Thirty toppings to choose from！Japanese shabu-shabu paired with locally grown produce

Text/Photos byDaku

Winter is the best time for a hot and hearty hot pot！Now, there's an incredibly luxurious seafood hot pot spot in Jiaoxi, Yilan too！During one of my trips to Jiaoxi, Yilan on assignment, I heard that the owner of my favorite spot “Yaochuan Creative Japanese Izakaya” had just opened a new hot pot restaurant nearby, so I rushed over to check it out！“Edo Japanese Shabu-Shabu” is located on Health Road Section 1 in Jiaoxi Township, Yilan County, just a few steps away from Yaochuan. Edo carefully selects fresh seafood from Guishan Island, collaborates with local small-scale farmers to provide seasonal vegetables, and uses local specialties such as hot spring tomatoes for the broth—all to ensure you enjoy the healthiest, in-season ingredients. In addition, you can also order various Japanese dishes from Yaochuan through the staff, so you get to enjoy both hot pot and Japanese cuisine in one go—how awesome is that！Now let’s take a look at what delicious dishes “Edo Japanese Shabu-Shabu” has to offer！

[Restaurant Info]
Edo Japanese Shabu-Shabu
Address: No. 87, Health Road Section 1, Jiaoxi Township, Yilan County
Phone: 03-9887586
Business Hours: 11:30–22:00 (Closed on Thursdays)
FB Fan Page:https://www.facebook.com/jiang.hu.shabu.shabu/timeline

Located right next to Yaochuan Creative Japanese Izakaya, if you’ve been to the izakaya with its stylish Japanese decor, then you’ll know the area where Edo is situated. It’s just a short walk from the intersection, and the interior maintains the same tasteful and artistic vibe.

There’s also a small private dining room inside, offering a different ambiance. Additionally, the main dining area has a noble yet minimalist design in black and red tones！

The entrance foyer is very cozy, with a high chair placed near the door and several small tables set up not too far away—it’s designed to provide customers with a comfortable and relaxed environment.

Each table is spaced generously apart, and each seat comes with a small shelf, ensuring that diners can enjoy a more private and intimate atmosphere.

The private room also features small round tables, which are quite spacious.　

Shortly after we sat down, our plates, broth, and tea were served！The tea comes in a whole teapot, lightly sweet with a hint of honey, which pairs really well with the hot pot！

First, let’s talk about their dipping sauces. There are thirty toppings available here, allowing you to freely mix and match your favorite sauce！

Each sauce bottle is clearly labeled, making it very user-friendly.　

Common sauces like sesame paste, soy sauce, miso, garlic, scallions, and wasabi are all available. You can adjust the flavor according to your personal taste—or ask for recommendations, which is also a great option.

They also offer two pre-mixed sauces: tofu miso sauce (tofu miso, sacha sauce, radish paste, scallions) and Thai fish sauce (Thai fish sauce, onion, dried chili, scallions, cilantro, etc.). The tofu miso sauce is better suited for meat, while the Thai fish sauce goes perfectly with seafood！

The concept of Edo Japanese Shabu-Shabu is “fresh, healthy, and nourishing.” Most of the vegetables are sourced from local farms. During peak season, they even use freshly harvested produce. The broth is also thoughtfully selected—there’s a light yet rich flavor, and the soup base complements the ingredients beautifully. You can really taste the umami. Plus, you can also order various Japanese dishes from the neighboring Yaochuan Creative Japanese Izakaya, giving you a double delight in one meal！The ordering process is simple: just choose a hot pot set and then select your preferred broth. All sets come with a staple, side plate, and tea. Additional ingredients can be ordered separately, with prices ranging from 320 to 1200 NTD. Considering the quality of the ingredients, the pricing is actually quite reasonable！

When you come here, you can also choose your preferred broth. Each person can pick a broth that suits their taste. The Japanese Kombu Broth comes with a large piece of kombu, perfect for those who prefer a lighter flavor. The Hot Spring Tomato Broth has a giant hot spring tomato that’s really eye-catching—and by the end of cooking, the tomato melts into the broth, making everything taste amazing！The Herbal Medicinal Broth has a subtle herbal aroma and isn’t too heavy, ideal for health-conscious diners. The most unique is that little ball of collagen！We asked the staff to add it to the broth, and it feels like it’ll give you glowing skin afterward (in my imagination, at least）！

And here come the ingredients！First up is the Seafood Medley. True to Yaochuan’s artful plating style, this seafood medley is lavish and gorgeous—it’s practically a work of art！

The medley includes scallops, abalone, squid, sea urchin, fish slices, shrimp, clams, and more. Most of the seafood is hand-selected by Yaochuan’s Japanese chefs, offering the quality of Japanese cuisine at very affordable prices！

Another set includes a variety of seasonal vegetables, none of which are overly common. There are also two shrimp and some clams inside—such great value！

The fish slices are thinly sliced but tender, and the meat comes off the bone easily—very convenient for eating.

There’s also a large king prawn that takes up a prominent diagonal position in the pot—pretty impressive！It was actually the first time I’ve seen a king prawn in a hot pot！

There are also enoki mushrooms, lettuce, and bean sprouts, all very fresh vegetables.

Next comes the American-style beef short rib. After just a moment in the pot, it turns into tender, juicy, flavorful beef. The meat is cut to a good thickness, and the marbling is so even—it’s making me hungry just looking at it！

The scallops were huge, making the soup even richer and more flavorful. The texture was so delicious that it added a lot of umami to the dish.　

The scallops were also quite large—just looking at them made us excited to dig in.

The Abalone Plum Pork Hot Pot (NT$620): The seafood is pretty much the same as the mixed seafood platter, just without the white shrimp and prawns. This is a new set menu introduced by the boss for those who want both meat and seafood, so you won’t find it on the regular menu yet.

The taste is also well-balanced, making the overall flavor very satisfying.

Next up is the Abalone Wagyu Beef Hot Pot (NT$680), which we haven’t tried yet. It’s similar to the previous seafood + plum pork hot pot, except the meat is swapped out for wagyu beef.

The thinly sliced wagyu beef is similarly priced. After just a few seconds of blanching, the marbled beef becomes even more tender and juicy—it’s super satisfying. The shrimp here are also extremely fresh, with a bouncy, sweet texture that lingers in your memory.

The scallops were incredibly sweet and tender, with a soft, bouncy texture—absolutely delicious. The clams were also very tender, bursting with flavor in your mouth. The sea bass had a chicken-like texture, firm and springy. A dab of fermented tofu sauce elevated the flavor perfectly. The meat also pairs really well with the fermented tofu sauce—it’s so addictive, making the whole meal super appetizing and incredibly satisfying.

Also, you can see the beautifully translucent jellyfish slices on the plate.

The jellyfish has a delightful texture—chewy but tender—and while it looks like fish bones, they’re actually easy to bite through. The texture is quite unique.

The overall flavor balance is still great, though slightly less impressive than before.　

The first thing you notice is the intense umami from the dashi broth.

The trick is to just throw everything in—noodles, greens, tofu—and cook it all together for efficiency.

After a while, the broth becomes even richer and sweeter.

The clear broth highlights the natural flavors of the ingredients even more.

When you dip the ingredients into the sauce, it clings so well, leaving you feeling completely satisfied after the meal.

The scallops were tender and sweet, and we all really loved them.

The shrimp had a nice firmness and juiciness to them, with a rich umami flavor that really popped.

The texture was smooth, not too chewy, and tasted great.

The bean sprouts were crisp and refreshing, with a smooth texture that we loved.

Finally, there was also a dessert. This time I had green bean soup, which was generous in portion and lightly sweet with a refreshing taste—a perfect ending.

The “Edo Japanese Shabu-Shabu” offers a spacious and comfortable dining environment with a strong Japanese vibe. They use fresh seafood from Guishan Island, seasonal vegetables from local farms, and safe eggs, allowing guests to enjoy delicious food while staying healthy. The hot pot set menus start at NT$320, which is quite reasonable for the quality. Their mixed seafood hot pot is luxurious and abundant, and the meat is also of high quality with a good standard—each slice is thick enough to be truly satisfying. For those who want both seafood and meat, you can go for the seafood + wagyu beef/plum pork hot pot combo and enjoy a feast of both. Want to try the neighboring Yaochuan Japanese cuisine? You can order it here too—killing two birds with one stone. Recommended for friends visiting Yilan—when you get the chance, come try this luxurious, healthy, and incredibly satisfying hot pot.
 

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