Sumo is one of Japan’s most iconic traditional sports, and the meals sumo wrestlers eat every day are collectively known as chanko.
Among them, chanko nabe—a hot pot loaded with vegetables, meat, and sometimes seafood—is particularly famous. For many people, “sumo food” instantly brings this dish to mind.
The area around Ryōgoku Station, where Ryōgoku Kokugikan (National Sumo Arena) is situated, has many restaurants where you can enjoy chanko nabe.
“Chanko Dojo Ryougoku ekimae ten,” (referred to hereafter as “Chanko Dojo”) is one of them, located under the elevated JR Sobu Line tracks.
The interior, wrapped in the gentle glow of paper lanterns, creates an atmospheric space with the charming ambiance of old Edo.
Near the entrance are table seats, while the back offers tatami-style seating where you can remove your shoes and relax, allowing you to leisurely savor chanko hot pot.
Seven types of hearty chanko nabe hot pot!
One of Chanko Dojo’s biggest appeals is its wide variety of chanko nabe types.
Starting with the most popular “Yokozuna Chanko,” they offer seven varieties in total: “Tori Chanko with meatballs,” “Tsukune Chanko,” “Tsumire Chanko,” “Black pork chanko with meatballs,” “Duck Chanko,” and “Fish Chanko (with fish balls).”
“横綱ちゃんこ,” Yokozuna Chanko (2 servings pictured) 3,200 JPY per person (tax included)
The hearty Yokozuna Chanko contains chicken meat, tsukune (chicken meatballs), kinkan (unfertilized chicken egg), tsumire (fish balls made from sardines and horse mackerel), salmon, cod, crab, shrimp, scallops, and vegetables.
This is a truly luxurious chanko nabe where you can enjoy both meat and seafood.
The Yokozuna Chanko broth is soy sauce-flavored based on chicken stock.
Start by adding the chicken meatballs and chicken, which take longer to cook, and let them simmer thoroughly.
Add the rest of the ingredients and continue cooking for around 20 minutes.
Vegetables like cabbage, shiitake and shimeji mushrooms, and burdock root, as well as konnyaku (a firm jelly made from konjac yam), are included for a well-balanced and nutritious meal.
The umami from the chicken and seafood infuses into the light broth, making it a deeply satisfying dish—especially recommended for those who want to savor both meat and seafood.
For full pork flavor, get the Black pork chanko with meatballs!
Traditionally, chicken is used in chanko nabe. In the world of sumo, where touching the ground with anything other than the soles of your feet is considered a loss, chickens—which stand on two legs—are seen as more auspicious than four-legged animals like pigs or cows.
For this reason, Chanko Dojo also uses chicken stock as the base of their broths.
However, some varieties like the Black pork chanko with meatballs feature pork as the main ingredient.
“黒豚ちゃんこ つくね付き,” Black pork chanko with meatballs (2 servings pictured) 2,900 JPY per person (tax included)
The generous helping of Kurobuta (literally “black pig,” a premium type of pork in Japan) makes for a hearty portion. On top of the vegetables already included in the Yokozuna Chanko, nira (garlic chives) are added for even more flavor.
The preparation is the same—start with tsukune, then add pork and vegetables in order and simmer for around 20 minutes.
The thick-cut pork releases more of its rich umami flavor with every bite.
As the thick slices of pork simmer, their savory richness seeps into the broth, giving this chanko a completely different flavor profile from the Yokozuna version.
If you’re visiting with a group, ordering several kinds of chanko nabe to share and compare is highly recommended.
“柚子胡椒,” yuzu koshō (paste of chili peppers and yuzu peel) 120 JPY (tax included)
The menu also includes flavor-changing items like grated garlic. Among these, “yuzu koshō” (paste of chili peppers and yuzu peel) is particularly recommended.
Its refreshing yuzu aroma, zesty saltiness, and peppery kick add a bright contrast to the rich broth.
Yuzu is actually used as a hidden ingredient in the base broth of Chanko Dojo’s hot pots, so it pairs perfectly with any variety.
Enjoy the changing flavors by gradually adding small amounts to your individual bowl as you eat.
Chanko Dojo also offers single-serving hot pots called “Chan small pot set meal” at lunch, making it a convenient option for both solo diners and groups. They also offer a full selection of individual dishes, including sashimi.
Easily accessible from JR Ryogoku Station, it’s the perfect spot to drop by between sightseeing. Be sure to experience the rich flavors of chanko nabe at Chanko Dojo!
Information
| Store name | ちゃんこ道場 両国駅前店 Chanko Dojo Ryougoku ekimae ten |
|---|---|
| Address | 1-3-12 Yokoami, Sumida-ku, Tokyo
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| Access |
Ryōgoku Station Short-walk from Ryōgoku Station West Exit
Ryōgoku Station 6-minute walk from Exit A5
|
| Phone number | 03-5624-3655 |
| Reservations | Accepted Phone, Official website, Tabelog, Hot Pepper Gourmet |
| Payment |
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| Service charge/Table charge | Service charge (including otōshi) 320 JPY |
| Hours | 11:30-14:30（last order 14:00）, 17:00-23:00（last order: food 22:00, drinks 22:30） |
| Closed | No holidays |
| Seating | 60 seats 28 table seats, 32 tatami room seats |
| Smoking | All seats are non-smoking |
| Official website | https://chankodoujyou.owst.jp/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of May 2025.
