Photo: Ellie Sekine, All Japan News Inc

Photo: Ellie Sekine, All Japan News Inc

All Japan News

With their motto, “simple, but the best and freshest ingredients”, their collective, well-researched menu based on customers’ needs was born under the consultation of Chef Isamu Kanai. The dashi for all 7 kinds of their nabe is made in-house using Japanese kelp konbu and bonito shavings. Furthermore, original soups such as miso and spicy miso add deeper flavors to the nabe dishes. The meat they use is completely free of anti-biotics and growth hormones. The beef is the highest grade A5 beef from Japan’s Miyazaki prefecture, and the kurobuta pork is procured directly from a farm in Idaho.    Read more...


Hot Pot Spot 'Nabe' Debuts Second Location in the Marina

Nabe sounds like shorthand for neighborhood, but the name of this new Marina restaurant at 2151 Lombard St. (celebrating its grand opening tonight), refers to Japanese hot pots. It’s also the name of co-owners Hilwin and Hubert Wong’s Irving Street spot that serves the same menu—bursting with meaty, miso, seafood and fresh vegetable flavored shabu shabu, kamo nanban and sukiyaki.        Read more...


Photo: Sophia Germer, The Chronicle

Photo: Sophia Germer, The Chronicle

SF Chronicle

"Grappling with what to ask 2 famous Japanese sumo wrestlers"

The Inner Sunset eatery Nabe is known for serving chankonabe, the hot pot stew famously consumed by Japan’s sumo wrestlers, but the restaurant never played host to any of the culturally revered athletes before Saturday.  Read More...


Top Chef Finalist Melissa King's Favorite SF Japanese Restaurants

"This isn't technically an izakaya, but it is my favorite Japanese shabu house in the city. I always order the sukiyaki with Wagyu beef, a side of mochi, and some sake. The best part is the Zosui rice soup that is made in front of you at the end of your meal; it's like a Japanese risotto or porridge."           Read more...


Photo: The Hungry Ox

Photo: The Hungry Ox

The Hungry Ox

This place opened up a few years ago, and although I tried it last year, I had to come back to give it a full review. There was nothing memorable last time I tried it, but I did pick a boring set, the shabu shabu. Sure, they could have made this really good, but why, this place was focused on nabe, different form of shabu shabu. It’s more about having everything in the pot, cooking, like a stew and less about adding fancy things it. I believe this is more common in homes and now it’s picking up in restaurants. So I was glad to get another chance at this place in Inner Sunset.  Read More...

SF Examiner

Nabe serves authentic, satisfying Japanese hotpot

It can be hard to get a table at Nabe. Quietly humming along for about a year without much press since its opening, the Japanese restaurant’s popularity isn’t surprising, considering it’s one of the few authentic Japanese hot pot places in The City. 

Awash in steam, with condensation dripping down the plate-glass facade, the eatery is toasty; you’ll want to slough off extra layers of clothing once the bubbling broth begins to simmer at the table.

The clean, modern decor — with a long, communal table down the middle of the narrow room, and spare, orderly bottles of sake in wooden boxes decorating the walls — offsets the close warmth.  Read more...

Photo: Juan Pardo, SF Examiner

Photo: Juan Pardo, SF Examiner

Photo: Leah Mills, The Chronicle

Photo: Leah Mills, The Chronicle

SF Chronicle

What to order at Nabe, the Inner Sunset's nabemono specialist

Located off the corner of Ninth and Irving, Nabe is a chic little spot that specializes in nabemono, or Japanese hot pots. While there are standard DIY offerings like shabu shabu, the more adventurous combinations (or “sets” as they’re called) are where Nabe really shines.  Read more...

Thrillist - San Francisco

DIY Beef/Pork Pots in the Sunset

Not just what you no doubt make every week in your Color Me Mine class (you're so talented!), hot pots are also the cornerstone of futuristic, glass-walled Nabe: a DIY Asian joint from a 29yr-old former flight attendant with restaurants in her blood (her dad owns Saigon Seafood Harbors in Sunnyvale, Richmond, and El Cerrito) who'll let you cook a bunch of high quality, paper-thin meats tableside in boiling broth.  Read more...



SF Eater

Nabe Brings Nabemono Hot Pots to Inner Sunset

The Inner Sunset is getting a new Japanese hot pot joint, but it's not going to be like the shabu shabu places all over everywhere in San Francisco. The joint's name, Nabe, comes from nabemono, a genre of Japanese soups and stews encompassing many options. For example, Nabe's chef Isamu Kanai will feature soup bases like warishita made with sake and soy milk, traditional konbu, red miso, dashi, and more. Meats range from Washugyu beef to Hokkaido scallops and Kurobuta pork belly.  Read more...

SF Weekly

Nabe is the Latest Hot Pot One-Stop

Nabe (1325 Ninth Ave) opened on December 21 in the Inner Sunset, near the intersection of Ninth Avenue and Irving Streets, known to some local residents as "the food court." There are already plenty of ways to satisfy hunger in this zone, but this is already a promising newcomer, offering several kinds of nabemono, or Japanese hot pots, during dinner hours (5-10 p.m.).  Read more...


Photo: Chomping Grounds

Photo: Chomping Grounds

Chomping Grounds

Nabe serves up Japanese shabu shabu (hot pot) that hits the spot for the chilly winter nights.  Each nabe set comes with a flavored broth and its own meat and vegetable accompaniments.  Read more...


Synapse - UCSF Newsletter

Nabe: Inner Sunset's New Hot (S)pot

Since Nabe opened in January, I’ve walked up and down Ninth Avenue scoping out this new nabemono hot-pot restaurant. It’s easy to miss, because steam from the cooking pots clouds the glass windows, while shielding its patrons from the cold night.

Inside, the décor is simple smart, and cool. It seats 32 people, with one long communal table and separate tables on the sides. Along the slate-colored walls are display cases full of empty bottles of high-end sake.  Read more...



Modern Luxury

Famished: The Best Things I've Eaten This Week

The forecast might say low of 36 degrees and rain, but turn that frown upside down because it means it’s a hot pot kind of night. I’ve been a fan of Mums, the shabu shabu institution in Japantown for a while now, but the other night, I tried out Nabe (nah-bay) —a newcomer located in the Inner Sunset.  Read more...

Mission Delicious

Weekly Eats: Hot Pot at Nabe

During the cold winter months, or heck, all months in San Francisco, nothing beats a hot pot of broth, meat and veggies to keep out the chill. I’d been to a couple shabu shabu places but was not that impressed. The broth, and the meat cooked in it, lacked flavor. Not true at Nabe!  Read more...

Photo: Hungry in SF, Mission Delicious

Photo: Hungry in SF, Mission Delicious

Photo: Virginia Miller, The Perfect Spot

Photo: Virginia Miller, The Perfect Spot

The Perfect Spot

Asian Newcomers: From Food Truck to Pop-Up

Another hot pot outpost, Nabe (its name derived from nabemono – pronounced “nay-bay-mo-no” – referring to nabe cooking pot/hot pot) is a Zen-yet-hip space lined with empty sake bottles, benefiting from sweet service and sustainably sourced Snake River Farms meat.  Read more...

Untapped Cities

Authentic Asian Food in the Sunset District, San Francisco

A recently-opened neighbor is Nabe, which serves various nabemono hotpot sets in an ultra modern ambience. At the end of the meal, the remaining broth is used to make zosui, a rice porridge that absorbs all the infused flavors.  Read more...