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.View Menu
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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.
MIXOLOGIST: Tim Nugent
- 1.5oz Beehive Barrel Reserve Gin
- 1oz Traeger Smoked Local Honey Simple Syrup
- 1oz Fresh Squeezed Lemon Juice
Honey Simple Syrup: Equal parts local honey and water, smoked with cherrywood on a Traeger smoker for over two hours. Stir frequently.
Garnish with 1/2 Lemon Wheel, sprig of fresh Rosemary.