Kaimuki’s reputation as a diverse foodie destination offering everything from Jamaican jerk and dim sum to cutting-edge gastronomy continues to explode, and that means more pau hana options, too.

The newest happy-hour spot is an outpost of Ichiriki Japanese Nabe Restaurant, on 11th Avenue. Like its three sister establishments, this Ichiriki specializes in nabe, or Japanese hot-pot dining. Unique to this location, though, is the kaiten (conveyor belt) delivery system for fresh vegetables and other hot-pot ingredients on a continuous loop around the large counter. That’s always fun!

The experience

The restaurant, which opened in April, is clean, bright and modern, with white walls, simple, dark wood furnishings, gleaming stainless-steel and frosted-glass fixtures and ample natural lighting. Each counter seat has its own portable butane burner. There are also several small tables fronting the conveyor belt and a few full-service tables on the perimeter of the dining room.

Although Ichiriki’s lengthy happy hour embraces lunch, we dropped by during a more traditional pau hana time, around 4:30 p.m. There were only three or four other patrons, and general manager Nadine “Dee Dee” Doi told us the place was working to build its happy-hour trade.

Nabe novices need not be intimidated. The servers were exceptionally friendly and patient, explaining hot-pot protocols and suggesting broths to match customer preferences for salty, spicy and a myriad of other flavors. They were a real delight.

What’s great about do-it-yourself food and drink experiences is that they almost always lift your mood and provide plenty of conversation fodder to avoid the awkwardness of a get-acquainted date or animate old married couples with nothing left to talk about. Not that I know anyone like that.

We were in and out in an hour, making way for the dinner crowd that was starting to file in.

Ample parking is available in the pay lot with an entrance from 11th Avenue just a few yards from the restaurant.

The food

Although nabe is the thing at Ichiriki, we didn’t want to bypass the happy-hour appetizers, priced at $6 and under. We were pleased with all three dishes we ordered: garlic shrimp, calamari karaage and arabiki sausage, a coarse, mild pork sausage with a satisfying crunch when bitten.

The servings were generous and we could have stopped there. But we didn’t, not with that hot-pot setup staring us in the face. The dozen or so broths, normally $6, are half-price during happy hour and include a bowl of rice. Also discounted are two protein choices: lean pork and chicken, $4 each. (Higher-end meat such as rib eye is $9.)

We went with the house shoyu broth, but other choices include miso, curry, ginger, yuzu, tom yum with lemongrass, and spicy pirikara with garlic and chilies. Rolling by on the conveyor belt were $2-a-plate ingredients such as broccoli, cabbage, mushrooms, aburaage, kabocha, tofu, daikon and much more; add ramen or udon for $2.

The drinks

The Kaimuki Ichiriki does not have a full bar, so alcohol is limited to bottled beer, house wine and shochu, with discounts during happy hour.

The verdict

Whether you like Ichiriki as a happy-hour destination will depend on what you are looking for in a pau hana spot. Go somewhere else if you prefer to stretch out in a booth, talk story with your pals and linger over cocktails. With tight seating and all the cooking gear and plates, there’s not much elbow room. There’s a lot of activity and noise, and the hot pot generates enough heat to make you sweat.

What didn’t make us sweat was the price: Our tab for two beers, three appetizers, two nabe, each with a protein, vegetable and udon, was $45, not including tip.

If you find yourself in Kaimuki seeking a friendly place where you can play with your food, down a couple of cold ones and get out the door with a full belly and some money left in your wallet, then give Ichiriki a go.