Founded nearly half a century ago as a butcher shop, this long-established restaurant offers sukiyaki well worth the visit for both flavor and value. “We prepare our sukiyaki in custom-made Shigaraki pottery. It heats gently, allowing guests to enjoy the meal at a relaxed pace.” says manager Hiroaki Matsumoto.
Care is also taken with the seasoning. The broth, made from dashi drawn from bonito flakes and shrimp, is aromatic yet light. Be sure to finish with zosui (rice soup) to enjoy every last drop.