Nabe
This place opened up a few years ago, and although I tried it last year, I had to come back to give it a full review. There was nothing memorable last time I tried it, but I did pick a boring set, the shabu shabu. Sure, they could have made this really good, but why, this place was focused on nabe, different form of shabu shabu. It’s more about having everything in the pot, cooking, like a stew and less about adding fancy things it. I believe this is more common in homes and now it’s picking up in restaurants. So I was glad to get another chance at this place in Inner Sunset.
It’s situated in quite a competitive area known for good cheap eats, like Yummy Yummy and San Tung. But it’s probably aiming for the same clientele as Ebisu or Koo, quite a step up in cost. The decor was a modern take on Japanese style. The showcase of sake bottles on the wall made it more inviting and comfortable, removing that too modernistic feel. I actually really like the look of the place. Surprising it doesn’t attract more people. Then again, everyone seems to associate Japanese hot pot with the all you can eat places. This was not a place for one to gorge down plate after plates of meats. Relax and enjoy the broth they’ve taken an effort into creating. And if you’re the type that adds on the all you can drink option, this wouldn’t be the place for you.
Nabe
1325 9th Ave
San Francisco, CA 94122
+1 (415) 731-2658
nabesf.com
Verdict: Worth a try, if you’ve never had this style of hot pot.
It’s a lighter take on the Korean flavors, filled with the veggies you’d expect, cuts of daikon, enoki mushrooms, cabbage, tofu, scallions, and of course, kimchi. Oh boy was this good on a cold day. This regular set with the kurobuta pork will set you back $13.00USD.
Butter. Really, it tastes like butter. Cook the pork in the kimchi broth, take a light dip into the ponzu, and taste it. For a split second you get the umami familiarity associated with butter. This stuff makes me a happy fat ox.
You get a good portion with your set. This is a regular. I was thinking it should have been a large halfway through, but it was lunch. By the end of the plate, I was fine, with room for dessert. Dinner though will definitely be a large.
We had this last year when it was on the menu. Nothing special. Maybe that’s why it’s not on the menu anymore. The skin was a little too thick and bloated. That always takes away from the taste. $7.00USD
Pretty tasty morsels. They’re mini but that’s all you need while wait for your nabe set to heat up. The mustard aoili gives it a soft richness that goes well with beer. Heavy tastes cleaned with a refreshing beverages. This should be served at Izakaya restaurants. $5.00USD
My favorite part of this dish was actually the bean noodles. Not to say the other things in the broth weren’t good. It’s just the noodles were a different touch. Something I haven’t seen too often. Thank goodness it’s not the typical run of the mill udon. This set along with the wagyu beef runs the same. $13.00USD/$16.00USD (regular/large).
Yeah, the marbling could be better. But not too shabby for the quality and the cut. Maybe the kurobuta pork overshadowed this dish. After trading off a couple slices, I was instantly back to my set… being as protective as a bull.
Not sure if they still do this, but how it works was, you order a bottle, finish it, and then everyone signs it. Afterwards, they’ll put it on the wall. There’s a whole showcase throughout the room, but looks to be about fifty bottles. So I’m not sure how long they’ll keep it up. And of course, we didn’t see ours up there from last year. Sad moo.