CharactersGoodsConbini MondayFood & DrinkPhotosLiving in JapanOutdoors & SportCultureShibuyaTrains & TransportTravelShoppingMarketingTechBuildingsPhoto storiesMy stamp bookArchivesAbout

Sukiyaki すき焼き

A hot pot of thinly sliced beef, tofu and vegetables cooked at the table in a sweet soy sauce mixture.

Checked October 2026 · next check January 2027 · Still to try

My stamp book

About Sukiyaki

  • What it is: Marbled beef with napa cabbage, shungiku greens, negi leek, mushrooms, tofu and shirataki noodles, simmered in soy sauce, sugar and mirin, traditionally in a cast-iron pot.
  • Styles: Kanto (Tokyo) style starts with warishita, a ready-mixed sauce, and cooks everything together in it. Kansai (Osaka) style sears the beef first and seasons it in the pan with sugar, soy sauce and sake, adding vegetables afterwards.
  • Season: Generally a winter dish, and common at year-end parties (bonenkai).
  • How to eat it: Dip each piece in beaten raw egg. When the pot is nearly empty, udon noodles often go in to finish.
Season
  1. J
  2. F
  3. M
  4. A
  5. M
  6. J
  7. J
  8. A
  9. S
  10. O
  11. N
  12. D
Winter, and year-end parties
Known for it
  • TokyoKanto style, cooked in warishita sauce
  • OsakaKansai style, beef seared first with sugar and soy sauce

Checked against: Sukiyaki | Wikipedia · Sukiyaki Recipe すき焼き | Just One Cookbook.

Sukiyaki on Shibuya246

No photos of this one on the blog yet. The notes above come from official and food-guide sources and are checked every quarter. Our own photos will appear here once we've written about it.