Sukiyaki is often eaten at home in Japan, but tasting this simmered cuisine at a specialty restaurant is another experience altogether. Established 120 years ago, Ningyocho Imahan is a butchery and restaurant in one, so you know you’ll be getting only the finest quality meat here. As you take up your seat in the elegant space, your waitron will pour a small amount of a sweet soy-based soup into the heated iron pot on your table, before simmering the beautifully marbled beef in the sauce.

This Japanese hot pot dish is perfect for social dining, with raw beef, noodles and vegetables cooked at your table in a shallow iron pot of boiling broth made from soy sauce, sugar and a type of rice wine for cooking called mirin. The thin strips of beef are usually dipped in raw, beaten egg after cooking. It was invented during the Edo period but failed to fully catch on due to strict Buddhist restrictions on meat consumption.

If you are craving tender, juicy kuroge wagyu beef that melts in your mouth, try Sukiyaki Ibuki. The restaurant has been delighting connoisseurs with its traditional recipe for more than 60 years . The savory combination of soy sauce-based broth, thinly sliced marbled beef, and fresh vegetables tastes even better when dipped in a mixture of raw eggs.

Sukiyaki (すき焼き) is one of Japanese favorites’ cold-weather food, where an assortment of fresh veggies and thinly sliced meat cooked in a sweet and salty soy sauce-based broth in a simmering hot pot. If you visit Tokyo in the fall or winter, mark this hot pot dish on your must-eat list. JOC recommendations in Tokyo:

It is usually cooked right at the table in a Japanese hot pot style (nabemono). Like most Japanese foods, Sukiyaki has some cooking variations. The most common ingredients used in Tokyo include vegetables, tofu and negi, all of which are added to the beef and cooked, mixed with soy sauce, sugar and mirin.