Starting October 26, 2026 (Mon), Restaurant Cathedréclat at Hotel Indigo Nagasaki Glover Street (Minamiyamate-machi, Nagasaki City, Nagasaki Prefecture; General Manager: Hideyuki Niwa) will begin serving "Nagasaki Sashishabu" (ながさき刺しゃぶ). The dish lets diners enjoy seasonal seafood landed in the waters off Nagasaki in two ways: as sashimi and as shabu-shabu.
Highlights
- "Nagasaki Sashishabu," a new food culture proposed by Nagasaki City, is offered in the hotel's own style.
- Seasonal seafood from the waters off Nagasaki is enjoyed as sashimi, and then as shabu-shabu in an aromatic dashi extracted with a siphon.
- Incorporating Nagasaki's "Wakaran" (和華蘭) culture, the dish lets diners experience Nagasaki's charms with all five senses, from the traditional Mikawachi ware (三川内焼) serving dishes to the closing risotto-style course.
About "Nagasaki Sashishabu"
"Nagasaki Sashishabu" is a food culture proposed by Nagasaki City, with the aim of enjoying the flavors of seafood from Nagasaki's bountiful waters in a new style. At Hotel Indigo Nagasaki Glover Street, the dish is layered with Wakaran (和華蘭) culture, a food culture unique to Nagasaki. The experience goes beyond the food itself, extending to the serving ware, the presentation of preparing the dashi, and the final dish of the meal, so that diners can feel Nagasaki's culture throughout.
How It Is Served
Sashimi first. The meal begins with seasonal seafood landed in the waters off Nagasaki, arranged on Mikawachi ware (三川内焼), a traditional craft that developed as the official kiln of the Hirado Domain. The first bite is enjoyed as sashimi, savoring the fish's natural umami and texture.
Then shabu-shabu. Next, the dashi for the shabu-shabu is prepared right in front of the guest. Built on a base of flying fish (ago) dashi, it combines dried shiitake mushrooms from Unzen with dried porcini and is extracted using a siphon. Dipping the seafood briefly into the warm dashi, which is finished as the rich aroma of mushrooms rises, brings out a different aroma, texture, and umami from the sashimi.
A risotto-style finish. To close, the hotel has reworked the "onigiri" (rice ball) it has served as a signature dish since opening. Drawing on Nagasaki's local custom of finishing a meal with onigiri, a fragrant grilled cheese onigiri is combined with the dashi, which has taken on the umami of the seafood. The result resembles zosui (rice soup) but also incorporates elements of risotto, letting diners savor the dashi to the very last drop.
Fish raised in Nagasaki's waters, the serving ware and food culture handed down in the region, and the dashi prepared right before the diner's eyes all come together in "Nagasaki Sashishabu." Served in a building more than 120 years old, the dish offers a dining experience in which diners can feel Nagasaki's history and culture with all five senses.
Overview: "Nagasaki Sashishabu - Ago Dashi and Mushroom Umami"
- Available from: October 26, 2026 (Mon)
- Location: Restaurant Cathedréclat
- Hours: 5:30 PM to 10:00 PM (Last Order 9:00 PM)
- Price: ¥6,600 (including consumption tax and service charge)
Menu details
- Seasonal seafood landed in the waters off Nagasaki
- Dashi made with flying fish (ago) dashi, dried shiitake mushrooms from Unzen, and dried porcini
- Five flavors that express Wakaran food culture: soy sauce, ponzu from Nagasaki Prefecture, olive oil from Nagasaki Prefecture with Gotonada salt, XO sauce, and truffle salt
- Seasonal vegetables from Nagasaki Prefecture
- A risotto-style finish using grilled cheese onigiri
Notes
- Advance reservations are required by 5:00 PM three days before the visit. Limited to 6 servings per day.
- Ingredients may change depending on availability and the season.
- Local fish from Goto can also be selected. Please inquire at least one week in advance.
- This is an à la carte menu item.
Reservations & Inquiries
- Phone: 095-895-9510 (Hotel main line)
- Email: restaurant@nagasaki.hotelindigo.com
- Details: https://nagasaki.hotelindigo.com/offer/sashishabu/
