All About Sukiyaki: History, Traditions, Regional Styles, and Japan's Finest Restaurants

Sukiyaki: A Japanese Hot Pot Dish to Enjoy Beef

Sukiyaki is a classic Japanese hot pot dish featuring thinly sliced beef, along with vegetables, tofu, and shirataki noodles. These ingredients are simmered in a "warishita," a sweet and savory broth made with soy sauce, sugar, and mirin. A unique Japanese way to enjoy Sukiyaki is by dipping the cooked ingredients in raw egg before eating. While it's a popular home-style dish, Sukiyaki is also served as a special menu item at upscale restaurants.

The Difference Between Sukiyaki and Shabu-Shabu

Shabu-Shabu uses a simple broth, often made with kombu (seaweed). You take the ingredients with your chopsticks, quickly dip them into the broth for just a few seconds, and then enjoy them. The name "Shabu-Shabu" comes from the swishing sound the ingredients make when they are dipped in the broth. The flavor is light and emphasizes the natural taste of the broth. Shabu-Shabu is typically enjoyed with dipping sauces like sesame sauce or ponzu.

Both Sukiyaki and Shabu-Shabu are similar hot pot dishes that use meat, but there are key differences between them. In Sukiyaki, the broth is strongly flavored, and the types of vegetables used are generally fixed. In contrast, Shabu-Shabu offers a variety of broth options, and the ingredients are typically dipped into a sauce before eating. Shabu-shabu also uses pork and a wider variety of vegetables.

In high-end Sukiyaki restaurants, the staff may cook the dish for you at the table, whereas in Shabu-Shabu, you cook the ingredients yourself.

The Origins and History of Sukiyaki

The origin of Sukiyaki dates back to the Edo period. At that time, eating meat was not common in Japan, but the practice of grilling beef with vegetables gradually gained popularity. In the Meiji era, with the influence of Western culture, beef consumption increased, and Sukiyaki as we know it today spread across the country.

The Culture of Sukiyaki and Regional Differences

Japanese food culture has many regional differences, especially between eastern Japan (centered around Tokyo) and western Japan (centered around Osaka and Kyoto). Sukiyaki is one example, with distinct Kanto (eastern) and Kansai (western) styles. Some areas in the Tohoku region also have their own unique versions.

Sukiyaki Styles by Region

Kanto-Style Sukiyaki

In Kanto-style sukiyaki, the broth is added to the pot from the beginning and simmered. The beef is submerged in the soup from the start, allowing it to cook in the broth.

Kansai-Style Sukiyaki

In Kansai-style Sukiyaki, the meat is first grilled directly in the pot, then seasoned with sugar and soy sauce before adding the vegetables. Compared to the Kanto-style, grilling the meat gives it a delicious, savory aroma.

Okitama-Style Sukiyaki

In the Okitama region of Yamagata Prefecture, there's a special style of sukiyaki where ingredients are layered in the pot and steamed. While similar to other Japanese hot pot dishes, the ingredients are the same as other sukiyaki styles. The seasoning can also differ, sometimes using miso or amazake (sweet fermented rice drink) as a base.

Each region reflects its unique culture, and Sukiyaki is often enjoyed during special events or gatherings.

Ingredients for Sukiyaki

Beef

The main ingredient in Sukiyaki. Marbled ribeye and shoulder loin are especially popular, as they pair perfectly with the broth. When sliced thinly, the beef becomes tender and melts in your mouth, offering a delightful texture.

Chinese cabbage

A classic hot pot vegetable, and an essential ingredient in Sukiyaki. It has a natural sweetness and becomes even softer when simmered. It absorbs the flavors of the beef and broth, enhancing the overall taste of the dish.

Japanese leek

A vegetable known for its distinctive aroma and sweetness, it adds depth to Sukiyaki. When seared before simmering, its sweetness intensifies, and the texture becomes more balanced. In traditional Sukiyaki restaurants, the origin of the leeks is often carefully chosen.

Crown daisy

Crown daisy, with its distinctive aroma, add a refreshing flavor to Sukiyaki. It is best to cook it just enough to retain a slight crispness, rather than overcooking them.

Shirataki noodles

Shirataki noodles are made from konjac and are a low-calorie, healthy ingredient. They easily absorb the flavor of the "warishita" (sweet and savory sauce) and add a unique texture. However, they can absorb the flavor of the beef if they touch it directly, so it’s best to place them separately in the pot.

Grilled tofu

Grilled tofu is ideal for simmered dishes like Sukiyaki because it holds its shape well. It absorbs the flavor of the "warishita" (sweet and savory sauce) and offers a rich taste. The grilled markings (often a grid pattern) also make it visually appealing.

Shiitake mushroom

Shiitake mushrooms are prized for their rich aroma and play a key role in adding umami (savory flavor) to Sukiyaki. Simmering makes them tender, and they taste exceptional when enjoyed with the warishita. Decorative cuts on the shiitake mushrooms also make the dish more visually appealing.

Enoki mushroom

This mushroom has a long, slender shape and a crisp texture. It adds a light, crunchy element to Sukiyaki and pairs wonderfully with the other ingredients.

Carrot

This vegetable is often used to add color to the dish. When thinly sliced and added, it cooks quickly and becomes tender. If carved into flower shapes, it also enhances the visual appeal of the dish.

Egg

Raw egg is provided as one of the ways to enjoy sukiyaki. Dipping the cooked ingredients in raw egg mellows the rich flavor of the "warishita" (sweet and savory sauce) and improves the texture. Using fresh eggs is essential.In Japan, eggs are very fresh and safe, so there is a culture of eating them raw. You can enjoy them with peace of mind during your trip.

Sukiyaki Recipe

Ingredient Preparation

1. Beef (thinly sliced, 200–300g)
2. Vegetables (Chinese cabbage 200g, 2 Japanese leeks, Crown daisy 100g)
3. Shirataki noodles (150g)
4. Grilled tofu (1 block)
5. Shiitake mushrooms (50g)
6. Warishita (50ml each of soy sauce, mirin, sugar, and sake)

Preparation

Cut the vegetables into bite-sized pieces.

Blanch the shirataki noodles to remove any odor.

Cooking Instructions

Heat a small amount of oil in a pot and lightly sear the beef.

Add Warishita, then gradually add the vegetables, tofu, and shiitake mushrooms.

Simmer on low heat, and once everything is cooked through, it is ready to serve.

Cuts of Beef Used for Sukiyaki

For sukiyaki, Marbled ribeye and shoulder loin are the best choices. These cuts are tender and pair exceptionally well with the rich flavors of Warishita.

Ways to Customize Your Sukiyaki to Your Liking

1. Healthy Arrangement: Use more vegetables and mushrooms. Sukiyaki is a great way to enjoy vegetables.
2. Change the Meat: Using pork or chicken will make the sukiyaki lighter than using beef.
3. Change the Soup: Try using white dashi or miso for a different flavor. Eating it with egg in the sukiyaki style is also delicious.
4. Finishing the Meal: In Japanese hot pot dishes, we add udon noodles or rice to the soup at the end of the meal. This is called "shime."

How to Enjoy Sukiyaki During Your Trip to Japan

For a Budget-Friendly Option

In Japan, there are many chain restaurants specializing in shabu-shabu and sukiyaki. 'Nabezo' offers all-you-can-eat sukiyaki and shabu-shabu at a reasonable price. Additionally, during the winter, chain restaurants like Yoshinoya and Sukiya also offer sukiyaki dishes on their menus.

Enjoying Wagyu at High-End Restaurants

There are long-established Sukiyaki restaurants throughout Japan, with "Imahan" being particularly famous. The price range typically starts from 5,000 to 10,000 yen, and at high-end establishments, it can go up to around 20,000 yen. At these places, brand-name Wagyu beef is prepared at the table by a service staff member dressed in a kimono, known as "Nakai." The first slice of meat is usually cooked by the staff, and at some restaurants, you are invited to cook the remaining ingredients yourself.

Sake and Drinks that Go Well with Sukiyaki

Because of its Japanese-style seasoning, Japanese alcohol goes especially well with Sukiyaki. For sake, it's best to choose dry or fruity varieties to match the sweet and savory Warishita. For shochu, imo (sweet potato) or mugi (barley) shochu enhances the umami of sukiyaki. Of course, red wine and beer also pair well.

Recommended High-End Sukiyaki Restaurants in Tokyo

At Tokyo's fine dining Sukiyaki specialty restaurants, you can enjoy authentic Sukiyaki made with high-quality Wagyu beef. We introduce Sukiyaki restaurants that can be reserved through the OMAKASE website, offering an unforgettable experience for your trip to Japan.

1. Asai (あさい) / Toranomon

Selected Restaurant

Michelin Guide, 2025

This Sukiyaki restaurant is run by a Nakai with experience at Michelin-starred restaurants and a chef who trained at a two-star restaurant. The restaurant is dedicated to Wagyu, a key part of Japanese culture, and offers a selection of the finest Wagyu from across Japan. The team carefully compares various brands of beef and selects the best cuts that pair perfectly with their homemade Warishita. The beef has a tender melt-in-your-mouth texture, with a light yet flavorful fat that balances the sweetness of the fat with the savory taste of the lean meat. The nakai prepares the sukiyaki right in front of guests, adding an immersive and dynamic element to the experience.

2. Imafuku (今福) / shirokane

This restaurant offers a delightful experience of both shabu-shabu and sukiyaki, having earned a consecutive Michelin star. They use carefully selected premium ingredients such as Japanese Black Chateaubriand and Tri-Tip. Guests can enjoy the exquisite Wagyu in a refined Japanese-style setting, paired with sake or wine. With many international visitors, the restaurant provides English-speaking service, making it a welcoming spot for foreign tourists.