Shabu-shabu goes back to Genghis Khan’s armies. Resources were scarce on the Mongolian steppes so the Great Khan looked for the most efficient way to provide a meal to his soldiers. His solution was to have large pots of hot soup in which every soldier could cook his own portion of thinly sliced sheep. This cooking method not only saved precious fuel and lots of time, it also facilitated the absorption of the meat’s nutriments. Eight centuries later, this care for energetic efficiency, time saving and healthy meals sounds eerily familiar. This might explain the exploding popularity of the concept. In its modern form, shabu-shabu was introduced in post-war Japan. In 1955, after replacing sheep with Kobe beef to better reflect the tastes of the day and with the addition of tofu, mushrooms and vegetables to allow each guest to fix his broth according to his taste, Suehiro a restaurant in Osaka registered the name shabu-shabu. The concept quickly stormed the archipelago before crossing the Pacific Ocean where Californian foodies adopted it. To answer North American preferences, prime beef replaced Kobe beef while pork and seafood were added to the options offered to the aficionados. For over 10 years, chef Kagayaki has been offering his own interpretation of this almost millenary tradition in the heart of downtown Montreal. Mindful of this many times centennial heritage he accepts no compromise. All his ingredients are hand picked daily. He personally prepares and adjusts his broth depending on the fresh products available and serves it with pride in a typical Japanese setting carefully balanced between modernity and tradition. A unique experience to discover Japan in downtown Montreal.