{"id":30052,"date":"2025-10-30T10:13:05","date_gmt":"2025-10-30T17:13:05","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=30052"},"modified":"2025-10-30T10:19:15","modified_gmt":"2025-10-30T17:19:15","slug":"new-tempe-dining-concept-212-shabu-shabu-to-open-in-december","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/new-tempe-dining-concept-212-shabu-shabu-to-open-in-december","title":{"rendered":"New Dining Concepts from Kaos Hospitality to Open in Tempe"},"content":{"rendered":"\n

Kaos Hospitality, the creative force behind Three Thirty Three<\/strong>, has announced its newest restaurant concept coming soon to Tempe. 212\u00b0 Shabu Shabu<\/a><\/strong> is set to open its doors this December, introducing diners to an immersive and interactive approach to Japanese hot pot dining.<\/p>\n\n\n\n

At 212\u00b0 Shabu Shabu, guests are invited to an experience centered around the delicate balance of temperature, timing, and technique. The name \u201c212\u00b0\u201d represents the boiling point of water, and \u201cshabu shabu\u201d translates to \u201cswish, swish,\u201d describing the rhythmic motion of dipping thinly sliced meat or seafood into simmering broth, a signature hallmark of this traditional Japanese dining style.<\/p>\n\n\n\n

\u201c212\u00b0 Shabu Shabu is an interactive dining experience that brings the kitchen to you,\u201d said John DeVries, CEO of Kaos Hospitality, who developed the concept with Executive Vice President Haylee Nguyen. \u201cWe want to educate our guests about the technique and encourage them to have fun while dipping and dunking. There is no right or wrong way to \u2018shabu.\u2019\u201d<\/p>\n\n\n\n

At the heart of 212\u00b0 Shabu Shabu\u2019s experience is its tableside dining format, which transforms the cooking process into an educational and entertaining event. Each meal begins with a kettle of broth brought directly to the table. Guests then cook their chosen ingredients – fresh meats, seafood, noodles, and vegetables – on built-in induction ranges.<\/p>\n\n\n\n

\"\"<\/a>
Rendering courtesy of Kaos Hospitality<\/em><\/figcaption><\/figure>\n\n\n\n

Diners can select from broths and proteins sliced to order, served with rice, vegetables, and two house-made sauces. Options such as A5 wagyu beef, toro fatty belly, Kurobuta pork, sashimi-grade salmon and black tiger shrimp. Guests can add delicacies like quail eggs, fish balls, and lobster tail, or sample shareable plates such as shrimp tempura eggrolls, chicken karaage, vegetable spring rolls and cucumber salad.<\/p>\n\n\n\n

The restaurant\u2019s cocktail menu adds yet another layer of creativity, with highlights like the Mango and Sticky Rice Cocktail and the \u201cGood Morning, Vietnam\u201d, an espresso martini crafted with Vietnamese coffee. <\/p>\n\n\n\n

Wood and Water<\/a><\/strong>, the newest restaurant concept and third Tempe location, is set to open in late fall 2026 at 410 N. Scottsdale Road in Tempe\u2019s Watermark development. Wood and Water will be an Asian-inspired seafood restaurant<\/strong> offering fresh, elevated ocean delicacies in a sophisticated setting.<\/p>\n\n\n\n

\u201cAt Wood and Water, seafood is our love language, and we believe it will exceed diners\u2019 expectations of what a seafood restaurant can be,\u201d DeVries said. <\/p>\n\n\n\n

The 9,000-square-foot space will feature a patio, lush greenery, floor-to-ceiling windows overlooking Tempe Town Lake, and dramatic design elements including a 5,000-gallon shark tank and live seafood displays. The restaurant\u2019s menu will blend refined seafood dishes with comforting, home-style favorites. Groundbreaking for Wood and Water is expected by the end of the year. woodandwaterrestaurants.com<\/a>.<\/p>\n\n\n\n

For more information, visit 212shabu.com<\/a> or woodandwaterrestaurants.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"A Tempe spin on the art of hot pots, 212\u00b0 Shabu Shabu encourages guests to learn new techniques and have fun. \n","protected":false},"author":23,"featured_media":30054,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[17480,4971,17481,14065,17482],"class_list":{"0":"post-30052","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-212-shabu-shabu","9":"tag-featured","10":"tag-kaos-hospitality","11":"tag-tempe-dining","12":"tag-wood-and-water","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"\nNew Dining 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