Shutendōji

Gather around a kiritanpo hot pot, then finish with Inaniwa udon or rice porridge. At Shutendōji, the hot pot is the centrepiece of a meal built around Akita flavours. The classic kiritanpo hot pot is one option; one reviewer enjoyed it with Inaniwa udon to finish, then added a cheese risotto. Other choices include a very spicy hot pot, a spicy curry version and a cheese kiritanpo hot pot. There are also hot pots made with junsai (water shield) and a local-chicken-and-junsai version, so you can choose according to your preferred ingredients and level of heat.

The hatahata shottsuru hot pot is a single-serving dish made with female fish carrying roe. Some diners say they finished the hot pot with rice porridge, making it a good option if you would like a fish-based hot pot. For a small plate alongside it, try the house-made atsuage: it is fried from fresh tofu and takes about 20 minutes to prepare. Diners have remarked on its crisp exterior. Other choices include atsuage with natto or mekabu seaweed, as well as Hachimori-yaki, a rolled omelette made with shottsuru broth and containing giba seaweed and junsai. There are also snacks to enjoy between hot-pot bites, such as Toro-taku-gakko: minced fatty tuna and chopped iburigakko (smoked pickled daikon) served with Korean seaweed.

The extensive selection of Akita sake makes browsing the list part of the meal. Among the menu descriptions, Junmai Yuki no Bijin is noted for its gentle aroma and sharp acidity, while Ginjo Kariho is crisp and dry, and also recommended served warm. Some diners have paired warm sake with the hatahata shottsuru hot pot; others enjoyed sake and iburigakko with kiritanpo hot pot. It suits a meal centred on a shared hot pot, or an evening spent sampling a few small plates with your preferred sake.

Shutendōji in Hikifune has counter and table seating, and can accommodate solo diners as well as groups. You can make the hot pot the focus, or choose a few sake and drinking snacks instead, depending on what you feel like eating.