Soups, hotpots, stews...winter treats. It's the season when we crave hot food.

2025.11.26

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It's the season when the weather suddenly gets colder and you crave warmth in your food. Dai Nagoya Building also has a wide variety of hot foods, including soups, hot pots, and stews. Enjoy a mealtime filled with warming food that will warm you from the inside out. How about some hot food?

Contents of this article

Bouillabaisse: a soup made with the delicious flavor of seafood

Restaurant 3FRHUBARBE
Cheers with a traditional Italian stew!

Restaurant 3FRome XNUMX-chome
Extra thick glass noodles are a must-have ingredient for Korean motsunabe!

Restaurant 3FKorean rice and liquor daidai
Shark fin soup with a "Sichuan" finish

Restaurant 3FChen Mapo Tofu
"Beef Tongue Stew" - The secret ingredient is the delicious flavor of meat

Restaurant B1FAji no Ushitan Kisuke

Bouillabaisse: a soup made with the delicious flavor of seafood

3F | RHUBARBE | Creperie Bistro

It is no exaggeration to say that bouillabaisse is a soup dish that represents France.[RHUBARBE]The "Seafood Bouillabaisse" at is, as its name suggests, "full of seafood," and its luxurious appearance will whet your appetite. When you take a sip of the soup, which is a "crystallization of the flavor" of various seafood such as sea bream, shrimp, squid, scallops, and mussels, it gently seeps into your cold body. Another appealing feature is that it is a soup that is filling. It is also popular to add "French Country Bread" (500 yen) and dip it in the soup.

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"Bouillabaisse with plenty of seafood" (3,300 yen).

Restaurant 3F RHUBARBE

Cheers with a traditional Italian stew!

3F | Rome XNUMX-chome | Italian bar

In fact, Italian cuisine has a lot of stews.[Rome 3rd Street]So, the classic menu item is "Beef Tripe Tomato Stew," which is called "Our Soul Food." Beef tripe (honeycomb tripe) is known for its soft, melt-in-your-mouth texture when simmered, and the umami of the meat pairs perfectly with the acidity of the tomatoes. The melted cheese is also a great way to whet your appetite. If you're pairing it with alcohol, red wine is the first choice. Enjoy a lively toast with "Beef Tripe Tomato Stew" as a snack during winter dinner time.

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"Our soul food: beef tripe stewed in tomato sauce" (1,100 yen).

Restaurant 3F Rome XNUMX-chome

Extra thick glass noodles are a must-have ingredient for Korean motsunabe!

3F | Korean Food & Sake Shop Daidai | Korean cuisine

[Korean Food and Drink House Daidai]Korean Motsunabe, a classic hotpot, is an all-season dish, but orders skyrocket in the winter. Its piping hot appearance, as seen in the photo, is sure to draw everyone in. The spicy gochujang-based soup is topped with plenty of beef offal (small intestines) and vegetables, and once the ingredients are cooked through, the thick glass noodles, an essential part of Korean Motsunabe, are added. The more you eat, the hotter it gets, warming you from the inside out. To finish off your Korean Motsunabe, should you go for ramen or risotto?

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"Korean Motsunabe" (1 portion 1,690 yen). Orders are accepted for two or more people. The photo shows a portion for two people.

Restaurant 3F Korean rice and liquor daidai

Shark fin soup with a "Sichuan" finish

3F｜Chen Mapo Tofu｜Chinese Sichuan cuisine

Shark fin soup is a classic Chinese soup. It is mainly used in Sichuan cuisine.[Chen's Mapo Tofu]In addition to the standard shark fin soup, they also offer "Shark Fin Sichuan Soup." This soup is based on the sour and spicy soup "San La Tang," seasoned with black pepper, black vinegar, and soy sauce, and is made with shark fin and crab for a satisfying meal. The combination of shark fin soup and the essence of Sichuan cuisine creates a "spicy" flavor that warms the body.

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"Shark fin Sichuan soup" (990 yen).

Restaurant 3F Chen Mapo Tofu

"Beef Tongue Stew" - The secret ingredient is the delicious flavor of meat

B1F | Aji no Gyutan Kisuke | Gyutan specialty store

Beef tongue specialty store[Ajino Gyutan Kisuke]There is also a menu item that you will crave in winter. When it comes to stewed dishes using beef tongue, "Beef Tongue Stew" comes to mind. "Beef Tongue Stew" is slow-cooked in a special red wine-based sauce, and the meat is so tender that it falls apart in your mouth. The flavor of the beef tongue is fully infused into the stew, making it a different way to enjoy beef tongue than charcoal-grilled. Another nice thing is that it is served as a set meal, with rice, a mini salad, a small side dish, and a mini soup.

Dai Nagoya Building_It's hot food season_Gyutan Kisuke