Buri shabu-shabu is a beloved winter specialty of Ine, a picturesque fishing town on the eastern tip of the Tango Peninsula in northern Kyoto Prefecture. Here, visitors can enjoy slices of richly flavored winter yellowtail while taking in the remarkable scenery of Ine’s traditional funaya waterfront houses.
Ine is famous for its distinctive funaya, traditional boathouses built along approximately five kilometers of the bay’s shoreline. More than 230 of these buildings line the water, creating an unusual and spectacular landscape rarely seen elsewhere in Japan. Their lower levels serve as boat garages, while the upper floors are used as living spaces or storage.
The surrounding waters of Ine Bay and other parts of the Tango region are known for their winter yellowtail, or buri. This fish is a prized local delicacy, especially during the colder months, when its flesh becomes firm and richly marbled with fat.
Buri shabu-shabu has been enjoyed in the region for around 30 years. Thin slices of yellowtail are briefly swished through a pot of boiling kelp broth until the flesh turns lightly opaque, with a delicate, marbled appearance.
The fish is then dipped into ponzu citrus sauce or sesame sauce before eating. The quick cooking process gently renders some of the fat, giving the fish a lighter mouthfeel while preserving its natural sweetness and rich flavor.
This simple preparation highlights the exceptional quality of the yellowtail without overpowering its taste. For visitors exploring northern Kyoto in winter, enjoying buri shabu-shabu alongside the beautiful waterfront scenery of Ine is a memorable way to experience the region’s food culture.
December to February is the ideal season to enjoy buri shabu-shabu, when winter yellowtail is at its best.