A winter favorite in Japan, nabe is a hotpot dish where fish, seafood, meat, and vegetables are simmered in dashi broth. At Akakara, you can enjoy a budget-friendly version filled with meatballs, pork belly, tofu, and chives, customizable with varying spice levels.
Similar to nabe but distinct, shabu-shabu at Kisoji involves cooking thin strips of meat and vegetables in a dashi broth, and then dipping the cooked meat in ponzu vinegar. Their signature dish includes marbled wagyu beef and a secret sesame sauce.
A warm and hearty dish, oden consists of ingredients like tofu, egg, and daikon radish stewed in soy and bonito broth. Kamoshiya in Nagoya offers a red miso oden, infusing a local twist to this winter favorite.
Symbolizing the arrival of winter in Japan, nikuman are steamed flour buns with various fillings. Nikuman Seirouken offers a gourmet take with their Awaji beef nikuman and a vegetable-rich cabbage-man.
A winter seafood delicacy, fugu is famous for its exquisite taste and careful preparation. Fugu Restaurant Mifune offers a variety of fugu dishes, complemented by their organic vegetables.
Fugu Restaurant Mifune