Teru

When settling in around the table, the first order of business is agreeing on the spice level for the house specialty, Akakara nabe. The broth can be tailored across 11 distinct stages, from mild 0 to fiery 10. Simmered inside this rich, sweet-and-savory soup are nine hearty ingredients, including domestic beef offal, pork belly, meatballs enriched with Nagoya Cochin chicken, tender soy milk tofu, Chinese cabbage, and garlic chives. Diners can further personalize the stew with add-ins like boiled shrimp dumplings, chewy tteokbokki rice cakes, and extra chili miso, allowing the flavors to deepen as the pot bubbles away.

While waiting for the stew to simmer, an array of grilled meats and side plates keeps the meal moving at a brisk pace. Signature cuts like Akakara chicken neck (seseri) and Akakara pork skirt can be ordered seasoned with savory salt or the house red spicy glaze, alongside barbecue staples such as beef short ribs and domestic beef offal. Nagoya-inspired appetizers offer crunchy, savory contrasts alongside a glass of beer, from fresh cucumber served with sweet no. 1 pot miso to crispy fried chicken wings and skewered katsu cutlets.

Once the hotpot ingredients have been enjoyed, the meal culminates in choosing how to finish the concentrated, flavorful broth. Mixing in a generous mound of cheese creates a velvety cheese risotto—or double cheese risotto for even more indulgence—while slippery Akakara kishimen flat noodles, ramen, or a classic rice porridge soak up the remaining soup to the very last drop. Set courses that bundle everything from starters and wings to the final starch are also available, making the restaurant a welcoming destination for casual family dinners and lively group gatherings alike.