Select from a wide array of ingredients (meats and seafood, a heaping plate of veggies, udon noodles and soft blocks of tofu), then cook them in boiling vats of fragrant, bubbling broth. The result? A lighter, cleaner-tasting end product than traditional cheese fondue. To add zing, there are condiments such as finely chopped daikon, garlic and chopped green onion, a lovely sesame sauce and a citrusy ponzu sauce. The restaurant also offers an enticing assortment of Asian beers and sakes that pair nicely with the fondue.