01 / ABOUT THE PLACE
About this place
Swirled briefly through steaming broth and eaten with aromatic seasonings and grated daikon ponzu, the octopus shabu-shabu at Waguya captures the succulent moisture and tender bounce of North Pacific giant octopus. Tucked into a commercial building in Gotanda, this casual izakaya maintains a strong focus on seasonal seafood and pork served hot-pot style. The lineup includes a pork shabu-shabu loaded with fresh green onions, a sukiyaki-style duck and mushroom pot bathed in soy-dashi broth, and rich winter stews laden with monkfish liver and oysters.
Alongside the bubbling pots, house oden simmered in rich sea bream or chicken stock makes an appealing side. Ingredients like minced fish quenelles, daikon radish, and eggs soak up the flavorful broth without becoming overly salty, serving as gentle companions to a drink. The kitchen also turns out small plates like daily sashimi platters, steamed monkfish liver with ponzu, and crisp cod milt tempura, pairing easily with sake, beer, or Hoppy.
The restaurant's signature dish, popular both as a dinner finale and as a daytime staple, is Ehime-inspired Uwajima-style sea bream rice. Slices of fresh sea bream rest over warm rice and are dressed tableside with a specialized egg-dashi sauce, creating a silky blend of savory broth and sweet raw fish that goes down effortlessly. On weekday afternoons, it arrives as a convenient set meal with miso soup, while evening diners often reserve it as a comforting finish after hot pot.
Seating is intimate, centered on counter space with tables positioned further back, making it equally comfortable for a solo drink or small groups. Reserving ahead is a sensible step for dinner, especially when planning a meal around hot broth on cooler nights.
