HaiDiLao Ikebukuro East Entrance Branch

A spicy and savory hot pot base inspired by Mapo Tofu. Features soft tofu and minced meat in a rich, numbing chili oil broth (mala). Best enjoyed with rice.

A rich, milky white broth made by slow-simmering beef bones. Non-spicy with a deep, savory umami flavor. Enhances the natural taste of meat and vegetables.

A secret recipe spicy broth. Savory and hot, containing wheat and soy ingredients. A balanced spicy option.

A peppery soup base with pork stomach (tripe). The broth is white and creamy with a strong kick from white pepper. Warming and aromatic.

Golden Hot and Sour Soup base containing fish. A distinct balance of sour vinegar and spicy chili heat. Appetizing and tangy.

Plain hot water base. Free of charge. Use this if you want to cook ingredients without any added broth flavor or salt.

A cocktail mixing sweet and sour plum wine (Umeshu) with cola. Refreshing and fizzy.

Finely shredded potato. Cook briefly in the hot pot until just tender but still crunchy. Offers a unique texture similar to noodles.

Haidilao brand Barley Lager. A crisp and refreshing beer that pairs well with hot pot.

Haidilao brand German-style Wheat Beer (Weissbier). Cloudy appearance with fruity notes and a smooth finish.

Crab flavor mushrooms (half portion). Brown clustering mushrooms with a savory taste that absorbs broth well.

White beech mushrooms (half portion). Small white mushrooms with a crisp texture and mild flavor.

Beef small intestine. Chewy texture and rich fatty flavor. Cook thoroughly in the hot pot.

Signature 'Kung Fu' noodles. Thick, hand-pulled wheat noodles, often accompanied by a tableside stretching performance. Chewy and filling.

White fish fillets. Tender and mild flavor. Cooks quickly in the broth.

Pork bone pieces. Often added to the soup to enrich the flavor with collagen and marrow, or gnawed on for the meat around the bone.

Marinated chicken pieces. The marinade ensures the chicken stays tender and flavorful after cooking.

Marinated beef slices. Specifically prepared to remain silky and tender even after boiling (similar to 'velveting').

Pork belly slices. Rich in fat and very flavorful. Best for spicy soups.

Special selection beef slices. A lean cut with good flavor. Dip in sauce after cooking briefly.

Rolled lamb shoulder slices. Distinctive savory flavor that pairs excellently with strong, spicy broths.

Beef shoulder loin (chuck eye roll). Well-marbled and tender with a rich beef taste.

Domestic Japanese Wagyu beef. Highly marbled, extremely tender, and melts in the mouth. Cook very briefly (swish a few times).