In Japan, March and April are when white and pink cherry blossom trees burst into full bloom. From making seasonal sweets to packing sakura-themed bento boxes, there are lots of ways to embrace early spring. If you’re looking to experience cherry blossom season in a refined setting, look no further than a sakura-themed afternoon tea. With sweet and savory dishes infused with cherry blossom flavors, check out our picks for sakura afternoon tea in Tokyo. 

How are you planning to celebrate the start of spring by attending a sakura afternoon tea in Tokyo? Let us know in the comments below!

Meet the kinkan (kumquat). Tiny, tart and tantalizing, these little citrus fruits are ideal for a simple kumquat recipe and are easy to find at local supermarkets throughout winter in Japan. Not much larger than an olive, a kinkan ranges in diameter from two to four centimeters. But despite their miniature size, kumquats are packed with flavor and nutrition, and unlike other citrus fruits, they’re often enjoyed whole—skin and all.

Eaten raw, the thin, crunchy peel yields easily to the teeth, the orange orbs bursting with tangy juice. Fragrant oils spray the air, releasing a delicate floral aroma from the pores of the fruit’s sweet, lustrous skin.

When boiled with sugar, kumquats become tender and glossy, tempering the sourness of the fruit’s flesh and preserving its fragrance in a thick nectar. A versatile topping for everything from yogurt to pancakes, we share a simple recipe for kumquats in syrup below.

But first, a little background on the tiniest citrus fruit.

An Auspicious Japanese New Year Food

© Photo by Rika Hoffman

Known as kinkan no kanroni in Japanese, candied kumquat is a sweet treat, home remedy and palate cleanser rolled into one—which helps explain its popularity among osechi ryori (Japanese New Year cuisine) dishes. It’s the equivalent of eating cranberry sauce at Thanksgiving, with a bright, acidic flavor that cuts through the otherwise heavy (and rather brown—at least in the case of American Thanksgiving) meal.

Like other Japanese New Year foods, kinkan has a symbolic meaning that involves wordplay. 金柑 (kinkan; “kumquat”) is a homonym of 金冠 (kinkan; “golden crown”). If you want to attract wealth in the New Year, a kumquat might just be your golden ticket!

Kinkan is also an auspicious food to eat during the winter solstice in Japan. During this time of year, it’s said that eating foods with two letter n’s (ん and ン in hiragana and katakana) in their names attracts luck. Besides kinkan, this includes foods like ぎんなん (ginnan; “gingko nuts”), にんじん (ninjin; “carrots”) and レンコン (renkon; “lotus root”).

Kumquat Health Benefits

© Photo by Rika Hoffman

Need another reason to include kinkan in your diet? Kumquats are full of health benefits, including: 

• High amounts of dietary fiber (especially the peel) for satiety and improved digestion
• Antioxidants like vitamin C, which boosts the immune system, promotes iron absorption and stimulates collagen production
• Moderate amounts of vitamin A, which is beneficial for the immune system, reproductive system and vision

Popular in Chinese medicine, eating candied kumquats is also a traditional Japanese remedy for sore throat and cough. Steep one or two kumquats in a mug of hot water with a teaspoon of syrup and sip your way to a soothed throat.

Kinkan no Kanroni (Candied Kumquat) Recipe

© Photo by Rika Hoffman

Ingredients

• 500 grams (approximately 3 cups) kumquats
• 250 grams (1 ¼ cup) sugar
• 400 milliliters (approx. 1 ⅔ cup) water

Instructions

1. Wash kumquats and make 7-8 vertical cuts into the skin with a knife. This will make it easier to take out the seeds later.
2. Submerge the kumquats in a pot of water (they should be just covered) and boil for 3-4 minutes. 
3. Drain the kumquats and allow them to cool. 
4. Taking each kumquat one by one, gently remove the seeds by inserting a wooden skewer or chopsticks into the vertical cuts you made earlier. 
5. Combine 400 milliliters of water and 250 grams of sugar in a pot and bring to a boil.
6. Add the kumquats. They should all fit in an even layer at the bottom of the pot.
7. Bring the pot of kumquats and syrup back up to a boil over medium heat. 
8. Lower the heat and cover with an otoshibuta (drop lid) to simmer for 30 minutes. If you don’t have an otoshibuta, a piece of parchment paper cut into a circle to fit the pot works just as well.
9. Once the kumquats have softened and the syrup has thickened, turn off the heat and allow them to cool.
10. Transfer your kumquats with syrup into a jar. Due to the high sugar content in this recipe (50% of the weight of the kumquats), it keeps pretty well. Store in the fridge for up to one month, or in the freezer for up to three months.

How To Use Candied Kumquat

© Photo by Rika Hoffman

There are numerous ways to use these plump, candied kumquats and their syrup:

• Top yogurt or ice cream with chopped kumquats and a drizzle of syrup
• Infuse your tea with candied kumquat and a spoonful of syrup
• Replace the simple syrup in a cocktail recipe with sweet kinkan nectar
• Soak cake layers with kinkan syrup for added flavor and moisture
• Mix chopped kumquats into cake or pancake batter

With a jar of candied kinkan on hand, the possibilities are endless!

Using this kumquat recipe? Share your photos with us via Facebook or Instagram with a hashtag #savvytokyorecipe

Money can be tight after the holiday season. When the days of fun and feasting have faded, January often brings a period of reflection and saving for the new year ahead. Happily, your food budget doesn’t have to break the bank with expensive imports (looking at you, pricey Chilean blueberries!). Alongside leaner meat and fish choices that people often switch to as they double down on New Year’s resolutions, why not fill your plate with affordable, healthy seasonal winter vegetables from Japan?

Winter vegetables may receive a bad rap for their limited variety. Indeed, although I am a big fan of root vegetables, I did tire of throwing them in the oven as a wintery side dish in Canada. However, Japan’s cold-weather specialties have quite a varied taste profile, ranging from earthy and deep to peppery and sharp. Domestically grown, full of vitamins and minerals, and plenty of “Japan-only” appeal: dig into our list below to discover five stars of fuyu (winter)!

1. Burdock Root

© Photo by iStock: sirichai_asawalapsakul

Gobo (burdock root) is a slender root vegetable that resembles a pale white tree root and grows year-round, with peak harvests in fall and winter. Burdock root is high in fiber, which helps regulate blood sugar levels, making it often eaten to aid digestion or ground into powder and sold as a dietary supplement.

When cooking with burdock, it’s best not to peel the skin, as that is where the most nutrients are located. However, giving the root a good scrub and soaking it in cold water will help remove dirt and reduce its bitter taste. A popular recipe with burdock root is kinpira gobo, or sliced gobo with carrots and sesame, which is a staple for home cooks across Japan. Meanwhile, Hakata, Fukuoka Prefecture’s specialty, is gobo tempura-topped udon noodles, which attract long lines of hungry tourists.

2. Napa or Chinese Cabbage

© Photo by iStock: wahid hasyim asyari

Hakusai (Napa or Chinese Cabbage), meaning “white vegetable”, is the most crucial leafy green in Japanese winter cuisine. This cabbage is widely available across Japan during the winter season, where you will often see the white-stemmed, crinkly-leafed veggie piled high at the supermarket. Napa cabbage is easy to grow and can withstand temperatures as low as zero degrees Celsius as a cold-weather crop.

Napa cabbage has a mild, slightly sweet flavor and works well in steamed and stewed dishes such as hot pot and cabbage rolls. It also serves as the main ingredient in the kimchi sold in Japan. Napa cabbage is also low in calories, high in water content, and loaded with vitamins and antioxidants to help ward off the various colds and viruses that may come your way during the winter season.

3. Japanese Radish

© Photo by iStock: karimitsu

No vegetable is more iconic in Japan than daikon (Japanese radish). Daikon, or literally “big root,” is commonly bright white in color and notable for its size, especially compared to small red garden radishes. There are several varieties of Japanese radish, but the largest one is Kagoshima prefecture’s Sakurajima shimadekon (island daikon in dialect), which holds a Guinness World Record for being the biggest radish in the world.

Japanese radishes have a milder taste that is less sharp and peppery than that of other radish varieties. In Japanese cuisine, people often grate daikon and serve it with dipping sauces or slice it thinly for fresh salads. During colder weather, they boil it in soy sauce or add it to stews and hot pots to bring out its natural sweetness.

4. Japanese Mustard Green

© Photo by iStock: nortongo

Mizuna (Japanese mustard greens) are winter leafy greens that grow in large white bulbs from October to March. They are prolific plants that grow quickly and are productive, with a single bulb capable of producing up to 600 leaves. Mizuna is also known as kyona because it was historically cultivated in the Kyoto region and is considered one of the few native vegetables of Japan.

Mizuna has a peppery and mildly bitter flavor. They are commonly grown for salad mixes and can be easily paired with other greens. These mustard greens can also be sautéed in stir-fries, where they will wilt and shrink like spinach. Additionally, mizuna is a popular last-minute addition to stews and hot pots, such as nabe yaki udon (hot pot udon noodles).

5. Enoki Mushrooms 

© Photo by iStock: 4nadia

Enokitake (enoki mushrooms) are white, thin, tendril-like mushrooms that naturally grow on tree logs from late fall to early spring. The roots of the mushroom are grown interconnected and produce small bundles, which are then cut and sold to supermarkets. When storing them at home, remove them from any plastic packaging and place them in the crisper to avoid spoilage. 

Enoki mushrooms have an earthy and slightly nutty flavor that will add depth to your cooking. Like other mushrooms in Japan, enoki is used in a variety of dishes, ranging from soups and stews to stir-fries. They are even popular deep-fried as an appetizer or snack while drinking. For an easy meal, try making takikomi gohan (Japanese mixed rice), where you cook enoki mushrooms with rice in the rice cooker.

So, get your nabe (hot pots) bubbling and try out these five winter vegetables in Japan! And, if you want them all to share the same hot pot, why not give it a go? Just make sure only to add your mizuna at the very last minute to preserve its delicate flavor and texture.

My yuzu pavlova brings a bright, Japanese-inspired twist to a dessert that’s practically a cultural phenomenon in Australia and New Zealand. Pavlova appears on countless Christmas menus, and while it may not look especially impressive, the eating experience is unbeatable—chewy, crunchy, soft, warm and sweet all at the same time.

What Is Yuzu?

© Photo by iStock: manbo-photo

This recipe uses yuzu—a lemon-like Japanese citrus packed with flavor (and vitamins)—that is a classic December-y fruit here. Native to East Asia, yuzu has a distinctive aroma and a complex taste that sits somewhere between lemon, mandarin and grapefruit, which is why it’s prized more for its zest and juice than for eating on its own. In Japan, yuzu has long been associated with winter, seasonal cooking and traditional remedies, thanks to its high vitamin C content and invigorating scent.

Around this time of year, you’ll spot them everywhere: in food, beauty products and even in onsen. Yuzu-flavored ponzu, sweets and desserts appear on winter menus, while yuzu-infused bath products and yuzu-yu (yuzu baths) are enjoyed during the winter solstice to help warm the body and ward off colds. Its bright fragrance and versatility make yuzu a beloved symbol of the season—especially when darker, heavier winter flavors dominate. Actually, here are five ways to use yuzu this winter.

Yuzu Pavlova Recipe

My Yuzu Pavlova takes a while to make, but the end result is a sure crowd-pleaser—one that’s perfect for your holiday get-together.

Things To Keep In Mind

• Yuzu flesh is much softer than lemon, so you’ll need a grater with larger holes. It’s also full of large seeds and has less juice than a lemon, which is why so many are required for this recipe.
• Don’t step away when making the custard. It takes zero time for this mixture to split (a fancy baking term for scrambled eggs). Stir and stir some more. After it has thickened into a soft mixture, please remove it from the heat and place it in a bowl to cool.
• Don’t cheat when beating the egg whites; the peaks really need to be stiff.
• Pavlova is meant to be crunchy and crispy on the outside and soft and marshmallowy on the inside. It will crack. Don’t worry, it’s supposed to!

Ingredients

• 5 yuzu
• 2 eggs plus two egg yolks
• 6 egg whites
• 0.5 cups of sugar plus another 1.5 cups for later
• 7 tablespoons of butter (softened)
• 1 cup fresh cream
• Fruit and herbs for garnish

Instructions

1. Preheat your oven to 180 °C/350°F. This is important to ensure the base cooks evenly.
2. Place the eggs and egg yolks in a mixing bowl and add water to a pan. Boil the water and place the mixing bowl on top to allow the heat and steam to turn the egg mixture into custard while you mix.
3. Add the sugar, juice of five yuzu, grated peelings of three yuzu, and the softened butter.
4. Mix this constantly until it begins to thicken.
5. Beat the six egg whites until you have stiff peaks.
6. One tablespoon at a time, slowly add 1.5 cups of sugar. The whipped mixture should turn into a very shiny, white, billowy puff.
7. Place a sheet of oven paper onto your oven tray. Pour the whipped egg white mixture over the paper. It will spread when you’re baking, so leave plenty of room at the edges. Flatten the top of the mixture.
8. Reduce the oven temperature to 130°C/265°F and bake for 1 hour.
9. After the hour, open the oven door and let it cool for another hour.
10. After that hour, remove it and ensure it’s completely cooled.
11. Place a large plate upside down over the pavlova and flip it over. Remove the oven paper and spread the yuzu mixture over the top.
12. Whip the fresh cream into whipped cream and sprinkle some more yuzu on top. Garnish with blueberries (goes beautifully with yuzu) or strawberries (because Japanese strawberries are glorious). Add herbs for decoration.

Slice and serve, and watch everyone swoon, telling you what a great chef you are. Enjoy and have a wonderful holiday!

Using this yuzu pavlova recipe? Share your photos with us via Facebook or Instagram with the hashtag #savvytokyorecipe

Beautiful layers of white cream adorn a fluffy cake with plump strawberries on top—this has long been the iconic image of Japanese Christmas confectionery. Still, its Christmas cake history goes much further back than many people realize.

Christmas cakes were first sold in Japan in 1910, and the ubiquitous ichigo shotokeki (strawberry shortcake) only hit shelves in 1922. It wasn’t until the postwar period, in 1952, that the strawberry shortcake Christmas cake became more accessible to the general public and cemented its place in Japan’s Christmas imagery (and stomachs across the nation).

To understand the history of this tasty tradition, we must delve into the past of Fujiya, a storied Japanese confectionery maker.

Introducing Christmas Cake To Japan

© Photo by iStock: fazon1

Fujiya, now with branches nationwide, is a patisserie that was initially based in Yokohama. In 1910, Fujii Rinemon opened his first shop in Motomachi, the upscale neighborhood adjacent to the Yamate and Kannai districts where the foreign population of Yokohama lived and worked. As the Meiji era dawned, the Motomachi area blossomed. The streets were soon dotted with cafes, clothing stores and bakeries. The Fujiya store was at the vanguard of this explosion of Western culture in Yokohama, where many overseas customs and wares spread to the rest of the country.

Indeed, in December of the same year, Fujiya offered the first Christmas cake sold in Japan. Arranged simply with silver ball decorations, the cake was a single-layer glazed with white fondant frosting, made by mixing sugar and water. But the difference with today’s decadent fresh cream concoctions was not merely aesthetic. The cake was not a Japanese sponge cake—known now as the shortcake—but rather a fruit cake, steamed in the oven and made of plums, dried fruit like raisins and alcohol.

1921 was a particularly bustling Christmas and a fateful one for Fujii. With business booming, thanks in part to a craze that year for decorated cakes, he opened a second store. To his surprise, his customer base was also shifting from foreign customers to Japanese ones. In 1922, Fujii developed a special cake to sell at his two shops, inspired by his studies abroad in the United States.

The Stawberry Shortcake

© Photo by iStock: muuuu

While stateside, he tried a dessert called a shortcake—two scones filled with cream and fresh fruit and named for the shortening used in the biscuit dough. Fujii felt fascinated by the flavor but believed the crunchy scones wouldn’t suit the Japanese palate.

Instead, he chose to make his shortcake out of a sponge cake. He drew inspiration from the ever-fashionable castella cake, another local interpretation of a Western (this time Portuguese) dessert which emerged in the late 1500s. His resulting creation, combined fresh cream and American-style strawberry shortcake with a softer, spongier cake, making it the first strawberry shortcake sold in Japan.

Many people believe the kouhaku (red and white) color combination—traditionally used for celebrations and shared with the hinomaru (rising sun) national flag—helped drive the popularity of strawberries and cream as the country’s signature Christmas cake style. Still, however, in the 1920s, these cakes were exceedingly extravagant. Without refrigerators in most homes, their potential for the astronomical fame that awaited would remain dormant until the postwar period.

For Everyone To Enjoy

© Photo by iStock: kokouu

In 1952, on the eve of Japan’s “long postwar,” only a few months after the American occupation force left the country, Fujiya held its first-ever Christmas sale. In what would become a tradition across Japan, the strawberry shortcakes lined the shop window, inviting customers to enjoy the sweet treat for the holidays.

By the mid-1960s, the strawberry shortcake’s place in Christmas culture was firmly established. Elaborately decorated two-layer cakes became increasingly common. This design, along with the classic taste pioneered in the early Showa era, continues to dominate Japanese imaginings of Christmas sweets.

Modern Christmas Cakes

© Photo by Ritz Carlton Tokyo

While the shortcake reigns supreme, the current market for Christmas cakes is not exclusively red, white and fluffy crumb cake. Instead, chocolate, pistachio, blueberries, ganache and buttercream turn into festive creations across modern patisseries.

Additionally, Japanese pastry chefs have incorporated traditions from other countries to diversify the confectionery landscape. Popular examples include France’s buche de Noël (a Christmas log cake) and Italy’s panettone (a Christmas sweet bread).

While stand-alone patisseries certainly make cakes, department stores and hotels are now the primary purveyors. They often open advance sales as early as mid-November with many selling out before the months end. Conbini (convenience stores) also get into the Christmas cake game, offering their own strawberry shortcakes. And, of course, some families opt to make their own, too.

As for my family, we usually opt for a strawberry shortcake, but last year, we diverged and went with chocolate. Honestly, it was a bit disappointing not to be met with the mouthfuls of sweet-tart strawberries and cream, so we will return to our (Japanese Christmas) roots this year alongside so many other eager sweet tooths.

And if you’re wondering if Fujiya continues to specialize in shortcakes at Christmas time, the answer is a resounding yes. You can find their stores throughout Japan, in both standalone shops and inside department stores, such as Aeon. Celebrating over 100 years since their founder’s first shortcake, they continue to sell classic Christmas cakes.

Did you know about Japan’s Christmas cake history? What sort of sweets do you celebrate this festive season with? Let us know in the comments!

For the first time in my 26 years, I am truly feeling the festive spirit of Christmas—and this year, I wanted to share an easy kinako cookie recipe with a Japanese twist. Growing up in Iran, I never celebrated Christmas, so the holiday always felt a little foreign to me. That changed when my family moved to New Zealand. Everyone around us got excited about the season, so I often felt a bit left out.

Over the years, even as Christmas came and went, my family treated it mainly as a public holiday. Things started to change when my sister married a Kiwi who celebrated Christmas. Suddenly, my family joined in a little more, and I began to experience the joy of decorating, baking and giving gifts.

Looking back, my favorite Christmas was actually spent in Japan. It was a white Christmas, surrounded by Japanese friends and my visiting sister and brother-in-law. What I love most about the season, wherever I am, is the tradition of giving and receiving love. As part of sharing this festive joy in Japan, I would like to introduce one of my favorite Japanese ingredients: kinako.

What Is Kinako?

© Photo by iStock: inewsistock

きな粉 (Kinako; “roasted soybean flour”) is a traditional Japanese ingredient made by roasting soybeans and grinding them into a fine, golden powder. It has a nutty, subtly sweet flavor and a naturally fragrant aroma, making it a staple in many Japanese sweets, from mochi and dango to cookies and wagashi.

Beyond its delicious taste, kinako is also packed with nutrients—it’s high in protein, fiber and isoflavones, which are plant compounds linked to various health benefits, including supporting bone health and balancing hormones. Its delicate yet rich flavor pairs perfectly with simple cookie recipes, like the easy Kinako cookie recipe below.

So, without further ado, here is a wholesome and straightforward kinako cookie recipe for you to share with your friends, colleagues and loved ones this festive season.

Easy Kinako Cookie Recipe

Ingredients

(Makes about 12 kinako cookies. Double or triple the ingredients to make more. This recipe is: dairy-free and vegan.)

• 70g regular cake flour
• 20g brown sugar
• 10g kinako
• 20g olive oil
• 5g vanilla essence  
• A pinch of salt

Instructions

1. Mix all the ingredients in a large bowl.
2. Either roll out the dough onto a floured surface (not too thin) and use cookie cutters to cut out your desired cookie shapes, or use wet hands to form balls from the dough, then lightly press them down.
3. Place cookies on a lined tray.
4. Bake cookies in a toaster oven at 190°C (375°F) for approximately 7-9 minutes, or until they are crispy and golden.

P.S. For a bit of variety, feel free to add sesame seeds and/or dried fruit, such as raisins, to the cookie mixture.

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The holiday season is in full swing, and Tokyo is sparkling everywhere you look. Streets, shops and cafes are adorned with illuminations and Christmas trees, transforming the city into a magical winter wonderland just in time for the holidays. Christmas will be here before you know it, so if you’re spending the season in Tokyo, here are our top recommendations for an unforgettable 2025 Christmas dining experience with family, friends or that special someone.

1. Grand Hyatt Tokyo

© Photo by Grand Hyatt Tokyo

Every year, this hotel transforms into an edible Advent calendar! They have a lobby that glows with its annual Christmas decorations, holiday hampers, afternoon tea, a holiday brunch and buffet, along with all eight of its restaurants rolling out limited holiday menus that truly feel festive. After dinner, head over to Maduro or The Oak Door for one of their festive cocktails that are all photogenic and all dangerously drinkable.

• Prices: Dinner ¥19,000–¥41,800; Cocktails ¥2,200-¥4,700
• Address: 6-10-3 Roppongi, Minato-ku, Tokyo (Google Map Link)

2. ANA InterContinental Tokyo

© Photo by ANA InterContinental Tokyo

Go all-out for the holidays with one of many festive dining options in every corner of this hotel. Enjoy Christmas-themed afternoon teas filled with seasonal sweets and savory bites, lavish holiday buffets at Cascade Cafe, and elegant multi-course dinners ranging from traditional kaiseki at Unkai to sky-high teppanyaki at Akasaka. The Steakhouse serves classic Christmas lunches and dinners, while Karin Chinese Restaurant offers a special holiday course for something a little different. MIXX Bar swaps in a trio of decadent fig cocktails—the Noir de Fig, a velvety Fig Old Fashioned and the Imperial Fig Martini.

• Prices: Various prices for lunch and dinner; Cocktails ¥3,000–¥3,500
• Address: 1-12-33 Akasaka, Minato-ku, Tokyo (Google Map Link)

3. Andaz Tokyo

© Photo by Andaz Tokyo

Enjoy an indulgent lineup of seasonal dining, from The Tavern’s elegant six-course festive dinner served high above the city to its relaxed Apéritif & Sharing Steak Set and a limited-edition afternoon tea celebrating the rich aromas of chocolate, berries and warming spices. At the Sushi, an intimate eight-seat counter, a Christmas-only Edomae gala dinner showcases premium seasonal seafood. At the same time, BeBu brings back its wildly popular Fried Chicken Box to go for cozy holiday gatherings at home. And to finish the season in true Andaz style, the Rooftop Bar pours limited-edition Festive Tea Cocktails inspired by winter spices and Stollen.

• Prices: Various prices for each offering; Cocktails ¥1,870 (only ¥990 during Happy Hour)
• Address: 1‑23‑4 Toranomon Hills, Minato‑ku (Google Map Link)

4. The Strings by InterContinental Tokyo

© Photo by The Strings by InterContinental Tokyo

This hotel goes full storybook this year with its “Dear You” Christmas Collection. Three restaurants, three cuisines and one theme: heartfelt, unforgettable holiday dining. At Melodia, the Italian course unfolds with lobster and carpaccio, buttery flounder and wagyu wrapped in flaky pastry before a multi-textured chocolate finale. China Shadow elevates the evening with lavish dim sum-style starters, kiln-roasted Peking duck, lobster in kataifi and jade-green fried rice crowned with salmon roe. For the showstoppers, Kazane Teppanyaki fires up Ise lobster and a duet of premium Japanese beef right on the teppan.

• Prices: Dinner ¥15,400–¥24,200
• Address: Shinagawa East One Tower 26–32F, 2-16-1 Konan, Minato-ku, Tokyo (Google Map Link)

5. Palace Hotel Tokyo

© Photo by Palace Hotel Tokyo

Choose your own adventure from six restaurants serving Christmas dinner—from Ducasse’s Esterre to teppanyaki GO, Grand Kitchen, Wadakura, Amber Palace and the skyline-framed Lounge Bar Privé—all unveiling festive menus built around peak-season seafood, charcoal-grilled Wagyu, Shanghai crab, teppan-seared lobster and holiday desserts. Whether you’re splurging on Esterre’s caviar-bright bisque and truffle-kissed Wagyu, settling into GO’s sizzle of Matsusaka beef or lingering over Grand Kitchen’s Vacherin and perfectly roasted Japanese tenderloin, every course feels crafted for a slow, joy-filled evening. End the night with a strawberry cocktail and city views at Privé!

• Prices: ¥19,000–¥55,000; Cocktails ¥2,800–¥3,800
• Address: 1-1-1 Marunouchi, Chiyoda-ku, Tokyo (Google Map Link)

6. The Peninsula Tokyo

© Photo by The Peninsula Tokyo

Expect to see pure seasonal magic from Peter’s wagyu and sky-high palace views to Hei Fung Terrace’s traditional Cantonese cuisine. Beyond the polished silver service, the hotel’s festivities unfold everywhere: a heart-melting Toy Hospital in The Lobby where “Toy Doctors” restore beloved childhood treasures, a cozy Christmas Market along Naka Dori for postcards and artisanal treats, and a charity-minded Festive Afternoon Tea scored by live music. And to top it all off, don’t miss the seasonal stars behind the bar: the Setouchi EMT and the Pen Negroni, two festive cocktails made to sip and be jolly.

• Prices: Various prices for lunch and dinner; Cocktails ¥3,200
• Address: 1-8-1 Yurakucho, Chiyoda-ku, Tokyo (Google Map Link)

7. Four Seasons Hotel Tokyo

© Photo by Four Seasons Hotel Tokyo

Christmas dinner at the Four Seasons is a seven-course French dream in a Paris-styled bistro—think truffled Soufflé Suisse, caviar-topped lobster ravioli and a glossy Hokkaido beef Wellington that feels straight out of a holiday movie. Warm lighting and that signature Four Seasons hush make everything feel cinematic. Cap the night at The Bar with their spiced hot chocolate (rum, cinnamon, star anise) or drop by for the festive cocktail lineup—mulled wine, eggnog and a gingerbread martini. On December 25, they’ll have a festive blend of Sakura gin, elderflower, berries and citrus, too.

• Prices: Dinner ¥35,000; Cocktails ¥3,000 approx.
• Address: 1-2-1 Otemachi, Chiyoda-ku, Tokyo (Google Map Link)

8. Janu Tokyo

© Photo by Janu Tokyo

At Janu Tokyo, the festive season unfolds in warm, amber tones, with elegant dining experiences available throughout the hotel. Hu Jing elevates the holidays with an eight-course Chinese dinner with Peking duck, hairy crab tomalley soup and fresh seafood paired with free-flow Champagne, while Janu Mercato serves a vibrant six-course Italian feast of Omi duck tagliatelle, Japanese beef, scallops, lobster and a snowy cassata finale. At Janu Grill, Christmas brings a multi-course menu infused with golden-hued spirits, featuring dishes such as Matsunaga beef fillet with Madeira and tableside Amaretto-flambéed tarte tatin. To finish the night, Janu Bar pours three limited seasonal pear cocktails.

• Prices: Various prices for each offering; Cocktails ¥2,800–¥3,200
• Address: 1-2-2 Azabudai, Minato-ku, Tokyo (Google Map Link)

9. Hotel Toranomon Hills

© Photo by Hotel Toranomon Hills

Le Pristine Tokyo at Hotel Toranomon Hills offers a full festive lineup throughout December, with chef-crafted courses to make every moment memorable. Guests can enjoy a festive dinner featuring botan shrimp with avocado and caviar, smoked lobster ravioli, Japanese Akaushi Beef “Rossini” with truffle croquettes and winter vegetables, and a tricolor Amaou strawberry dessert, as well as a festive afternoon tea and the Tokyo-exclusive Dark Chocolate Panettone. The Christmas Dinner six-course menu, available only on December 24 and 25, is the season’s highlight, offering an indulgent feast with the finest ingredients presented with the refined elegance of Sergio Herman’s “New Italian” style.

• Prices: Various prices for lunch and dinner; Christmas Dinner ¥25,300
• Address: 1-23-1 Toranomon, Minato-ku, Tokyo (Google Map Link)

10. Park Hyatt Tokyo

© Photo by Park Hyatt Tokyo

The Park Hyatt Tokyo, which is undergoing major renovations, is set to reopen on December 9, just in time for the Christmas season. For Japanese elegance, Kozue offers a Christmas kaiseki with snow crab and winter yellowtail, while Girandole by Alain Ducasse presents a signature festive course of beets, black truffle, and wagyu beef with sommelier-selected wines.

• Prices: Dinner ¥24,200-¥25,300
• Address: 3-7-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo (Google Map Link)

Non-Hotel Christmas Offers Around Tokyo

© Photo by Ivy Place

Dining

• Kawara (Shinjuku): A special ¥5,000 Christmas course featuring misuji steak, creamy tomato pasta and a cute festive dessert.
• Accueil (Ebisu/Daikanyama): Casual, cafe-style Christmas dinner option with seasonal three-course “Xmas dinner” plans from ¥5,500 to ¥7,150.
• Sarabeth’s Tokyo (Shinjuku / Shinagawa): Very approachable Western-style set dinners and special Noël set around ¥7,000 for special holiday course offerings.
• Ivy Place (Daikanyama): A festive four-course Christmas dinner featuring house-smoked duck, yuba-wrapped snapper and shrimp, F1 roast beef and a praline–white chocolate mousse for ¥9,800.
• Two Rooms Grill & Bar (Aoyama): Mark the season with special Christmas lunch and dinner courses, crafted with seasonal ingredients, available for ¥7,500 and ¥19,500, respectively.
• Tokyo Node Dining (Toranomon): Early Christmas Course ¥15,800; Christmas Dinner Course ¥18,500 for seasonal French-Japanese tasting menus in a modern setting.
• BLT Steak (Ginza): A full course ¥19,800 featuring caviar, grilled lobster and a showstopping 700g dry-aged T-bone. The same course with all you can drink with wine, beer and highball is ¥24,800.
• Fish Bank Tokyo (Shiodome): Seafood-forward Christmas course; menus vary but expect roughly ¥22,000–¥36,000 depending on the course/wine pairings.

© Photo by Tokyo Confidential

Cocktails

• BAR S (Ginza): Winter Cocktail Fair featuring festive drinks like “Rossini,” “Strawberry Gimlet,” and “Sweet Teddy.”
• Tokyo Confidential (Azabujuban): Enjoy four festive signature drinks, Gingerbread Old Fashioned, Kentucky Coffee, Cookies and Cream and Mulled Wine, cozy up with house-party vibes and Tokyo Tower views.
• Tokyo Disneysea (Urayasu): Sip your way in between rides and parades with limited-time festive drinks like a cozy hot cacao–coffee cocktail, a strawberry beer and a sparkling fruit wine.

Happy feasting, happy frosting and happy sipping! Christmas in Tokyo 2025 is officially served.

Wasabi, along with soy sauce, is known internationally as the go-to condiment for sushi and sashimi. Some people love it, some people hate it, some people have never actually had the “real” stuff, but it’s another of Japan’s great superfoods.

What Is Wasabi?

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わさび or 山葵 (wasabi) is Japanese horseradish, and part of the mustard family. Native to Japan, it can also be found in the Korean Peninsula, Sakhalin and the eastern side of Russia. It grows naturally along stream beds, especially in mountain river valleys across Japan.

Wasabi has been eaten in Japan since the Nara/Heian eras. However, it was then consumed as part of a cold soup. In the Edo era, it was used as a garnish with sashimi, soba and pickled vegetables. It later became the standard garnish for sushi.

The rhizomes (rootstalks) or the main body of the wasabi are ground into a paste and used as a condiment. While similar to hot mustard and horseradish, it has a subtle, distinct flavor when grated that many find addictive. It’s traditionally grated using coarse sharkskin graters but metal or plastic graters are also used nowadays.

Real vs Fake Wasabi

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While primarily found in the Izu Peninsula of Shizuoka Prefecture, wasabi plants are also farmed in Nagano, Iwate and Shimane Prefectures. It’s impossible to grow them in a commercial capacity, which means that the real stuff is expensive. A single rhizome to grate at home can run anywhere from ¥800 to ¥2,500.

The plants are also very fussy as they are:

• Intolerant of direct sunlight
• Require temperatures between eight and 20 degrees Celsius (46 to 68 degrees Fahrenheit)
• Prefer high humidity during their summer growing seasons

Fresh paste loses its flavor quickly if left exposed to the air. It therefore must be grated and used as soon as possible. That’s why it’s grated fresh on the spot in high-end restaurants, and often sandwiched between the fish and rice in sushi restaurants.

So What’s The Fake Stuff Made Of?

It’s no secret that all wasabi isn’t created equal. As the condiment has gained popularity over time, commercial options have been developed to meet demand.

Wasabi sold in Japan comes in bottles and tubes, and is usually made from dried wasabi powder. Overseas, most pastes are made from other ingredients such as horseradish, mustard and may not even contain any wasabi whatsoever. Often, green food coloring or spinach powder is added to mimic the appearance of fresh wasabi.

Health Benefits

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Real wasabi is a superfood in that it contains isothiocyanates, just like cruciferous vegetables like broccoli and cabbage. It’s packed with:

• Vitamins A, B1, B2, B6, C
• Folate
• Calcium
• Iron
• Manganese
• Magnesium
• Zinc
• Phosphorus
• Potassium

Other studies show it to have anti-bacterial, anti-inflammatory and anti-cancer properties, and may also promote fat loss. It may also help lower cholesterol, reduce blood clot formation (which reduces the risk of stroke and cardiac arrest) and also help lower blood pressure.

As it contains sinigrin, a glucosinolate that helps clear sinus congestion and thin mucus, it can be particularly helpful during cold and flu season too!

Why It Works So Well With Raw Fish

Part of the reason why wasabi is so intricately linked to raw fish is that it’s considered an antidote for food poisoning. It contains allyl isothiocyanate, which has been proven to inhibit the growth of E. coli, Salmonella sp, H. pylori and Staphylococcus aureus, the bacteria that cause food poisoning and ulcers, which can lead to stomach cancer, and may also help to prevent tooth decay as a result.

Real wasabi is also an antiparasitic; the isothiocyanates released when wasabi is ground are effective against Anisakiasis, a parasitic disease caused by worms found in cod, salmon and squid.

How To Enjoy It

Wasabi is not something you should eat in large amounts. The sharp, pungent spice of it hits the nose and sinuses in such a way that excessive consumption can lead to headaches in some people. Small amounts of the paste can be added directly to raw fish, used in marinades, added to sauces for steaks or used as a spicy seasoning on snacks.

Fresh wasabi leaves are also spicy and are commonly added to rice balls and salads, but can cause diarrhea. The tea isn’t spicy at all, but has a mellow yet flavorful taste that some say is better than that of green tea alone.

If you haven’t tried its other forms, you may want to consider adding it to your diet.

The hyper-realistic 3D fruit ice creams you’ve seen all over TikTok and Instagram are finally coming to Japan. Already a hit across China, Southeast Asia and the US, these ultra-real fruit-shaped treats have earned global fan status for their eye-catching design, sorbet-style centres and wildly popular “cut-open reveal” videos. With Japan’s launch set for early December, they’re on track to become one of the most talked-about dessert releases of the year.

The Global Craze Behind Hyper-Real Fruit Ice Creams

© Photo by Propitious Mango

These 3D fruit-shaped ice creams were already a full-blown global trend long before Japan announced its release, thanks to a few viral versions that blew up overseas.

1. Propitious Mango (China): The Original Viral Ice Cream

This is the one that started it all. Propitious Mango’s hyper-realistic mango-shaped ice cream spread across Southeast Asia and the US, usually selling for $5–$7 each.

2. 3D Fruit Ice Series

As the trend picked up, other manufacturers began releasing nearly identical versions in peach, strawberry, lemon and grape. These took off across Malaysia, Singapore, Taiwan and Hong Kong, often sold in multipacks for $10–$12. These colourful lineups became Instagram Reels favourites thanks to their aesthetic “flavour collection” appeal.

3. Fruitae/Frukti Deluxe (New Zealand & Australia)

NZ and Australia then introduced their own branded sets using similar moulds but different recipes. Flavours included mango, peach, coconut and strawberry, priced around $5 each or $13 per pack. They weren’t as internationally famous, but they kept the trend alive across Oceania.

Where To Get Them in Japan

© Photo by I Korea U Aiko

On December 1st, 2025, Japan is officially joining the global trend, with the brand 3Dフルーツアイス (3D Fruit Ice Cream), imported by Gold Star, who are known for bringing several Korean viral ice creams into Japan. The launch is surprisingly big, covering major convenience stores and supermarkets nationwide. 

Here’s the confirmed release schedule:

From December 1

• Don Quijote (nationwide)
• AEON – Frozen section (nationwide)

From December 2

• 7-Eleven (nationwide)
• FamilyMart (Kanto, Kansai, Chukyo)
• Natural Lawson (Tokyo Metropolitan Area)

After December 8

• Summit (Tokyo Metropolitan Area)
• Mommy Mart (Saitama)
• Seiyu (nationwide, excluding Hokkaido)

Pricing & Flavors

Although the official price remains unconfirmed, early shelf photos indicate a range of ¥500 to ¥550 per piece. Japan’s lineup will feature all five of the internationally popular flavours: mango, peach, grape, strawberry and lemon.

Finally, an international trend is landing in Japan before it’s over. And even as the temperature drops, these fruit-shaped ice creams feel like the kind of treat you can enjoy all year long. With their hyper-real look and refreshing centre, they’re set to become this winter’s “have you tried it yet?” moment.

Food is a major part of Japanese culture. Even on dating apps, you’re more likely to find profiles seeking a drinking buddy or a スイーツ巡り(sweets meguri; “sweets tour”) partner than anything else. If food is the way to the Japanese heart, then B-kyu gurume is the comfort food that everyone should know and love.

What Is B-Kyu Gurume?

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B級グルメ (B-kyu gurume) literally means “B rank food”. It refers to cuisines that are popular with the masses, made with less ‘fancy’ ingredients. They are often quickly and easily served and eaten. Most B-kyu gurume can easily be replicated at home, so it’s also got the added home cooking, “made with love” factor to it as well.

These Japanese comfort foods are also known as ご当地グルメ (gotochi gurume)—or “local dishes”—because they feature local ingredients. What counts as B-kyu gurume in Osaka is completely different from what is comfort food in Sapporo. Even within a given city, there can be vastly different ideas of soul food depending on the area’s history.

If you’re looking for healthy Japanese fare, B-kyu gurume is probably not going to work for you. However, if you’re looking for something different for a treat, then it’s sure to hit the spot. Just be aware of any potential food allergies, as hidden ingredients can sometimes be unexpected.

Basically, B-kyu gurume is the gourmand’s equivalent of your family’s secret recipe handed down for generations. It’s often made with full-fat and sugar, but available for a cheap price and made to order.

Japanese vs Internationally Influenced

As with food cultures around the world, there are both those that are domestic and those that grew from international influences. B-kyu gurume offers a mix of classically Japanese dishes and “Japanified” foreign varieties.

The Japanese-Style Classics

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One of the oldest and most well-known Japanese B-kyu gurume is おにぎり (onigiri; “rice balls”). These glutinous delights tend to be topped or filled with anything from flaked salmon, wasabi greens, soft-boiled eggs or pickled plums. They may be wrapped with a sheet of roasted nori seaweed as well. There are shelves of these in every supermarket, convenience store and even take-out bento shops in Japan—that’s how common they are.

Another rice-based comfort food is 卵かけごはん (tamago kake gohan). Basically, you crack a raw egg over some plain white rice and add a dash or two of soy sauce for flavor. That’s it. Of course, you can liven it up with some furikake seasoning, too, or purchase gourmet eggs specially bred for their tastiness (or whatever the technical term may be!), but even the most basic of ingredients will give you classic Japanese comfort food.

International Twists

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Two international dishes, according to my friends, are considered must-have foodstuffs: curry rice and spaghetti Napolitano.

Curry rice is typically made with Japanese curry roux (prepared with beef or pork, potatoes, carrots and onions), accompanied by rice (white, turmeric-seasoned, or with garlic and butter). It can also be topped with a slab of とんかつ (tonkatsu; “pork cutlet”) or 牛カツ (gyukatsu; “beef cutlet”). It’s not spicy at all, very hearty and something that most Japanese people eat at least once a week.

Spaghetti Napolitan was invented in Yokohama by Chef Shigetada Irie of Hotel New Grand during the postwar period. It consists of well-cooked pasta (no al dente here), with a sauce made from onions, green peppers, bacon or ham and… ketchup. Yes, the sauce is made almost entirely from Japanese ketchup (some add tomato paste to thicken it). You can also add a dash of Tabasco sauce to liven it up, but otherwise, it’s a very kid-friendly comfort food.

Where Can I Find B-Kyu Gurume?

Another one of the perks of B-kyu gurume is that it is everywhere. Technically speaking, you can find it in your closest convenience store or supermarket. If you’re looking to try something different, then take a look at Uber Eats or your preferred food delivery app for B-kyu gurume in your area.

You can also look at B-Lunch, a popular blog run by a Japanese foodie that focuses on B-kyu gurume lunch spots around the country.

The B-1 Grand Prix is a food festival and contest held across Japan where local cuisines compete to be that year’s top comfort food. Some winners of that competition later go on to have their products turned into limited-edition foods sold in convenience stores and supermarkets as well.

Mini versions of these festivals or celebrations of their wins are also often held in parking areas. Heading out on a road trip might just reveal the best comfort foods your region or destination has to offer.

Must-Try Japanese Comfort Food

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Here’s a list of classic Japanese comfort food that you have to try at least once in your life (some we’ve already mentioned):

• Tonkatsu: Deep-fried pork cutlet eaten with shredded cabbage.
• Katsu Curry: Curry rice topped with a crunchy tonkatsu cutlet.
• Naporitan: The retro Japanese spaghetti with ketchup-based sauce, sausage, onions and peppers.
• Yakisoba: Wok-fried noodles with pork, cabbage and sweet-savory sauce.
• Karaage: Japanese fried chicken with a garlic, ginger and soy marinade.
• Korokke: Potato-and-meat croquettes with panko crust, eaten with tonkatsu sauce.
• Hambāgu (Hamburg Steak): Soft ground beef patty with demi-glace or wafu (Japanese-style) sauce.
• Tachigui Soba/Udon: Cheap, fast “stand-and-eat” noodles, usually found in stations.
• Omurice: Ketchup fried rice wrapped in a fluffy omelette, topped with demi-glace or ketchup.
• Horumon-yaki: Grilled offal (intestines) barbecue.
• Kaki-furai: Deep-fried oysters.

As mentioned earlier, regions throughout Japan have their own unique versions of comfort foods too. While many of them are available nationwide these days, you are guaranteed to have the best and most authentic version of it in each of their originating regions:

• Okonomiyaki (Osaka/Hiroshima): Savory cabbage pancake loaded with pork, seafood, noodles (Hiroshima-style) and sweet-salty sauce.
• Takoyaki (Osaka): Crispy–soft octopus balls drizzled with mayo, sauce and bonito flakes.
• Ika-yaki (Osaka): Grilled whole squid glazed in soy sauce.
• Monjayaki (Tokyo): A runnier cousin of okonomiyaki, cooked on a griddle and eaten right off the spatula.
• Gyoza (Utsunomiya): Pan-fried crispy dumplings with a juicy meat filling.
• Motsunabe (Fukuoka): Offal nabe (hot pot) with cabbage, chives and soy-miso broth.
• Buta-don (Hokkaido): Char-grilled pork slices over rice, sweet-savory and smoky.
• Zangi (Hokkaido): Hokkaido-style karaage with a punchier seasoning.

Special Mentions

If you’ve already tried the dishes mentioned above, I highly recommend two others I personally like. Full disclosure, though, these are definitely high-calorie, high-carb meals in the making.

Fujinomiya Yakisoba

Fujinomiya yakisoba (富士宮やきそば) originates from Fujinomiya in Shizuoka Prefecture and is regarded by many as a local success story. Three-time winner of the B-1 Grand Prix, Fujinomiya yakisoba is responsible for the tourism renaissance that its hometown underwent. Now, there’s even a Fujinomiya Yakisoba Society that promotes authentic versions of this dish around Japan.

While yakisoba itself is a B-kyu gurume, what sets Fujinomiya yakisoba apart is that the yakisoba noodles, cabbage and meat are then topped with sardine powder (as opposed to straight-up bonito flakes), sauce and pickled ginger. The noodles are also made with less water, resulting in a firmer texture than other types.

Sanuki Udon Burger

The second dish is one that carb-lovers will really enjoy. The Sanuki udon burger (讃岐うどんバーガー) originates from Kagawa Prefecture, the smallest prefecture in Japan. Kagawa is also aptly nicknamed the ‘udon prefecture’ as it’s home to Sanuki udon. Several hundred udon shops, each with their own take on this classic dish.

Udon noodles are thick and very filling on their own, but when fried and piled high on a burger (with or without a patty or two), they become a delicious yet unhealthy regional delight. There are many varieties of Sanuki udon burgers available. Personally, I find the best one to be without a patty and topped with a fried egg. Then you can really enjoy the taste of the noodles and sauce.

If you’re looking for ways to help your local businesses and change up your at-home dining menu, why not check out the regional cuisines in your area? And, if you’re suddenly craving comfort foods from back home, here are the best pizza, burger and Chinese food places you can find in Tokyo instead.

Is there a particular Japanese comfort food that you’ve fallen in love with in Japan?

My introduction to nabe (hot pot) in Japan came in the middle of summer, not winter. When I touched down in Tokyo, it was the first thing I ate. Everything went into the boiling pot: chopped mushrooms, leeks, meat and vegetables I was not yet familiar with. During the meal, everyone dived in and scooped up what they wanted. After more than 24 hours in the air, this Japanese hot pot really hit the spot. And it was the perfect way to celebrate my birthday and meet Caribbean folk in the city.

Enjoying hot pot with new friends in Japan this way instantly reminded me of soup limes (get-togethers) in Trinidad and Tobago. Back in the Caribbean, we “bubble a pot” on a portable gas stove on the ground rather than on the table. However, the camaraderie surrounding a pot of hot broth in Japan and Trinidad and Tobago remains the same.

What Is Nabe?

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In winter, nabe or nabemono is one of the most popular Japanese ways to combat the cold. It’s filling, warming and nutritious—talk about hitting all the targets! At home, nabe is usually cooked in a heavy earthenware pot called donabe. The soup simmers throughout the meal atop a portable gas stove that can be used on the dining table. It uses a butane canister and is also handy for cooking outdoors and during power outages/natural disasters.

Nabe has all the ingredients for a great time: seasonal winter vegetables, delicious kombu (kelp)-based broth, mouthwatering meat or seafood, silky or chewy tofu—you name it!

Always Save Room For The Finally

When everyone finishes the meat, seafood and vegetables, never toss the broth at the bottom of the pot. That leftover soup is actually one of the best parts of nabe. Instead, add fresh udon noodles, ramen noodles or cooked rice to soak up every last drop.

This final step is called the shime, a traditional method for concluding any nabe meal. It also reflects mottainai, the Japanese philosophy of “waste not, want not,” by making full use of the rich, flavorful broth you worked so hard to create together.

Nabe Classics

Want to try nabe for the first time but don’t know where to start? Here are some of the most familiar hot pots you’ll find in households across Japan. They have warmed winter tables for generations and are an excellent choice for your first experience.

Yosenabe

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This is your basic or homestyle nabe, and it has been a cold-weather favorite since the late Edo to early Meiji periods, when families gathered around a shared hearth. Add whatever you like or whatever’s in the fridge that day.

In winter, it’s common to add hearty vegetables like mushrooms, gobo (burdock root), daikon (Japanese radish), hakusai (Chinese cabbage), negi (leek) and carrots. You can also add your favorite meat (chicken, beef, pork or even game meat) or seafood like fish or shellfish. If you’re vegan, you can enjoy yosenabe with silky or fried tofu. The dashi is usually simple, using kombu or katsuobushi (bonito flakes).

Chankonabe

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This hearty stew is traditionally served to bulk up sumo wrestlers and became a staple in sumo stables during the early 20th century. In it, you’ll find massive chunks of animal protein (usually chicken and meatballs) and good portions of vegetables. It’s all served up in a basic dashi (kombu or katsuobushi) or chicken stock.

Today, you’ll find chankonabe restaurants all around Japan, but especially near Ryogoku in Tokyo, the heart of the sumo world.

Sukiyaki

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Sukiyaki gained nationwide popularity during the Meiji era when Japan began embracing meat after centuries of avoiding it. For sukiyaki, thin slices of beef or pork and vegetables are simmered in a salty and sweet soy sauce-based broth. The cooked meat and vegetables are then dipped into raw egg before being served.

Shabu Shabu

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Shabu shabu first appeared in the 1950s in Osaka as a lighter, quicker alternative to sukiyaki. Instead of simmering meat directly in the pot, each diner picks up a raw slice kept next to the pot and gives it a quick dip and swish in the kombu-based broth to cook it. The cooked meat is then dipped in ponzu or goma (sesame) sauce before eating.

The name shabu shabu comes from the soft “swish swish” sound made as the meat moves in and out of the hot broth.

Oden

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Oden has roots dating back to the Muromachi era, but gained widespread popularity in the Edo period as a street food. When the cold months approach, convenience stores bring out the heated trays. In each, you may find well-shaped proportions of konjac, various varieties of fish cakes and hard-boiled eggs slowly cooking in hot stock.

Shizuoka prefecture is famous for its darker, soy-rich version of this hot pot.

Regional Nabe

Japan’s regions each bring their own local ingredients, traditions and climate to the nabe table.

Hokkaido: Ishikarinabe

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Popular up north, ishikarinabe centers around locally sourced ingredients: fresh salmon or trout, sometimes salmon roe, butter and a creamy miso-flavored stock. The dish originated among fishermen along the Ishikari River during the Meiji era and remains a winter staple in Hokkaido.

Fukuoka: Motsunabe

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In Fukuoka, motsunabe is a collagen-rich soup made with chili peppers, vegetables and offal (intestines). It rose in popularity after World War II, when ingredients were limited and offal was inexpensive. For those in the know, collagen is a way to achieve that youthful, glowing skin.

Akita: Kiritamponabe

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Kiritamponabe hails from Akita and features chicken and grilled rice dumplings that soak up all the goodness of the chicken broth. The dish dates back to the late Edo period, when hunters would shape freshly cooked rice around cedar skewers and toast them over the fire.

Hiroshima: Dotenabe

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If you’re after the sweetest kaki (oysters) in Japan, hands down, Hiroshima comes out on top. What better ingredient to add to the local version of nabe? Dotenabe became popular in the early 20th century. What makes it extra flavorful is the miso paste smeared around the inside of the donabe, which gradually melts into the broth.

Kyoto: Yudofunabe

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For tofu purists, try Kyoto’s yudofunabe. The humble yet insanely nutritious tofu is boiled in a kombu broth and then dipped in ponzu sauce. This simple hot pot traces its roots to Zen Buddhist temple cuisine and remains the perfect nabe for those who are also strictly vegan.

Modern Nabe

Global inspiration and Japan’s love for playful food innovation have given rise to a new wave of hot pot flavors.

Tomato Nabe

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Tomato nabe is a Japanese-Italian fusion dish that became popular in the 2000s. It includes chicken, vegetables and cheese in a tomato-based stock. The shime at the end of the meal often means adding pasta or cooked rice to the leftover broth.

Tōnyūnabe (Soy Milk Nabe)

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For soy milk fans, there’s a nabe made just for you. Tōnyūnabe revolves around a soy milk and miso-based broth with plenty of pork slices and chunks of tofu. It surged in popularity in the 1990s when soy-based dishes became a trend in Japan.

Kimchi Nabe

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For a Japanese-Korean take on nabe, try kimchi nabe. It became a household favorite as kimchi became more accessible in Japan in the late 20th century. Who can resist the combination of meat or seafood and veg simmering in a mellow miso and spicy kimchi-flavored broth?

Cheese Nabe

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Another popular modern version is cheese nabe. Melty cheese, of course, is best (think cream cheese or other soft cheeses). This fondue-like concoction, which grew trendy in the 2010s, is guaranteed to satisfy almost any nabe skeptic.

Lemon Nabe

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Lemon nabe is a modern-style regional nabe from Hiroshima, Japan’s largest lemon producer, created to promote their renowned setouchi lemons. It gained popularity in Tokyo around 2012 and is now a popular nabe flavor among women seeking a zesty, uplifting dish full of vitamin C. It’s made with clear chicken broth infused with fresh lemon juice, and by adding slices of lemon directly over the top, it also makes for a very photogenic nabe.

For a more Southeast Asian-inspired twist, try adding fresh coriander and a splash of fish sauce to the broth—these ingredients give the nabe a fragrant, slightly savory edge that pairs perfectly with the citrus notes. Use rice noodles as the shime and you’ve got yourself some nabe-style pho.

How To Make The Perfect Nabe

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The best part about nabe is that there are really no strict rules to it, as it can really be made with any ingredients added to any broth. You can mix and match to your heart’s content. That being said, here are some basic tips to ensure a successful nabe experience.

• Cook the broth first and bring it to a rolling boil.
• Cook the tough stuff in the broth first. Think raw chunks of meat and hardy veggies.
• Last go in thin slices of meat, seafood and softer vegetables like mizuna (mustard greens) and hakusai leaves.
• Don’t crowd the pot! The joy of nabe is that it’s meant to be cooked in small batches, allowing everyone to eat a little at a time over a long period. You can keep a separate bowl with extra ingredients nearby the hot pot, allowing you to add to it as needed.
• If you like, have one person in charge of the nabe pot, adding ingredients, manning the fire and dishing out portions.
• Enjoy nabe with a cold beer, sake or whatever you like!

Where To Try Nabe in Tokyo

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In Japan, nabe can be enjoyed almost anywhere during winter: convenience stores, izakaya (Japanese pubs), ryokan and restaurants. Here are just a few places to try nabe in Tokyo.

Shabu Shabu Onyasai

Shabu Shabu Onyasai is one of the most famous chain restaurants specializing in shabu-shabu, with locations not just in Tokyo but all over Japan. The menu features fresh vegetables, thinly sliced meats and a variety of flavorful broths, ranging from classic kombu to spicy and modern styles. Guests can choose between all-you-can-eat courses or set menus, making it an easy, customizable option for groups and families.

• Price Range: ¥1,628–¥7,128 per person
• Where: Available all over Japan

Mo-Mo Paradise

Mo-Mo Paradise is another extremely popular Japanese chain restaurant that serves both shabu-shabu and sukiyaki. Formerly known as Nabezo, the brand is recognized for its use of high-quality meats, flavorful broths and fresh vegetables.

• Price Range: ¥2,200-¥8,800 per person
• Where: Shinjuku, Shibuya, Ikebukuro, Akihabara and Asakusa

Hakata Motsunabe Yamaya

Located in Marunouchi, Hakata Motsunabe Yamaya specializes in the Fukuoka motsunabe. The restaurant is renowned for its depth of flavor and for serving authentic Kyushu-style dishes that pair perfectly with the hot pot, such as mentaiko and lightly pickled vegetables.

• Price Range: ¥2,200–¥6,500 per person
• Where: Available in most main cities across Japan

Chanko Kirishima

Chanko Kirishima serves authentic chankonabe in the heart of Tokyo, just steps from Ryogoku Kokugikan, the city’s sumo stadium. The restaurant itself has a nostalgic, old-Tokyo ambiance and is a great way to immerse yourself in sumo culture through food.

• Price Range: ¥1,650-¥3,520 per person
• Where: 2-13-7 Ryogoku, Sumida City, Tokyo (Google Map Link)

Komagata Dozeu

A true Tokyo classic, Komagata Dozeu is one of the city’s most historic nabe restaurants, serving its signature loach hot pot since the early 1800s. Step inside and you’re greeted with an Edo-period atmosphere—tatami floors, low tables and staff in traditional attire. The specialty here is dozeu nabe, a shallow iron pan filled with small loach simmering in a mildly sweet broth and topped with generous layers of negi.

• Price Range: ¥3,400–¥4,900 per person
• Where: 1-7-12 Komagata, Taito City, Tokyo (Google Map Link)

Bookmark for later, when the hunger pangs strike. How do you nabe?