🍱 Buri Shabu (Yellowtail Shabu Shabu)

Winter-caught Kanburi, known as the "natural fish tank" in Toyama Bay, was designated as "Toyama Prefecture's Fish" in 1996 and is a representative fish of the prefecture, also known as the king of Toyama Bay. During this season, Kanburi migrates south along the Sea of Japan, and its firm flesh and rich fat content receive high praise nationwide for its quality. Traditionally, Kanburi has been enjoyed in local dishes like "buridaikon" (simmered yellowtail with daikon radish) and "kaburazushi" (pressed sushi with yellowtail), as well as being considered an auspicious fish for special occasions like New Year's. In recent years, there has been a growing trend of enjoying Kanburi as shabu-shabu. Fresh slices of Kanburi sashimi are briefly dipped into a hot broth, allowing only the surface to cook while keeping the inside rare. This method results in a firmer texture, sealing in the umami flavors, and allowing excess fat to melt away, making it a dish that one can enjoy endlessly. Especially notable is the shabu-shabu made with the highest-grade brand of Kanburi, known as "Himi Kanburi," landed at the Himi Fishing Port, which adds a luxurious touch to the experience.