Tokyo: Legendary Winter Hotpot at Toyotaya (豊田屋) in Hirai

I thought I wouldn’t be able to go to Toyotaya (豊田屋), a popular izakaya in Hirai, this season because I couldn’t get a reservation. But somehow, we managed to go!

It is very difficult to reserve a table at Toyotaya, especially in winter. Only the square tables can be reserved, while the counter seats are first-come, first-served. If you don’t have a reservation, you need to arrive before the restaurant opens and wait in line. Since the opening time is 5 p.m., I even had to take a day off to get there early.

The manager told us that we could use a square table as long as we left before the reservation time. So, we took the table and stayed until 6:40 p.m. The reservation for that table was probably at 7:00 p.m. 🙂

We ordered our drinks right away. You’ll soon understand why Toyotaya is so popular! First, we toasted. If you ask for “naka,” the staff will add extra shochu to your glass for an additional charge. One of the reasons Toyotaya is so loved is its affordable prices. A large bottle of beer is just 480 yen!

Menus are posted on the wall.

We started with seafood. First, firefly squid—one of my favorites and a taste of spring. Toyotaya serves amazing seafood!

Vinegared mackerel. The freshness and tartness were perfect.

Anago tempura. Anago is conger eel, similar to regular eel. The crispy coating and the soft, flavorful eel inside were a fantastic combination.

Eel’s innards. We always order this! The slight bitterness of the innards paired beautifully with the sweet sauce. And it’s incredibly cheap.

The top reason why it’s so difficult to get a reservation at Toyotaya in winter? Their hotpot! It’s a seasonal specialty.

You can choose from various ingredients: cod (たらちり鍋), pork (トン鍋), beef (牛鍋), tuna and green onions (ねぎま鍋), duck (カモ鍋), oysters (カキ鍋), soft roe (白子鍋), monkfish (アンコウ鍋), and monkfish liver (アンキモ鍋). Oysters, soft roe, monkfish, and monkfish liver are only available in winter, which is why so many people flock to Toyotaya during this season.

Of course, we ordered it too! This hotpot is also known as the “gout hotpot.” The staff cooks everything for you since undercooked ingredients like soft roe, monkfish, and oysters can be dangerous. It was pure happiness!