
District 3 · Sukiyaki & shabu-shabu
The pot in the middle
Every table here has the same center: a yin-yang pot, two broths, and everything else arranged around it. The meal is not served to you — it is cooked at your table, by your table.
Two broths, one pot
The pot is split down the middle so two broths can share one table: a clear broth and a darker one, or a clear broth and a red one. A posted theme counts five broth flavors — the pot, not the plate, is the meal.


Many hands, one pot
The photograph that says the most about this place shows four hands with chopsticks dipping meat into one shared pot. Groups come here to cook together, not to eat side by side.



Sauces beside the pot
The sauces wait beside the pot: Warishita and Gomadare for sukiyaki, Ponzu and Goma for shabu-shabu — made in Japan from natural ingredients, no MSG, by the listing's own description.



Walk the market, then sit


