Hiroko Shimbo

"Heavenly delicious."

Robbie Swinnerton

"The best strategy for keeping out the cold is to stoke up a nabe hotpot - exactly the way people have been doing for the past 185 years at Isegen."

Time Out Tokyo

"This is a rare opportunity to try the full nabe experience."

Ai Nishimura

"Extremely tasty! It's been 10 years and it's still as good."

Kuma B.

"Goosefish's umami in this condensed zousui makes it delicious."

Haraheri

"Their Zosui with pickled vegetables made me happy."

Masako Miyosawa

"Egg and astragalus miraculously blended just right and it hasn't changed, to my knowing, in 15 years. This zousui has power to be the ultimate comfort food and I wouldn't mind eating it as my last supper. I recommend you enjoy it with pickled vegetables (tsukemono)."

Bonson Lam

"One of my favorite experiences is the first taste of the miso soup, and this did not disappoint. Warm and cleansing, it was a great accompaniment to the fish and pickles."

Furutone

"This wonderful dish containing raw eggs is delicious. Here, you can order Oja, but it is more delicious to add a lot of soup and make it more like zousui. The green on the scallops scattered on the top shines with pale yellow color of the egg and it is really beautiful."

Kaneda Aburaten

"Ordering an extra cup of their delicious goosefish zousui is inevitable, it's the best!"