Potto is a Japanese nabe restaurant in the Castro, built around the shared-dining tradition of hot pot. Its sukiyaki nabe — premium wagyu in a sweet soy-sake broth served with an egg dip — is the dish the restaurant is known for, alongside other pots including the seafood-rich kyushu nabe, a yose nabe with pork and wagyu, and a vegetable-focused yasai nabe.
Beyond hot pot, the menu includes rice bowls like yakiniku don, a crispy hamachi kama, and udon dishes such as the shellfish king with soft-shell crab. The kitchen emphasizes carefully sourced ingredients, including premium wagyu, and the room is set up for groups gathering around a shared pot.
Beyond hot pot, the menu includes rice bowls like yakiniku don, a crispy hamachi kama, and udon dishes such as the shellfish king with soft-shell crab. The kitchen emphasizes carefully sourced ingredients, including premium wagyu, and the room is set up for groups gathering around a shared pot.