Starting October 1, 2026, Itamae Bar (板前バル) is serving a new collaboration dish with Choi Oden (ちょいおでん): "Ultimate Hamo Dashi Seafood Shabu-Shabu" (究極の鱧出汁 海鮮しゃぶしゃぶ). It pairs the "Ultimate Hamo Dashi" (hamo is pike conger) that Choi Oden has long refined with the fresh seafood that Itamae Bar specializes in.
Ahead of the winter year-end party season, the dish offers a different way to enjoy seasonal fish from an ordinary seafood hot pot: seafood shabu-shabu, where each diner cooks the fish to their own preference.
Dipping Sashimi-Grade Fish in Dashi for Just a Moment
The main ingredient is the fresh seafood that Itamae Bar is known for. This season, the lineup centers on seasonal fish such as yellowtail (buri) and red sea bream (madai).
The fish is fresh enough to be eaten as sashimi, so it does not need to be simmered. The recommended way to eat it is to dip the surface of the fish into the Ultimate Hamo Dashi for just a moment. The surface is gently heated while the inside keeps the fish's natural moistness and flavor.
One slice of fish can be enjoyed anywhere from raw to rare to fully cooked, depending on how long it stays in the broth. Cooking it to your own liking is part of the appeal of seafood shabu-shabu.
Ultimate Hamo Dashi, Refined at Choi Oden
The broth is the Ultimate Hamo Dashi, which sits at the heart of Choi Oden's flavor. Made with hamo, which has a refined umami, it is a special broth with no off flavors that does not overpower the delicate taste of the fish.
Each time seafood is dipped into the broth, the umami from the fish gradually adds to it, so the flavor deepens as you eat. Rather than covering the ingredients with strong seasoning, the broth is meant to bring out the natural flavor of the seasonal fish.
Seasonal Fish and Vegetables That Change With the Seasons
The fish and vegetables in the Ultimate Hamo Dashi Seafood Shabu-Shabu change with the time of year. This season's lineup centers on yellowtail and red sea bream. Winter ingredients such as flounder (hirame), oysters, shirako (milt), and ankimo (monkfish liver) are planned as add-on items depending on the season. By changing the contents with the seasons, the dish aims to let diners enjoy the best of each season, not just once.
Finishing With Zosui Rice Porridge
The other highlight of the seafood shabu-shabu is the zosui (rice porridge) served at the end. The hamo dashi, into which the umami of seasonal fish and vegetables has gradually dissolved, is used as is until the final bowl.
After enjoying the ingredients, the zosui is made with that broth, where all the umami has become concentrated. In a single pot, the flavor changes as the meal goes on: first the hamo dashi, then the seasonal fish, and finally the dashi layered with the umami of the seafood.
A New Way to Enjoy Seafood at Itamae Bar
Itamae Bar has so far served fresh seafood as sashimi and in other dishes. With the Ultimate Hamo Dashi Seafood Shabu-Shabu, it adds Choi Oden's hamo dashi to that fresh seafood to offer a different way of enjoying it: fish that could be eaten as sashimi is deliberately dipped lightly in the broth.
Diners can enjoy the change in texture as the fish is heated, taste seasonal vegetables, and finish with zosui made from a broth into which all the umami has dissolved. It is a new seafood style at Itamae Bar, made possible by combining fresh seafood with a quality dashi.
A Dish for Winter Year-End Parties
With the winter year-end party season approaching, this is an interactive dish in which seasonal fish is dipped into hamo dashi right at the table, different from large shared platters or standard hot pots. It is suggested for banquets and group meals.
Itamae Bar plans to offer the Ultimate Hamo Dashi Seafood Shabu-Shabu as a new featured item this winter.
Product Details
- Product name: Ultimate Hamo Dashi Seafood Shabu-Shabu (究極の鱧出汁 海鮮しゃぶしゃぶ)
- On sale from: October 1, 2026
- Price: ¥2,750 per person (tax included)
- Main seafood: Seasonal fish such as yellowtail and red sea bream
- Add-on items: Flounder, oysters, shirako, ankimo, and more are planned depending on the season
- Features: Ultimate Hamo Dashi, fresh seasonal fish, special ponzu sauce, and zosui to finish
Participating Locations
Itamae Bar Shinagawa Season Terrace (板前バル品川シーズンテラス店)
- Address: Shinagawa Season Terrace Tower 2F, 1-2-70 Konan, Minato-ku, Tokyo
- Phone: 03-6712-4141
Itamae Bar Tokyo Gourmaison (板前バル東京グルメゾン店)
- Address: Tokyo Station Ichibangai M2, 1-9-1 Marunouchi, Chiyoda-ku, Tokyo
- Phone: 03-6551-2680
Itamae Bar LIVE FISH MARKET Hibiya Gourmaison (板前バルLIVE・FISH・MARKET日比谷グルメゾン店)
- Address: Hibiya Gourmaison Store 2, 1-7-21 Uchisaiwaicho, Chiyoda-ku, Tokyo
- Phone: 03-6807-5780
