Owner and former sumo wrestler Koto Kuroshio is still a larger-than-life character, despite having shed plenty of weight since his active years, and he personally welcomes all who come to his Kagurazaka restaurant. The chanko nabe here uses white barley miso for the stock, which gives the soup a slightly sweet flavour. The fish varies depending on the season but is always served in generous chunks. Expect suitably sumo-sized portions.
Nabe, or hotpot, is the quintessential winter food. The communal atmosphere of dunking vegetables and meat into a big pot and lingering over it together with friends is the recipe for a perfect winter evening, and the heat emitted from the nabe itself will keep even the coldest of hearts warm.
Whatever type of nabe tickles your fancy, all you need to do is grab a bunch of friends, huddle up (preferably under a kotatsu), and cook away. Luckily, that doesn't have to be at home – Tokyo boasts a good lineup of nabe-centric restaurants. Here are our top picks.