A decadent culinary ritual which intertwines marbled Kobe beef, lovingly prepared broth, and timeless Japanese refinement in every succulent morsel of blissful delight.
In haute cuisine, few have better embodied perfection and luxury than Kobe Beef Sukiyaki, Japan’s most sophisticated culinary ritual. The quintessential dish that has embodied the country’s love of harmony, purity, and balance transforms an ordinary hot pot into a Michelin-starred multi-sensory dish.
It is found only in Tajima strain Wagyu carefully raised in Hyōgo Prefecture. Its marbling is at its peak of delicacy, and slender, smooth, and juice-richly veined is each piece. It melts with the touch of heat, and the buttery aroma permeates the air as it combines with sweet soy, mirin, and sugar in a light broth. Served the old-fashioned way table side, sukiyaki is an event, not a meal.
It is done so sophisticatedly in Tokyo’s Aragawa and Kobe Plaisir. The attendant, kimono-clad, gently sears beef and seasonal vegetables, tofu, and glass noodles on a cast-iron pan while customers enjoy the heavenly aroma of umami and soy caramelisation. The pièce de résistance—submerging the cooked beef in raw egg yolk—is pure decadence.
This is not quick food. It’s kitchen drama with a nod to nature, patience, and tradition. Each bite a tribute to craftsmanship and deference. Savor it while taking in the view of Mount Fuji or in the silent rooms of the Kyoto ryotei restaurants, Kobe Beef Sukiyaki is Japan’s understated beauty—sensual delight and delight of the soul.
