Sukiyaki Hiyama

Hiyama is a Ningyocho sukiyaki restaurant run by a Tokyo meat wholesaler founded in 1912, prized for its own-sourced wagyu and traditional warishita-style cooking.

History and reputation

The Hiyama meat business was founded in 1912, and the company began running a sukiyaki restaurant on its Ningyocho site in 1935 — the same dining room has operated ever since, closing only for occasional stretches around Golden Week, Obon, and New Year in addition to its regular Sunday closure. Because Hiyama is first and foremost a butcher and meat wholesaler — the group still runs several retail meat shops and supplies wagyu to other restaurants — the sukiyaki kitchen sources its beef through that same trade rather than an outside broker. The restaurant has been recognized with a Michelin star in the Michelin Guide Tokyo and was named to Tabelog's 2024 ranking of Japan's 100 best sukiyaki and shabu-shabu restaurants.

The meal and practicalities

The sukiyaki here is Kanto-style: beef and vegetables are cooked in a pre-mixed warishita sauce rather than seasoned directly with sugar and soy, and each course is served with the traditional raw-egg dip. Menus center on kuroge wagyu, with branded options such as Matsusaka or Yonezawa beef available depending on the course; besides sukiyaki, the kitchen also serves shabu-shabu, oil-grilled (aburayaki) beef, and beefsteak. Seating is entirely private — a mix of tatami rooms and table rooms, plus a hall for larger groups — so walk-ins aren't realistic; book online or by phone ahead of time. As of July 2026, lunch runs 11:30 a.m.–2:30 p.m. (last order 1:30 p.m.) and dinner 5:00–9:30 p.m. (last order 8:00 p.m.), closed Sundays. Lunch courses run roughly ¥9,000–26,000 and dinner ¥12,000–26,000, plus a 10% service charge, and major credit cards are accepted.

More in the area: Nihonbashi & Ningyocho food guide