Nabe is less a single recipe than a shared way of eating: a pot of broth or seasoned liquid sits at the table while meat, seafood, tofu and vegetables cook together. The seven dishes below range from sweet sukiyaki and light shabu-shabu to Fukuoka’s rich motsunabe and Hokkaido’s salmon-and-miso Ishikari nabe. Use the flavor guide first, then check what the restaurant cooks for you, what you cook yourself and which final noodles or rice are available.

01

Sukiyaki: sweet-savory beef and vegetables

Sukiyaki combines thinly sliced beef with tofu, mushrooms, green onion, shirataki and other vegetables in a soy sauce, sugar and mirin-based seasoning. Many restaurants offer raw beaten egg as a dipping sauce, but it is optional and should be avoided by anyone who does not want raw egg. Cooking style varies: Kansai versions often begin by searing and seasoning the beef, while Kanto versions commonly use a prepared warishita sauce.

02

Shabu-shabu: quickly swish thin slices in broth

Shabu-shabu is usually lighter than sukiyaki. Diners move very thin slices of beef, pork or another protein through hot broth until safely cooked, then dip them in ponzu or sesame sauce. Vegetables and tofu cook in the same pot. Do not leave shared chopsticks or raw-meat utensils in the cooked-food area; follow the restaurant’s serving system and ask staff when unsure.

03

Chanko nabe: the hearty sumo-associated pot

Chanko refers broadly to food prepared for sumo wrestlers, while chanko nabe is the best-known restaurant version. Recipes vary widely, but chicken, meatballs, fish, tofu, napa cabbage, mushrooms and greens are common in dashi or chicken broth seasoned with salt, soy sauce or miso. Tokyo’s Ryogoku area is a natural place to try it, including restaurants connected with former wrestlers.

04

Motsunabe: Fukuoka offal, cabbage and chives

Motsunabe is a Fukuoka specialty built around beef offal, cabbage, garlic chives and a strongly flavored broth, often soy sauce, miso or salt based. The texture and richness of offal make it more adventurous than the other pots in this guide. A common Hakata finish is champon noodles added after the main ingredients are eaten.

05

Mizutaki: chicken-centered comfort food from Fukuoka

Mizutaki uses chicken and vegetables in a broth that highlights chicken flavor rather than a sweet or heavily seasoned sauce. At specialist restaurants, staff may first serve a cup of the broth before the remaining ingredients are eaten with ponzu and condiments. Rice can be added at the end to make zosui, using the concentrated soup without wasting it.

06

Oden: a casual simmered-pot classic

Oden keeps ingredients such as daikon, egg, konnyaku, tofu products and fish cakes simmering in a dashi-based broth. It is sold at specialist restaurants, izakaya and seasonally at convenience stores. The selection varies, so point to individual items or use their names. Fish-based dashi and fish cakes are common, which means a vegetable-looking piece does not make the broth vegetarian.

07

Ishikari nabe: Hokkaido salmon in miso broth

Ishikari nabe is a Hokkaido regional hot pot associated with the salmon-fishing area around the Ishikari River. Salmon and vegetables simmer in a kombu-based broth seasoned with miso; recipes may include cabbage, onion, daikon, tofu or mushrooms. It is particularly suited to a cold-weather Hokkaido trip and may be easier to find regionally or seasonally than sukiyaki and shabu-shabu.

Choose by flavor

Which Japanese hot pot fits your taste?

Sweet + richSukiyaki

Beef, tofu and vegetables in a sweet soy seasoning.

Light + customizableShabu-shabu

Cook thin slices briefly, then choose ponzu or sesame sauce.

Hearty + variedChanko nabe

A filling sumo-associated pot with flexible ingredients.

Bold + garlickyMotsunabe

Fukuoka offal hot pot with cabbage and chives.

Chicken + comfortingMizutaki

Chicken flavor takes the lead, usually with ponzu.

Casual + snackableOden

Choose individual simmered items from a dashi broth.

Salmon + misoIshikari nabe

A warming regional choice associated with Hokkaido.

At-a-glance comparison

Know the broth, protein and best finish

DishFlavorMain proteinWhere to lookTypical finish
SukiyakiSweet soyBeefAcross JapanUdon
Shabu-shabuLight broth + dipsBeef or porkAcross JapanNoodles or rice
Chanko nabeVaries: salt, soy, misoChicken, fish or mixedTokyo, especially RyogokuUdon or zosui
MotsunabeRich, garlickyBeef offalFukuokaChampon noodles
MizutakiChicken-forwardChickenFukuokaZosui
OdenLight dashiFish cakes, egg, tofuAcross JapanUsually none
Ishikari nabeMiso + salmonSalmonHokkaidoUdon or rice

Recipes and finishing dishes vary by restaurant and region. Treat this table as a menu decoder, then follow the restaurant’s sequence.

At the restaurant

A five-step ordering routine

  1. 1
    Check the minimum order

    Some hot-pot courses require two or more diners or the same course for the whole table.

  2. 2
    Choose the broth or course

    Motsunabe and shabu-shabu restaurants may offer several soup, meat or price levels.

  3. 3
    Ask who cooks

    Staff may prepare the first round, or the table may control the heat and timing.

  4. 4
    Order additions before the finish

    Add more vegetables, tofu or meat only if you still have room for noodles or rice.

  5. 5
    Choose shime

    Shime means the final starch: udon, champon noodles or zosui are common choices.

Shared-pot etiquette

Cook safely without taking over the table

Separate raw and cooked utensils

Use provided tongs or shared chopsticks for raw meat and clean chopsticks for eating.

Wait for ingredients to cook

Thin meat cooks quickly, but chicken, meatballs and seafood need enough time. Ask staff when uncertain.

Take a little at a time

Shared nabe is paced over the meal. Avoid removing all of one ingredient or stirring constantly.

Let staff lead

At specialist sukiyaki or mizutaki restaurants, the service sequence may be part of the experience.

The final course

Do not miss the shime

Udon

Thick noodles absorb a sweet or savory broth and work especially well after sukiyaki or mixed nabe.

Champon noodles

A classic Fukuoka finish for motsunabe, usually added to the remaining rich soup.

Zosui

Rice simmered in the concentrated broth, often finished with egg. Common after mizutaki and other lighter pots.

Dietary and allergy checks

  • Vegetarian or vegan: vegetable ingredients may still cook in fish, chicken or meat broth.
  • Gluten: soy sauce, noodles, fish cakes and prepared sauces may contain wheat.
  • Egg: raw egg is commonly offered with sukiyaki; zosui may also use egg.
  • Seafood: dashi, fish cakes, oyster products and shared broth can contain fish or shellfish.
  • Alcohol: mirin and sake can be used in broths and sauces.

For a serious allergy, show the exact ingredient in Japanese and ask about the broth, sauce, fish cakes and shared kitchen—not only the visible protein.

Official sources

Information reviewed October 7, 2026. Ingredients, serving order, minimum party size, allergens and seasonal availability vary by restaurant.

Plan with current information

Opening hours, prices, reservation rules and transport details can change. Confirm important details with the official operator before your visit.