Nabe Restaurants(21)

Negima-nabe finds its long culinary history well suited to the short menu at a restaurant of the same name. This rare dish is proudly preserved in the kitchen of Negima’s solo female chef, alongside homemade pickles and fine sake.

Visit the place where Hokkaido lamb hotpot first began. For over 50 years, Hokkai Shabu Shabu’s original Susukino branch has been serving up New Zealand lamb shabu-shabu style, exemplifying the “taste of the north country”.

Located in one of the most cosmopolitan areas of Tokyo, this restaurant has an Iron Chef with over 20 restaurants founded as its advisor. Combined with seafood from the finest suppliers in Toyosu, XEX ATAGO GREEN HILLS is an unmissable destination.

Delight in innovative and creative Japanese cuisine, featuring seasonal ingredients and traditional culinary techniques showcased in exceptional shabu-shabu and sukiyaki dishes.

In a movement that calls to mind the historic convergence of northern and southern ingredients on the capital, the finest ingredients from all over Japan, like Omi wagyu beef from Shiga, are combined here into traditional kaiseki course menus.

At this Osaka shabu-shabu specialist, top-quality Omi beef, Tokachi pork and locally-grown organic vegetables are imparted with deep and complex flavors, thanks to the dashi made with premium ingredients, from Hokkaido to Kagoshima.

A5-grade Miyazaki beef, arguably the best beef in Japan, takes center stage here at this Osaka hotpot specialist. Guests can choose between sukiyaki and shabu-shabu-style hotpot course menus, flanked by a number of accompanying dishes.

Pork doesn’t get better than the highly-exclusive Iberico de Bellota, which is served up teppanyaki-grilled, hot stone-seared and in hotpot at this Shibuya restaurant. Take your pick from 16 different cuts.

The “taste of the north country” is well and alive at this shabu-shabu hotpot specialist, flown down from Hokkaido into Ginza. Tuck into their signature thin-sliced lamb, highly marbled Hokkaido-raised kuroge wagyu beef and plump snow crab legs.

The brainchild of two of Japan’s foremost experts in French culinary technique, Title H’s seemingly simple emphasis on meat and hotpot belies a wildly innovative approach to both preparation, plating and even ingredient selection.

Merino Shinjuku is a shabu-shabu restaurant in central Tokyo that touts the health and beauty benefits of lamb and beef tongue – as well as their deliciousness.

Premium Japanese ingredients served up in a stylish modern interior — this is a traditional restaurant for lovers of hearty cooking.

Experience Kobe beef, succulent crab dishes, and seasonal delicacies in this cozy Ginza restaurant. Sample mouth-watering wagyu or hairy crab shabu-shabu-style, or opt instead to indulge in sukiyaki course meals.

Said to have wild boar’s flavor without its gamey smell, while still retaining the glorious fatty texture of domestic pig, Ibu Biton pork is one of the wonders of Wakayama. Have it sukiyaki or shabu-shabu style at this downtown Osaka joint.

A classy gastropub in Kagurazaka run by an ex-sumo wrestler, which specializes in sumo cuisine’s chanko nabe hotpot.

This is one of the most authentic places to try traditional sumo cuisine in all of Tokyo, with over 80 years of history.

This modern Ginza restaurant is a great place to sample the hearty, hefty, but surprisingly healthy cuisine of Japan’s sumo wrestlers.

Sample sumo cuisine with very reasonably priced bowls of chanko nabe, jam packed with delicious beef, pork, or seafood.

Experiment with whale cuisine and a host of other seafood delicacies at this Osaka specialist.

Load up on protein like a sumo wrestler with a jam-packed chanko nabe stew at this sumo practice stable turned restaurant.

One of the oldest hotpot restaurants in Japan, where you can get a taste of cosmopolitan Yokohama living from the Meiji Era.