Authentic Mizutaki Hotpot Course Experience at Bijindori— From Appetizers to Shime

About 3 min read

*Mizutaki nabe* is a traditional Japanese hotpot dish in which chicken and vegetables are simmered together, allowing the natural flavors and umami of the ingredients to shine. It is considered a local specialty of the Hakata region in Fukuoka Prefecture. The *mizutaki* served at **Bijindori** features a rich, milky-white broth made simply by slowly simmering chicken bones and water. Despite its simplicity, the flavor is deep and full-bodied. In this article, we’ll guide you through how to enjoy the full course—from the appetizer to the final *shime* (finishing dish).

【Advised by】Bijindori

『専門店で聞いた本当においしい食べ方』 Goodie-Foodie編集部著／彩図社刊（発売中）

Table of Contents

1 Appetizer・Starters・Sashimi
2 Fried and Grilled Dishes
3 How to Enjoy Mizutaki Hotpot
4 How to Enjoy the Finishing Course (Shime)

Appetizer・Starters・Sashimi

Appetizer – Mizunasu (Water Eggplant) with Koji Miso

The course begins with the appetizer^※. This time, the dish features mizunasu (water eggplant), a specialty from Senshu, Osaka. Senshu’s water eggplants are known for their thin skin, sweetness, and exceptional juiciness. The addition of koji miso enhances the vegetable’s natural sweetness and the rich umami of fermentation.

※Appetizer: A small dish served at the beginning of a course meal.

Starters – Seasonal Trio of Appetizers

Next are the starters, which vary with the season. This time, the selection includes sea grapes, iwamozuku seaweed, and ume suishou—shark cartilage dressed with plum sauce. Each has its own distinct texture and look: the popping of sea grapes, the crispness of iwamozuku, and the springy bite of ume suishou create a delightful contrast.

Sashimi – Assortment of Three Local Chicken Sashimi

Before the hotpot, a sashimi platter featuring chicken may be served. At Bijindori, the sashimi uses Kyo Beni Jidori chicken. Only carefully selected females, raised for over 80 days for optimal fat distribution, are used. The trio—breast, gizzard, and liver—each offers a distinct texture and flavor. Dipping them in Kyushu-style sweet soy sauce gives a mellow finish, allowing you to experience the depth of Japan’s poultry culture.

Fried and Grilled Dishes

Fried Dish – Local Chicken Tempura & Seasonal Tempura Assortment

The following dish is chicken tempura, made with Kinso-dori from Chiba Prefecture. This breed is known for its mild aroma, thin skin, and tender meat. The light, crisp batter pairs beautifully with the juicy chicken. Enjoy it with salt or ponzu to highlight the natural quality of the ingredients. The colorful seasonal vegetables—such as asparagus, okra, and sweet potato—add both flavor and visual appeal.

Grilled Dish – Kyo Beni Jidori and Local Chicken Skewers

The final dish before the hotpot is a selection of skewers. The rich flavor and aroma of the Kyo Beni Jidori chicken fat shine through. The skewers may include tsukune^※ or negima^※, depending on the day’s ingredients. The smoky charcoal fragrance and savory flavor bring to mind the comforting taste of yakitori enjoyed at Japanese street stalls.

※Tsukune: Ground chicken mixed with seasoning, shaped into balls, and grilled.
※Negima: Skewers alternating chicken and green onion pieces, grilled over charcoal.

How to Enjoy Mizutaki Hotpot

Now comes the long-awaited mizutaki hotpot. The broth, simmered for about 9 hours using only chicken bones and water, has a deep, mellow richness extracted to perfection.

First, take a sip of the soup on its own—without adding anything. This is the essence of mizutaki. Prepare two small bowls: one for ponzu sauce and another for the soup itself.

Next, enjoy the chicken. The key is to eat it before adding any other ingredients—this lets you fully savor the pure flavor of the meat itself.

Start by tasting it plain or with rock salt; then dip it in ponzu for a different flavor.

Start by tasting it plain or with a sprinkle of rock salt. Then, try dipping it in ponzu. The rich soup and juicy chicken fill your mouth with deep umami flavor.

After enjoying the chicken, add tsukune and vegetables to the pot.

After finishing the chicken, add the tsukune and vegetables into the pot.

Add condiments such as yuzu pepper, black shichimi, or sansho to adjust the flavor to your liking.

Add condiments such as yuzu kosho, black shichimi, or sansho pepper to adjust the taste to your preference. As you continue eating, you can enjoy how the flavors evolve gradually.

How to Enjoy the Finishing Course (Shime)

The final stage of mizutaki: the familiar Japanese hotpot 'shime'

The final step of the mizutaki experience is the familiar Japanese hotpot ritual called “shime”^※. By adding rice or noodles, you can enjoy the broth’s full umami until the very end. This time, rice was chosen.

※Shime: A dish served at the end of a meal, typically using the remaining broth.

Adding rice and egg creates a fluffy aroma and rich flavor.

Over time, the broth becomes richer as the chicken, vegetables, and tsukune flavors meld together. Adding rice and lightly whisked egg creates a soft, fragrant finish. Each bite captures all the flavors built up through the meal, delivering a heartwarming satisfaction.

At Bishin-dori, English guides on how to enjoy mizutaki are available for foreign guests.

At Bijindori, English guides explaining how to enjoy mizutaki hotpot are available for international guests. Even first-time visitors can comfortably experience and appreciate this cherished aspect of Japanese culinary culture.

【Advised by】Bijindori

Just a 3-minute walk from Ebisu Station, Bijindori is a specialty restaurant dedicated to premium chicken dishes. The menu features the signature mizutaki hotpot, assorted chicken sashimi made with renowned breeds such as Hinai-dori and Daisen-dori, and grilled skewers using Kyo Beni Jidori. The restaurant takes pride in the exceptional quality of its poultry. Guests can also enjoy authentic Japanese cuisine prepared with seasonal ingredients, along with a curated selection of rare sake and Japanese whisky.