What's
Hot pot?

What is nabe?

A Chinese tradition dating back more than a thousand years, which later spread throughout Asia.

The concept is simple: everyone cooks whatever they want in a shared pot, on special hobs built into the tables, where the soup stays hot. But it's much more than just a meal – it's a communal ritual lasting up to 2-3 hours, where you decide what goes on your plate and when. Here, the cooking broth itself is a complete soup, which you can enjoy alongside the cooked ingredients.

A guaranteed social experience where no one has to compromise and everyone is enriched by a culinary experience that engages all the senses.

Basic documents

You can choose from several types of broth – you can even split the pot with your companions. Meat-based, coconut milk or miso-based soups – you decide what flavour will frame your evening.

Soup mixes

Meat, fish, molluscs, seafood, vegetables, udon or glass noodles. This also includes more extreme choices: veal tongue, gyoza, rib eye or Angus sirloin.

Sauces

Four types of sauce give the cooked ingredients their character: garlic soy sauce, sweet yakiniku, peanut wr and spicy ssamjang.

Hot pot anatomy

Anatomy of a Pot

Every hot pot consists of three basic parts. The broth provides a stable base, the ingredients provide the content, and the sauces shape the flavour and character of the cooked ingredients.

How to make

How to prepare it

STEP 1

Select a base sheet

STEP 2

Choose from our hot pot toppings

STEP 3

Choose from the conveyor belt

STEP 4

Dip the cooked ingredients into the sauces.

Booking

Table reservation

It's enough if our tapes are running –
You don't have to! However, advance booking is strongly recommended!