FUUD: Ichiriki Japanese Nabe Restaurant
Friday, May 30th, 2008From the outside, you’d never think Ichiriki Japanese Nabe Restaurant would be as good as it really is.
But as the saying goes, you shouldn’t judge a book — or, in this case, a restaurant — by its cover.

Outside the restaurant on Pi’ikoi Street.

Inside the eatery, which specializes in nabe, a Japanese comfort food.
A few friends have raved about this contemporary nabe house, which opened in August 2006 across from Ala Moana Center.
The menu features a variety of dishes, from chicken tsukune to a spicy, kim chee-based poke.
But its specialty is nabe.
Simply put, nabe are dishes cooked in a hot pot — and usually on the table. Typical ingredients include vegetables, mushrooms, seafood and meat. Oden, sukiyaki and shabu shabu are common nabe dishes, and are popular especially during the cold winter months.
You can have your meal in a metal pot — traditional — or kami style — in a bowl with a washi paper that looks like a giant funnel. This version of nabe costs from $45.95 for the restaurant’s signature dish to $83.95 for one with king crab.
However it’s served, think of nabe as Japanese-style comfort food.
So when the guys I surf with started talking about Ichiriki the other day in the water — early in the morning, so thinking about something warm to eat was very comforting — I encouraged the plans to have dinner at this spot I had heard so much about.
Here are scenes from last night’s meal:

At first I thought we had to sit Japanese-style at the low tables. But I was pleasantly surprised that there were large holes beneath the tables for our legs to dangle. Genius!

Two ordered the nabe. One opted for Ichiriki’s signature shoyu-based nabe ($21.95) that featured 15 different ingredients including leeks, mushrooms, bok choy, scallops, shrimp, aburage, tofu and homemade tsukune meatballs. The other got Kei’s Pirikara Spicy Nabe ($21.95), which came with a dashi consisting of sliced garlic and chopped red peppers for kick.

The pirikara nabe ingredients also came with homemade tsukune meatballs — an Ichiriki specialty.

You’re supposed to make your own meatballs — smaller is better — and placed them into the boiling broth.

I ordered the shabu shabu ($20.95), which came with Chinese cabbage, shiitake and enoki mushrooms, chives, bok choy, tofu, kuzukiri (arrowroot noodles), rice, and thinly sliced beef.

The USDA choice beef was perfect, with just enough fat to make it juicy and flavorful.

Two others in our group shared the beef sukiyaki ($21.95), which featured generous portions of beef, tofu, Chinese cabbage, bok choy, leeks, enoki mushrooms, kuzukiri and udon noodles.

It was the only nabe dish where the server prepared the meal. (You’re supposed to cook your own nabe.)

At the end of the meal, the server brings you either udon or ramen noodles to finish the broth. You place the noodles in a bowl and pour the broth over it. If I had known that was going to happen, I would’ve have eaten so much!

Ichiriki offers ujikintoki ($4.95) — a dessert consisting of shave ice topped with green tea, sweetened azuki beans and mochi balls.

Here’s an up-close look at the dessert.

I wasn’t feeling like shave ice, so I opted for two small scoops of vanilla bean ice cream. It’s the best way to finish any meal — including nabe!
Ichiriki Japanese Nabe Restaurant, 510 Pi’ikoi St. Phone: 589-2299. Reservations recommended.









