Enjoy an authentic sukiyaki experience in Tokyo! 20 picks by area, including Ginza, Asakusa, and Tsukiji

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Gyuan is a restaurant located in Ginza, Tokyo, home to luxury brand shops and the Kabukiza (Kabuki Theatre).

The calm interior has a traditional Japanese feel and is set in a relocated kominka (traditional townhouse). Guests remove their shoes before entering, so they can relax and enjoy their meal.

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The restaurant serves high quality beef, including Kobe beef selected by the owner, who is from Kobe, Hyogo Prefecture.

In addition to sukiyaki, they also offer steak, which lets you directly enjoy the meat’s flavor and texture, as well as shabu-shabu (Japanese Hot Pot), where you dip the ingredients in broth and then eat them with sauce.

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For lunch, the "Wagyu Teppan-yaki sukiyaki" is a recommended dish, with the aroma of the meat on the teppan and the warishita sauce poured over it, plus the sizzling sound as it cooks, all whetting your appetite.

The Kuroge Wagyu (Japanese Black beef) is tender and full of flavor, and the slightly sweet warishita also has just the right amount of salt, making it very tasty.

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This is a Wagyu sukiyaki specialist just a 1-minute walk from Shimbashi Station, with a great station-side location, counter seating only, and courses that can be reserved for one person, making it easy to visit solo.

The large bonsai at the back of the counter makes a strong impression, creating a calm Japanese feel and a sense of luxury.

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Sukiyaki can be broadly divided into the Kanto style, which simmers the ingredients in warishita (sukiyaki sauce), and the Kansai style, which grills the meat first.

At Suki Hana Shimbashi Ginza Guchi Ten, they serve the Kansai style, grilling the meat on top of coarse sugar called zarame (coarse sugar crystals).

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An Omakase style where they cook each serving one by one right in front of you at the counter.

Along with Wagyu and kuroge Wagyu (Japanese Black Wagyu), it also comes with the Aomori brand egg “Jurokudai Makka Tamago” and Hokkaido “Yumepirika” rice (items may vary depending on the season).

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It is located on Tokyo’s Ginza Corridor-gai (Corridor Street), in the dining area beneath the railway arches between JR Yurakucho Station and Shimbashi Station.

The interior has a calm atmosphere, with sofa and counter seating available, so it looks easy to use for groups of different sizes.

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This restaurant is popular for its good value sukiyaki (Japanese hot pot) set meal.

Sukiyaki is a Japanese Hot Pot dish made with thinly sliced beef, vegetables, and other ingredients, seasoned with warishita, a broth made with soy sauce and sugar, and eaten dipped in beaten egg.

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For lunch, you can enjoy sukiyaki set meals made with Kuroge Wagyu (Japanese Black Wagyu) and Domestic Premium loin.

Since the system lets you cook it yourself while following the cooking instructions, another nice point is that you can adjust the amount of sugar and the strength of the warishita (sukiyaki broth).

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Ginza Ushinoki has Private rooms of many sizes, making it a good choice for a wide range of occasions, from special occasions to meals with close friends.

This is a restaurant for sukiyaki and shabu-shabu where you can relax and forget the hustle and bustle of Tokyo.

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A luxurious sukiyaki made with high quality Kuroge Wagyu (Japanese Black beef), managed in an integrated system covering every step from raising to shipping, is popular.

Among them, the A5 Kuroge Wagyu is said to have beautiful marbling, the net-like fat known as "shimofuri," and to be tender and tasty even when cut thick.

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Sukiyaki is a rich Hot Pot dish in which the flavors of the beef and warishita (sukiyaki sauce) soak into the vegetables.

The sukiyaki at this restaurant uses the unusual renkon (lotus root). Its mild sweetness and crisp texture are said to be nice too.

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It is located in the Shinbashi area, known as a business district. In addition to table seating, the restaurant has relaxing tatami seating and Sunken kotatsu seating.

This is one of the well-known restaurants that began with gyunabe (beef Hot Pot), said to be the roots of sukiyaki, and it has been around since the Meiji era.

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The recommended weekday-only lunch is the "Lunch Sukiyaki set meal" made with Kuroge Wagyu (Japanese Black Wagyu) A5 round.

The meat’s aroma and rich flavor spread nicely, and the soy sauce-based warishita (sukiyaki broth) that has been preserved since the restaurant first opened has deep flavor. Mixed with the mild beaten egg, it tastes great.

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At lunch, you can also enjoy the sukiyaki Rice bowl made with Edo Tokyo yasai (traditional Tokyo vegetables) "Senju-negi (Senju green onion)".

This Rice bowl is said to go perfectly with rice, with sweet and savory simmered beef, fragrant shungiku (garland chrysanthemum), Senju-negi, and beaten egg poured in.

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On the second floor of Hotel Musse Ginza Meitetsu. Ginza Wagyu Labo is known for the attentive service you would expect from a hotel restaurant and its high quality sukiyaki.

The stylish urban modern space and calm atmosphere also seem very inviting.

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Sukiyaki made with top A5-rank Sendai gyu (Sendai beef) and Kobe beef, selected by discerning in-house buyers.

The beef is sliced to order on the restaurant’s in-house slicer, and the staff handle the first step of the sukiyaki, showing the restaurant’s care and attention throughout.

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The pot used to simmer the sukiyaki is Nanbu Tekki (traditional cast ironware), an iron casting made in parts of Iwate Prefecture. Its high heat retention helps bring out better flavor in the ingredients.

The sukiyaki warishita sauce is mildly sweet, which lets the rich taste of premium Wagyu shine. Every ingredient is said to be top quality, including Ryu no Tamago (Dragon Eggs), known for their deep flavor.

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The Nihonbashi area of Tokyo is where long-established shops dating back to the Edo period blend with modern architecture.

Sukiyaki Kappo Hiyama is a three-story wooden building with a sense of history and dignity. You can enjoy meat dishes such as sukiyaki, shabu-shabu, and beef steak.

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This restaurant started as a butcher shop in 1912 and has remained popular to this day as a sukiyaki kappo (traditional Japanese sukiyaki dining) restaurant since 1935.

With a private space made up entirely of Private rooms and an Omakase style where the nakai (attendant) takes care of the Hot Pot, guests can relax and enjoy both the conversation and the meal. It is recommended for special occasions, business entertainment, and group dinners.

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This is a sukiyaki course featuring Yonezawa-gyu (Yonezawa beef), a branded beef from Yamagata Prefecture, available at both lunch and dinner.

The soft meat lets the sweetness of the fat spread through your mouth, and it goes well with the warishita (sukiyaki sauce) and beaten egg. You can also sprinkle on the house original sansho shichimi (Japanese pepper seven-spice blend) for a different flavor.

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Marunouchi is a business district in central Tokyo where companies from Japan and abroad gather, and it is also an area where you can enjoy historic buildings and art.

At the restaurant entrance, a showcase lined with beautifully marbled meat welcomes you, and as you step inside, a space of Japanese architecture centered on wood opens up.

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Sukiyaki Juniten is popular for letting you compare A5 rank, grade 12 Wagyu from across Japan by production region, brand, and cut, and enjoy the differences in texture and flavor.

The Wagyu is richly marbled with fine fat, and it is said to have an excellent melt-in-your-mouth texture and sweetness.

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The most popular option is the dinner "Sukiyaki Course Kuroge Wagyu (Japanese Black Wagyu) [Meat] Assorted Platter (marbled + lean)," which lets you compare two cuts.

The warishita sauce is said to be rich while keeping the sweetness in check. Along with the great taste of high quality Wagyu, it also brings out the flavor of the Special seasonal vegetables.

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Just a 1-minute walk from Mitsukoshimae Station or Shin-Nihombashi Station, this place offers quality meat and Nihon wine (Japanese wine).

The calm interior lets you take off your shoes and relax, and it also has fully private rooms, making it a good choice for group gatherings and celebrations.

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People say the sukiyaki (Japanese hot pot with beef and vegetables) features carefully selected meat that you can only get at a butcher wholesaler directly run shop founded in 1919.

The "Gokujo Course" uses only A5 rank Strip loin with a BMS of 11 or higher out of the 1 to 12 national standard scale used to rate the level of marbling in beef.

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The warishita (sukiyaki broth) for the sukiyaki uses zarame (coarse sugar), whose gentle sweetness goes well with the rich flavor of Kuroge Wagyu (Japanese Black beef).

As the warishita gradually soaks into the vegetables and tofu, this sukiyaki is said to stay delicious until the very last bite.

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In Tokyo’s Tsukiji area, you’ll find Tsukiji Jogai Shijo (Tsukiji Outer Market), a popular spot for walking around enjoying seafood gourmet bites and shopping.

Tsukiji Sukiyaki no Wakamatsu is a restaurant packed with care, from its attentive hospitality to its carefully selected meat, vegetables, and even rice.

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For the sukiyaki course, there are several plans available, including the "luxury tasting course comparing A5 Matsusaka Wagyu, lean Tankaku Wagyu, and A5 Yonezawa Wagyu."

The steam rising from the Nanbu tekki (traditional ironware) pot carries the elegant sweetness of the warishita sauce and the rich aroma of the beef.

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The vegetables in the sukiyaki course come in a wide variety, including seasonal items that change monthly, so you can enjoy a well-balanced meal.

For the vegetables, they provide eggs scented with yuzu, and for the meat, they serve Nasu Goyoran Kiwami (premium eggs from Nasu) whipped into a meringue-like texture. Their sukiyaki is popular for letting the flavors of the ingredients shine.

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Monzen-Nakacho is an area with shopping streets and Fukagawa Fudo-do (Fukagawa Fudo Hall), filled with the old downtown feel and history of Tokyo.

Hanamizuki, a 1-minute walk from Exit 1 of Monzen-Nakacho Station, mainly serves courses featuring Kuroge Wagyu (Japanese Black Wagyu) sukiyaki and shabu-shabu.

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The beef used in the dishes is Kuroge Wagyu (Japanese Black beef), carefully selected by the owner with a focus on quality rather than fixing it to one production region.

There are plans for Special beef loin and premium Wagyu loin (Each). The meat has a rich beef flavor and is tender, and the warishita (sukiyaki broth) is said to have just the right richness.

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If you want to eat until you are full at night, the All you can eat sukiyaki course with Special beef loin or premium Wagyu loin and a vegetable assortment is recommended.

You can have up to 1kg of meat per person, but it is said to be very satisfying because you can enjoy a lot of high quality meat.

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Katsura, located in Jinbocho, an area known for its used bookstore district and fierce curry competition, is a restaurant where you can enjoy chicken sukiyaki Hot Pot made with traditional miso.

The restaurant also has fully private rooms, making it easy to enjoy a meal with family or friends in a space that values privacy.

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The signature menu item at this restaurant is the “tori-suki Hot Pot (chicken sukiyaki Hot Pot),” a dish that even appears in a kabuki play.

This tori-suki Hot Pot features a rich miso made by blending several kinds of miso based on traditional Edo miso, along with tender kashiwa (chicken) and shamo (gamefowl) meat, which is said to have a strong savory taste.

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For the course menu, the tori-suki-nabe (chicken sukiyaki Hot Pot) is prepared by cooking the neatly arranged thin slices of meat while dissolving the miso in the center so the flavor soaks in.

The lunch oyako-nabe set meal, made sukiyaki style, is first enjoyed like sukiyaki with beaten egg, then that beaten egg is added to the pot, and finally it is served over rice as a Rice bowl.

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Located near Kanda Kanamono-dori, where hardware wholesalers gather, Gyuzen Kanda Ten is a popular restaurant where you can enjoy sukiyaki and shabu-shabu at the same time.

The restaurant offers relaxing Sunken kotatsu seating, fully private rooms for extra privacy, and table seating.

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The photo shows suki-shabu (a combination of sukiyaki and shabu-shabu), which uses a specially shaped pot so the sukiyaki and shabu-shabu do not mix, letting you enjoy each flavor on its own.

For suki-shabu, there are A la carte menu items as well as selectable courses and All you can eat courses.

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You can choose from several kinds of meat, including Domestic Hokkaido beef and Special brand-name Wagyu.

The "suki-shabu (sukiyaki and shabu-shabu)" All you can eat course also includes a plan with Special pork, as well as a plan you can add for an extra charge. You can enjoy plenty of high-quality meat.

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In the Asakusa area, home to Senso-ji (Asakusa's ancient temple), Chinya is a sukiyaki restaurant founded in 1880 that carries on a long history.

The interior has an old fashioned yet stylish feel, blending Western and Japanese charm. Many reviews mention the courteous service, and it is well suited for special occasions and birthday celebrations.

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The "[Sukiyaki] Jokisha Course" is a highly recommended plan where you can enjoy an Aged meat assortment of tekisashi-niku (well-marbled beef with a good balance of lean meat and fat) and lean cuts.

The tekisashi-niku is said to be thick-cut and melt-in-your-mouth tender.

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The warishita (sukiyaki broth) for the sukiyaki is said to be on the sweet side without being too strong, with a balance that works well with the richly flavorful beef.

It comes with familiar sukiyaki ingredients like green onion and tofu. In particular, people say the shiitake mushrooms are thick and meaty, and taste great after soaking up the warishita.

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Sukiyaki Asai is wrapped in beautiful wood grain and a crisp, refined atmosphere. This calm Japanese-style space has counter seating and Private rooms (usage fee applies).

While it has a luxurious feel, the warm and approachable service also seems to be well liked.

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Their sukiyaki (Japanese hot pot) stands out for the way you eat it, with egg whites whipped into a meringue right in front of you and a rich yolk hidden underneath.

The meringue has a nice mouthfeel, and people enjoy the two-step way of tasting it.

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The beef used for the sukiyaki is Omi gyu (Omi beef), a Shiga Prefecture brand of wagyu sourced from a well-known butcher.

It is served in two different thicknesses, 3mm and 4mm. The aged meat has concentrated flavor and an irresistible rich aroma.

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This by reservation only hideaway restaurant in a kominka (traditional Japanese house) appears in the quiet residential area of Motoazabu.

Inside, antique furniture is arranged alongside Oribeyaki (Oribe ware) vessels, mainly produced in Mino (present-day Gifu Prefecture) during the Momoyama period.

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The menu is course-only. The sukiyaki course has plans for first-floor table seating or a second-floor Private room available for groups of 3 or more.

Another plus is the smooth service, which lets you enjoy everything at just the right moment without missing the best time to eat it.

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The sukiyaki uses soft, thick cuts of premium branded Wagyu that are satisfying to eat.

This is Kyoto-style sukiyaki cooked with coarse zarame (sugar crystals), which is said to bring out the meat’s great aroma. The popular sukiyaki course, available year-round, comes with sukiyaki as well as 2 to 3 dishes of obanzai (Kyoto home-style side dishes).

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If you want to try something with a more unique taste besides the standard sukiyaki, Mita Basara Honten is a great pick, famous for its tomato sukiyaki. The restaurant is about a 5-minute walk from Akabanebashi Station on the Toei Oedo Line.

Inside, the restaurant has a refined Japanese feel that makes you want to relax and stay awhile, and it also has Semi-private room and fully private room.

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"Tomato Sukiyaki" is an unexpected combination, but it gets high marks for how good it tastes.

This take on sukiyaki (Japanese hot pot) adds Western style touches like tomatoes and olive oil. The sweet and savory soy sauce flavor and the fresh taste of tomato are said to go perfectly together.

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The "tomato sukiyaki" is said to taste even better when the warishita sauce soaks into the onions and fu (wheat gluten cakes), then gets wrapped in tender Wagyu.

After enjoying the ingredients, they add red wine and a special sauce to the remaining warishita, and finish with pasta.

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From the 53rd floor of Tokyo Opera City, you can take in sweeping views of Tokyo’s urban daytime scenery and beautiful night skyline.

This restaurant is operated by YOSHIDA, a luxury watch and jewelry retailer, and serves Teppan-yaki, sukiyaki, and shabu-shabu.

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At Matsusaka Gyu Yoshida, they use Matsusaka Beef, counted among Japan’s three great Wagyu varieties. The beautifully marbled Matsusaka Beef is said to have fine fat and rich flavor that spread across the palate, with a melt-in-your-mouth taste.

This restaurant’s kaiseki (traditional multi-course meal), centered on Matsusaka Beef, is well known for bringing out the meat’s natural flavor to the fullest through a range of cooking methods, letting diners enjoy a taste that feels a little different from the usual.

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At lunch, they serve a Kuroge Wagyu (Japanese Black beef) sukiyaki Gozen set and a sukiyaki Rice bowl (Each limited to 20 servings).

The “Kuroge Wagyu sukiyaki Rice bowl (with raw egg)” is said to have a slightly sweet warishita (sukiyaki sauce) that soaks into the meat and ingredients such as shiitake mushrooms, making it hard to stop eating the rice.

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Ikebukuro is one of Tokyo's three major entertainment districts, centered around the major terminal of Ikebukuro Station.

Even in the lively Ikebukuro area, Tsukitei Ikebukuro Ten is popular for letting guests enjoy a relaxed meal in Semi-private room seating with partitions and fully private rooms. The restaurant is about a 5-minute walk from the West Exit of Ikebukuro Station.

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They offer sukiyaki and shabu-shabu courses featuring Hida-gyu (Hida beef), a branded beef from Gifu Prefecture.

In addition to a range of course prices based on the grade of the meat, they also offer plans with All you can drink, which are recommended for those who want to enjoy their meal with alcohol.

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Lunch is especially popular, and you can change the standard shabu-shabu (Japanese hotpot) menu to sukiyaki (Japanese hotpot with sweet soy-based sauce) for an extra charge.

A standout in the reviews is the "Buta Sukiyaki Zen (pork sukiyaki set meal)," which is well known for its tasty, high quality pork. The slightly sweet pork goes well with the warishita (sukiyaki sauce), which has a mild sweetness.

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Komeshin is located in Kabukicho (Shinjuku’s famous entertainment district), near the Shinjuku City Office.

Its interior, reminiscent of a classic old-style izakaya (Japanese pub), and its homey atmosphere make it feel comfortable, so even first-time visitors can relax and enjoy themselves.

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Rather than focusing on beef brands, they use their experience as a former butcher shop to carefully select the meat.

For sukiyaki, you can choose between the Premium Kuroge Wagyu and the Domestic beef "Matsu." The warishita (sukiyaki broth) is said to be not too sweet and not too strong, giving it a great balance with the meat and vegetables.

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In addition to sukiyaki, the restaurant offers many dishes that go well with alcohol, including basashi (horse sashimi) shipped from Kumamoto, so enjoying them with a drink is also recommended.

The basashi comes in several cuts, including futaego (part of the flank) and tategami (mane fat).