A hot pot made with dashi broth from Rishiri kelp, simmered with burdock, carrot, and winter melon. Pork belly and tofu are added to create the base soup. Various vegetables like mushrooms, green leafy vegetables, shiso leaves, chives, water celery, watercress, enoki mushrooms, and daikon radish are then quickly cooked in the hot pot by the chef. The meal is finished with fine noodles from Okayama. This restaurant is known as the birthplace of lettuce shabu-shabu.

We made a reservation with our regular group of 4 people. We started with a toast with bottled beer and the meal began. The restaurant, which normally seats about 20 people, is currently operating at full capacity with only 8 guests due to COVID-19 precautions. The friendly owner is managing everything on his own. The appetizer was mozuku seaweed with a hot spring egg, which was delicious. Next, we had a sashimi platter with 6 types of fish (red tuna, medium fatty tuna, salmon, yellowtail, mackerel, shrimp) and charcoal-grilled local chicken. The sashimi was incredibly fresh, served with plenty of wasabi and fresh shiso leaves. The chicken, especially the harami (skirt meat), was juicy and had a great texture, perfect with yuzu pepper. We switched to watered-down shochu from the Sangetsu bottle. Then came grilled nagaimo yam with a soy-based sauce, offering a nice crunchy texture. This was followed by a white grilled fish called komai, dried and then seared. It was tough, but freshly seared and incredibly delicious, especially when paired with shochu. We even ate the bones and tail! Next was the hot pot, with a dashi broth made with kombu, containing burdock, carrots, winter melon, and beef cheek meat. The owner served the hot pot with fresh shiso leaves and kaiware radish, creating a unique and delicious experience. Tofu, a small amount of pork belly, shimeji mushrooms, and enoki mushrooms were added to the pot. The resulting soup was flavorful, with the taste of the vegetables and meat. The silky cotton tofu sourced from a nearby tofu shop was also delicious. In addition to the above, we enjoyed 21 types of vegetables including lettuce, garlic chives, shungiku, water spinach, enoki mushrooms, and lettuce. Although we were offered rice porridge or udon at the end, we were already too full to eat more. The owner said we would get hungry again in 2 hours and our digestion would improve the next day, which turned out to be true as we ended up having ochazuke later that evening. This unique and delicious vegetable hot pot left us wanting to visit again in the future.

I went to Momotaro in Araki-cho and had some drinks. The atmosphere in the quaint alley was nice. I ended up drinking too much of Momotaro's junmai daiginjo, which was delicious. The pork belly shabu-shabu and the finishing udon were also very tasty. (^o^)v

Eating a hot pot filled with 21 types of vegetables and mushrooms that can only be found here is guilt-free.

There is no guilt no matter how much you eat of burdock, carrots, pork belly, tofu, enoki mushrooms, shimeji mushrooms, nameko mushrooms, komatsuna, seri, watercress, sunny lettuce, perilla leaves, garlic chives, and daikon radish.

I enjoyed the sweetness and deliciousness of the vegetables in the vegetable hot pot with lettuce.

A pot with 29 types of vegetables and mushrooms.

This shop has decent prices but the food is definitely delicious! The seafood is fresh and very easy to eat, with no fishy taste. It was delicious.

This shop has nothing but quality items, and the seafood dishes were especially delicious. The total bill came to around 14,000 yen, so it's a bit pricey, but it's definitely worth a visit!

Hooray for vegetables!

Visited the second restaurant today. I tried the vegetable hot pot and asked for the Momotaro hot pot. Since I didn't make a reservation, I was initially told that the hot pot couldn't be ordered, but the staff happened to have some free time and kindly made it for me with a short wait. I was very happy with their service! They made the hot pot with 21 types of vegetables, and all the staff members were involved in preparing it. It was filled with delicious vegetables like yellow chives, shungiku, and kaiware, and I was worried I wouldn't be able to finish it all, but they kept adding more vegetables! The broth made from vegetables was truly delicious. No need for meat or fish, just the flavors of vegetables. It was a truly delicious hot pot with a taste of Japan. I will definitely visit again.

I visited a famous vegetable hot pot restaurant called "Momotaro" in Araki Town. Although I often go to Araki Town, I had been curious about this restaurant which is known for its unique vegetable hot pot. The restaurant is named after Momotaro, and the owner is said to be from Okayama, using ingredients from Okayama frequently. It was a weekday night, but the place was packed, probably because it's the season for delicious hot pot. The customers ranged from office workers to young women. The interior of the restaurant is not particularly fancy, but the lively atmosphere makes it a fun place to dine. There are various dishes to accompany drinks, and I was recommended the wild boar sashimi, which was richer and more delicious than horse sashimi. The main dish was the vegetable hot pot, which may not seem like a typical pairing with alcohol, but strangely, a white wine selected by the Japan Sommelier Association chairman, Manabu Tazaki, went surprisingly well. The Sauvignon Blanc had herbal notes and a fresh image. Each vegetable in the hot pot was prepared with care, and the staff explained the details of each ingredient as they cooked. The flavors of the vegetables were brought out beautifully, and the meal felt healthy and satisfying. This restaurant is definitely one I would like to visit again, especially during the cold winter months for a nutritious and delicious meal. While it's not cheap, the satisfaction I got from the experience made it worth the price.

I saw this place featured on a TV show about Yotsuya and Araki-cho, and I've always wanted to go there. The main attraction is their vegetable hot pot, which is a popular dish that you can't easily find elsewhere. It's special because it uses a lot of vegetables, making it healthy and nutritious. The broth infused with vegetable essence is simply amazing. They also have a variety of other dishes on the menu, so you won't be disappointed. Enjoying the vegetable hot pot with beer, sake, or hot sake in the cold season will definitely result in a satisfying experience!

I went to Yotsuya Araki-cho. The specialty is Momotaro hot pot. So many vegetables and mushrooms. How wonderful!! And guess what! It contains 20 types of vegetables. This should be delicious! In Araki-cho, there are also street performers who sing while going around the shops, and I got to listen to a song! Instagram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

I was taken to this restaurant called Momotaro, run by a shop owner from Okayama. The specialty here is the Momotaro hot pot, which is served in a raised seating area at the back of the restaurant. We were served premium malt beer and Koseishimizu sake, and we ordered the Momotaro hot pot. The owner personally came to our table and handed us a large basket of vegetables, instructing us to enjoy them by cooking them in the hot pot. They showed us how to make the broth with kombu and demonstrated how to cook the vegetables and beef cheek meat. The beef cheek meat was a bit tough, but it was used to make the broth, which was then thickened with mushrooms. The hot pot was filled with over 10 types of Okayama-grown vegetables, providing a crunchy texture and a delicious flavor from the broth. We ended the meal by using the remaining broth to make udon noodles, which was a great choice. Overall, the hot pot was delicious. During our meal, we were entertained by Newtaro, who was playing guitar around Yotsuya, and we were even able to enjoy the traditional music of Nagashi, which has been a tradition for 50 years. It was a very satisfying experience.