Name: 味坊鉄鍋荘
Address: 1-12-9 Ueno, Taito-ku, Tokyo, 110-0005
Telephone: 0358264945

味坊鉄鍋荘

・5 appetizers (Chef's choice *Please inform us in advance if you have any allergies.) ・Stewed dish: Benzidunmuogu / Stewed chicken and Naratake mushrooms ・Steamed bun ・Boiled dumplings ・Steamed dumplings ・Dessert

[One Hot Pot Course] Benji-Duen Moogu / Stewed Chicken and Nara Mushrooms

A slow-cooked dish featuring "Benji," a free-range chicken raised in the mountains, and fragrant mushrooms: "Benji Dun Mo-gu." Enjoy this gently nostalgic flavor beloved in Chinese homes for generations.

Course only

- Five appetizers (Chef's choice. Please inform us in advance if you have any allergies.)
- Stewed dishes: Suān cài yú/Stewed white fish with fermented mustard greens
- Steamed bun
- Boiled dumplings, Steamed dumplings
- Dessert

[One Pot Course] Suan Cai Yu / Simmered White-Fish with Pickled Fermented Mustard Greens

This is a "umami-sour" stew made by simmering delicate white fish and vegetables with pickled and fermented takana (mustard greens). The key to its taste is the fermented takana. The sourness and umami from the fermentation of takana blend with the flavors of the fish and vegetables, creating a broth that is light enough to be finished completely, as it uses only a small amount of oil.

- 5 Appetizers (Chef's Selection *Please inform us in advance if you have any allergies.)
- Stewed Dish: Chintun Yangrou / Salt Stewed Lamb and Vegetables
- Steamed Bun
- Boiled Dumplings・Steamed Dumplings
- Dessert

[One Hot Pot Course] Qingtun Yangrou / Simmered Lamb and Vegetables in Salt

This dish features lamb spare ribs (or sometimes shoulder loin), simmered with vegetables such as tomatoes, onions, celery, yam, and carrots. The rich flavor and aroma of the lamb are complemented by the umami of tomato and chicken broth, and the aromatic vegetables add a delightful accent to the overall taste. It's a versatile stew that pairs wonderfully with red, white, or rosé wines.

・5 Appetizers (Chef's choice - please inform us of any allergies in advance)
・Braised Dish: Hong Mun Lamb / Soy-braised Lamb and Daikon
・Steamed Bun
・Boiled and Steamed Dumplings
・Dessert

[One Pot Course] Hong Mun Lamb / Lamb and Daikon Soy Sauce Stir-Fry Stew

"Hong Meng Yang Rou," made by sautéing lamb shoulder with radish and then slowly simmering it in chicken broth, is a specialty dish from owner Liang Baozhang's hometown, Heilongjiang Province. It has a rich yet distinctly outlined soy sauce-based seasoning that pairs well with rosé wine. The moment before the broth completely evaporates during simmering is when it’s most delicious. Enjoy by sticking and pan-steaming pot stickers (Guo Tie) made from cornmeal mixed with water to the pot.

・5 Appetizers (Chef's selection *Please inform us in advance if you have any allergies.)
・Stew: Suanzai Pairou / Braised pork belly with fermented cabbage
・Steamed bun
・Boiled dumplings / Steamed dumplings
・Dessert

[One-Pot Course] Swancai Pailou / Simmered Pork Belly with Fermented Cabbage

The star of this stew is undoubtedly the Napa cabbage. Pickled with a small amount of household-made salt, the cabbage is used once it has fermented and developed a balance of umami and tanginess. When simmered with slices of pork belly, it transforms into a thick and comforting flavor. Let it simmer for about 10 minutes, and when the glass noodles have absorbed the soup, it's ready to enjoy. This dish has a flavor profile similar to a choucroute and pork stew, making it an excellent match with an Alsatian Riesling.

- Five appetizers (Chef's choice. *Please inform us in advance if you have any allergies.)
- Braised Dishes: Suiziyuu / Braised White Fish with Chili
- Steamed Bun
- Boiled Dumplings / Steamed Dumplings
- Dessert

[One-Pot Course] Boiled White Fish with Chili Peppers

This stew features fish fillets deep-fried and simmered in a broth made by adding white fish bones to a rich chicken soup. Aromatics such as garlic and ginger are introduced by frying chili peppers and Sichuan pepper to release their fragrances. Homemade chili oil is heated to a high temperature and drizzled over the top as a finishing touch. The fish used in this dish, such as "aburame (ainame)" and "soi," are delivered twice a week by Mr. Hitoshi Tsuruta, who conducts fishing in Fukaura Town, where the nutrient-rich waters flow from World Heritage Site Shirakami-Sanchi, located on the Sea of Japan side in Aomori Prefecture. The dish also includes celery, cucumber, bean sprouts, and mushrooms such as shimeji and jelly ear. Although the flavor is certainly spicy and numbing, we also offer wines that pair perfectly with this dish.

- 5 Appetizers (Chef's Selection *Please inform us in advance of any allergies you may have.)
- Braised Dishes: Paikoutunbento/Braised Pork Spare Ribs and Green Beans in Homecooked Style
- Steamed Bun
- Boiled Dumplings and Steamed Dumplings
- Dessert

[One Pot Course] Pai Kutung Bentu/ Home-style Stew of Pork Spare Ribs and Green Beans

A slow-cooked dish featuring bone-in pork spare ribs simmered with green beans. The flavor is enhanced with a soy sauce base using chicken broth, and seasoned with star anise for aroma. The spare ribs are pre-cooked, so once the pot comes to a boil, it's ready to be enjoyed. However, simmering for about 30 minutes until the broth is reduced offers an unmissable taste. Enjoy by soaking corn guotie or steamed buns in the broth.

- 7 appetizers (Chef's selection ※ Please inform us in advance if you have any allergies)
- 2 simmered dishes
- Steamed bun
- Boiled dumplings & steamed dumplings
- Dessert

No.1 bestseller [Course with a choice of "2 types" from all pot dishes]

Please select two types (from 1 to 8) from the choices below. Be sure to answer with the "number" in the "question items."
*If not specified, please choose from the available types of hot pots on the day.

1. Pai Kou Tun Bentu / Home-style Stew of Pork Spare Ribs and Green Beans
2. Sui Ju Yu / White Fish Stewed with Chili
3. Suan Cai Pai Rou / Stewed Pork Belly with Fermented Cabbage
4. Hong Men Yang Rou / Soy Sauce Braised Lamb and Radish
5. Qin Tun Yang Rou / Salted Stew of Lamb and Vegetables
6. Suan Cai Yu / White Fish Stewed with Fermented Mustard Greens
7. Benji Dun Mogu / Stew of Chicken and Forest Mushrooms
8. Da Mo Li Dun Yu / Stew of De Mo Li Style Fish

味坊鉄鍋荘

Notice

[One Hot Pot Course] Benji-Duen Moogu / Stewed Chicken and Nara Mushrooms

Course only

[One Pot Course] Suan Cai Yu / Simmered White-Fish with Pickled Fermented Mustard Greens

Course only

[One Hot Pot Course] Qingtun Yangrou / Simmered Lamb and Vegetables in Salt

Course only

[One Pot Course] Hong Mun Lamb / Lamb and Daikon Soy Sauce Stir-Fry Stew

Course only

[One-Pot Course] Swancai Pailou / Simmered Pork Belly with Fermented Cabbage

Course only

[One-Pot Course] Boiled White Fish with Chili Peppers

Course only

[One Pot Course] Pai Kutung Bentu/ Home-style Stew of Pork Spare Ribs and Green Beans

Course only

No.1 bestseller [Course with a choice of "2 types" from all pot dishes]

Course only

Restaurant Information