Hitori Shabu One Bangkok is a Japanese shabu counter where every seat gets its own pot, on the first floor of The Storeys building at One Bangkok. My wife and I went on Friday 11 July 2026 and ordered two Charolais beef sets at ฿380 each. This post covers how to find the branch, what a set brings to the counter, how the dipping works and the KTC points coupon that took ฿200 off the bill.

Finding Hitori Shabu One Bangkok

Hitori means alone in Japanese and the whole restaurant is built around that idea. The brand belongs to Maguro Group, the Bangkok company behind the Maguro sushi restaurants. It opened its first branch at Siam Paragon in July 2022 and now has 19 branches around the city, with the One Bangkok branch new in 2026. The cooking is Kansai style, which means shabu and sukiyaki done the Osaka way. Choose sukiyaki and the beef is seared with sugar and warishita sauce before it goes into raw egg.

The atrium of The Storeys at One Bangkok seen from above, with copper columns, an escalator signed Food Parade and shoppers crossing the stone floor.
The Storeys atrium at 18:45 on 11 July 2026, with the restaurant's orange pillars on the left.

The branch sits on the first floor of The Storeys, the building on the Witthayu Road side of One Bangkok, in room 2131. From MRT Lumphini take exit 1 and the underground walkway, which comes up at level B1 of the mall. From BTS Ploenchit take exit 2 and the free electric shuttle bus from outside Mahatun Plaza, which runs every 15 minutes. We drove. The first two hours of parking are free, a ฿500 spend stamped at the mall gets you four hours and ฿2,000 gets six. The restaurant opens at 10am and closes at 10pm every day.

The Counter And The Charolais Set

We sat at the bar, where you can watch the staff slicing beef on the machine in front of you. Each place has its own induction hob with a pot of clear broth, a leather mat, a lidded rice bowl and two dips, sesame and ponzu. A tray of condiments sits within reach: taberu rayu, which is chilli oil with crunchy bits, grated garlic, momiji oroshi, which is grated daikon with chilli, spring onion and a jar of spicy miso.

A Hitori Shabu counter setting with a bowl of vegetables, a pot of broth on an induction hob, three small starter dishes, sesame and ponzu dips, a lidded rice bowl and chopsticks on a leather mat.
One Charolais set before the beef arrived, with the hob set to P4.

The Charolais set is ฿380 on the menu. Charolais is a French beef breed and the menu says the slices are cut in what it calls a samurai cut. A wooden box of thinly sliced beef arrived with a bowl of vegetables: Chinese cabbage, shiitake and shimeji mushrooms, tofu, lotus root, leek, glass noodles and greens. I added an extra box of beef to mine, which is why two sit in the photo. Three small starters came first, a small abalone in its shell on seaweed, a peeled tomato in dashi and slices of salmon with green beans and sesame.

Two wooden boxes of thinly sliced marbled Charolais beef on bamboo leaves, each with a dark wooden tag reading Charolais in Japanese and English.
The set's box of Charolais and the extra one at seat C1.

The beef has far less fat than the A5 wagyu sets at ฿865, which is why I ordered it. Wagyu is delicious but I find it too fatty after a few slices. A leaner beef like this one I can enjoy non stop.

How To Cook It

The card on the counter gives the order of play. Hard vegetables go into the broth first and the hob goes up to P8 until it boils. Then you swish a slice of beef in the broth for three or four seconds until it just turns pink, then dip it in sesame or ponzu. The soft vegetables, the tofu and the noodles go in last. Rice is there for when you want it.

A hand holding a slice of red Charolais beef in tongs over a hammered metal pot of broth, with a bowl of vegetables and three starter dishes on the counter below.
Three or four seconds in the broth is enough.
A wooden tray of five lidded glass jars labelled taberu rayu, garlic, momiji oroshi and spring onions, with a jar of spicy miso sauce beside it.
The condiment tray at every seat.

The condiment tray is where the meal gets interesting. A spoon of momiji oroshi and spring onion in the ponzu cuts through the beef, while the spicy miso turns the sesame dip into something closer to a Sichuan sauce. We went through most of the tray.

Shiitake mushrooms, leek, mizuna and spinach simmering in clear broth in a hammered metal pot on an induction hob.
The hard vegetables go in first.

Dessert And A KTC Coupon

Each set finishes with a dessert. Ours was a soft milk pudding with a dark syrup and a few pieces of caramel popcorn on top, which is a better end to a shabu meal than it sounds.

A small ceramic bowl of white milk pudding with dark syrup and caramel popcorn on top, with a copper spoon resting in it.
The dessert that comes with the set.

If you hold a KTC credit card, open the KTC Mobile app before you pay. Until 30 April 2027, 1,499 KTC Forever points buy a ฿200 discount on a bill of ฿800 or more at Maguro Group restaurants and 2,499 points buy ฿400 off ฿1,500. Two sets and the extra beef took us past ฿800, so I redeemed the ฿200 coupon at the counter and it came straight off our bill.

Would I Go Back

Yes. We walked in at a quarter to seven on a Friday with no wait, although the counter filled while we ate. The atrium lit up for the night is worth a look on the way out.

The atrium of The Storeys at One Bangkok at night, with copper columns, lit panels hanging from the ceiling, an acrylic grand piano on a blue stage and shoppers crossing the floor.
The Storeys atrium at 20:08 on the way out.

For other Japanese chains that have crossed to Bangkok, read my posts on Katsu Midori at CentralWorld and Sushiro. For more places to eat in Bangkok, start with our Bangkok guide.