01 / ABOUT THE PLACE
About this place
At Bugyo-ya, the chitorinabe menu makes you want to plan what to add after the hot pot, too. One option pairs offal, akasen and beef skirt with kimchi, onion, bean sprouts and garlic chives. There is also a rich, savoury motsunabe with offal, cabbage and sliced garlic. Both are listed for 1.5–2 people, making either pot a centrepiece for a meal shared around the table. One diner who tried the chitorinabe recalled how the broth’s savoury flavour soaked into the ingredients, with a gentle heat that made it easy to keep eating. They finished with cheese risotto. The menu also lists cheese risotto and rice porridge as ways to make the most of the hot pot’s flavour to the last bite.
Another diner described the motsunabe offal as springy and the soup as memorable. Toppings let you add ingredients to the hot pot, and there are several ways to finish it, including ramen and cheese risotto. Start with the pot, then decide what else to add according to your appetite and preferences. There are smaller dishes, too: one diner said the edamame, prepared peperoncino-style, went so well with beer that they kept ordering another glass. Begin with a small plate, then make a night of hot pot or choose a few dishes to share. The drinks menu includes beer, highballs and shochu.
There are also detailed accounts of lunch. One diner reported receiving 5 large pieces of fried chicken with rice, miso soup, kimchi and a fried fishcake for 880 yen. Another chose the nikusui set lunch and recalled the yuzu flavour. Lunch is served Tuesday to Thursday from 11:30 to 13:30. In the evening, Bugyo-ya suits a meal centred on hot pot as well as a more casual spread of small dishes and drinks.
