Ohta Nawanoren
One of the oldest hotpot restaurants in Japan, where you can get a taste of cosmopolitan Yokohama living from the Meiji Era.
Restaurant Details
Founded in 1868, this was the first gyu-nabe restaurant to open in all of Japan. If you’re wondering what gyu-nabe is, it’s basically very similar to sukiyaki. However, it’s considered a Western-style cuisine because it was inspired by the food of foreign merchants who lived in Yokohama during the Meiji Era. The city had a lot of Europeans, Chinese, and Koreans — a pretty cosmopolitan place for its day.
The restaurant has continued to serve their iron-kettle beef hotpots with much the same recipe as in the old days. The broth is a house recipe, using miso paste for a rich, salty flavor. You can choose either a la carte ordering, or from 6 different set-course meals, most of which feature sashimi appetizers. Sukiyaki and steak are also available.
The space can accommodate any size of party, from the 2-person sunken tatami seats, to a banquet hall for up to 40 people.
Ohta Nawanoren Phone Number
Ohta Nawanoren Business Days
Ohta Nawanoren Address
1-15 Sueyoshicho, Naka-ku, Yokohama, Kanagawa, 231-0055, Japan
Ohta Nawanoren Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Nestled below the bustling city of Tokyo, Kanagawa Prefecture is as diverse in its environment as its food is delicious; Kanagawa offers Chinese street food and craft beer in Yokohama and fresh seafood from Kamakura and Enoshima, as well as natural beauty and mountainous produce in the hot spring town of Hakone near the base of Mount Fuji.
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10 meals
COURSE MENUTsukiji Jisaku
Step back in time at Tsukiji Jisaku and relax in a historic setting with a serene garden. Savor fresh, seasonal flavors with kaiseki courses and signature mizutaki hotpot, a generations-old recipe passed down by a single chef.
COURSE MENUHokkai Shabu Shabu Ginza
The “taste of the north country” is well and alive at this shabu-shabu hotpot specialist, flown down from Hokkaido into Ginza. Tuck into their signature thin-sliced lamb, highly marbled Hokkaido-raised kuroge wagyu beef and plump snow crab legs.
COURSE MENUHokkai Shabu Shabu Susukino
Visit the place where Hokkaido lamb hotpot first began. For over 50 years, Hokkai Shabu Shabu’s original Susukino branch has been serving up New Zealand lamb shabu-shabu style, exemplifying the “taste of the north country”.
COURSE MENUWashoku Uoman (Miyako Hotel Kyoto Hachijo)
In a movement that calls to mind the historic convergence of northern and southern ingredients on the capital, the finest ingredients from all over Japan, like Omi wagyu beef from Shiga, are combined here into traditional kaiseki course menus.