Sukiyaki

Sukiyaki is perfect for when you visit Tokyo in its cold winter months – bold-flavored warm broth, crisp vegetables and thin strips of beef.

Sukiyaki preparation varies in different parts of Japan. In Tokyo, the broth is prepared by mixing mirin, brown sugar, soy sauce, and sake. All the other ingredients are then stewed in the sweet-salty broth. Traditionally, beef is dipped in raw egg, which – absurd as it may sound – intensifies the flavor of the beef.

Sukiyaki is more than just a gustatory experience; it is distinctly Japanese culinary artistry served in a beautiful, steaming bowl. For a total sukiyaki experience, go to a restaurant where kimono-clad locals prepare the dish just for you.

Here are the best places to have sukiyaki in Tokyo.

• ISHIBASHI | Chiyoda
  For traditional sukiyaki with intensely flavored black-haired kobe beef
  What to order: Sukiyaki shimofuri, Ojiya, Shabu shabu
  Price range: 8,000 to 10,000 Yen ($70.90 to $88.63)
  When: 17:00 – 21:30 Weekdays only
  Where: 3-6-8 Sotokanda, Chiyoda-ku, Tokyo
• YONEKYU | Asakusa
  For sukiyaki in an intensely traditional setting
  What to order: Sukiyaki, Gyunabe, Shabu shabu
  Price range: 4,000 to 8,000 Yen ($35.45 to $70.90)
  When: 12:00 – 21:00 Daily except Wednesdays
  Where: 2-17-10 Asakusa, Taito, Tokyo
• CHINYA |Asakusa
  For excellent sukiyaki with a Michelin “bib gourmand” rating
  Price range: 4,500 to 9,000 Yen ($39.88 to $79.77)
  When: 12:00 – 15:30; 16:30 – 21:00 Weekdays; 11:30 – 21:00 Weekends and Holidays; Closed on Tuesdays
  Where: 1-3-4 Asakusa, Taito-ku, Tokyo