Sukiyaki in Aichi Prefecture! 8 popular picks in Nagoya and Okazaki

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Yakumo is a long-established restaurant founded in 1961, known for shabu-shabu and sukiyaki. It is in a great location, just a 1-minute walk from Shinsakaemachi Station.

The interior is unified in a mingei-style (Japanese folk craft style), giving it the stately feel of a high-end ryokan (traditional Japanese inn). It is well equipped with many Private rooms, so you can enjoy your meal quietly and at a relaxed pace.

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This Kanto-style sukiyaki is simmered in a sweet and savory warishita (sukiyaki sauce), and they have kept the same flavor since the restaurant first opened.

They use the highest quality Japanese Black Wagyu, specially selected from around Japan. The staff serves everything from start to finish, so even if you are not used to sukiyaki, you can enjoy it at the best moment with peace of mind.

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It is common to order sukiyaki as a "sukiyaki course" rather than A la carte. The course centers on sukiyaki and also includes Appetizers and rice dishes.

Not only the meat, but also the tofu and vegetables are said to be star-level delicious. Dipping them in egg adds a rich depth of flavor.

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Yuno Bettei Sakae Sumiyoshi Ten is a restaurant where you can enjoy a new style of sukiyaki made with Wagyu and seasonal vegetables. It is on the 10th floor of a building, a 3-minute walk from Sakae Station.

With calm lighting and a modern interior, it offers a view overlooking the city of Nagoya from the windows. It also has plenty of Private rooms, making it perfect for private occasions.

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The signature dish is Wagyu cress sukiyaki. One of its key features is the generous use of fresh cress delivered directly from contracted farms.

The fresh, pleasant bitterness of the cress brings out the sweetness of the meat, making it light and easy to enjoy to the very last bite. Rather than focusing on a specific production region, they serve Kuroge Wagyu (Japanese Black beef) in excellent condition.

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The “Yuno Tan Shabu Hot Pot” is shabu-shabu made with rare Beef Tongue. You can enjoy Beef Tongue that has been aged for 30 days by swishing it through a special broth.

It is cut thick, leaving just the right amount of bite. The more you chew, the more flavor spreads through your mouth, and people say it tastes blissfully good.

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Hidagyu Ittoya Bakuro Ichidai Nagoya Sakae is a specialty restaurant for Hidagyu (Hida beef), one of Japan’s leading brand-name wagyu. You can enjoy it in three styles: sukiyaki, shabu-shabu, and charcoal grilling.

It is directly connected to the underground shopping area "Sakaechika" at Sakae Station, so access is excellent. It also has plenty of Private room seating, and the interior is said to have a relaxed, spacious layout.

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They are thoroughly committed to female Hida-gyu (Hida beef). They Specially select meat with light, sweet fat that melts at a low temperature and rich, full beef flavor.

Another distinctive point is the beef broth base, carefully extracted from bones and sinew. This sukiyaki is said to be packed with the rich deliciousness of Hida-gyu.

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There is a sukiyaki course available for both lunch and dinner. It also includes a few à la carte dishes made with Hida gyu (Hida beef), and comes in several types depending on the number of dishes and the quality of the meat.

A classic way to enjoy sukiyaki here is to add kishimen (flat wheat noodles) at the end. As you keep eating, the broth gains more depth, letting you enjoy its rich, full flavor.

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Negiya Heikichi Nagoya Nishiki Chojamachi Ten, a 3-minute walk from Fushimi Station, is a Japanese restaurant serving creative dishes with negi (Japanese long onion) as the star ingredient.

During the day, it offers casual lunch set meals, while at night the focus is on snacks and Hot Pot dishes. The warm Japanese-style interior with a kominka (traditional old house) feel also adds to its hidden-gem atmosphere.

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The “Gyu Negi Sukiyaki Nabe” is packed with naga-negi (long green onion) and tama-negi (onion). When simmered in a well-balanced sweet and savory warishita sauce, the sweetness of the onions melts into the broth and gives the whole dish a mellow taste.

It uses good quality Wagyu such as Atsumi-gyu (Atsumi beef) from Aichi Prefecture. Its rich, deep flavor is said to pair perfectly with the aroma of the onions.

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At lunch, you can also enjoy sukiyaki served Teppan-yaki style as the “Negi Mamire! Gyu Suki Teppan-yaki set meal.” It is served piping hot, and they recommend cracking a raw egg into the center before eating it.

It comes topped with plenty of thinly sliced green onions, and mixing them with the meat and egg makes it especially hard to resist.

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Butasute Chunichi Biru Ten is a restaurant run directly by a butcher shop in Ise City, Mie Prefecture. Here, you can enjoy Ise-niku (Ise beef), the root of Matsusaka beef, one of Japan’s top Wagyu varieties.

With direct access from Sakae Station, the location is very convenient, and the interior has a warm and relaxing feel.

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Ise-niku (Ise beef) is known for its tender texture and sweet fat. The staff carefully cooks the large, thick cut slices of meat for you.

The warishita sauce is not too sweet and pairs perfectly with the meat. The selection of vegetables is kept simple, making this sukiyaki all about the meat.

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The lunch "Sutekichi Nabe (beef Hot Pot) Gozen set" is a sukiyaki set for per person that you can order casually. It is served after being slowly simmered.

After eating the ingredients, the recommended way to enjoy it is to add white rice. That lets you fully enjoy every last drop of the warishita (sukiyaki broth), packed with the rich flavor of the meat.

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Shaburi Izumi Ten is a high-end specialty restaurant for premium Japanese Black Wagyu, located a 2-minute walk from Hisaya-odori Station. You can enjoy sukiyaki made with Maesawa-gyu (Maesawa beef), a branded beef from Iwate Prefecture.

The interior is a refined space designed by a professional designer. It has a quiet atmosphere, making it a place where you can relax and enjoy your meal.

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It is certified as one of the few officially designated retailers in Aichi Prefecture by the Iwate Maezawa Beef Association. In their sukiyaki, they make the most of the vivid marbling that is unique to Maezawa-gyu (Maezawa beef).

By keeping the warishita seasoning light, the sweetness of the fat stands out, and the finish does not feel heavy.

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The "Maezawa-gyu (Maezawa beef) Full Enjoyment Course" lets you compare two premium cuts, Spencer roll and Strip loin.

You can enjoy the Strip loin, which combines rich marbling with the good taste of lean meat, and the Spencer roll, whose fat melts in your mouth, dipped in egg.

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Nabe Kappo Sumisuki Misawa is a restaurant where you can enjoy Tosa akaushi, an extremely rare kind of Wagyu from Japan, and they serve sukiyaki cooked slowly over charcoal.

It is a small restaurant with counter seating only, about a 12-minute walk from Motoyama Station. The warm, homey service is part of its appeal as well.

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Tosa Akaushi (a rare cattle breed) is a rare breed produced only in Kochi Prefecture. It has little marbling, and its rich red meat is known for its strong umami flavor.

In addition to a sweet and savory warishita (hotpot broth), they also use a rich red miso based warishita. It is said to pair perfectly with the light red meat.

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Both lunch and dinner are served as course meals only. The higher tier course also includes hoba miso-yaki (magnolia leaf miso grill), a local dish from Gifu Prefecture.

It is eaten by placing miso and meat on a hoba leaf and grilling it over charcoal. The aroma of the leaf transfers to the meat, adding a nice toasty flavor.

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Kohaku Higashiokazaki Ten, a fully private room izakaya located about a 1-minute walk from Higashi-Okazaki Station, is an izakaya where you can enjoy brand meats such as Hida beef and Mikawa mochi-buta (Mikawa sticky pork).

All seats are in fully private rooms, with plenty of Sunken kotatsu seating. It is said to be a space where you can take off your shoes and relax.

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The "Hida-gyu (Hida beef) sukiyaki Hot Pot" is finished with a special mildly sweet warishita sauce, giving it an elegant flavor that is not overly sweet.

It uses a cut of "Hida-gyu (Hida beef)" called "kone (part of the brisket)," shipped directly from contracted farmers in Gifu Prefecture. The rich fat is said to be excellent, and this cut is considered the most suitable for sukiyaki.

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Courses with All you can eat and drink that include sukiyaki (Japanese hot pot with thinly sliced beef) are also popular. You can enjoy appetizers and drinks to your heart's content.

The lineup also includes Nagoya specialties. The "miso kushikatsu (deep fried pork skewers with miso sauce)" in the photo is made by skewering pork, deep frying it, and topping it with a miso-based sauce.