Sukiyaki Sasaki

Wedged in an off-the-beaten alley between Kanda and Nihombashi, it may take a bit of finding to get to Sukiyaki Sasaki, although the restaurant still draws a steady stream of diners looking for heartwarming sukiyaki and shabu-shabu throughout the year. Started as a meat wholesaler in Kanda in 1919, Sukiyaki Sasaki was born when the original owner transitioned from a 25-year career in the commercial meat wholesale business in Nihombashi to the restaurant industry. Roughly 70 years later, the melt-in-your-mouth tender meats remain the cornerstone of the restaurant's exceptional hotpot dishes. Under the guidance of owner Sasaki Ryuji, Sukiyaki Sasaki continues its tradition of personally sourcing domestic meats from across Japan. Kuroge wagyu and sirloin cuts are beautifully marbled and decadent, still sweet and succulent even when cooked in the sweet sukiyaki broth or clear shabu shabu soup. This exceptional quality could only be attributed to the careful storage system; meat is only chilled, never frozen. Expect a delicate feast of excellent beef slices and a variety of seasonal, Japan-grown vegetables to go with the hotpot. When the raw egg arrives at the table, dip the simmered beef for a truly authentic experience. For added privacy, sudare (bamboo blinds) partially separate the table dining area, while private rooms offer a traditional tatami setting.