Thinly sliced premium wagyu shabu swirls in bubbling broth across four all-you-can-eat tiers, from standard to ultra-premium marbling. Diners cook slices tableside, dipping into ponzu or sesame sauce with vegetables, noodles, and mushrooms for customized bites. The format allows pacing through generous portions, building layers of umami as fat renders into the dashi. Multiple tiers cater to indulgence levels, with top options featuring exceptional tenderness.