Shabu

442 Main Street, Park City, UT 84060
Open Monday - Saturday 5-9pm., Sunday Noon - 9pm Take available Thursday - Monday 5pm to 9pm
(435) 645-7253

Shabu

Here, “Asian fusion” takes a freestyle spin. Shabu launched in 2004 when two brothers with culinary chops fell in love with Park City life and decided to put down roots and dish up creative cuisine in an artful atmosphere.

Chef Bob Valaika was trained in the kitchen of Japanese master Nobu Matsuhisa, gaining the precise skills to produce outstanding sushi, noodles, and other traditional dishes. Bob and his brother, Kevin Valaika/General Manager, who manages the restaurant, have a playful, over-the-top style uniquely their own. It comes across in the way they ski powder every day before opening the restaurant–and in the way they wow guests with unexpected twists to beloved Asian mainstays. They’ve crafted a lively food menu, impressive sake list, and imaginative setting that delights at every turn.  

Bob Valaika is the Executive Chef and co-owner of Shabu, on Park City’s historic Main Street.  Chef Robert attended Kendall College in Chicago where he earned his four-year culinary arts degree. Soon after, he heeded the mountains’ call and moved to Aspen, Colorado, where he trained under his mentor, Nobu Matsuhisa. Matsuhisa is known by many as the pioneer of sushi. Chef Bob refers to his menu at Shabu as “freestyle Asian cuisine,” keeping a light, healthy, and flavorful style throughout. His masterful knowledge of spices and Asian sauces lends something particularly special to his standout dishes.

Info

Features
  • Full Bar
  • Patio/Outdoor Dining
  • Large Party Reservations
  • Dine-in Service with Social Distancing
  • Curbside pick up
  • Delivery
  • Take Out
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WATERMELON CUCUMBER MOJITO

MIXOLOGIST: Ian George

Ingredients:

  • 1.5oz. Brigham Rum, Silver
  • 3 oz. Watermelon Puree
  • 1/4 oz. Fresh Lime Juice
  • 6 leaves Fresh Mint
  • 1/4 oz. Simply Syrup

Puree watermelon. Muddle fresh mint.  In a shaker all ingredients and shake.  Pour over ice in a Collins glass and garnish with a cucumber slice, lime slice and mint sprig. 


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