Nan Hot Pot SF brings an expansive hot pot format to North Beach, built around a tablet ordering system with more than 100 items to choose from. The broth selection alone runs past a dozen options, plus tea and water bases, with a triptych pot available for groups that can't settle on just one — hot and sour and spicy beef tallow are among the options, alongside a mild version for anyone sensitive to spice.
The ingredient list spans from A5 wagyu, sliced thin and served with a ramekin of dry ice for dramatic tableside fog, to pork-filled fishballs and chicken kidneys. Dishes arrive neatly arranged across multiple platters rather than piled together, a presentation detail that extends even to the restaurant's cheaper cuts.
The ingredient list spans from A5 wagyu, sliced thin and served with a ramekin of dry ice for dramatic tableside fog, to pork-filled fishballs and chicken kidneys. Dishes arrive neatly arranged across multiple platters rather than piled together, a presentation detail that extends even to the restaurant's cheaper cuts.