We've done this style before at Fountain Valley's California Shabu Shabu (also highly recommended). So Tabu Shabu had a lot to live up to -- and they delivered. With hubby now properly diagnosed as soy allergic instead of gluten sensitive, Asian cuisine is difficult, so he called ahead. Our server, Kevin, was semi-aware of the soy involved in the dipping sauces, but luckily the owner was there to give definitive answers. Basically all of the sauces were off-limits for hubby except for one.
Hubby went with the Regular size Chicken ($18). He substituted more veggies for the tofu that comes part of the standard veggie platter, and he also got the zero carb shirataki noodles in lieu of the regular udon for a change of pace. He was very happy with both changes. I got the Regular size angus ribeye ($18). We agreed that the bok choy was the best bok choy we've ever had while dining shabu style! My angus beef was average, so on that point I think FV is better for basic beef.
Hubby wanted to try a mochi dessert ($2). The owner verified that one flavor was soy free (I think it was green tea), so we shared it. The owner comp'd us the dessert.