In Japan, nabe (traditional hot pot cuisine) is enjoyed typically during chilly winter months. However, at “Akutoridaikan Nabenoshin” in Shibuya, you can savor 12 varieties of nabe all year round, regardless of the season.
“国産黒毛和牛のすき焼き,” Kuroge Wagyu Sukiyaki (minimum order for 2 people) 3,498 JPY per person (tax included)
The most popular dish is their “Kuroge Wagyu Sukiyaki,” featuring Kuroge wagyū (Japanese black) beef. While it’s beloved by Japanese customers, it also attracts many international tourists who come specifically for this dish.
Be sure to check out their other diverse hot pots and side dishes inspired by regional cuisine from all over Japan!
Sukiyaki featuring two types of wagyu
The Kuroge Wagyu Sukiyaki is prepared with ingredients like napa cabbage, enoki mushrooms, carrots, tofu, shirataki noodles, and wheat gluten. The two types of wagyu beef used are brisket (shoulder meat) and inner thigh meat.
The dish is served in a pot directly after being cooked
What sets this sukiyaki apart is the luxurious experience of enjoying the different textures and flavors of wagyu beef. You can savor the slightly chewy brisket and the tender inner thigh meat to appreciate the depth of wagyu.
The rich flavor of the sukiyaki sauce pairs perfectly with raw egg, which, when mixed together, creates a harmonious blend of flavors. The vegetables, which absorb the savory broth filled with wagyu essence, are also quite the treat.
According to the restaurant, international diners have varying preferences: some eat it the traditional Japanese way with egg, while others prefer to skip it. While the Japanese style is recommended, feel free to enjoy sukiyaki the way you like it!
The restaurant also provides an easy-to-follow card explaining how to eat the Kuroge Wagyu Sukiyaki. If you’re unsure, don’t hesitate to ask the staff.
A card with English instructions is provided
After finishing the sukiyaki, a perfect way to conclude the meal is with Sanuki udon. The udon, when eaten with the broth rich in wagyu and vegetable flavors, allows you to relish the taste until the very last bite.
You can order udon separately, or choose a set menu that includes sukiyaki and udon. If you want the full sukiyaki experience, go for this option!
Taste of Hokkaido: “Salmon, Scallop, and Shrimp Rich Butter Miso Nabe”
Another recommended dish, alongside the sukiyaki is the “Salmon, Scallop, and Shrimp Rich Butter Miso Nabe.” You can enjoy this iconic Hokkaido winter flavor year-round at Akutoridaikan Nabenoshin.
“鮭・帆立・海老の濃厚バター味噌鍋,” Salmon, Scallop, and Shrimp Rich Butter Miso Nabe (minimum order for 2 people) 2,838 JPY (tax included) per person
The nabe is loaded with four large slices of salmon, scallops, shrimp (with heads), small shrimp, and a variety of seafood. It also features a generous amount of corn, one of Hokkaido’s specialties, and four to five slices of butter on top.
When heated, the nabe starts to become cloudy due to the addition of sake lees (the leftover product after sake is pressed). Sake lees add a unique sweetness and richness to various dishes in Japan.
The completed hot pot offers a complex flavor combining the richness of miso, the sweetness of sake lees, the umami of seafood, and the richness of butter. Your tastebuds will be mesmerized!
For the perfect finish, add Hokkaido’s famous ramen to the pot. The ramen, which you can only experience with this hot pot, has an unforgettable taste.
Besides the butter miso nabe, the restaurant offers a variety of nabe dishes, including shabu-shabu, paitan nabe (chicken broth hot pot), and motsu nabe (offal hot pot), representing various regions of Japan.
Just browsing the menu will have you wondering which to choose!
Savor regional Japanese cuisine with side dishes like sanzoku-yaki and sashimi
A main concept of Akutoridaikan Nabenoshin is to allow diners to experience the flavors of various regions in Japan. The restaurant’s diverse side menu complements the nabe options perfectly.
One side dish is “Sanzoku-yaki,” a specialty from Nagano Prefecture. It’s made by marinating chicken thigh meat in a soy-based sauce with garlic and onions, then coating it with potato starch before frying. The pieces are larger and more substantial than regular karaage (Japanese fried chicken), making it a satisfying bite.
“山賊焼き,” Sanzoku-yaki 1,078 JPY (tax included)
The “Five-Item Assorted Seafood Platter” is an innovative take on sashimi, unlike any other restaurant. It may change your image of what a sashimi platter can be!
“海の幸５種盛り合わ,” Five-Item Assorted Seafood Platter (minimum order for 2 people) 1,408 JPY (tax included)
Served on a tray with small plates, the platter exudes elegance. In the center plate is a vibrant amaebi yukhoe (sweet shrimp yukhoe) with its signature sweet and spicy flavor.
“甘エビのユッケ,” amaebi yukhoe
Surrounding it are four small plates featuring tuna, goma kanpachi (greater amberjack seasoned with a sesame sauce), Japanese red snapper, and scallops. Each has a unique preparation, making it perfect to eat without adding any additional seasoning.
The tuna with chive soy sauce is a dish that really enhances the flavor of the tuna. It has an irresistible aroma that will really get your appetite going.
“マグロ ニラ醤油のせ,” tuna with chive soy sauce
The goma kanpachi offers a delicate miso flavor combined with the crunchy texture of sprouted chives, creating a novel eating experience.
Meanwhile, the Japanese red snapper pairs wonderfully with crisp cucumber, adding a refreshing crunch.
“ゴマカンパチ,” goma kanpachi
“マダイ,” Japanese red snapper
The scallop is served with a small sudachi citrus, topped with salmon roe and sea urchin, creating a luxurious dish. The tangy flavor of the sudachi pleasantly lingers on your palate.
“ホタテ,” scallop
Other side menu items include namerō (a horse mackerel dish from Chiba Prefecture) and dishes featuring zunda (an edamame specialty from the Tohoku region), offering even more local flavors.
Akutoridaikan Nabenoshin provides the feeling of traveling around Japan without leaving Tokyo. Why not enjoy the diverse regional nabe and dishes from across Japan, all while staying in Shibuya?
A relaxing and refined ambiance
Along with its diverse menu, Akutoridaikan Nabenoshin offers a calm and relaxed atmosphere. There are counter seats, table seats, private rooms, and horigotatsu-style seating (sunken floor seating), providing options for various dining experiences.
Upon exiting the elevator to reach the restaurant, you’re greeted by a large calligraphy piece at the entrance. The hallway leading into the restaurant is lined with sake bottles, and at the back, there’s artwork depicting samurai gathered around a nabe.
Enjoy a luxurious experience surrounded by the restaurant’s traditional Japanese decor while relishing your meal!
Information
| Store name | あくとり代官 鍋之進 Akutoridaikan Nabenoshin |
|---|---|
| Address | Shibuya SEDE 3F, 1-5-2 Dogenzaka, Shibuya-ku, Tokyo
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| Access |
Shibuya Station（SBY） 2-minute walk from Shibuya Station West Exit
Shibuya Station（SBY） 4-minunte walk from Hachiko Exit
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| Phone number | 03-5458-4030 |
| Reservations | Accepted Phone, Official website, Tabelog, Hot Pepper Gourmet |
| Payment |
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| Service charge/Table charge | 550 JPY (tax included) No charge if ordering a course meal |
| Hours | Mon-Fri. 17:00-23:00（last order 22:00） Sat-Sun. & nat’l holidays 16:00-23:00（last order 22:00） |
| Closed | No holidays |
| Seating | 86 seats 12 counter seats, 26 table seats, 32 private dining seats, 16 sunken-style seats |
| Smoking | All seats are non-smoking A smoking room is available |
| Official website | https://www.dd-holdings.jp/shops/nabenoshin/shibuya |
| Other information |
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※Menu contents, prices, store information, etc. are current as of October 2024.
