Sukiyaki restaurants in Japan
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Sukitei
Tops in town for succulent sukiyaki. Meals include udon, gyusashi (beef sashimi) and more. The price of the top-grade beef is sky-high, but if you try it you may never go back to the cheaper stuff. It's set on the river, and is well worth the ¥1600 taxi ride from the station.
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A
Morita-Ya
This is Kyoto's most famous beef restaurant. It serves excellent sukiyaki and shabu-shabu in traditional tatami rooms, some overlooking the Kamo-gawa. The meat comes from the restaurant's own farm. Reservations are essential.
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B
Botan
Botan has been making a single, perfect dish in the same button-maker’s house since the 1890s. Sit cross-legged on rattan mats as chicken nabe ( 鍋; meat cooked in broth with vegetables) simmers over a charcoal brazier next to you, allowing you to take in the scent of prewar Tokyo. Try to get a seat in the handsome upstairs dining room.
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C
Ningyōchō Imahan
Down the hall from Sandaya, elegant Imahan is also all about beef, served as sukiyaki and shabu-shabu; there’s even a board showing (in Japanese) where the meats of the day come from. Also look for such delicacies as fugu, marbled beef sashimi and scaled-down kaiseki dinners. Come with comrades, as this cookery is meant to be shared for maximum merriment.
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Asakusa Imahan
It’s fitting that the original branch of Imahan, the city’s most famous chain of shabu-shabu restaurants, is located at the edge of Shitamachi. While sitting at low tables on the tatami mats, get happy on sake as your meat and seasonal vegetables simmer. Although it’s certainly an expensive affair (prices rise with the quality of the meat ordered), a meal at Imahan is the most dignified way to enjoy this revered culinary treat.
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E
Echikatsu
Within the exquisite environs of a grand old Japanese house, take in the beautiful ambience with your sukiyaki (thinly-sliced beef, vegetables and tofu cooked in broth at your table) and shabu-shabu (thinly-sliced beef and vegetables cooked in broth and dipped in vinegar and citrus sauces). Many of the tatami rooms overlook small gardens. The staff don't speak English but will make a genuine effort to communicate; reservations are recommended.
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F
Shabu-Zen Roppongi
This nationwide group of some 20 shabu-shabu speciality restaurants started right here in Roppongi. Single-order set menus start at ¥3600, but most guests plonk down an extra ¥600 for tabe-hōdai (all you can eat). Prices continue to rise further with the grade of beef and if you add extras, including the fearsome fugu (blowfish; course from ¥6100). Superclean rooms offer a choice of table or zashiki (tatami mat) seating and a bonafide nonsmoking section. Shabu-Zen is downstairs from the Hobgoblin bar.
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