Taz-Ya Namba

Run by the same management as the highly popular Osaka Italian restaurant BELLA PORTO, shabu-shabu specialist Taz-Ya takes a similar approach to sourcing its ingredients. At Taz-Ya, only organic, pesticide-free ingredients from the company’s own farm are used in the hotpot, supplemented with vegetables from producers all over Japan who have made similar commitments to sustainable, natural production. The hotpot broth itself is incredibly finely made, used with premium ingredients sourced from the furthest corners of the country. Echoing the genesis of dashi in the late Sengoku Period via the traditional convergence of ingredients from the two extreme ends of Japan, Taz-Ya uses Honkarebushi bonito flakes from Kagoshima Prefecture in the south, and konbu seaweed from Shirokuchihama from the frigid seas at the southern tip of Hokkaido. Its mirin cooking wine, meanwhile, is three-year-aged Fukuraijun from Gifu Prefecture. All these premium ingredients are put together, undergoing an extensive aging process that brings out a deep flavor that is complex and rich, even by dashi standards. The intense flavor of the broth augments the natural sweetness of the organic vegetables, top-quality Omi beef and rustic Tokachi pork for a shabu-shabu experience unlike any other.