Sukiyaki is a hot-pot of thinly sliced beef and vegetables simmered tableside in a sweet-savory soy warishita, then dipped in beaten raw egg before eating. Tofu, leek, mushrooms and shirataki round out the pot.
What it means
A celebratory winter dish and a symbol of togetherness — everyone gathers around one pot. It rose with Japan's embrace of beef in the Meiji era and remains a treat for special occasions.
Why it's wonderful
The marbled beef cooks in seconds; the silky raw egg cools and enriches each bite. Sweet, savory, communal and indulgent — comfort at its most luxurious.
What to order
Kuroge wagyu course
Dip in raw egg
Kanto vs. Kansai style
Finish with udon or rice in the broth
Where to try it — and book a table
Hand-picked spots for this dish, each with a working reservation link. Tap to book.
★ Kuroge wagyu sukiyaki, simmered tableside in house warishita
Founded in 1895, this Tabelog Top-100 sukiyaki house simmers exquisitely marbled Kuroge wagyu in its signature warishita while kimono-clad staff tend the pot at your table.
★ Lamb shabu-shabu simmered from lamb neck bones for six hours, plus Uyghur dishes
A halal-CERTIFIED (NAHA / Nippon Asia Halal Association) restaurant run by a Uyghur Muslim owner; a fully alcohol-free venue with a prayer room serving Uyghur and Japanese dishes.
Run by a Ningyocho meat purveyor that opened as a butcher in 1912, this kappo serves sukiyaki of premium domestic wagyu and made the Tabelog 100 hot-pot list.
