Top Hot Pot dishes in Toronto

The restaurant's defining format — one half of the table cooks over a grill, the other simmers in broth, letting groups mix techniques and proteins freely

The house centerpiece — choose your broth (spicy mala, original, or house specialty), then build your table around quality sliced meats, fresh seafood, and handmade items that cook tableside

Crispy, flavourful chicken in a sizzling hot pot with spring onions—addictive and shareable

A bubbling hot pot filled with assorted seafood in a classic, bracingly sour and spicy lemongrass broth.

Live geoduck served two ways — raw slices first for the clean oceanic sweetness, then the body and shell into a broth to finish.

A warming, deeply flavoured dashi base packed with the day's catch — ideal for cooler months and worth the slightly longer wait

Soy-sweetened broth with thinly sliced beef, tofu, and vegetables cooked at the table — a warming, shareable format suited to the restaurant's group-dining ethos

Table-cooked broth with thinly sliced wagyu or pork, a communal format well-suited to the restaurant's pacing

Communal hot pot with choice of broth bases and a spread of meats, vegetables, and tofu to cook tableside