Sharing a Secret At Ichiriki

‘Tis the season for sharing — and that’s where Japanese nabe and Ichiriki restaurant come in. Nabe, a Japanese hot pot typically made with fish-based broth and filled with fish, beef, chicken, pork and vegetables, is popular for sharing any time of year.

And Ichiriki knows its nabe. “We use fish broth in everything,” says co-owner Issei Kazama, when asked if Ichiriki offers any options for those who don’t eat meat or fish.

Oh, well, that’s that, I fret.

But wait. Kazama pauses, then continues: “We do get the occasional vegan who comes in, and for vegans/vegetarians we use plain water and seaweed, and then give them ponzu sauce on the side for flavor.” Yes!

It’s not on the menu, so we’re happy to share the secret with Dining Out readers.

There’s a healthy dose of vegetables in the special vegetarian nabe ($19.95) — won bok, bok choy, gobo, chives, carrots — as well as kuzukiri (arrowroot noodles) and tofu and aburage for protein. And, Kazama notes, “lots of mushrooms,” including enoki, shiitake and shimeji. No oil is used in this preparation, so it’s light and clean-tasting, allowing the natural flavors to shine through.

Just let your server know you’re vegetarian, then share a nice, warm bowlful of goodness with someone special.

Ichiriki

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