Experience
Sukiyaki
Thin Wagyu slices cooked in a shallow iron pan with a sweet soy and mirin broth, then traditionally dipped in beaten raw egg before eating. Distinct from shabu-shabu, which uses a plain broth and a swishing motion.
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What sukiyakimeans ↓No published venues are tagged with this experience yet.
What sukiyaki means
Where it comes from
Sukiyaki became one of the defining beef dishes of modern Japan after the Meiji-era return to beef eating. Two regional styles persist: the Kanto method builds a seasoned broth called warishita first, while the Kansai method sears the beef in the pan and seasons it directly with sugar and soy.
How it works
A server or the diner cooks thin slices in a shallow pan alongside tofu, negi, mushrooms, and shirataki noodles, adding broth or seasoning as it reduces. The beaten raw egg dip is traditional; it cools each bite and adds richness, and venues can serve it or omit it.
What to look for
The sweet broth is assertive, so ask what grade and origin are being used before assuming a premium cut is the point of the dish. If raw egg is served and you are pregnant, elderly, very young, or immunocompromised, ask whether it is pasteurized or skip the dip.