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AT PARADISE AND Harmon known as “Harmon Corridor” across from the Hard Rock Café, a new eatery is now open offering both Korean Barbeque and Japanese hot pot meals in broth known as Shabu-shabu. Shabu-shabu in Japanese means “swishing” for the noise made by stirring food items in liquid. Shabu-shabu, also spelled syabu-syabu, is similar to sukiyaki food in style where both have thinly sliced meat and vegetables, and are usually served with sauce or broth. However, Shabu-shabu is very different in taste from sukiyaki; shabu-shabu is more savory and less sweet than sukiyaki. It is considered a winter dish in Japan but is eaten year-round and certainly offered year-round at San-Toki.
Korean barbeque is Galbi or kalbi and Galbi means “rib” in Korean, so Galbi is a Korean dish made from beef short ribs or pork ribs. Many other Korean dishes incorporate ribs, including soups and stews.
The ribs are marinated in a sauce made from fruit juice (generally Asian pear juice), rice wine, soy sauce, garlic, sesame oil and sugar. When cooked on a grill, the meat is usually cut in thin slices across the bones. The marinade flavors the meat, and this cut allows the meat to cook more quickly, and makes it easier to eat the cooked meat with chopsticks. Galbi is generally served  in Korean restaurants known as “galbi houses,” with the meat cooked right at customers’ tables on grills set in the tables, usually by the customers themselves. In Korea, the meat is usually served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in ssamjang, a sauce made of fermented bean curd and red pepper paste. It is also accompanied by side dishes known as banchan, the most well-known being kimchi.
At San-Toki, the tables also have grills set in the table for cooking a variety of vegetables, seafood and marinated meats, not just Galbi. The servers bring the food selections to the table (with everything cut into bite-size portions), turns on the grill and will even place the items on the grill. The diners can turn over their food, smell the delicious aromas and serve themselves when everything is cooked to their satisfaction. Brown and white  rice, fried and steamed dumplings, noodles, rice cakes, braised Galbi stew, kimchi pancake, soybean stew, kimchi stew, fresh greens and dried seaweed are also offered as side dishes.
The Shabu Bar is a counter where customers sit and cook an assortment of meat, seafood and vegetables in pots for a filling meal that is both healthy and nutritious. Some of menu items for either style of cooking include Kobe beef, garlic shrimp, spicy pork, marinated chicken and Sam Gyup Sal pork which is Korean bacon. The vegetables offered include zucchini, king mushrooms, shitake mushrooms, onions, corn on the cob and tofu. Steamed vegetables include mushroom combo, sweet potato and garlic cloves.
 
The décor is an open dining room with dark wood floors, red walls and shoji screens hung from the walls. Authentic Korean kites are suspended from metal poles and accent colors of green, yellow and blue reflect the Korean history. There is a private dining room and a full service bar and lounge. The signature drink, Soju, is a Korean version of vodka, either served straight or mixed with fresh fruit purees.
Operated by Tiger Restaurant Group, San-Toki Korean BBQ and Shabu Bar was designed to offer healthy meals for consumers. Tiger Restaurant Group is based in Las Vegas and also owns and operates Kaizen Fusion Roll & Sushi, Red Mango, and will soon open Tiger Grill. Tiger Restaurant Group's ultimate goal is to introduce Asian-themed food to mainstream America
 
San-Toki is located at 4480 Paradise Road, across the street from the Hard Rock Café. They are open 5 p.m. to 4 a.m. daily with a late night happy hour from 12 midnight to 4 a.m. Sunday through Thursday. The phone number is 702-732-8654 and their Web site is www.santokibbq.com.
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