Shabuteiyorokobi

Okinawa, although a part of modern Japan, is a huge distance away in terms of both culture and geography. It’s no surprise then, that this collection of Pacific islands has its own distinct culinary culture, with its own take on Japanese shabu shabu hotpot. At Shabuteiyorokobi in Ikebukuro, you can try this delicious dish for yourself! They use Okinawan Agu pork instead of beef. Actually, this is technically a more authentic style than mainland shabu shabu, as the dish originated in China where beef wasn’t often eaten. Pork isn’t a particularly popular meat in mainstream Japanese cuisine, but Okinawa’s proximity to Taiwan means it’s a local favorite there. The variety used at Shabuteiyorokobi has a higher fat content than the usual, with lovely marbling in the meat. The both makes use of both pork and chicken bone for a rich and deep flavor. They also source other ingredients directly from Okinawa, such as sea grapes, soba, and umeshu plum wine . You can also treat yourself to some Okinawan kaiseki-style dishes too, which can be enjoyed on the side, or as the main event — a real culinary window into the beautiful, sunny world of Japan’s tropical paradise.