2026.5.23 17:00• Maru Nabe Course: JPY 26,000 (Tax Included)• Beer Kirin (Large Bottle): JPY ?• Oolong Tea: JPY ?* Beer x2 + Oolong Tea x1 = JPY 3,800 x 1.1 (Consumption Tax)• Featured in "Oishinbo (3) Episode 3: The Power of Clay Pot" as "Suppon Maruichi" (P.62).• Made a reservation by phone a month in advance.• This was the only course available.• The room at the front, with sliding doors wide open, was comfortable with a pleasant breeze from the garden. It is said that Yasunari Kawabata also used this room, and his calligraphy is displayed here.• As an appetizer, we had "Suppon Meat Simmered in Soy Sauce" served cold with grated ginger.• Next came the eagerly awaited "Maru Nabe," cooked over high heat using coke (P.64).They mentioned that the same dish would be served again, and the portions were divided alternately for the two of us.The broth was made with just a splash of sake, soy sauce, and ginger.I was surprised by the strong ginger flavor.I could only identify the emperor and neck parts, but I didn’t see the webbed parts I had encountered elsewhere.• The broth was so delicious that I finished most of it, but then we had "Zosui" made with the same broth.The bubbling zosui had two floating orange egg yolks, and the server mixed it to finish.The addition of mochi was delightful, and the slightly burnt parts were particularly flavorful.The absence of green onions and other garnishes seemed to reflect the pride in this broth.• When I commented, "The pickles are really delicious!" the server replied, "Indeed. These are from 'Kintame.'" They brought a pamphlet.The next day, I visited "Kintame" and learned that "Yuzu Koboshi" and "Oharame" are from there ("In winter, it should become 'Senmaizuke'" as well), and "The other type of 'Shiba-zuke' is probably pickled by 'Daiichi'..." they mentioned.• The bottled beer was Kirin Lager Beer in a large bottle.• Until now, my experience with suppon was limited to drinking at "Toyama (Amagasaki)" inspired by the late Nakajima Ramo, and trying to replicate suppon nabe with friends.I remember that when we did it ourselves, it took a long time to simmer before the broth gradually became delicious.This broth had a richness that was both flavorful and visually murky, which felt different.I was convinced this was the effect of using coke.As for the meat, I couldn’t describe it beyond not having any unpleasant odor and having a good texture, but considering the quality of the pickles and melon at this traditional restaurant, I will engrave this taste as the correct way to enjoy suppon.* My wife was delighted, saying, "It tastes like chicken with a flavor similar to yellowtail!" especially since there was no blood.• I felt sorry for the server who repeatedly lifted the scorching hot pot for me, as I got drunk and unfortunately couldn’t see the legendary red pot bottom well (my wife said she saw it many times), but I was extremely satisfied to finally eat the "Maru Nabe" I had admired since elementary school.
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