【Hinabe Penguin】Grand Opening on April 22, 2026! An Authentic Hotpot Specialist Focused on 'Fragrance' Debuts in Kitashinchi, Osaka!
A high-end 'individual pot' specialist, Hinabe Penguin, opens in Kitashinchi on April 22, offering a unique course that fuses authentic Chinese herbal wisdom with premium Japanese ingredients and ramen technology.
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- 📰 Published: April 27, 2026 at 19:00
- 🔍 Collected: April 27, 2026 at 10:31
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On Wednesday, April 22, 2026, a new authentic hotpot specialty restaurant will open in Kitashinchi, Osaka! You can enjoy a high-end hotpot experience featuring authentic and essential medicinal herbs blended by a chef who traveled across China, paired with a luxurious triple soup and top-class Japanese ingredients.
Located just a 5-minute walk from Kitashinchi Station, 'Hinabe Penguin,' operated by hm holder Inc. (Headquarters: Minato-ku, Roppongi, Tokyo), will debut this authentic concept. The 'real hotpot' focuses on the condensed aroma of essential herbs, served in a signature 'individual pot' style using custom-made pots. Open from 18:00 to 20:30 on weekdays, it is the perfect spot for a quick yet luxurious stop on the way home from work.
The space is surrounded by 'real antiques,' including retro furniture and decorations. The menu is designed to maximize the charm of hotpot as a 'dish to enjoy through fragrance,' with a calculated olfactory progression from appetizer to the closing dish.
Product: Ultimate Hotpot Course
Price: 8,800 yen (tax included)
The experience features a one-of-a-kind triple soup extracted from chicken, honey mushrooms, and lily buds, with medicinal herbs blended in 0.1g increments. This supreme soup was inspired by travels through Guizhou and Yunnan provinces in China, blended with Japanese 'ramen technology.'
Special attention is paid to the sauces to ensure you never grow tired of the flavor: a 'Medicinal Black Vinegar Soy Sauce' (refreshing) and a 'Sesame Peanut Sauce' (rich). Ingredients are meticulously selected, including 'TOKYO-X' rare pork, chicken from the popular yakitori shop 'Tori-umashi Dare,' and beef/offal from the famous 'Yakiniku Katsuragi' in Sakai, Osaka. The closing ramen, utilizing a professional boiling machine, boasts a quality that rivals specialized ramen shops.
The recipe is supervised by Hiroki Higashiyama, CEO of Majideumai Inc. and a self-proclaimed 'Cooking Maniac.' Having spent long periods in China every year to master the essence of hotpot, he brings an experience gained through actual travel and tasting rather than just theoretical knowledge.
Located just a 5-minute walk from Kitashinchi Station, 'Hinabe Penguin,' operated by hm holder Inc. (Headquarters: Minato-ku, Roppongi, Tokyo), will debut this authentic concept. The 'real hotpot' focuses on the condensed aroma of essential herbs, served in a signature 'individual pot' style using custom-made pots. Open from 18:00 to 20:30 on weekdays, it is the perfect spot for a quick yet luxurious stop on the way home from work.
The space is surrounded by 'real antiques,' including retro furniture and decorations. The menu is designed to maximize the charm of hotpot as a 'dish to enjoy through fragrance,' with a calculated olfactory progression from appetizer to the closing dish.
Product: Ultimate Hotpot Course
Price: 8,800 yen (tax included)
The experience features a one-of-a-kind triple soup extracted from chicken, honey mushrooms, and lily buds, with medicinal herbs blended in 0.1g increments. This supreme soup was inspired by travels through Guizhou and Yunnan provinces in China, blended with Japanese 'ramen technology.'
Special attention is paid to the sauces to ensure you never grow tired of the flavor: a 'Medicinal Black Vinegar Soy Sauce' (refreshing) and a 'Sesame Peanut Sauce' (rich). Ingredients are meticulously selected, including 'TOKYO-X' rare pork, chicken from the popular yakitori shop 'Tori-umashi Dare,' and beef/offal from the famous 'Yakiniku Katsuragi' in Sakai, Osaka. The closing ramen, utilizing a professional boiling machine, boasts a quality that rivals specialized ramen shops.
The recipe is supervised by Hiroki Higashiyama, CEO of Majideumai Inc. and a self-proclaimed 'Cooking Maniac.' Having spent long periods in China every year to master the essence of hotpot, he brings an experience gained through actual travel and tasting rather than just theoretical knowledge.