Originally published on metropolis.co.jp on December 2010
Here in Japan, where ideas like “central heating” are as foreign as driving on the right side of the road, it’s no wonder that the winter dish of choice is hot, filling and can be cooked without venturing from under the kotatsu. In the spirit of the season, here’s a lineup of six hotpot restaurants and products that are adding some spice to the traditional nabe mix.
Going Out…
Umibun Nabebun
Even in summer, this bustling izakaya is all about the hotpot. The menu of eight original nabe includes the collagen-infused “beautiful skin hotpot” with shark fin (¥2,200), tomato-cream nabe with crab and grana cheese (¥1,800) and a luxurious truffle-cream version with chicken tsukune and five kinds of mushrooms (¥1,800). For company parties or bonenkai bashes, Umibun Nabebun offers a two-hour nomihodai course with eight dishes, including one nabe, for just ¥4,500.
2-5-11 Shiba-Daimon, Minato-ku. Tel: 03-5733-5203. Open Mon-Sat 11:30am-2:30pm and 5:30-11:30pm, closed Sun. Nearest stn: Daimon. http://r.gnavi.co.jp/g498412
Date-Otoko
Over in Ikebukuro, yakitori joint Date-Otoko is putting its own stamp on the humble hotpot. The specialty of the house here is high-quality chicken from Fukushima, which is served skewered, broiled, fried and sashimi-style. The chefs have unveiled the new yakitori nabe (¥980), an offbeat dish that comes with a spicy tantan-style soup base and lots of tofu, veggies and three kinds of yakitori skewers—right in the pot. Other house originals include the potage-like basil-cream nabe (¥1,280) and a milk-based oyster and nori nabe (¥1,580).
4F, 1-21-2 Minami-Ikebukuro, Toshima-ku. Tel: 03-5952-5920. Open Mon-Tue & Sun 5-11pm, Wed-Thu 5pm-2am, Fri-Sat 5pm-4am. Nearest stn: Ikebukuro, Seibu exit. http://r.gnavi.co.jp/g600132
Nabezo
This popular tabehodai-style chain, with locations across Tokyo, is celebrated for serving up quality shabu-shabu and sukiyaki at bargain prices; the dramatic décor in many of the locations is another attraction. Ninety minutes of all-you-can-eat beef or pork and unlimited trips to the veggie bar costs just ¥1,980, and you can add soft drinks and bottomless rice for just another ¥480. Throughout December, Metropolis readers who bring along a copy of this magazine can get the popular “Mankitsu” course, which includes 120 minutes of nomi- and tabehodai, plus rice, noodles, won-ton and dessert, for just ¥3,780 (usual price: ¥4,200).
For information about Nabezo locations, see www.gnavi.co.jp/nabezo
Staying In…
Shime Made Oishii Mapo Tsuyu
One of Japan’s most distinctive dining customs is the shime, a thrown-together dish that finishes off the meal. (Think infusing soba tsuyu with tea once the noodles are gone.) Mizkan’s contribution to this tradition is a limited-edition nabe mix in which the leftover broth is poured over rice or noodles; Shime Made Oishii translates as “delicious until the shime.” Flavors include wafu curry, tonkotsu soy and Chinese-style mapo tsuyu (pictured). ¥367
Ramen nabe
Nissin Foods may be best known as the makers of the classic Cup Noodle, but this winter they’ve conjured up one of the most talked-about hotpots: ramen-flavored nabe. Each pack comes with special Chinese noodles that cook quickly yet won’t get soggy and over-boiled like typical ramen. One pack serves 3-4 people, and is available with shoyu-chicken or tonkotsu-flavored soup base. ¥298
Vegetable Potage Nabe
Vegetable Potage Nabe from Nippon Ham highlights another hotpot trend: companies creating nabe that can be made with other products in their lineup. In this case, the potage-style soup apparently goes well with Nippon Ham sausage. Unlike traditional nabe, these cream-based offerings are meant to include heartier ingredients like potatoes, onions and chunks of carrot. The limited-edition potage comes in either milk or tomato flavors. ¥360
