Enjoy shabu-shabu in Aichi Prefecture! 19 recommended restaurants

Photograph:名古屋グルメ✳︎ぷにちゃん

Okinawa Ryori Agu Buta Shabu Shabu AGU- is an Okinawan restaurant located a 5-minute walk from Hisaya-odori Station in Naka Ward, Nagoya. Open until late at night, it is also a good choice for late-night visits.

The interior, with Okinawan music and J-pop playing, is said to be a bright and homey space.

Photograph:名古屋グルメ✳︎ぷにちゃん

They offer a wide range of dishes made with Agu buta (Okinawan native breed pork), and the “Agu buta shabu-shabu set” is also popular.

Agu buta, which melts in your mouth, is of course a highlight, and people also say the vegetables and tofu taste great. You can also order extra ingredients.

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If you want to enjoy agu-buta (Okinawan Agu pork) in a healthier way, the "agu-buta no seiro-mushi (steamed in a bamboo basket)" is recommended.

By steaming agu-buta together with vegetables, the rich flavor of the meat soaks well into the vegetables. The extra fat drips below the seiro, so it tastes light and clean.

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Sosaku Ryori to Hoseki-nabe (jewel Hot Pot) Shabu-shabu Hosen, directly connected to Nagoya Station in Nagoya, Aichi Prefecture, is a restaurant where you can enjoy a new style of shabu-shabu that breaks with the usual idea of it, using a suisho-nabe (crystal pot).

The interior is designed around the theme of “a clean and spacious setting,” and is said to have a stylish hideaway feel.

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For the shabu-shabu, they use a pot made from 99% pure crystal, and the far-infrared effect is said to cook the ingredients gently and leave them tender.

For the broth, they use collagen-rich jelly and aosa (green laver) that is high in vitamin A, making this a great Hot Pot for anyone looking for a healthy option.

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Several kinds of pork are available, and each one offers a different taste. There is also a course where you can compare them.

Yogurton (yogurt-fed pork) is tender and slightly sweet, while Yanbaru Agu (rare Okinawan pork) is said to be light and easy to enjoy with less fat.

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Yakumo, about a 1-minute walk from Shinsakaemachi Station in Nagoya, Aichi Prefecture, is a Japanese restaurant founded in 1961 that has been named one of the Tabelog Sukiyaki and Shabu-shabu 100.

Inside, a Japanese style space decorated with folk crafts spreads out, and you can enjoy your meal in an elegant atmosphere. It seems perfect for a Special day too.

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For the shabu-shabu style susugi-nabe (lightly rinsed hot pot) enjoyed with their secret sesame sauce, they use carefully raised Domestic beef specially selected from around Japan.

They use only the center cut of the Spencer roll, and when you swish it through the broth before eating, you can enjoy a rich aroma and a clean, light taste.

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Like the shabu-shabu, the sukiyaki is also popular. It is known for the great combination of Nagoya-style rich warishita (sukiyaki sauce) and the good flavor of the meat.

Another plus is that the staff carefully prepares it for you from start to finish, so you can focus on the conversation and the meal without worrying about the cooking.

Photograph:名古屋グルメちゃん

Shabu Shabu to Yakiniku Waniku Midland Square Ten, about a 2-minute walk from Nagoya Station, is a meat restaurant where you can enjoy shabu-shabu and Yakiniku centered on high quality kuroge wagyu (Japanese Black Wagyu).

According to reviews, the interior is a spacious and elegant space. In addition to table and counter seating, the restaurant also has 9 Private rooms.

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Using sourcing routes only a wholesaler with about 90 years in business can offer, they procure tender meat rich with the good taste of fat.

For the shabu-shabu broth, they generously use carefully selected kombu kelp, giving it deep flavor and a rich aroma. Their specialty, "Tenderloin shabu-shabu," is a dish you will definitely want to try.

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A Yakiniku menu is also available, so even people who do not like shabu-shabu can enjoy dining together. The menu is extensive, with Yakiniku lunches and courses.

Even if you are not sure how to grill it well, the staff will show you the best way to enjoy it, so you can feel at ease. The meat gets high marks for its thick cuts and great texture.

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Yoshino Bettei Sakae Sumiyoshi Ten is a popular restaurant known for its shabu-shabu and sukiyaki made with rare Beef Tongue, and it is located a 3-minute walk from Sakae Station and Fushimi Station in Nagoya, Aichi Prefecture.

The restaurant is on the 10th floor of a building, and it offers a refined space that is perfect for special occasions and other Special days.

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The signature “Yuno tan-shabu Hot Pot” uses 30-day aged Beef Tongue, so you can enjoy its concentrated umami flavor.

When you swish the thick slices of meat through the light broth and eat them, they have a juicy texture. It also comes with a special secret sauce.

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If you want to enjoy slowly simmered meat, the "Wagyu cresson (watercress) sukiyaki" is a great choice.

This dish pairs lavishly sliced Wagyu with cresson grown with special care. There is also a wide range of extra ingredients, including "beef Horumon" and "grilled tofu," and To finish, you can also enjoy udon or rice porridge.

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Saibitobi Hidagyu Shabusukiya Bakuro Ichidai Nagoya WEST is a specialist restaurant for Hidagyu (Hida beef) shabu-shabu and sukiyaki, and it has been selected for the Tabelog Sukiyaki and Shabu-shabu 100.

Just a 2-minute walk from Nagoya Station in central Aichi, it offers a great location and calm private spaces, including Semi-private room and fully private room options, where guests can enjoy their meal.

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The meat used is top grade Hida-gyu (Hida beef), and they specialize in serving it as shabu-shabu and sukiyaki.

For the shabu-shabu, dipping it in the broth removes just the right amount of fat, letting you fully enjoy the meat’s flavor. The melt-in-your-mouth texture is said to be irresistible.

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The sukiyaki, simmered well in the restaurant’s special warishita (sweet soy-based hotpot broth) before you enjoy it, lets you fully savor the restaurant’s traditional flavor just like the shabu-shabu.

The rich warishita is packed with the deep flavor of Hida-gyu (Hida beef), and people say the meat is tender and easy to eat.

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Sakuyajima is a popular restaurant where you can enjoy outstanding shabu-shabu made with branded meat from Kagoshima. It is located a 3-minute walk from Marunouchi Station on the subway in Nagoya, Aichi Prefecture.

The restaurant has a Japanese-style space that blends tradition and style, where you can relax and enjoy your meal. There are also counter seats and fully private rooms.

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For the shabu-shabu, they use meat sourced directly from Kagoshima, and you can choose either Kagoshima Kurobuta (Kagoshima Berkshire pork) or Kagoshima Kurogyu (Kagoshima black wagyu beef).

Both options let you enjoy the sweetness and rich flavor of the fat, and they pair perfectly with the carefully made dashi (Japanese soup stock).

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They also offer a shabu-shabu menu made with kanpachi (greater amberjack) from Kagoshima delivered fresh from the market every day.

The kanpachi is said to be nicely fatty, letting you enjoy its fresh taste. The goma kanpachi (kanpachi with sesame sauce) and aburi kanpachi oshizushi (pressed seared kanpachi sushi) are also recommended.

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“Junquei Nagoya Cochin Toriya Nakayama Nagoya Eki Ten” is a restaurant in front of Nagoya Station in Nagoya, Aichi, where you can enjoy dishes made with a variety of branded chickens, including Nagoya Cochin.

The spacious interior has a calm wa-modern feel, and it is said to have Private room options that can accommodate groups of all sizes, from small to large.

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They offer chicken shabu-shabu, a healthier option than beef or pork, and you can enjoy it in a one-pot-per-person style.

They also have a wide selection of branded chicken, including Nagoya Cochin (Nagoya Cochin chicken), known for its springy texture and the sweet taste of its fat. It is also recommended to enjoy comparing different kinds.

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The menu offers a wide variety of items, including salads and fried dishes, and you can fully enjoy many kinds of chicken such as Aichi-gamo (Aichi duck) and Ena-dori (chicken from Ena).

Among them, the juicy charcoal grilled chicken is especially popular and a must try. Unlike typical yakitori (grilled chicken skewers), the charcoal grilled chicken is not served on skewers, which makes it easy and casual to eat.

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Agu Buta Shabu Izakaya Hakuryu Nishiki is a popular spot where you can enjoy tasty shabu-shabu featuring agu-buta (Okinawan native pork), a traditional pork from Okinawa.

It is a 3-minute walk from Sakae Station in Nagoya, Aichi Prefecture. Inside, the restaurant has the feel of a grown-up hideaway with a calm atmosphere, and they also have table seats with a night view. Private room are also available.

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The black-haired agu pork (a rare Okinawan brand pork) is said to have been brought long ago from China to Ryukyu, and it is a rare branded meat with limited production.

It is known for its melt-in-your-mouth tenderness and the refined sweetness of its fat, making it a great choice when you want to enjoy a light Hot Pot.

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The course menu featuring agu buta (Okinawan Agu pork) in a broth made by boiling carefully selected fresh hamaguri (hard clams) is also popular. It is said to be a Special menu that the chef confidently recommends.

Not only is the broth delicious, but the clam meat is also creamy and tasty, letting you enjoy a rich, luxurious flavor together with the pork.

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Shabu Shabu Yamawarau Nagoya Lachic Ten is a popular shabu-shabu specialty restaurant where you can enjoy high quality Hot Pot made with Special Domestic meat and seasonal vegetables.

Located on the 8th floor of a building in Nagoya, Aichi Prefecture, it has counter seating where even solo diners can feel at ease, as well as table seating recommended for groups.

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A key feature of the shabu-shabu at this restaurant is that each person gets their own Hot Pot. It is nice that you can eat at your own pace without worrying about other people.

The meat has a satisfying texture and taste, and another nice point is that you can get refills of vegetables and rice.

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They offer popular branded beef such as Matsusaka-gyu (Matsusaka beef) and Kobe-gyu (Kobe beef), and use high quality Spencer roll.

For those who want a light shabu-shabu, the pork is also a good choice. They use the branded pork Yonezawa Buta Ichiban Sodachi, known for its good balance of tenderness, sweetness, and rich fat flavor.

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Kamo Shabu Suigen is a popular restaurant for kamo-shabu (duck shabu-shabu) in the busiest entertainment district of Nagoya, Aichi Prefecture. It is about a 5-minute walk from Yabacho Station.

The interior has a Japanese modern feel with an impressive wood-grain design. In addition to table seating, the restaurant also has stylish Private rooms.

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For the shabu-shabu, they use a soup made with dashi from a sobaya (soba restaurant), and adding the house-made tsukune (chicken meatballs) brings in extra umami and makes it even tastier.

The thinly sliced Domestic duck is known for its tender texture, and the crisp shiraga-negi (finely shredded white leek) is also popular for its delicate sweetness.

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After fully enjoying the kamo shabu-shabu (duck hotpot), the meal is usually finished with 100% soba or zosui (rice porridge), though some courses also offer truffle cheese risotto.

The risotto, packed with duck flavor, is said to pair wonderfully with the rich aroma of cheese and truffle.

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Ramu Nago, just a 1-minute walk from Fushimi Station in Nagoya, is a lamb specialty restaurant in a convenient location that buys whole fresh lamb and serves it in a variety of cooking styles.

The clean-looking interior has a good balance of counter and table seating, making it easy to drop in whether you are on your own or with a group.

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The specialty here is lamb shabu-shabu, known for its tender texture and rich flavor.

They slice the meat only after you order, so you can enjoy the light yet savory taste of the lamb. In addition to the standard simple shabu-shabu, they also offer huoguo shabu-shabu, known for its spicy kick.

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If you want to enjoy concentrated umami and a juicy, satisfying bite, jingisukan (grilled mutton dish) is also recommended.

The carefully grilled lamb tastes even better when eaten with fresh vegetables. The more you chew, the more flavor the meat releases, and it also pairs perfectly with the sauce.

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Shaburi Izumi Ten is a Kuroge Wagyu specialty restaurant where you can enjoy shabu-shabu made with Maesawa-gyu (Maesawa beef), something quite rare in the Tokai area. It is about a 2-minute walk from Hisaya-odori Station in Nagoya, Aichi Prefecture.

The restaurant also has calm, designer-created Private rooms, so you can fully enjoy shabu-shabu without worrying about the people around you.

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It is said that this is the only place in Nagoya where you can enjoy Maezawa-gyu (Maezawa beef) shabu-shabu.

Maezawa-gyu is sometimes described as an "artwork of flavor," and is known for its vivid marbling and melt-in-your-mouth texture. It is popular for the rich sweetness of the high quality beef that spreads across your palate.

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They also offer sukiyaki and steak made with Maezawa-gyu (Maezawa beef). For steak, you can choose from a range of cuts, from easy-to-enjoy cutlets to premium Chateaubriand.

The steak is said to release more and more rich meat flavor with every bite, and it pairs perfectly with wine and other drinks.

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"Butado Meieki Hanare" is a specialty restaurant where you can enjoy pork prepared in many different ways, including buta-shabu (pork shabu-shabu), fried, grilled, and steamed dishes. It is about a 10-minute walk from Fushimi Station in Nagoya City.

The restaurant has a cozy space filled with the warmth of wood, with open table seating and relaxed zashiki (tatami seating) available.

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If you want to enjoy the appeal of the local branded pork Buono Pork Gifu in a simple way, shabu-shabu is the perfect choice.

The meat is said to be delicious, with sweetness and umami spreading out the more you chew. It also goes perfectly with the special ponzu sauce and the house-made sesame sauce.

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You can choose your preferred cut of meat, including the rare Spencer roll with a great balance of umami, sweetness, and texture, or the tender, richly sweet loin.

They also offer extra ingredients and a "Butado Tokusei Ramen" that is perfect To finish, so you can fully enjoy shabu-shabu along with the meat.

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"Private room Hot Pot / shabu-shabu Mr.Mushroom Nagoya Eki Ten" is a popular specialty restaurant where you can enjoy delicious shabu-shabu made with top-grade Wagyu and other Special ingredients. It is located just steps from Nagoya Station in Nagoya City.

Since all seats are in Private rooms, you can fully enjoy your meal and conversation without worrying about the people around you. The lighting is dim, creating a stylish and calm atmosphere.

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The shabu-shabu uses high quality Wagyu, and you can enjoy luxurious cuts that are hard to find.

Starting with the "Kuroge Wagyu Ippon Rosu (whole Japanese Black Wagyu loin)," often called the finest beef, the lineup also includes "Wagyu Top blade" from the inside of the shoulder blade and "Wagyu filet," known for its fine texture and tenderness, each with its own character.

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A key feature of this restaurant’s shabu-shabu is its careful choice of ingredients beyond just the meat. Among them, the rare 10 kinds of mushrooms are a house specialty.

The mushrooms, packed with umami, go very well with the soup, which you can choose from 3 kinds. It is said to be a healthy yet highly satisfying and tasty dish.

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Yasaiya Mei Nagoya Ten is a casual spot where you can enjoy an All you can eat shabu-shabu dinner. It is located on the 13th floor of JR Gate Tower, directly connected to Nagoya Station in Nagoya, Aichi.

It is known for its calm and comfortable space, and it also seems to have a strong reputation for polite and cheerful service.

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Lunch is also popular for its deli dishes and tempura buffet, but if you're going for shabu-shabu, dinner time is the popular choice.

They offer All you can eat domestic Special vegetables and meat shabu-shabu for 100 minutes, so it's a great pick when you want to enjoy tasty meat to your heart's content. You can choose from two types of broth for the Hot Pot.

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For the All you can eat meat, you can choose from 5 different courses, and you can also get free refills of vegetables, curry, udon, and more.

The restaurant sources fresh vegetables from contracted farms around Japan, and you can enjoy them as shabu-shabu (Japanese hot pot) together with the meat. It is also said to be popular with people who try to eat a well-balanced diet.

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Sendai-gyu (Sendai beef) to Gyutan (beef tongue) Niku no Ito Meieki Sanchome Ten is a meat restaurant run by a long-established butcher founded 57 years ago, and it is popular for shabu-shabu and Yakiniku made with Special selected beef.

It is on the 9th floor of a building near Nagoya Station, where you can spend an elegant time while enjoying the night view. It also has Private rooms, making it easy to use for many occasions such as family meals and drinking parties.

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This restaurant uses only A5 rank Sendai-gyu (Sendai beef), a high end branded wagyu, for its meat dishes.

The shabu-shabu is enjoyed by dipping it into a soup slowly simmered for more than 10 hours with a wide range of ingredients such as beef bones, beef tail, and chicken bones. It is known for its clean taste.

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Perfect for a special occasion or celebration is the "Hana-assortment Gyutan Shabu-shabu," where gyutan (beef tongue) is arranged to look like rose petals.

The bright color, said to come only from high-quality gyutan, gives it a festive look, and the beautiful pyramid-style assortment is also popular.

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Genji Souhonten is a Japanese restaurant about 10 minutes by car from Toyohashi Station in Toyohashi, Aichi, and is popular for its carefully selected ingredients and heartfelt hospitality.

The high ceilings give the dining space an open feel, and the interior is done in a traditional Japanese style. They also offer fully private rooms, with a total of 11 rooms in various sizes.

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The restaurant offers a full range of Japanese dishes centered on seafood and meat, and the crab and gyuniku (beef) shabu-shabu course is especially recommended.

The well-marbled gyuniku is said to have a light quality that goes down easily. You can enjoy it with three kinds of dipping sauces, including jukusei ponzu (aged ponzu sauce).

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The fresh hon-zuwaigani (snow crab) shabu-shabu is also popular, with many saying the plump crab meat is irresistible.

It is said to have a melt-in-your-mouth texture and natural sweetness, making it a dish that feels wonderfully indulgent. Besides shabu-shabu, charcoal-grilled crab dishes are also popular.

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Shabu-Shabu Onyasai Nagoya Sakae Ten is located on the 6F of Don Quijote Nagoya Sakae Ten, near Sakae Station on the subway in Nagoya, Aichi Prefecture.

You can enjoy shabu-shabu made with carefully selected dashi broth in a range of styles, including All you can eat and A la carte. The nice view from the windows is also said to be one of this restaurant's charms.

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They offer 14 kinds of meat, including Japanese Black Wagyu, Iberico pork, and Sakura Hime Dori (brand chicken), and they cut them in-house to keep them fresh.

Along with the All you can eat course where you can enjoy as much Special meat and fresh Domestic vegetables as you like, the casual fixed-portion set is also popular.

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For the shabu-shabu broth, you can choose two from several richly flavored options, including "Wagyu dashi (Wagyu broth)," made with beef tail and aromatic vegetables, and "nokou tonyu dashi (rich soy milk broth)," made with organic soybeans.

They also recommend the "Rishiri kombu kelp dashi (Rishiri kombu kelp broth)," which pairs perfectly with ponzu sauce and sesame sauce.