Isshin Nabe

The pleasure of Isshin Nabe’s hot pot continues after the main ingredients are gone. One visitor especially enjoyed the progression from mochi to noodles and finally rice porridge, describing it as a hot pot eaten for the porridge at the end. The courses include tofu and grilled mochi, a choice of udon or champon noodles, and rice porridge, making it easy to settle in for the full meal.

Choose the Beef Hot Pot Course, the Offal Hot Pot Course featuring torotetchan, senmai and akasen, or the Assorted Hot Pot Course, which includes beef and several kinds of offal. The options let you centre the meal on meat, focus on offal, or have a combination of both. Reviewers noted that the courses come with plenty of vegetables and felt manageable to eat despite their generous appearance, making them a promising choice for a group dinner around the pot.

What to add after the main ingredients is part of the experience. One group chose champon noodles after the mochi, then finished with rice porridge topped with spring onion, seaweed and raw egg. The courses offer a choice of udon or champon noodles, so you can decide together how to round off the meal. Diners have looked forward to the broth-soaked porridge and enjoyed the whole sequence, from mochi to noodles to porridge; it is a meal worth approaching with the final course in mind.

For a starter before the hot pot, the menu lists options such as tongue sashimi, tongue yukhoe, blanched tripe and simmered beef tendon. One group dining on a hot-pot course ordered tongue sashimi and raw senmai to nibble on, offering an idea for what to choose while the pot comes to a simmer. Drinks listed include draft beer and lemon sour, as well as non-alcoholic beer and oolong tea.

Isshin Nabe serves dinner and is closed on Thursdays. Reservations are accepted, and booking is recommended for dinner, so it is worth reserving a table once your hot-pot plans are set.