01 / ABOUT THE PLACE
About this place
At Chiritorinabe Iyama, one way to enjoy the meal is to start with hoso hot pot, filled with hoso, mino and senmai, then finish with cheese rice porridge. The restaurant describes its hoso hot pot as a single-serving dish made with hoso from Omi. Diners who have visited have praised the springy texture of the hoso and the generous amount of vegetables in the pot.
One visitor’s account notes that staff finish the hot pot at the table. While it cooks, consider ordering a side such as boiled pork with kimchi, vinegar-marinated offal or daikon namul.
Beyond hoso hot pot, the choices include offal hot pot made with Omi-sourced offal and wagyu bulgogi, described as Korean-style sukiyaki. The options offer different ways to shape the meal, whether you want to focus on offal or choose a hot pot with wagyu. Additions include harami, mixed offal, assorted vegetables, tofu and tteokbokki. Once the pot is finished, choose udon, rice porridge or spicy ramen to keep it at the centre of the meal.
Makgeolli is among the drinks on offer, served in a small mug or ordered by the earthenware jug. Choose a drink to suit an evening around the hot pot.
