Those on the Mainland, who currently are experiencing freezing temperatures, envy Hawaii’s warm weather and sandy beaches. Lucky we live Hawaii. Yet, a winter chill recently has hit paradise as well. On these cool days and nights, Ichiriki Japanese Nabe Restaurant serves up tasty nabe that will warm you all the way down to your toes.

“You’re spending your whole meal eating something out of a boiling pot,” says restaurant co-founder Issei Kazama.

And after a hot pot of nabe, it’s nice to neutralize the heat with a refreshing dessert.

Ujikintoki ($4.95) features shave ice topped with green tea syrup, azuki beans and mochi balls.

“It’s an ‘adult’ way to finish a meal,” Kazama explains. “As kids, you finish with the really sweet desserts, but as you get older you want something with a little more depth.

“And it’s also a nice way to reset the taste buds without overwhelming them with sweetness. This dessert has a nice balance of bitter and sweet.”

No shave ice treat would be complete without ice cream, so Ichiriki’s staff recommends pairing Ujikintoki with vanilla or green tea ice cream for an additional $1.

Warabi Mochi ($4.95) also is on the menu and is the establishment’s second most popular dessert, following closely behind Ujikintoki.

“Japanese people love it because it’s not too sweet,” Kazama says. “It has an elegant sweetness about it.”

Green tea powder tops off the mochi, adding to the flavor and texture of the dish.

A favorite among keiki is Ichiriki’s Brownie Ala Mode ($4.95).

“It’s basically a warm brownie with ice cream. That’s just goodness,” Kazama says. “Kids really love it. The brownie is warm, so that is a nice contrast to the ice cream.”

After a full meal of nabe and sweets, you’ll be ready to take on the chilly Hawaii weather again — perhaps with a sudden urge to snuggle under a blanket.

Ichiriki Japanese Nabe Restaurant

510 Piikoi St. #102 (and other locations)
589-2299
Lunch: 11 a.m.-4 p.m. daily
Dinner: Sunday-Thursday, 4-11 p.m.; Friday-Saturday, 4 p.m.-midnight
Note: The Aiea location is closed between 3 and 4 p.m.
ichirikinabe.com

If you want to know what traditional nabe is all about, just keep the phrase “sharing is caring” in mind. For centuries, the Japanese cooking style has brought families and friends together, not only to spend quality time with one another over a meal, but also to join in simmering a nourishing variety of meat, seafood and vegetables in one big hot pot of savory broth. If such scrumptiousness appeals to you, there’s no question you’ll enjoy an authentic bite at Ichiriki Japanese Nabe Restaurant, where fresh ingredients and an intimate setting make patrons feel as though they’re enjoying a homemade lunch or dinner while dining out.

For nearly eight years, the local chain of eateries has grown to include three locations in Honolulu, Aiea and Kaneohe — all of which offer a healthy selection of nabe and shabu shabu meals, sukiyaki, pupus, a wonderful happy hour and more. This week, Ali Carte caught up with co-owner Issei Kazama to get the scoop on Ichiriki’s latest sharable sensations.

Restaurant regulars who have come to love the high-quality Kobe Kalbi Eye Shabu Shabu ($28.95, dinner) are rejoicing over the latest happy hour special, which offers the menu item at an unbeatable price of only $16.95. The dish features thinly sliced Kobe beef ready to be submerged and cooked in a pot of hot water to bring out the meat’s pure flavors. Then, along with vegetables such as mushrooms and cabbage, each sizzling item can be dunked into two mouthwatering dipping sauces: light, citrusy ponzu or sesame-filled goma.

Kobe Kalbi Eye Shabu Shabu comes with a bowl of rice as well as a choice of ramen or udon at the end of the meal.

Since happy hours vary at each location, Kazama suggests calling the Ichiriki nearest you to find out when you can dive into this delectable deal.

The establishment also is excited to add another prime cut of meat to its nabe repertoire — Berkshire Pork Belly Chanko ($21.95). Hailing from environmentally-friendly farming conditions, Berkshire pork, also known as Kurobuta, is among the most esteemed swine on the market. The minute it arrives at the table, you’ll understand why.

“It’s different from regular pork in that it’s more red. You can tell just by looking at it that there’s more flavor in it because the meat is not so light. Our Kurobuta is a darker tone,” says Kazama.

He also mentioned that when the restaurant was deciding which type of pork belly to add to the menu, the Berkshire variety came out the winner of a blind taste test. “To me, it’s the most flavorful cut of pork.”

To accent this indulgent meat, customers may enjoy vegetables, rice and a choice of ramen, udon or zosui (Japanese rice porridge) to finish off with. Cooking the ingredients in one of Ichiriki’s flavorful broths also is a must.

“I personally like it with our Pirikara soup. It’s a shoyu-based soup, but it has hints of garlic and a little bit of spiciness to it as well. It’s really aromatic,” adds Kazama.

The sheer richness of these dishes’ combinations of flavors will be enough to make you want to hog them all to yourself, but remember, that glorious bowl of simmering goodness holds plenty to go around.

Ichiriki Japanese Nabe Restaurant

PIIKOI
510 Piikoi St., Honolulu
589-2299
Lunch: daily, 11 a.m.-4 p.m.
Dinner: Sunday-Thursday, 4-11 p.m.; Friday and Saturday, 4 p.m.-midnight

AIEA
98-150 Kaonohi St., Aiea
484-2222
Lunch: daily, 11 a.m.-3 p.m.
Dinner: Monday-Thursday, 4-11 p.m.; Friday and Saturday, 4 p.m.-midnight; Sunday, 4-10 p.m.

KANEOHE
46-047 Kamehameha Hwy., Kaneohe
236-2299
Lunch: daily, 11 a.m.-4 p.m.
Dinner: Monday-Thursday, 4-11 p.m.; Friday and Saturday, 4 pm.-midnight Sunday, 4-10 pm

There’s no more comforting cuisine than a steaming serving of Japanese hot pot. And at Ichiriki Japanese Nabe Restaurant, customers can get their fix of Sukiyaki, Shabu Shabu and an abundance of other original soups sure to satisfy all cravings. Keep it simple and dine on fresh vegetables, seafood, meat and flavorful broth — all combined to culinary perfection. The Choice Ribeye Chanko ($21.95) is especially a crowd-pleaser. Now with three locations to serve you, a delicious Ichiriki meal is literally just minutes away. For more information, call any of the restaurant locations at 589-2299 (Piikoi), 484-2222 (Aiea) or 236-2299 (Kaneohe).

Tell me, is there a bug going around? Because I feel as if I’m coming down with something. Not good. With no time to be ill, I need a major pick-me-up — something to get me out of this funk and kick me into high gear. With my energy level at almost empty, I talked myself out of feeling under the weather, and figured if anything, kim chee will do the trick and lead to a speedy recovery. Labeled as a traditional fermented Korean side dish made of vegetables with a variety of seasonings, this spicy condiment has the reputation to clear sinuses and add a little kick to your step. And when paired with a substantial meal of fried rice, ramen or fried noodles, you will hopefully feel better in no time.

This week, at the following Ono, You Know establishments, I relied on a quick fix of kim chee hot stuff to take on the week. And while symptoms of fever, sore throat and body aches may get the best of me, hunger is not one of them!

Ichiriki Japanese Nabe Restaurant

Ichiriki Japanese Nabe Restaurant is just what the doctor ordered. One dose of comfort food coming right up! Enter Kim Chee Nabe ($19.95-$28.95). As the piping hot pot is presented at the table, warm steam rises permeating the restaurant with alluring aromas of rich broth, meat, seafood and more.

Owner Issei Kazama speaks highly of the hearty broth played up with kim chee spice. Flavorful indeed, the broth is served with a platter of fresh vegetables, a cube of salmon, tofu, shrimp and pork. As with other main entrees on the menu, Kim Chee Nabe also comes with a bowl of rice and noodles.

And if pork doesn’t tickle your fancy, then select from ribeye, short rib and seafood, among others.

If you can withstand the heat of this moderately spicy broth, then I’m sure you’ll agree that this particular hot-pot dish tops the nabe list. You’ll also be pleased to know that a side of kim chee is an added bonus.

So, if you’re not feeling 100 percent, say goodbye to the chills and warm up with Ichiriki’s Kim Chee Nabe. Trust me, it won’t disappoint.

Ichiriki Japanese Nabe Restaurant
510 Piikoi St. #102 (and various locations)
589-2299

Big City Diner

ig City Diner’s Grandma’s Incredible Kim Chee Fried Rice ($8.99)

Where do I go when I want to do some serious damage to my figure and eat like there’s no tomorrow? Big City Diner (BCD), of course. The portions here are huge, and while it may be overwhelming for some, I say, “Bring it!” I’m all for digging into BCD’s signature Grandma’s Incredible Kim Chee Fried Rice ($8.99), a combination of white or brown rice, eggs, white and green onions, chunks of Portuguese sausage, diced char siu, green peas and kim chee pan-fried with oyster sauce and shoyu.

Devouring this hot commodity is serious business, so much so that you’ll literally need a nap when you’re done. Yes, BCD’s Kim Chee Fried Rice will cause a kanack attack — but come on, this entree is rich, bold, beautiful and so worth it!

And to give Kim Chee Fried Rice some serious competition is Kim Chee Fried Min Noodles. For $9.99, slurp up a pile of Japanese fried noodles glorified with an array of ingredients, including kim chee, char siu, Portuguese sausage, ham, egg, cabbage, onion and bean sprouts stir-fried in BCD’s special sauce.

Things are about to get spicy at Big City Diner!

Big City Diner
98-211 Pali Momi St. #900 (and various locations)
487-8188

Asahi Grill

Asahi Grill’s Kim Chee Fried Rice ($7.50 regular, $5.95 small) Leah Friel file photos

Local-kine good eats are synonymous with Asahi Grill, an award-winning establishment best known for it’s home-cooked Island-style fare with a generous amount of Asian influence. Located on Ward Avenue, this 50-seat eatery is filled with kamaaina and tourists alike who can’t wait to get their hands on their favorites.

While the menu offers many onolicious options to choose from, my No. 1 pick is more often than not Kim Chee Fried Rice ($7.50 regular, $5.95 small). Asahi Grill’s fried rice is already awesome as is, but add to that homemade kim chee, chopped morsels of Portuguese sausage, green onions and a splash of shoyu, and the dish is taken to the next level. Then comes two eggs (any style) placed atop the mounds of rice. Over easy is my style of choice, especially with fried rice, because the yolk seamlessly soaks into each grain of rice for a fortitude of flavor.

I’m not the only one crazy about this dish. In fact, restaurant manager Victoria Sayno says Kim Chee Fried Rice has been a highly requested item since day one.

“To meet the demand of customers, we make a fresh batch of kim chee about once a week. We use a recipe that was created by a former chef, which calls for garlic, kim chee sauce, a kick of hot pepper and a sprinkle of salt mixed with layers of cabbage.”

And for the noodle enthusiast, Asahi Grill cooks up a killer Kim Chee Ramen. Yum! Now this, my friends, is food for the soul.

Asahi Grill
515 Ward Ave.
593-2800

Ichiriki Japanese Nabe Restaurant is all about choices. “When you come to our restaurant, first you choose a broth, then you choose what you want to cook in the broth,” explains Issei Kazama, who co-owns the restaurant with Riki Kobayashi.

Ichiriki specializes in traditional Japanese hot pot dining, including nabe, sukiyaki and shabu shabu. A customer favorite is Kami Nabe Miso Broth Beef Ribeye ($24.95), which presents USDA choice ribeye, along with a platter of other fresh ingredients, such as chicken meatball, seafood, sausages, tofu, enoki and shiitake mushrooms.

According to Kazama, Kami Nabe Ichiriki Broth Short Ribs ($22.95) also is a stand-out selection. It features USDA choice short ribs served with an assortment of other meat and seafood varieties, and vegetables.

“This is a traditional shoyu-based broth,” explains Kazama of the signature broth.

Kazama also recommends patrons try Ichiriki’s famed Kobe Beef Shabu Shabu ($28.95, $16.95 during happy hour). In addition to thinly sliced, melt-in-your-mouth beef, cabbage, tofu, enoki mushrooms, bok choi, carrots and kuzukiri noodles accompany the dish.

As a complement to any meal, Mushroom Medley ($6.95) is one of Kazama’s personal favorites, which features a mix of sauteed seasonal mushrooms. Currently, the appetizer showcases shimeji, shiitake and eryngii mushrooms.

“I really like mushrooms,” Kazama says. “We wanted to offer something that mushroom lovers can enjoy at a reasonable price — and it tastes really good.”

Many customers choose to end their meal on a sweet note — with a heaping serving of Ujikintoki ($4.95), green tea shave ice topped with azuki beans and a hint of condensed milk.

“It is real green tea that we use,” Kazama explains. “So it is not only sweet, but it has a bit of bitterness.”

Ichiriki offers its guests two happy hour time slots: pau hana and late-night. Exact times vary by location. Call the individual locations for more information.

On the Side

Several years ago, Issei Kazama and Riki Kobayashi worked together at a local Japanese restaurant, however, much time also was spent daydreaming about opening an eatery of their very own.

“We wanted to open Ichiriki because we love nabe,” Kazama explains, with a smile.

“Nabe is typically consumed during winter in Japan, but we thought people should be able to enjoy it year round,” he says.

The owners love for nabe soon proved to have mass appeal. After opening the restaurant on Piikoi Street in 2006, two additional locations popped up in Aiea and, most recently, in Kaneohe.

Contact Christina O’Connor at diningout@staradvertiser.com

Ichiriki Japanese Nabe Restaurant

PIIKOI
510 Piikoi St., Honolulu
589-2299
Lunch: Daily, 11 a.m.-4 p.m.
Dinner: Sunday-Thursday, 4-11 p.m.; Friday-Saturday, 4 p.m.-midnight

AIEA
98-150 Kaonohi St., Aiea
484-2222
Lunch: daily, 11 a.m.-3 p.m.
Dinner: Monday-Thursday, 4-11 p.m.; Friday-Saturday, 4 p.m.-midnight; Sunday, 4-10 p.m.

KANEOHE
46-047 Kamehameha Hwy., Kaneohe
236-2299
Lunch: daily, 11 a.m.-4 p.m.
Dinner: Monday-Thursday, 4-11 p.m.; Friday-Saturday, 4 pm.-midnight; Sunday, 4-10 pm

Ichiriki is what a nabe restaurant should be — clean, cozy and tasty. The varied menu features a number of appetizers, and the hot pots are filled with flavor and are easily customizable.

The menu instructions are simple: Choose a pot, a broth and a set, then start dipping away!

A good way to begin your dining adventure is with Ahi Katsu ($7.95, $5.50 during happy hour). Fresh ahi is panko-coated and fried until it reaches a juicy medium-rare texture. The buttery fish provides a nice counterbalance to the crispy exterior. Sliced to share, it’s a popular starter. Other pupus to try are Ahi Poke, Maguro Tartar, Surume, and a number of vegetable delights.

Ichiriki’s happy hour from 11 a.m. to 6 p.m. (Sunday-Thursday) and 9 p.m. to close (Friday and Saturday) makes a good meal even more affordable. Kobe Beef Shabu Shabu drops to $16.95 during these hours and features 5 ounces of tender kalbi beef, a side of aromatics and a choice of optional broths that up your menu options exponentially. Among the broth choices are shio, ichiriki, miso, curry and Angry Goma made with jalapeno and habanero peppers. If you prefer just a bit of spice, pirikara broth may be just what you’re looking for.

One final hot pot to mention is Seafood Nabe ($28.95) A large bowl of Madagascar Shrimp, calamari, snow crab, tsukune (homemade meatballs) is paired with a heaping of shiitake and enoki mushrooms, Napa cabbage, bok choy, chives, arabiki sausage and two types of tofu. For an even healthier bowl, try Kami Nabe Paper Pot, which features a chemically-coated paper that’s durable against water and heat, and remains intact during the entire meal.

Ichiriki

Kaneohe Bay Shopping Center
46-047 Kamehameha Hwy. (and various locations)
436-5924
Daily, (lunch) 11 a.m.-3 p.m. (dinner) 4-11 p.m. Monday-Thursday; 4 p.m.-midnight Friday and Saturday; 4 p.m.-10 p.m Sunday

Enter Ichiriki Japanese Nabe Restaurant, and tempt your senses.

In its chic dining room, you’ll see diners adding premium meats, seafood and vegetables to steaming pots of nabe. The sounds of convivial chatter and dishes clanking indicate a good time. And most importantly, the aroma permeating the air, making your mouth water, lets you know you’re in for a treat.

With a variety of nabe combinations, Ichiriki’s menu really is your oyster. Plus, its interactive dining concept makes for a memorable experience with friends and family.

Always a favorite, USDA Choice Ribeye Chanko ($21.95) features a generous portion of perfectly sliced meat. This is in addition to a plateful of sausage, fish, tofu, veggies and other delectable items that may be added to a steaming broth of your choice.

USDA Prime Ribeye Sukiyaki ($27.95)

Also popular is its USDA Choice Shortrib Shabu Shabu ($20.95). Like Ichiriki’s other dishes, a choice of broth accompanies meat and vegetables.

At the end of the meal, select from ramen, udon or zosui noodles, which soak up the leftover broth.

Nabe is not the only thing with pizazz. Diners also are encouraged to sample sukiyaki options, such as USDA Prime Ribeye Sukiyaki ($27.95), served with vegetables, tofu and other accompaniments, as well as two pieces of sausage.

Just remember one thing: don’t let the limitless options overwhelm you. Instead, take it as an opportunity to try anything, because you always can come back for more.

And take advantage of the eatery’s happy hour specials. At Ichiriki’s Piikoi location, an early happy hour menu is available from 2 to 6 p.m., and a late-night happy hour starts at 9:30 p.m. (until last call), with separate menus for each.

Ichiriki Japanese Nabe Restaurant

510 Piikoi St. #102 (and other locations)
589-2299
Lunch: 11 a.m.-4 p.m. daily
Dinner: Sunday-Thursday, 4-11 p.m.; Friday-Saturday, 4 p.m.-midnight
ichirikinabe.com

When I first moved to Hawaii back in 2006, I wasn’t too hip with the local lingo (I still have nightmares of confusing the Hawaiian saying for brother with female underwear, ya’ll). I’m also painfully clear in my recollection of the very first time I was invited via email to go with some new friends for nabe.

Hailing from the South, the only “nabe” in my vocabulary was the nickname I used for my buddy who lived next door (I called him “nabe” (pronounced ‘nay-b’) for short, when trying to be cool and impress my older sister and her friends — you know, my neighbor peeps).

So with this understanding, you can imagine my confusion when I read my friends’ invitation to “pick up some hot nabe.” Doubtful, but picturing some handsome neighborhood hunk they wanted to introduce me to, I busted out the curlers, the makeup and yes, even the sky-high heels. Needless to say, when my friends picked me up (casually clad in their board shorts and bikini tops), I soon realized the “nabe” I had read about, pronounced “nahbay,” was no handsome next-door hottie, but rather a one-pot creation of the culinary kind.

It’s been years since that silly snafu, but that is one story that will forever live in infamy around my inner circle! And while that first encounter with nabe is one I’d soon like to forget, a hot pot experience I am always up for is the delicious dining offered at Ichiriki Japanese Nabe Restaurant.

A favorite here is the Vegetarian Mushroom Chanko Nabe ($19.95), featuring fresh vegetables and an assortment of mushrooms, including enoki, shimeji, shiitake and eryngi, served steaming hot in Ichiriki’s signature broth — a shoyu based broth with a deep and clean taste that builds in boldness and richness as it cooks. Also recommended is the Tofu Salad ($4.95), an appealing appetizer made with tasty tofu alongside mixed greens and sesame dressing.

With dishes like these, you can tell co-founder Issei Kazama and staff take great pride in their work. “The most rewarding thing is seeing a customer smile because of something we helped do. I love it when kids ask their parents ‘When can we come back?’ It’s the most awesome feeling ever,” describes Kazama.

Contact Andy Beth Miller at diningout@staradvertiser.com

Ichiriki Japanese Nabe Restaurant

510 Piikoi St. #102 (and other locations)
589-2299
Lunch: 11 a.m.-4 p.m. daily
Dinner: Sunday-Thursday, 4-11 p.m.; Friday-Saturday, 4 p.m.-midnight
ichirikinabe.com

For Ichiriki Japanese Nabe Restaurant owner Issei Kazama, the vibe at this 8-year-old restaurant is easy-going, lively and fun. “It’s as if you’ve stepped foot into the living room at a friend’s house party. We want our guests to feel like they’re at home.”

Kazama and Riki Kobayashi opened the Piikoi establishment in an effort to share their love for Japanese nabe (hot pot), sukiyaki and more.

In Japan, nabe typically is regarded as a “winter dish,” but Ichiriki’s founders broke the mold when they brought it to the Islands. Now, even on the most humid of days, Ichiriki buzzes with patrons stirring up delicious concoctions of comfort.

Chanko nabe, as Kazama calls it, is a staple in the diets of Japanese sumo wrestlers. Reason being that it’s a healthy dish that can be consumed with gluttony.

“There are many varieties of nabe. Two most recent additions to the menu are Berkshire Pork Belly Chanko Nabe ($21.95 dinner) and Short Rib Nabe ($21.95 dinner, lunch variations of the two are available as well),” says Kazama.

Pork Belly Nabe features your choice of broth (Ichiriki and Pirikara broths rank among the top) coupled with an eclectic platter of ingredients to add to the piping hot broth, including enoki mushrooms, chives, bok choy, shrimp, salmon, chicken, aburage, tofu, sausage and tsukune — a chicken-and-pork paste scooped into meatballs — not to mention tender pork belly.

“Pork belly nabe is one of those that’s under the radar because it’s a fairly new option, but our regulars love it.

“The ratio of fat to meat in each slice of pork belly is perfect. There’s so much savoriness and flavor,” adds Kazama.

USDA Choice strips of boneless kalbi stand out in Short Rib Nabe. When placed in the hot pot, the kalbi cooks in a matter of seconds, soaking up the brothy flavors like a sponge.

“Eight years ago, we had no clue nabe would become such a huge thing. We just wanted to make it through the first three years of business,” says Kazama with a laugh. “It’s great to see people enjoy nabe on a regular basis.”

Besides its dedication to fresh ingredients and ultimate customer satisfaction, Ichiriki is committed to presenting the best taste possible.

“To maximize the nabe experience for our patrons, it’s important that everything tastes good. To eliminate the chance of mediocre meat and broth combinations, we like to plate everything for you, rather than offering every item a la carte,” confirms Kazama, “For instance, Mushroom Nabe goes best with yuzu broth.”

Since the birth of Ichiriki’s Piikoi eatery, the restaurant has expanded its presence on Oahu’s dining scene. Locales in Aiea and Kaneohe soon followed, each restaurant offering the same authentic taste: flavors of grandeur unmasked and in their purest form with no added MSG.

“Riki and I created most of our broths, with the exception of tomato broth and Angry Goma broth,” says Kazama. The latter is the brain child of Piikoi general manager Andrew Doi. Angry Goma Nabe is named Ichiriki’s spiciest broth, all thanks to jalapeno, habanero and chili peppers, along with a hint of sesame.

If you aren’t familiar with the ins and outs of hotpot dining, Ichiriki’s attentive staff is more than willing to lend a hand.

As mouths water in anticipation of monumental nabe glory, longtime customers know Ichiriki can whip up renowned appetizers and desserts as well. Mushroom Medley ($6.95) and Ahi Katsu ($7.95) are the owner’s personal recommendations, and patrons can attest to their appeal. Green Tea Shave Ice ($4.95, $5.95 with ice cream), packed as high as Mount Fuji, is adorned with azuki beans and mochi balls. The shave ice is comprised of actual green tea. Sweet and bitter, the dessert welcomes the coolest ending.

Kazama believes re-establishing business goals is the recipe for success.

“We’re finally starting to see generations of families at Ichiriki. There are those who dined with their parents as kids, and now they visit the restaurant as adults. It’s very cool.

“Our goal is to keep our customers happy and serve them for more decades to come.”

Ichiriki Japanese Nabe Restaurant

510 Piikoi St. #102 (and other locations)
589-2299
Lunch: 11 a.m.-4 p.m. daily
Dinner: Sunday-Thursday, 4-11 p.m.; Friday-Saturday, 4 p.m.-midnight
ichirikinabe.com

While dreary days easily inspire the sentiment to go home and curl up with a good book, Ichiriki Japanese Nabe Restaurant invites you to skip the solitude and, instead, gather friends, family or coworkers for a warm, congenial meal around a hot pot.

“Nabe is a great food to bring people together,” says Ichiriki partner Masaki Sasada. “It’s not a dish that you eat by yourself. It’s a bonding type of comfort food.”

So, what are you waiting for? It’s time to get cooking.

First, pick your cookware. Go for the regular pot or opt for a kami nabe paper pot ($1 extra), which helps skim off excess fat. Next, choose an umami-rich broth, like the shoyu-based signature or the simple konbu-infused broth. Then, choose your set loaded with the basics — kuzukiri noodles made with arrow-root, carrots, bok choy, shiitake and tofu, to name a few — and selections of seafood, beef, chicken or pork. When dining for dinner, finish your meal with noodles or zosui, a rice and egg mixture that soaks up the remaining broth to create a flavorful porridge.

What’s great about all the customization is the fact that everyone in your party gets a taste of what they want. “So it all depends on how you want to combine the flavors together,” says Sasada. While meats are well respected on the menu, so are vegetables.

“We use seasonal vegetables,” Sasada explains. “We try to cater to vegetarians and vegans.” Vegetarian Mushroom Chanko ($19.95) is a good example of this, where rather than meat, a variety of tender mushrooms, such as shimeji and eryngii, and aburage take the spotlight. Divided pots allow for two options of broths and ingredients, so everyone’s happy.

“You can also enjoy drinking all the broth after it’s done,” says Sasada.

Beef lovers will surely gravitate to Happy Hour Beef Shabu Shabu ($16.95). The happy hour discount means “everyone can try the Kobe grade,” says Sasada. The marbled ribeye is cut thin so all it takes is a couple of swishes in the boiling broth to cook it to a perfect pink tenderness. “It’s probably the best beef we carry. It has a good balance of both fat and meat. It’s soft and juicy,” says Sasada, who recommends dunking the cooked pieces into the citrusy ponzu and creamy sesame goma dipping sauces.

After a hot meal, cool down with some Ujikintoki Shave Ice ($4.95) for dessert. The green tea shave ice is layered with condensed milk, studded with mochi balls and topped with azuki beans and a final drizzle of condensed milk for a balanced finale that’s not overly sweet.

Ichiriki Japanese Nabe Restaurant

510 Piikoi St. #102 (and other locations)
589-2299
Lunch: 11 a.m.-4 p.m. daily
Dinner: Sunday-Thursday, 4-11 p.m.; Friday-Saturday, 4 p.m.-midnight
Happy hour: 2-6 p.m., 9:30-last call
ichirikinabe.com

Wintertime is the best season to cozy up with a bowl of steamy udon, especially after completing a hectic day of Christmas shopping. While everyone is gushing about ramen this, ramen that, udon is where my true love lies. Sanuki udon, the long, thick, white noodle that is a specialty of the Kagawa region in Japan, is my noodle of choice. What’s the appeal? Well, for one, it’s a denser, heavier noodle, and secondly, its silkiness and springy texture make for the best “slur-pathon.”

I’d happily devour a bowl of savory udon every day for as long as I could. Made of kneaded wheat dough, each strand of chewy udon encapsulates the broth’s distinct flavors, whatever they may be.

At this week’s OYK restaurants, I was exposed to two different interpretations of udon — one as a main entree and the other as an after-dinner treat.

So, with chopsticks in hand, move over, ramen. There’s a new noodle in town!

Ichiriki Japanese Nabe Restaurant

Ichiriki Japanese Nabe Restaurant is a winter wonderland. A perfect choice on these chillier days, the nabe-style restaurant offers delicious hot pot and sukiyaki options to warm up to.

The shoyu-based Ichiriki Nabe is deemed the best-selling broth, and I love pairing it with USDA Choice Ribeye Chanko ($21.95 dinner). Imagine a plate full of tender slices of top-grade beef, salmon, shrimp, bok choy, chives, gobo, kuzukiri noodles, tofu, aburage, Chinese cabbage, enoki, shimeji, shiitake and eryngii mushrooms. All this is added to the nabe, making for a filling and flavor-intensified dish. Also tsukune, Ichiriki’s homemade meat-balls — composed of pork, tofu, green onions and egg — is a stand-out nabe ingredient that’s made in-house daily.

Owner Issei Kazama says that, in Japan, nabe typically is identified as a winter dish. You’re probably wondering how udon plays into the interactive dining experience. Here’s the deal: Every nabe experience ends with a choice of ramen, udon or Japanese rice porridge, also known as Zosui.

While all three selections are equally delicious, I prefer udon because it’s a thicker noodle with a smooth finish, featuring just the right amount of chewiness in every bite. Udon acts like a sponge, soaking up every last drop of zesty broth.

Just like that, round two of your meal has begun. And, if you’re one to savor sukiyaki, finishing off with udon also is recommended by Ichiriki staff.

Although udon may appear as an afterthought at a restaurant best known for its nabe, know that because of the wide variety of broths, each bowl of udon will burst with new and enticing flavors with every visit.

Ichiriki Japanese Nabe Restaurant
510 Piikoi St. #102 (and other locations)
589-2299

Iyo Udon

The name alone sets high expectations for udon aficionados. Iyo Udon, one of the newest hot spots at Ala Moana Center, welcomes patrons with a warm reception of quality Sanuki udon made from 100 percent domestically produced wheat flour daily, using a special machine. Chefs hand-craft bowls of udon to patrons’ liking, as they go through the cafeteria-style service line. The menu is simple, featuring nine various udon and two rice bowl options.

In pursuit of an udon classic? Kake Udon ($3.75), served in hot broth, and Ontama Niku Bukkake Udon ($6.25), which is complemented by a half boiled egg and seasoned beef, are on point. The udon soaks in an original soy-based fish broth, making for a supreme savoriness that’s definitely worth writing home about. Also, choose to top off any bowl of udon with sliced ginger, garlic, green onion and tempura flakes. An assortment of freshly made tempura and musubi is up for grabs, too.

So, amid the holiday frenzy, I find bowls of delicious comfort at Iyo Udon.

Iyo Udon
Ala Moana Center Second Floor, Mauka, Ewa Wing
955-5888

For those who love to cook, dining out is a luxury that allows one to avoid doing dishes and having to prep the food. For those who are less skilled in the kitchen, eating out can be hard on the wallet if made a habit. However, at Ichiriki Japanese Nabe Restaurant, both amateur chefs and those who don’t know the difference between mincing and chopping can come together to create their own custom meal — sans prep, clean up and outrageous prices.

“Our food speaks for itself,” says Kaneohe general manager Andrew Doi, who started working in the kitchen at Ichiriki more than four years ago. “You can cook it however you want. Cook it a long time and make your meat and vegetables soft and tender, or just quickly throw in your food to keep the vegetables crisp and crunchy.”

At all three restaurant locations — Piikoi, Aiea and Kaneohe — Ichiriki brings more than quality food to the table. The superior service and genuine kinship that the staff provides is akin to enjoying a meal at home with friends or family.

“Kandou, meaning to enjoy making others happy, and kansha, having sincere reactions and emotions, is our motto,” explains Doi. “We’re not here to sell a product. We are simply here to serve you food that we would serve our mothers, fathers and other ohana.”

Ichiriki is famous for its myriad of nabe, shabu shabu and broth selections. Broken up into four distinct steps, customers choose their pot in Step 1, either a metal pot or a Kami Nabe paper pot — which mysteriously doesn’t burn. Step 2 allows customers to select their broth — either classic or premium — from traditional shoyu to the spicy Angry Goma ($3). In Step 3, patrons must decide which delicious plate of nabe or shabu shabu to add to the pot. Finally, in Step 4, finish the meal with ramen, udon or zosui.

Try USDA Choice Shortrib Chanko ($21.95), a customer favorite piled high with beef, house-made tsukune, arabiki sausage, shrimp, tofu, deep-fried tofu, salmon and an assortment of vegetables. Cooked in Angry Goma — the spiciest of Ichiriki’s broths, created by Doi himself — the meats and vegetables absorb the fresh, light and fiery broth, making the meat tender and full of flavor.

“I put together the ingredients for the Angry Goma one day when I was making lunch for one of our owners who is sensitive to spice,” says Doi with a laugh. “The jalapeno and habanero were too much for him, but he suggested we put it on the menu, and now it’s a popular choice.”

While Ichiriki is famous for its hot pot dining, it also has a great selection of a la carte items, appetizers and sides. Try the ever-popular Spicy Tuna Wraps (happy hour $4.50, regular $6.95), which Doi concocted the spicy yet creamy sauce for.

Ichiriki also invites you to partake in Pau Hana Happy Hour from 11 a.m. to 6 p.m. and Late Night Happy Hour from 9 p.m. until closing.

Ichiriki plans to add new, exciting items to its happy hour menus, so there’s much more to look forward to. Experience Ichiriki’s superb taste, atmosphere and quality.

Ichiriki Japanese Nabe Restaurant

46-047 Kamehameha Hwy. #14-#15, Kaneohe
236-2299
11 a.m.-4 p.m. daily (lunch) 4-11 p.m. Sunday-Thursday
4 p.m.-midnight Friday-Saturday (dinner)
(last dinner seating is one hour before listed closing time)

After a long day at work, there’s nothing quite like meeting up with some friends, grabbing a drink and gradually letting go of the day’s worries with each outburst of laughter. Even better is when you add a handful of pupus to the mix, maybe even a light meal, and the total price comes out to much less than what you’d expect to pay for such a satisfying experience. Let me tell you, the restaurant industry doesn’t call it happy hour for nothing!

At Ichiriki Japanese Nabe Restaurant, Oahu’s premier destination for sizzling Japanese fare and traditional hot pots since 2006, the happy hour menu is undergoing a revamp that will surely keep the good times rolling.

With locations in Honolulu, Aiea and Kaneohe, Ichiriki first introduced a happy hour menu to its lineup three years ago. The joyous eats have been flowing in the form of appetizers, beers, wines, cocktails and discounted shabu shabu options ever since.

“We wanted to make a specific menu for people who do come in early, to give them something worth their time — appetizers, drinks, etc.,” says Andrew Doi, general manager of the Kaneohe branch. “It’s been working really well. People enjoy it and come in all the time just for this.”

In addition to the staple happy hour nabe, 5-ounce Kobe Shabu Shabu, customers will now have another hot pot dish to savor during March: Pork and Shortrib Shabu Shabu ($16.95 happy hour, $21.95 regular). With the broth of your choice, simmer pork shoulder, beef short rib and an array of vegetables and tofu to comforting perfection.

Three of the restaurant’s must-have pupus from the regular menu are making their happy hour debut as well. Zingy and full-flavored Pork Kimchi ($9.95 regular, $5.50 happy hour) presents thinly sliced kurobuta pork sauteed with sesame oil and kimchi, while Fried Garlic Shrimp ($7.95 regular, $5.50 happy hour) offers up battered and deep-fried bites of seafood tossed in house sesame mayo and sprinkled with crispy garlic chips. Lastly, vegetarian-friendly appetizer Mushroom Medley ($6.95 regular, $4.50 happy hour) joins in with fresh, seasonal shimeji mushrooms sauteed with butter and shoyu and topped with green onion.

Let’s not forget about an essential part of any happy hour — slurping up beverages! Ichiriki’s Shochu cocktails are priced at $4 for regular glasses and $7 for party glasses (regularly $6 and $9.95, respectively) during the daily special. Be sure to try light and sprightly White Peach, Lychee and Green Apple flavors.

Various thirst-quenching beers also are available, and patrons who visit the Kaneohe location may delight in two additional brews: Kona Brewing Company’s Kona Longboard and Goose Island Beer Company’s 312 Urban Wheat Ale ($4.95 regular, $2.50 happy hour). Stop in to the Windward eatery and get happy from 11 a.m. to 6 p.m. and again from 9 p.m. to last call daily.

Ichiriki Japanese Nabe Restaurant

Kaneohe Bay Shopping Center
46-047 Kamehameha Hwy. (and two other locations)
236-2299
Lunch daily, 11 a.m.4 p.m.
Dinner from 4 p.m. daily, Sunday-Thursday, last seating at 10 p.m., last call at 10:30 p.m., Friday-Saturday, last seating at 11 p.m., last call at 11:30 p.m.
Happy hour: 11 a.m.-6 p.m. and 9 p.m.-last call (hours may vary by location)

Ichiriki Japanese Nabe Restaurant introduces a new take-out menu with four different lunch plates at its Kaneohe location this week. Making the menu shine are Ahi Poke Plate ($9.55), Ichiriki Beef Plate ($9), Ichiriki Chicken Plate ($9) and Avocado Maguro Plate ($9).

“All of these plates are based off of our appetizers,” notes assistant manager David Oshiro. “We decided to start this menu because of feedback from our workers and some cus tomers. Our first source (of information) is in-house from our workers. We encourage them to eat the nabes, but after awhile, we noticed they’re ordering all appetizers and rice. Even if it’s tasty, you can get tired of it over and over again.

“Also, we have customers who come during their lunch break and they only have an hour at most maybe, so we wanted to help cater to the community here. We know some people don’t have a lot of time at lunch.”

The new take-out lunch plates will be available Monday through Friday, from 11 a.m. to 4 p.m. at the Kaneohe location, starting May 4.

Each plate comes with rice, edamame, salad and arabiki sausage. The Ahi Poke Plate features a flavorful poke mix of ahi, onion, green onions, masago and Ichiriki’s original spicy tuna sauce.

The Ichiriki Beef Plate is the restaurant’s take on the traditional Japanese beef bowl known as gyudon.

The beef is briefly marinated in a homemade shoyu-based sauce, and then boiled and served over rice.

The Ichiriki Chicken Plate features an original chicken karaage recipe. The meat is briefly marinated in a homemade shoyu-based sauce and then deep-fried and served over rice.

Of course, if you have time to dine-in, Ichiriki is most famous for its fun, healthy and delicious nabe, including sukiyaki and shabu shabu. Locally owned and operated, Ichiriki opened its first location near Ala Moana on Pi-ikoi Street in 2006, followed by a second restaurant in Aiea in 2011. The business expanded to Kaneohe (at Kaneohe Bay Shopping Center, across from Windward Mall) in 2013.

Ichiriki Japanese Nabe

K A N E O H E
Kaneohe Bay Shopping Center
46-047 Kamehameha Hwy.
236-2299

Lunch daily,11 a.m.-4 p.m.
Dinner Sunday-Thursday, 4-11 p.m.,
Friday-Saturday,4 p.m.-midnight

A I E A
98-150 Kaonohi St. #C-216
484-2222
Lunch daily, 11 a.m.-3 p.m.
Dinner Monday-Thursday, 4-11 p.m.,
Friday and Saturday, 4 p.m.-midnight,
Sunday, 4-10 p.m.

A L A M O A N A
Ala Moana
510 Piikoi St.
589-2299
Lunch daily,11 a.m.-4 p.m.
Dinner Sunday-Thursday, 4-11 p.m.,
Friday-Saturday 4 p.m.-midnight

W E B
ichirikinabe.com

When Riki Kobayashi, one of Ichiriki Japanese Nabe Restaurant’s founders, decided to open an authentic nabe restaurant in 2006, he knew he was taking a risk. Just 10 years ago, there was nothing mainstream about nabe on Oahu. Even if patrons were familiar with the specialty, they would have been hard-pressed to find a restaurant specializing in the traditional form of cuisine on the island.

Thankfully for Hawaii’s diners, he gave it a shot anyway. “In Japan, nabe is known to be eaten during the winter months, and I always wondered why they wouldn’t have this dish year-round,” recalls Kobayashi, who grew up in Yokohama, Japan. “I thought, there are so many Japanese restaurants here in Hawaii, but nobody is doing nabe just because it’s a winter dish. It’s good, it’s healthy, yet no one is doing it, so I figured, (why not) start there and try something?”

The risk most certainly was worth it, as today locals and visitors alike commonly enjoy nabe, with Ichiriki playing a pivotal role in its growing popularity. Over the years, the establishment has branched out from its original location on Piikoi Street to include two more spots in Aiea and Kaneohe, with a fourth slated to open in Kaimuki toward the end of the year.

Since the beginning, diners have forayed into Ichiriki’s authentic world of nabe via chanko hot pots, a hearty style of cuisine originally consumed by sumo wrestlers. Offering a little bit of everything, Berkshire Pork Chanko ($20.95) presents high-quality pork, chicken, seafood such as salmon and shrimp, vegetables, pork sausage and tsukune (chicken and pork meat-ball) — all ready to be simmered to nourishing nirvana right at the table.

For nabe selections, customers may choose from an array of house-made broths. Some of the most popular soup bases are spicy Angry Goma filled with Sriracha and jalapeno and habanero peppers, as well as a delicately balanced Curry broth. Split pots holding two broths also are available if members of your party would like to try different soups. And patrons don’t have to be shy when adding ingredients into these boiling pots because after all, that is when the real magic happens.

“All the ingredients actually release a little bit of their own flavors and combine together. It becomes a perfectly flavored soup,” says Masaki Sasada, who co-owns Ichiriki with Kobayashi. After the broth has reached its full potential, ramen, udon or rice porridge is provided to soak up all those flavors. “That’s why we offer the noodles at the end, because we don’t want you to eat noodles with a plain broth. We want you to be enjoying your noodles after everything is in balance,” he adds.

Ichiriki has remained a dominating force in Hawaii’s nabe scene thanks to its focus on quality. The restaurant only utilizes high-grade meats such as U.S. Kobe beef and USDA choice and prime cuts. Locally sourced vegetables also make their way onto the menu, as do a number of Japan-sourced ingredients — from mushrooms and other dashi ingredients to kuzukiri and shirataki clear noodles. Kobayashi and Sasada note that while customers may not be able to see all these details, they surely can taste them in the genuine flavors of the nabe. “People definitely notice the difference,” says Kobayashi.

This dedication to excellence can be sampled in sukiyaki specialties featuring meats and vegetables that marinate in teriyaki-like flavors at the table. USDA Choice Ribeye Sukiyaki ($21.95 per person) satisfies with enough protein and veggies to fill two people. Both dashi broth and a sukiyaki base are presented at the table so customers may customize the sweetness and savoriness of the dish. For a truly traditional bite of sukiyaki, raw egg also is available for dipping.

To round out any lunch or dinner spent at Ichiriki, a host of appetizers and desserts enhance the menu. Patrons often begin with something like Spicy Tuna Wraps ($6.95 regular; $4.50 happy hour), and then save room for a sweet ending in the form of Warabi Mochi ($4.95), served with green-tea coated gelatin mochi, ice cream and dark cane sugar syrup. Happy hour offerings are extremely popular at all three locations as well, when Ichiriki dishes out affordable entrees like Kobe Beef Shabu Shabu ($17. 95), and an impressive menu of drinks and pupus starting from only $2.

At the heart of the Ichiriki experience is an opportunity to bond, as nabe is meant to be shared among family and friends. Ichiriki’s mission statement “kandou kansha” speaks of gratitude and the ability to move one’s emotions. The restaurant’s success over the years has proven that it embodies this sentiment as it continues to strive to show gratitude to its loyal customers and to move them through supreme cuisine and outstanding customer service.

Ichiriki Japanese Nabe Restaurant

PIIKOI
510 Piikoi St.
589-2299
Lunch daily, 11 a.m.-4 p.m Dinner Sunday-Thursday, 4-11 p.m., Friday-Saturday 4 p.m.-midnight Happy hour: 2–6 p.m.; 9 p.m.-closing

AIEA
98-150 Kaonohi St. #C-216
484-2222
Lunch daily, 11 a.m.-3 p.m. Dinner Monday-Thursday, 4-11 p.m., Friday and Saturday, 4 p.m.-midnight, Sunday, 4-10 p.m. Happy hour: 11 a.m.-3 p.m., 4-6 p.m.; 9 p.m.-closing

KANEOHE
Kaneohe Bay Shopping Center
46-047 Kamehameha Hwy.
236-2299
Lunch daily, 11 a.m.-4 p.m. Dinner Sunday-Thursday, 4-11 p.m., Friday-Saturday, 4 p.m.-midnight Happy hour: 11 a.m.-6 p.m.; 9 p.m.-closing

ichirikinabe.com
Note: Reservations recommended; Ichiriki can accommodate large parties

The clamor of cooking utensils dipping into pots of soy-based broths and the satisfied slurps of diners can be heard throughout the spacious and ethereal venue of Aiea’s Ichiriki Japanese Nabe Restaurant. As customers fish into their hot pots, treasures of delicious proportions emerge in the form of an assortment of veggies and thinly sliced meats of ultimate quality.

With a dedication to customer satisfaction, the eatery continues to serve only quality local products to fill its patrons’ pots and bellies. And if Ichiriki can give you these delicious meals for a deal, it will.

Enter Happy Hour Shabu ($16.95 happy hour, $22.95 regular). The special set is available during happy hour times and includes 6 ounces of USDA Choice ribeye, cabbage, green onion, enoki and shiitake mushrooms, carrots, tofu, glass noodles and your choice of udon or ramen noodles. A bowl of rice also comes with the meal, alongside goma and ponzu sauces. With a delicious deal like this, you won’t want to miss happy hour, and luckily, Ichiriki offers two opportunities to enjoy it each day.

Need a cold beverage to wash all that shabu shabu down? Order a 16-ounce mug of Kirin on draft for $2 during happy hour ($4.95 regularly) in all its foamy, refreshing goodness, and it surely will be the happiest of happy hours indeed.

Next to the variety of beers on tap, the restaurant also serves a selection of Shochu Cocktails ($4 happy hour, $6 regular), which include White Peach, Green Apple and Lychee flavors. To really get the night going, opt for the larger portion of the cocktail in “Party Glass” ($7 happy hour, $9.95 regular).

Always thinking of new ways to satisfy, Ichiriki now offers kobocha (Japanese pumpkin) and watercress on its list of sides. The vibrant orange of the kobocha stands out in the bubbling hot pot, softening and sopping up all the flavors of the broth, while the watercress adds variety to the medley of other greens.

And the best way to end a hot meal during these even hotter summer days is with an order of Ujikintoki Shave Ice ($4.95). The dessert includes a heaping mound of green tea shave ice, draped in condensed milk and topped with azuki beans, mochi balls and an optional scoop of ice cream (additional $1), which really isn’t an option, but rather a no-brainer!

Ichiriki Japanese Nabe Restaurant

Westridge Shopping Center
98-150 Kaonohi St., No. C-216, Aiea (one of three locations)
484-2222
Lunch: Daily, 11 a.m.–3 p.m.
Dinner: Monday–Thursday, 4–11 p.m.; Friday-Saturday, 4 p.m.–midnight; Sunday, 4–10 p.m.
Early happy hour: 4-6 p.m.; Late happy hour: 9 p.m.-closing (times vary by location)

Garlic Shrimp ($5.50 happy hour, $7.95 regularly), Mushroom Medley ($4.50 happy hour, $6.95 regularly) Ahi Katsu ($5.50 happy hour, $7.95 regularly)
LAWRENCE TABUDLO PHOTO

To start, for every $50 you spend during one meal, you will receive an envelope with a discount coupon — and one of those envelopes will contain a round-trip ticket to Japan.

Also debuting Sept. 1, Sake Sampler presents a choice of three types of sake for just $7.50. Normally, it’s $8 per glass, so it’s a real deal. “We have an assortment of sakes,” says owner Riki Kobayashi, “so by doing the sampler, it gives people an opportunity to try different ones.”

Also on special during September is Kobe Chanko ($17.95), consisting of Kobe beef, Chinese cabbage, tofu, fried tofu, enoki mushrooms, chives, choi sum, shiitake mushrooms, pork and chicken meatballs, salmon, chicken, Japanese sausage and rice noodles.

“We’ve offered (this dish) before, but we are bringing it back again,” says Kobayashi. “It’s Kobe beef, so people enjoy it.”

“It’s back by popular demand,” says Joshua Sugimura, who, along with Coreen Muraoka, is a new manager at Ichiriki’s town location.

All of that can go into one of Ichiriki’s classic broths, or for $2 extra, a premium broth. Kobayashi’s personal favorite is Pirikara, a shoyu-based broth with pieces of garlic and red pepper.

To complement your meal, Ichiriki has a range of appetizers, many of which are on special during happy hour, which runs daily from 2 to 6 p.m. and 9 p.m. to closing. Popular appetizers include Garlic Shrimp ($5.50 happy hour, $7.95 regularly).

“We get Kahuku shrimp and we batter it,” explains Kobayashi.

“Everything is garlic,” Sugimura continues. “It’s in a garlic sauce and then there are garlic chips also added to it — and then we just sprinkle garlic powder onto it.”

Then there’s Ahi Katsu ($5.50 happy hour, $7.95 regularly) deep-fried with shiso leaf, and Mushroom Medley ($4.50 happy hour, $6.95 regularly).

Also new for September, Ichiriki will introduce a revamped drink menu, which will include a wider selection of liquors and cocktails.

And here’s a final bit of news for Ichiriki: It’s currently working on a fourth location in Kaimuki, which is slated to open before the end of the year and will feature nabe served up conveyer-belt style.

Ichiriki Japanese Nabe Restaurant

510 Piikoi St., Honolulu (and two other locations)
589-2299
Sunday–Thursday, 10 a.m.-10 p.m.; Friday–Saturday, 10 a.m.-11 p.m.

Ichiriki Japanese Nabe Restaurant is known for its family-oriented dining, casual setting and calm atmosphere, complete with Japanese-style seating and décor. Even though the restaurant has never had a full bar, Ichiriki is proud to introduce an expanded drink menu, according to assistant manager (Aiea location) Bryson Mitsuda.

“Since September, we revamped our drink menu,” he confirms. “We lowered the prices of a lot of our drinks, plus we added new items, such as Sake Sampler.”

While Ichiriki always has offered sakes, Mitsuda says that Sake Sampler ($7.50 happy hour, $10 regular) especially has been popular because customers get a little bit of everything. Diners can choose three different sakes, and options include Otokoyama, Hakkaisan Honjozo, Dassai, Dassai Nigori and Kubota Senju.

“We’ve also added Jameson ($4), which is a whiskey, as well as mojitos ($4.95), to our drink menu,” Mitsuda says. “The mojitos are basically our shiso, peach and lychee shochus, but just a mojito version, so they have mint leaves.”

September not only launched Ichiriki’s expanded drink menu, but also a new happy hour special. Customers now can enjoy Kobe Beef Chanko ($17.95), which includes that prized Kobe beef, rice, choice of udon, ramen or zosui. For the broth, there is the option of a classic pick or a premium upgrade for an additional cost. The dish comes with the same vegetables as the other chankos on the menu, according to Mitsuda.

“The Kobe Chanko is actually not part of our regular menu,” he says. “If customers wanted to order it for dinner, it would be an upgraded price from our Ribeye Chanko ($21.95). This entrée is special because of that Kobe beef. It’s like any of the other chankos, except for the meat selection.”

The happy hour special changes every so often, but Mitsuda says Kobe Beef Chanko will be around for a while, due to popular demand.

In addition to this available special, customers also should take advantage of Ichiriki’s happy hour menu because of the wide variety of appetizers. Happy hour appetizers include Garlic Shrimp ($5.50), Ahi Katsu ($5.50) and Mushroom Medley ($4.50), which, in addition to Chicken Karaage ($4) and French Fries ($2.50), are some of the most highly requested dishes.

“The Ahi Katsu is one of my favorites, hands down,” Mitsuda says. “The happy hour appetizers we feature comprise the same portion (as from the regular menu), but they’re available at discounted prices.”

Ichiriki Japanese Nabe Restaurant

Westridge Shopping Center (one of three locations)
98-150 Kaonohi St., Ste. C-216, Aiea
484-2222
Lunch: 11 a.m.-3 p.m.; Dinner: Monday-~ ursday, 4-11 p.m.; Friday-Saturday, 4 p.m.-midnight; Sunday, 4-10 p.m.; Happy Hour: Daily, 11 a.m.-2:30 p.m., 4-6 p.m. and 9 p.m.-closing

GOING INSIDE A GINGERBREAD HOUSE The earliest forms of gingerbread may date back to ancient Greece, but it was the Germans who first put gingerbread houses together in the 1500s, laying the foundation for the Brothers Grimm’s tale Hansel and Gretel.

Happy Sunday, Ono readers! I hope you’re still feeling full hearted — and full bellied — after a glorious Thanksgiving meal. I know I am, and if you’re anything like me, you also might be ready for some healthy and rejuvenating dishes to bring a little balance to a holiday season filled with indulgences, leftovers and continuous feasting.

As one of the healthiest roots around, nutrient-rich ginger is good for us in so many ways. We all know it aids digestion and calms nausea, but were you aware that it contains antioxidants and anti-inflammatory properties as well?

Health talk aside, what’s really captivating about ginger is its instantly recognizable spiced flavor that blends well with other seasonings, yet also can stand up on its own. I love that it can be used in both sweet and savory creations, and I’ll surely be eating my fair share of gingerbread cookies next month. But right now, what I’m after are succulent lunch and dinner selections that put ginger front and center, and leave me feeling satisfied and rejuvenated.

GOLDEN PALACE SEAFOOD RESTAURANT

In Chinese cuisine, ginger is a widely used ingredient, as it was first cultivated in ancient China and heralded for its medicinal uses. Fast forward to today, and you can find a slew of authentic ginger-accented menu items at Golden Palace Seafood Restaurant in Chinatown.

“I would say in nine out of 10 (Chinese) dishes, you’re going to see ginger show up, be it in the seasoning or just the prepping,” says restaurant manager Gary Lam. “It’s not very often a main ingredient; it’s more like a condiment or side ingredient.”

Ginger & Onion Oyster Sizzling Platter ($11.95)

When it comes to Ginger and Onion Oyster Sizzling Platter ($11.95), however, ginger plays a crucial role. The spice simultaneously softens any fishiness from the oysters, while absorbing all of the juices and flavors from the rich sauce and other ingredients.

Large, impactful slices of ginger bedazzle the dish, which is cooked with green onion, minced garlic and whole oysters that are lightly fried beforehand.

“The ginger brings this nice aroma, especially with the sizzling platter. It also brings its own slightly tangy taste to the dish,” adds Lam.

While stopping in to try this traditional selection, be sure to ask Lam about Golden Palace’s catering services. The restaurant offers everything from dim sum to party platters for any upcoming holiday event.

Golden Palace Seafood Restaurant
111 N. King St., Chinatown
521-8268

ICHIRIKI JAPANESE NABE RESTAURANT

After this past week’s heavy downpours and cool evenings, there couldn’t be a better time to warm up over a pot of simmering ginger broth at Ichiriki Japanese Nabe Restaurant.

One of the best ways to enjoy ginger broth is in the December Special, Niku Nabe ($17.95), which will be available during happy hour (early bird: 11 a.m. to 6 p.m.; late night: 9 p.m. to closing).

Niku Nabe ($17.95; December happy hour special)

Seeing as niku translates to meat, the special lives up to its name as a carnivore’s dream dish packed with ribeye, pork, chicken and tsukune (ground pork and chicken meatball).

While diners may choose any broth to go with this special, I’m partial to the ginger variety because it’s light, clean and focused in its use of fresh ginger, yet the broth maintains depth from its fish-and chicken-based soup stock. And as a mound of vegetables, kuzukiri glass noodles, shrimp, salmon, tofu and pork sausage cook away alongside the meat, the ginger and salt from the broth perfectly season each ingredient.

“It’s really refreshing, and many people, when they’re sick, I always recommend this ginger broth because ginger is good at warming you up from inside the body,” says owner Rika Kobayashi. No wonder it’s known to be a great remedy for colds.

This lovely meal is complete with a side of rice, and a choice of ramen or udon to finish it all off.

From Nov. 27 to Dec. 15, take advantage of Ichiriki’s gift card promotion, which allows patrons to purchase a $100 gift card for $90, and a $200 gift card for $170.

Ichiriki Japanese Nabe Restaurant
510 Piikoi St., Honolulu (and in Aiea and Kaneohe)
589-2299

Niku Nabe ($17.95, only available for happy hour). Nathalie Walker photo

Ichiriki is no stranger to the local community, as the eatery’s three locations are strategically spread out around the island, with a new location opening in the next two months in blooming Kaimuki.

The traditional Japanese tastes of bubbling hot pot selections and choice offerings of quality meat, vegetables and other ingredients, help make this string of restaurants an ultimate success.

Enjoy happy hour from 11 a.m. to 6 p.m., and again from 9 p.m. to closing. During this magical time, nabe sets and appetizers are delightfully cheaper.

On the horizon for Ichriki is its Japan promotion, which gives a single patron the chance to win two round-trip tickets to Japan. Starting Jan. 15, if you spend $50 or more, you will receive a sealed envelope. Manager Josh Sugimura explains that customers are to hold on to these unopened. Come Feb. 15, the eatery then will begin accepting envelopes, which must be opened by a manager (all opened envelopes before Jan. 15 will be voided). The contents of each either will be discounts and/or coupons for the restaurant — or the roundtrip tickets. Opening and redeeming your envelopes will continue until March 14.

Whether visiting your favorite Ichiriki location for authentic nabe or trying out its new Kaimuki location, the experience will be one well worth the venture, one slurp after the next.

SLURPING UP NABE

One set that only is available during happy hour is Ichirki’s Niku Nabe ($17.95). The meal features three different choices of meat, including 3 ounces of Berkshire pork and chicken, as well as 2 ounces of pork shoulder. Kitchen supervisor Edwin Fabro says, “It goes without saying, it’s your ultimate meat-lovers dream of a nabe set.”

With your taste buds at work over the delicious meat servings, also enjoy an assortment of vegetables, including hakusai (Napa cabbage), chives and choy sum. The set also comes with other goodies, but does not include the seafood selections that normally come with nabes — keeping the meal a carnivore’s fantasy.

In addition to the restaurant’s list of delicious appetizers, Wingdings ($6.95 regular, $4.95 happy hour) make the cut. A newer menu item, four pieces of chicken — two wings and two thighs — are deep-fried and then tossed in an original yakiniku-style glaze with added garlic powder. The appetizer is reminiscent of classic fried chicken wings, but with authentic Japanese flavors. The sweet, tangy bite of the soy-based sauce is the first of hopefully many other flavors to come.

Ichiriki Japanese Nabe Restaurant

510 Piikoi St., Honolulu (And Other Locations)
589-2299
Sunday-Thursday, 11 a.m.-11 p.m.; Friday-Saturday, 11 a.m.-midnight.;
Happy hour daily, 11 a.m.-6 p.m. and 9 p.m.-closing