The Gindara Nabe was a mixture of cabbage, carrots, mushrooms, glass noodles and fresh Gindara, or cod fish slices. Softly textured without having to worry about fishbones. Cooked in a shoyu soup stock which I thought would have been rather salty, but surprisingly not. Perfect dish for a rainy weather.

Private room dining reservation is also available with average spending per person of $60.