This beautiful pot is used traditionally for shabu shabu but can also be used for saimin, vegetables, pasta, etc.  Vintage? Yes.  Antique? Maybe.

A shabu shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp (kombu) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu shabu directly translates to "swish swish." in Japanese. Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.