During the Edo period (1603-1867), fresh fish was commonly seasoned with vinegar to make it last longer. Some fish like toro (tuna belly), however, were not suitable to be preserved with vinegar because of their high fat content. Instead, they were steeped and simmered in a soy sauce and negi (Welsh onion) that was used to help mask the pungency of the fish. The fat from the fish, in turn, balanced out the sharpness of the onion and negima nabe continued to be a popular dish even after the introduction of refrigerators.
At this traditional seafood restaurant in the heart of Asakusa – an area that’s thought by some to be the birthplace of Edo-style negima nabe – you can warm up with the classic hotpot in a space that’s reminiscent of Tokyo’s bygone days.
The signature Edo Negima Nabe costs ¥3,400 and serves two people. Remove your shoes and dine tatami-mat style with the nabe in the middle of one of the low dining tables, or get a seat at the counter to get a closer look at the rows of nihonshu bottles and antiques that line the walls.