Yagumo Nagarekawa
A traditional Japanese mingei aesthetic heightens the dining experience here at this Hiroshima kuroge wagyu shabu-shabu hotpot restaurant.
Restaurant Details
The Japanese mingei movement was born out of a desire to preserve Japanese folk art: to remind the Japanese people that in a period of rapid modernization, beauty could still be found in traditional utensils and lacquerware — the same ones that they used every day.
It is this spirit of mingei that drives the restaurant Yagumo Nagarekawa. The restaurant’s plain white exterior belies the restaurant’s beautiful interior, which is full of traditional Japanese fixtures, such as noren curtains and shoji sliding doors with dark wood furniture. Mingei art, ranging from traditional ceramics and paintings, is tastefully displayed atop pedestals and hung on walls.
Meanwhile, kimono-clad staff drift gracefully from room to room, showing guests to their seats and ferrying dishes to and from the kitchen. It’s a calming, restful place to spend an afternoon or evening, surrounded by history and culture.
The restaurant’s signature dish may be familiar to anyone acquainted with Japanese cuisine, but it’s called something very different: while a dead ringer for shabu-shabu hotpot, it is instead called susugi-nabe at Yagumo, literally “rinsing hotpot”. In spite of being one of the first restaurants to serve shabu-shabu in the nation, when the term became trademarked, Yagumo was forced to come up with an alternative — and hence “susugi-nabe” was born, from the “rinsing” motion of swishing meat and vegetables in the soup to cook.
The thin-sliced meat in Yagumo’s susugi-nabe is from the finest branded Japanese beef. These rich cuts of meat are best enjoyed with the restaurant’s signature sauce, made from a slew of secret ingredients, which are then mixed together and aged for three days to bring out the flavor.
Find out where it all began. The “susugi-nabe” shabu-shabu course is the signature course at Yagumo Nagarekawa, and uses some of the finest, premium-selected kuroge wagyu black beef from all across Japan. Enjoy it with a special sesame and walnut sauce or ponzu. The course includes appetizers and dessert for a complete meal.
Find out where it all began. The “susugi-nabe” shabu-shabu course is the signature course at Yagumo Nagarekawa, and uses some of the finest, premium-selected kuroge wagyu black beef from all across Japan. Enjoy it with a special sesame and walnut sauce or ponzu. The course includes appetizers and dessert for a complete meal.
Yakumo Nagarekawa’s elevated shabu shabu course. A kimono-clad staff member prepares shabu-shabu at the table, dipping thinly sliced wagyu into hot broth for a few seconds to create tender, flavorful meat. Enjoy it with a special sesame and walnut sauce or ponzu. The course includes appetizers through to dessert and features an added lobster tempura for an extra touch of luxury.
Yakumo Nagarekawa’s elevated shabu shabu course. A kimono-clad staff member prepares shabu-shabu at the table, dipping thinly sliced wagyu into hot broth for a few seconds to create tender, flavorful meat. Enjoy it with a special sesame and walnut sauce or ponzu. The course includes appetizers through to dessert and features an added lobster tempura for an extra touch of luxury.
While susugi-nabe is the signature course at Yagumo Nagarekawa, the restaurant's sukiyaki options are also wildly popular with guests. As with the restaurant's susugi-nabe, the sukiyaki option at Yagumo Nagarekawa uses some of the finest, premium-selected kuroge wagyu black beef from all across Japan. As is customary for sukiyaki, it's best enjoyed dipped in raw egg.
While susugi-nabe is the signature course at Yagumo Nagarekawa, the restaurant's sukiyaki options are also wildly popular with guests. As with the restaurant's susugi-nabe, the sukiyaki option at Yagumo Nagarekawa uses some of the finest, premium-selected kuroge wagyu black beef from all across Japan. As is customary for sukiyaki, it's best enjoyed dipped in raw egg.
The restaurant’s signature sukiyaki course, enhanced with lobster tempura, offers a refined dining experience. A kimono-clad staff member prepares the sukiyaki tableside, simmering thinly sliced wagyu, fresh vegetables, tofu, and udon in a rich, sweet-savory sauce. This complete course includes everything from appetizers to dessert.
The restaurant’s signature sukiyaki course, enhanced with lobster tempura, offers a refined dining experience. A kimono-clad staff member prepares the sukiyaki tableside, simmering thinly sliced wagyu, fresh vegetables, tofu, and udon in a rich, sweet-savory sauce. This complete course includes everything from appetizers to dessert.
Yagumo Nagarekawa Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Yagumo Nagarekawa Business Days
Yagumo Nagarekawa Address
Second Aji no Yakata Building, 1-24 Nagarekawacho, Naka-ku, Hiroshima, 730-0028
Yagumo Nagarekawa Access Info
Yagumo Nagarekawa is accessible via a 3-minute walk from Ebisucho Station on the Hiroden Main Line.
Yagumo Nagarekawa Phone Number
Yagumo Nagarekawa Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Tucked to the south of Honshu between the Chugoku Mountains and the Seto Inland Sea, the humble Hiroshima Prefecture is known for its oysters and freshwater eel, as well as local okonomiyaki and sake produced in the revitalized capital of Hiroshima.
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