Ippachi Abiko

At Ippachi Abiko, choosing the flavour of your motsunabe is part of the meal. Options include a miso broth made with a blend of several misos, a spicy miso made with Japanese-grown chillies, classic soy sauce and a light salt broth. The restaurant’s original yuzu soy sauce motsunabe is described as making the most of yuzu’s fragrance, and contains no garlic. One diner who chose it found the flavour light and refreshing. The miso, by contrast, includes garlic and has a richer character, making it an option for those after a heartier hot pot.

Some diners also remark on the texture of the offal itself; one visitor described the pieces in their hot pot as springy. Once you have chosen a broth, you can customise the pot with extra ingredients and decide how to finish the meal. Champon noodles and udon are available, along with a rice-porridge set and risotto, so there is a good range of ways to round off the hot pot.

For a dish to share before the hot pot, consider the restaurant’s recommended Hakata-style grilled offal, seasoned with its carefully chosen sauce. The menu also includes fried dishes such as fried oysters and chicken tempura. Diners who tried these two Abiko-branch-exclusive items have shared favourable reviews.

The Abiko branch in Katta, Sumiyoshi Ward, is presented as suitable for groups. Reservations are available if you are planning a hot-pot dinner.