Gomafuku

Alongside oden, nabe is certainly one of Japan's favourite winter foods, but some varieties of the healthy, veg-heavy hot pot dish have it better than others: the Fukuoka-born motsunabe (organ meat-based nabe) has been losing out to its competitors in Tokyo over the past few years, so we sure are happy to see the opening of an all-new motsu specialist. Roppongi's Gomafuku serves up five varieties of the power-packed dish, all made with domestic beef offal and ample quantities of sesame, while diners can also pick from Kyushu specialities like gobo (burdock) tempura, omelette with tarako roe and saiboshi (dried horse meat). The booze menu, which can be explored until 5am every night, offers an enviable variety of both shochu and nihonshu.