Like time-sensitive packages and the news, food is at its best when it’s fresh. At Shabuway, a new Shabu Shabu house just down Geary Street, the food is so fresh that you make it yourself. This Japanese style of at-the-table cooking has guests dip their own thin slices of aged meat(s), and vegetables, into a hot broth (seaweed or spicy miso or both) which cooks the items in short order. You can choose from top cuts from Prime Angus to American Kobe to Niman Ranch lamb or Kurobuta pork. Veggiesaurs can toss healthy vegetable options, like Napa cabbage, bok choy, asparagus, broccoli or kabocha squash into the cauldron.