Japanese venue Hanasuki brings shabu shabu to Chatswood

• So hot pot right now: The essential guide to Sydney's best

The culinary debate of hot pot versus chim chum versus shabu shabu has a new player, with the opening of Hanasuki in Sydney's northern suburb of Chatswood.

Every Asian country seemingly has a version of produce cooked in broth – some DIY, others served with the produce already submerged – and Hanasuki touts itself as the only restaurant in Sydney with a menu exclusively devoted to Japanese shabu shabu (which translates as swish swish).

Chef Yamamoto Takashi is at the helm in the kitchen, its broth under his watch.

"Our broth is lighter than Chinese hotpot and not as oily," a Hanasuki spokeswoman says.

Hanasuki is a sister restaurant to Choji Yakiniku and Choji Omakase (both in Chatswood), from the Azabu restaurant group, which has earned a reputation for its use of wagyu. So, you can expect wagyu on your chopsticks.

The idea for the restaurant grew out of high demand for the winter DIY shabu shabu kits sold at Choji Yakiniku.

"We also have our own farm at Peats Ridge, where we grow our own vegetables [pesticide free and organic fertilisers used]," a spokeswoman explains.

"A meal will cost anywhere between $65 and $150 per person, depending on which produce you select."

With a smart interior that punches above its weight for the hot pot and shabu shabu genres, the space will be used as the venue for a pop-up from February 14-17, which will clock in at $850 per person.

Chef Hiroyuki Sato will fly in from Hakkoku in Ginza to collaborate with Choji Omakase's Takashi Sano.

Sydneysiders might be familiar with Sato, who cooked at Icebergs Dining Room and Bar for three days in 2019, his tasting menu there clocking in at $1000 (it included matched sake). It was noted at the time that it cost more than a flight to Japan.

Open Wed-Sun 5pm-10pm (weekend lunches from late February).

1/18-26 Anderson Street, Chatswood, 02 8376 3099, hanasuki.com.au