Japan Hot Pot Guide: Nabe Culture, Types & Where to Eat
Frequently Asked Questions
What is the difference between shabu-shabu and sukiyaki?
Shabu-shabu uses a light kombu broth and briefly swished meat, served with ponzu or sesame dipping sauce. Sukiyaki uses a rich sweetened soy sauce base (warishita) and the meat is simmered rather than swished — often dipped in raw egg before eating. Both end with noodles or rice cooked in the leftover broth (shime).
Is nabe available year-round or only in winter?
Nabe is primarily a winter and autumn dish (October through March) and most dedicated nabe restaurants offer a limited menu outside that season. Oden appears at convenience stores from around September through April. However, shabu-shabu and sukiyaki restaurants typically serve year-round, as does yudofu in Kyoto.
Can vegetarians enjoy nabe in Japan?
Yes — yudofu (silken tofu in kombu broth) from Kyoto is naturally vegetarian and served at many temple-district restaurants. Mushroom nabe (kinoko nabe) using shiitake, maitake, and enoki in a kombu-based broth is also vegetarian-friendly. Specify "niku nashi, sakana nashi" (no meat, no fish) when ordering, and confirm that the broth is kombu-based rather than katsuobushi (bonito).
What is chanko-nabe and where can I try it?
Chanko-nabe is the high-protein stew eaten by sumo wrestlers to gain and maintain weight. It combines chicken meatballs, tofu, fish cakes, and vegetables in a rich soy or miso broth. The best place to try it is Ryogoku, Tokyo's sumo district — several restaurants there are run by retired wrestlers. Tomoegata and Yoshiba are well-known options within walking distance of Ryogoku Station.
How do I order nabe at a restaurant in Japan?
Most nabe restaurants are table-service and offer set menus (omakase-style courses or fixed ingredient sets for 2–4 people). You typically choose your broth type and protein, then the server brings ingredients and adjusts the flame. Smartphone translation apps work well for menus. Many upscale nabe restaurants require reservations, especially on weekends — book a day or two in advance through Tableall, Pocket Concierge, or the restaurant's website.