Yanagi

At Yanagi, one pleasure of hamo hot pot is lingering over the broth with udon noodles at the end. Diners have remarked on how well the onion in the hot pot goes with the hamo, and on the noodles’ firm texture. Some have also enjoyed hamo in several forms during one meal, from hot pot to lightly seared dishes and an egg-bound preparation. Alongside hamo hot pot, the menu lists hamo tataki, teriyaki, hamo with plum sauce, tempura, fried hamo, a Yanagawa-style egg dish and hamo sushi. There are courses centred on hot pot, as well as individual dishes for those who want to try hamo in different ways.

In winter, fugu takes centre stage. One diner described a tecchiri course that moved from blanched fugu and sashimi to hot pot and rice porridge; another praised the hot-pot fugu for its thick, springy texture. The menu includes fugu hot pot and a live-fugu tecchiri course, along with individual dishes such as blanched fugu, deep-fried fugu and grilled milt. Visitors have also reported finishing their hot pot with rice porridge prepared by the chef, or enjoying the porridge’s fugu-rich broth. It’s a satisfying way to round out a course.

Some diners pair small plates such as grilled milt and roasted ginkgo nuts with their meal, and one account mentions enjoying fugu with fin sake. The drinks menu lists sake and beer, as well as wine by the glass. Yanagi serves dinner and accepts reservations. If you’re planning to gather around a seasonal hot pot in the evening, consider booking to suit your date and party size.