Fukutake

Topped with an unmistakable spread of seasoned pollock roe (mentaiko), the signature mentai motsunabe is the hot pot dish to gather around when visiting Tsukiji Fukutake Honten. Simmered over the tabletop burner with vegetables such as cabbage and garlic chives, the mentaiko gradually melts into the broth, yielding a rich base that marries the savory depth of dashi with a spicy kick. The plump, tender motsu (offal) complements the soup seamlessly, giving it a hearty character you will want to savor down to the final drop.

The enjoyment of the hot pot continues well after the primary ingredients are finished. Diners can choose from zousui rice porridge that absorbs every bit of the concentrated dashi and roe, thick champon noodles cooked in the remaining broth, or a cheese risotto, making the final decision part of the table conversation.

While waiting for the pot to simmer, the side dishes also feature plenty to entice mentaiko lovers. The kitchen turns out regional Kyushu specialties including fluffy dashimaki omelet folded with mentaiko, crisp mentaiko tempura, Kumamoto's mustard-filled lotus root (karashi renkon), horse meat sashimi, and a three-piece assorted sashimi plate. Sampling these diverse small plates with a glass of beer, sake, or wine captures the classic spirit of an izakaya evening.

Set in a basement space with private rooms available, the restaurant provides a calm environment well suited for group meals or drinks after work. With course menus that include all-you-can-drink options on offer, booking a table in advance is a practical step when planning an evening visit.