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<h2>Sukiyaki Restaurant in Tokyo</h2><h3>Reservation for "Sukiyaki Hiyama"</h3><p>[ 2 mins walk from Ningyocho Station ] </p><p>“Sukiyaki Hiyama” is a sukiyaki restaurant located in Tokyo. In this sukiyaki Kappo-style* restaurant, you can enjoy truly delicious Japanese beef that speaks deeply to your senses. Sukiyaki Hiyama provides you with a culinary experience that you will never forget, one that transcends time. If you are looking for the meat that will  send you on a flavorful ride, Sukiyaki Hiyama is the place to go.<br>*”Kappo-style” is a traditional Japanese dining style and culinary approach that emphasizes the chef's skills, creativity, and direct interaction with customers.</p><h3>Cuisine of Sukiyaki Hiyama</h3><p>Guests can eat the likes of sukiyaki hot pot with lots of beef and delicious vegetables cooked in a pot with sweet and savory sauce. Sukiyaki Hiyama is also known to use fatty Wagyu beef that has been given to guests in a perfect, mouth-watering condition.  Along with your meal, you can also get a variety of different wines as Sukiyaki Hiyama offers over 30 different types.</p><h3>Specialty and Quality Ingredients of Sukiyaki Hiyama</h3><p>The signature dish of Sukiyaki Hiyama is infused with a secret sauce passed down since its founding. Sukiyaki Hiyama proudly offers this dish, which pairs the finest beef with Edo vegetables such as Senju Negi (green onions) and locally sourced grilled tofu from Ningyocho. Introducing WAGYU Hinoyama, where Sukiyaki Hiyama uses a secret marinade passed down since Sukiyaki Hiyama’s founding in 1912 to create sukiyaki cuisine. </p><h3>Interior and Seating Options</h3><p>With only six seats available each day, Sukiyaki Hiyama provides the ultimate Japanese beef dining experience. Guests are also welcome to dine in one of the luxurious private rooms that have a Japanese-style space. The restaurant is decorated with beautiful bar arrangements and hung scrolls that give a real Japanese feel to every room. You will find that each room is also furnished with low tables and can be replaced with a standard dining table if that is what the guest desires.</p><h3>Mission of Sukiyaki Hiyama</h3><p>Since Sukiyaki Hiyama’s founding in 1912, Hinoyama's history has always been intertwined with Japanese beef, and Sukiyaki Hiyama has constantly explored the potential of Japanese beef within Japanese culinary culture. "Believing in the potential of Japanese beef, Sukiyaki Hiyama aims to create a new story in Japan's food culture." Sukiyaki Hiyama sees it as their mission to inherit the "story of food" passed down by predecessors.</p>

Sukiyaki Hiyama

<p><span style="color: black">[ 10 mins walk from Akihabara Station ] ■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. A long-established restaurant founded in the early Meiji period. When you enter Ishibashi, the atmosphere has a Showa and Meiji feeling. You can feel the history. The proprietress prepares sukiyaki. Not only the meat but also the vegetables are extremely tasty. The marbled meat is not abra-abrasive and lighter than you may expect. The atmosphere is good, and the food is highly reputed for its good taste. </span></p>

Ishibashi

[ 1 mins walk from Tokyo Station ] Butasute is an Ise meet specialty sukiyaki restaurant which has been running for over 100 years by butcher shop of Ise and established in 1909. Ise beef is a Kuroge wagyu which became a roots of Matsuzaka beef. Butasute defines only heifer which is over 30 months old as an Ise beef and has kept the definition since its establishment. They offer mainly "sear" sukiyaki of large and thick Ise beef with soy sauce and sugar produced in Mie prefecture.

Butasute KITTE Marunouchiten

[ 5 mins walk from Shinsaibashi Station ] ■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. Kitamura was founded in Osaka in 1881 and is where you can enjoy Osaka-style sukiyaki. The difference between Tokyo style and Osaka style is that in Osaka a hot pot of grilled beef is used, making the sukiyaki melt in your mouth.

Kitamura

<p>[ 3 mins walk from Sanjo Station, 5 mins walk from Kyoto-City Hall-Mae Station ] At Kyoryori Haku, they offer all private rooms.<span style="color: rgb(0, 0, 0)"> </span>You can enjoy an elegant moment in an extraordinary Japanese space and innovative Kyoto cuisine in a hidden space that retains the romantic atmosphere of the end of the Edo period. Kyoryori Haku is located on the site of Shikokuya-Tantora, a restaurant associated with Ryoma Sakamoto and Hanpeita Takeichi. Each room has its own taste, including rooms with a panoramic view of the Kamogawa River and rooms with a view of the small garden designed by world-renowned designer Kazuyuki Ishihara. All rooms are private, so it is recommended for entertaining and family celebrations. Please relax and enjoy course meals made with fragrant seasonal ingredients in a historic space. </p>

Kyoryori Haku

<p>[ 2 mins walk from Awajicho Station ] <span style="color: black">■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. Botan is a restaurant specializing in chicken sukiyaki established in 1897. How about dining together in a building built in the early Showa period? Since the Meiji era (1868-1912), Botan has been specializing in “Chicken Sukiyaki” without using gas, using bincho-tan charcoal and iron pots to preserve the traditional taste. Please enjoy Botan's “Tori Sukiyaki” which brings out the best of each bird's meat in this early Showa period building that has survived the war.</span></p>

Botan

<p>[ 5 mins walk from Namba Station ] <span style="color: black">■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. Since its establishment, Harijyu has been purchasing beef based on its own discernment, without being particular about the place of origin. Today, Harijyu's meat is well-received by many customers for its delicious and reliable taste. The most important point is that Harijyu only uses female Japanese black beef. "Domestic beef" and "Wagyu" are often confused, but they are completely different. It includes Holsteins, which are dairy cattle, and crossbreds, which are half Wagyu and half other breeds. "Wagyu", on the other hand, refers to only four breeds of cattle that are the pride of Japan, including the Kuroge Wagyu, a breed that was developed over many years to be the most suitable beef cattle for slaughter. It is a breed unique to Japan. Harijyu offers only female Wagyu beef for its dishes and meat. Although not as showy as the beef from castrated cattle, the finer texture of the meat and lower melting point of the fat make it the best meat for melting in the mouth and tasting the delicious flavor of the meat. Please try Harijyu's female Kuroge Wagyu beef, which has remained unchanged since the establishment of the restaurant.</span></p>

Harijyu Dotonbori

<p>[ 3 mins walk from Susukino Station ] <span style="color: black">■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. Ezo Tajima Beef is a rare breed of Tajima Beef, known as the source of Matsuzaka Beef and Omi Beef, raised in the rich nature of Ebetsu. The finely marbled meat with a pedigree certificate is so impressive that it will change your impression of beef. At "Gyu no Ishizaki", they offer the highest quality black hair "Ezo Tajima Beef" in the best condition. The fresh fatty meat is light and tasty, and Gyu no Ishizaki confidently recommends it even to those who are not fond of beef. Gyu no Ishizaki offers shabu-shabu, which melts smoothly in your mouth, and sukiyaki, which combines the beef with their secret sauce. Please enjoy it according to your preference.</span></p>

Gyu no Ishizaki

Reserve now at top Sukiyaki restaurants in Japan