A top-tier hot pot costing 2,000 yuan per person！ Sweet and delicious lobster and snow crab legs

Text and photos byPaperclip 'Photography & Food Joy'

December every year is truly a season for gatherings. With endless large and small banquets, I’m genuinely worried about how much grease might be floating in my blood vessels. Speaking of which, at the end of last year, I met up with some friends, and we all headed to “He Shabu” on the fourth floor of Bellavita. It really opened my eyes—I got to see just how high-end and luxurious hot pot can be.

“He Shabu” being called a top-tier hot pot dish isn’t without reason. From the ingredients selected in the restaurant to the tables and chairs, all the way to the tableware used by diners—everything is exquisitely chosen. In addition, the ambiance and service are also top-notch. In addition to the regular dining area, the restaurant also has private rooms for groups or guests who value privacy, and we happened to reserve a private room. All the cooking was taken care of by the staff—we only had to focus on picking up our chopsticks and eating.

While we were still figuring out how to order, we spotted a promotion on the table card for the monthly Christmas set menu. A set for two people cost 5,000 yuan plus service charge. Although I knew the hot pot we were about to eat today was very high-end (price-wise), seeing that number still left me speechless with shock. There was no way I would spend nearly 3,000 yuan on a single hot pot meal. Fortunately, the server said that since we were eight women, we could order three pots to share, otherwise two people sharing one pot wouldn’t just mean leftovers—it’d definitely exceed our budget too.

The double Christmas set included appetizers, sashimi, a seasonal vegetable platter, a golden lobster seafood platter (golden lobster, snow crab legs, grouper, live shrimp, clams, and squid), premium wagyu beef short ribs, golden meal (lobster congee), fruits, and desserts.

The server first brought out dipping sauces. Don’t underestimate these serving containers—they’re all products of Japanese master craftsman Sori Yanagi.

For the appetizer, I chose yam and sea urchin. The sea urchin had absolutely no fishy taste or chemical aftertaste—just incredibly sweet. Paired with the slippery yam, I gulped it down in no time.

Since we had three pots, the server helped us cook different ingredients separately. The pot in front of me was the clearest—one cooked only vegetables. At first, the broth tasted very, very light and bland, but it gradually became slightly sweet and savory after cooking many vegetables. Speaking of these vegetables, the two-person shared vegetable platter provided by He Shabu really was much more premium than those usually seen at hot pot restaurants—for example, white fungus is not something you often see. Also, even the processed hot pot ingredients like fish cakes tasted significantly more genuine.

The sashimi platter included tuna, salmon, sweet shrimp, and my favorite—sea urchin. The wasabi was freshly ground.

The neighboring pot was for meats and shrimp. Everything was prepared and cooked by the staff—no need to worry about overcooking from chatting.

After cooking, the staff would also proactively portion out the food and serve it onto individual plates. Since we were three sharing one pot, our portions looked small. No worries—if we didn’t have enough, we could always scoop more from the pot ourselves.

The seafood platter featured squid and clams. This squid is probably among the top few tastiest I’ve ever had—the flesh was extremely tender and springy, and everyone at the table praised it. It’s recommended to try a small bite without any sauce first, to taste its naturally sweet ocean flavor.

Another pot was for lobster and snow crab legs. By then, the broth was noticeably different from the vegetable soup in this pot, and as expected, this one was also incredibly delicious.

This pot will later be used to make the lobster congee.

Handmade squid balls and grouper. These were so popular that I only got a little portion.

The squid balls had actual pieces of squid—you could taste a small chunk in every bite.

Large shrimp. Of course, by the time they were served, the shells were already peeled, even the sharp tails were neatly trimmed.

Wagyu beef short ribs, with such beautiful marbling.

Snow crab legs waiting to be cooked.

Already cooked and ready to eat. Generally, I don’t dip these seafood items in sauce because they’re flavorful enough on their own—adding sauce might just cover up the original taste.

It may look like just a little bit, but by now, I was already about 80% full—and I still had to save room for the lobster congee the staff was preparing for us. This congee absorbed the essence of the "dragon of the sea," with egg drops, scallions, and seaweed, making it irresistible. If I weren’t truly full, I’d have wanted another bowl.

Dessert that doesn’t fill you up too much. I ordered red bean and taro paste. Looking closely—where’s the red bean? Oh, it’s the layer underneath, soft and smooth, with color and texture almost identical to the taro paste.

Oh, and there was also a plate of Spicy Peanuts—we ate them on the side.

Finally, the fruit platter came out.

Eating all of this came out to about 2,000 yuan per person—not cheap at all. But the overall dining experience was truly fantastic, and this price also gave me a real taste of what a top-tier hot pot experience is all about.

Stepping out of the private room, I saw the restaurant packed with people. Business is so good even on a weeknight—really makes you wonder if Taiwan is experiencing any economic downturn at all...

He Shabu
Website:http://www.hostshabu.com.tw/
Address: 4F, No. 28, Songren Rd., Xinyi District, Taipei City (4F, Bellavita)
Contact Number:02-2723922202-27239222
Business Hours: 12:00–14:30, 17:30–22:30

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