Wara Wara offers a wide variety of hotpot options as well as other Korean/Japanese fusion dishes but since it was a chilly night, we decided to go ahead with their 'Spicy Seafood Hotpot' in which interestingly, you can choose pork or beef. Their table for two can be a bit small so bear in mind when you do order something large to share, you might need to place the water bottle jar on the floor and just cramp everything else in between on the table. So, a tip, would be to ask for a bigger table if possible.

The Udon is an add on if you would like to add noodles on top or on the side of the hot pot. The size of it reminded me of the udon pre-packed that you can get from the asian mart or supermarket but not enough for two people or more, I reckon anyway. The pork was also separated which allows you to time when you would like it go in or put it in all at once.

Once mixed altogether and left to simmer, the udon and the pork balances the seafood and fishy-ness of the hot pot but since most of it was seafood, it was rather very fishy. The chilli powder at the bottom always leaves that throaty feeling when you're slurping on the soup but mix it well so that you can kind of avoid it. Mussels, squid, prawn and a couple of other seafood was amongst what kind of seafood you would be getting, there was quite a handful of it too, good to know you're getting your meal for what you paid.

Let me start off by giving a quick intro on Shabu-shabu. It's a popular Japanese cooking style where diners are able to cook thin slices of meat quickly in a boiling broth and by dipping them into a sauce. It is somewhat known to be simple but healthy and is enjoyed by everyone. Since we arrived for dinner, the prices are as follows 'Beef shabu' (IDR168k ~= AUD$16.8) and/or 'Special beef shabu' (IDR218k ~= AUD$21.8), 'Shaburi Wagyu shabu' (IDR328k ~= AUD$32.8) and 'Special Wagyu shabu' (IDR488k ~= AUD$48.8). Bear in mind that these prices are all per person as well as for the soup, it is also charged at an extra fee (IDR20k ~= AUD$2) which I'm not too sure why as people come here for shabu-shabu and that the dashi soup is essential to have.

The main part of shabu-shabu is having a dashi soup which is usually made from fresh vegetables and selected ingredients. With six different types of soup with its own individual benefits ranging from the following;

- Konbu: filled with calcium and minerals, their basic soup broth.

- Sukiyaki: a combination of sweetness and a soup that has balance

- Paitan Chicken Collagen: rich in collagen for those who want to improve their skin condition

- Hot Miso: miso has been found to prevent stomach condition, lower risk of aging and fatigue as well as having that hint of hotness

- Japanese herbal soup: another spicy based soup but has the basis of various herbs which allows to lower the risk of stomach and doesn't have an affect on blood pressure like other salty foods

The three broths that we chose were Konbu, Sukiyaki and Paitan Chicken Collagen. Although the chicken collagen was at first our last option but we thought we would give it a try as it seemed rather interesting. All soups were put in your own personal hot pot bowls on top of your own induction cooktop in front of you.

When you do choose one of the beef/wagyu packages, you are still able to try the other meat types by buying a plate. Since we were quite hungry, we ended up asking for 7 plates of thinly sliced beef which was served quite quickly right after the waitresses has set up our dashi broth on the induction cooktop.

The thinly slices of beef looked rather fresh and was not frozen, the bright red showed the thinness and fragility it had. Every plate had roughly about 8 slices of beef in which anyone would easily dip it into the broth and after a few minutes or even seconds when the broth has already boiled enough, then dip it into the sauce while slurping on the soup will definitely make you full. Especially if you also took their cooked dishes or sides that are available as well along with the other ingredients.