01 / ABOUT THE PLACE
About this place
One of the distinguishing features of Tentora’s sukiyaki is the option to choose the quality of the meat to suit your budget. The restaurant describes its Kansai-style version as an old-fashioned, simple preparation with nothing extra added. Repeat visitors have said they could season it to their own taste and were shown how to cook it. Part of the appeal, then, is gathering around the pot and finishing the dish just the way you like it.
There are plenty of other pots to choose from, too. Chicken sukiyaki is listed with 200 grams of chicken per person, making it an option for anyone who would prefer something other than beef. The shabu-shabu is made with beef described as having a sweet flavour, while the pork chiri is served simply with ponzu sauce. Mizutaki brings out the flavours of pork and chicken in the broth, which is then enjoyed with vegetables; chanko nabe, meanwhile, has a miso-and-sesame base. These dishes offer different flavour profiles to suit the mood.
For a wider mix of ingredients, consider yosenabe, with pork, chicken and seafood, or okichiri, made with seasonal seafood. Kimchi nabe is described as having sweetness alongside its spice, and is recommended year-round. The hot pots listed on the menu come with all-you-can-eat vegetables and udon. You can keep adding vegetables as you eat, then finish with udon.
The menu also lists seasonal and group-friendly options, including hamo shabu-shabu, available in summer, and an all-you-can-drink course with chicken meatball hot pot. The meatballs are the main feature, with chicken also included. Private rooms are available, making the restaurant a possible choice for a group meal or gathering. Some dishes require a reservation by the day before, so check in advance if you have a particular hot pot in mind.
