese coffee. Comprehensive beer and wine selections will be offered as well.
Like its sister concept, 212° Shabu Shabu’s interior design is a spectacular feast for the senses. Modern, vibrant and traditional nods to Japanese culture are evident throughout the restaurant.
Additional details about 212° Shabu Shabu’s opening are forthcoming.
