About Us

A year in the making, Shabu Japanese Fondue opened its door in Winter 2009. The first of its kind in Midtown Sacramento, Shabu provides traditional Japanese-style hot pot, serving only the finest ingredients, quality meat, fresh seafood and vegetables. Broths and sauces are house-made and made daily. Its Midtown location ensures close proximity to local markets, which provide access to fresh ingredients.

The name, Shabu, is simple and to the point. The familiar swishing sound when moving vegetables and delicately sliced meat through the broth is where the dish gets its name, therefore being named the sound produced from the cooking process. Shabu-shabu is meant to be eaten slowly, allowing friends and family to get together to cook together.

 

JOHN VOONG

The Restaurateur

John Voong started at an early age, beginning with Hunan Garden in Elk Grove as a delivery boy. He later worked for a number of years at Osaka Sushi in Elk Grove and Woodland, working his way from busboy to manager to chef.

Voong possesses an enormous joy in sharing his love for cooking with others and a commitment to giving back. With an entrepreneurial mindset, love for Japanese cuisine, and a clear commitment to the craft, Voong partnered with a few friends, including Chef Sam Liang, to bring something fresh, healthy, and interactive to Midtown Sacramento.

Voong feels Midtown is a great place to introduce this new food adventure because "a place like this doesn't exist in Sacramento." He emphasized, "I feel like Sacramentans are ready for something new."

Voong is accredited for developing most of the dishes on the menu. He is focused to continue to offer superior service and sublime dishes for the enjoyment of his patrons.

 

SAM LIANG

The Chef

Sam Liang received his first culinary experience at Miyagi Sushi in Sacramento, studying under Chef Tony Sato in the art of sushi making. Inspired to pursue a career in culinary arts, Liang worked at Aloha Sushi in Carson City and Oshima Sushi in Natomas to gain familiarity with Japanese cuisine. He worked for a few years at Osaka Sushi in Elk Grove furthering his craft in sushi making.

Liang's passion for cooking and ambition for proprietorship brought him to partner with John Voong in their first venture. He is now the chef-proprietor of Shabu Japanese Fondue.