Sukiyaki, savory-sweet hot pot, made with thinly sliced beef and simmered vegetables, is not only a winter favorite — it’s a heartwarming culinary experience that brings people together. In Kyoto, where tradition and elegance shape the dining culture, sukiyaki takes on a refined and deeply satisfying form.
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What Is Sukiyaki?
Sukiyaki is a type of nabemono (Japanese hot pot) that features marbled slices of beef simmered in a flavorful mixture of soy sauce, sugar, and mirin. It’s typically cooked tableside and enjoyed by dipping the cooked ingredients — beef, tofu, mushrooms, shirataki noodles, and vegetables — into raw beaten egg for a rich, velvety finish.
There are two main regional styles:
- Kanto-style (Eastern Japan): The warishita broth is prepared first, and ingredients are simmered together.
- Kansai-style (Western Japan, including Kyoto): The beef is first seared, and seasonings are added gradually, highlighting the meat’s natural flavors.
Brief History of Sukiyaki
Sukiyaki began as a rustic farmer’s dish in the Edo period, when locals grilled proteins on a spade (suki) over a fire, and evolved into the elegant hot pot enjoyed today after Western influences in the Meiji era popularized beef across Japan.
The term “sukiyaki” likely comes from suki (鋤, “hoe” or “spade”) and yaki (焼き, “grilled”), reflecting how farmers cooked fish or tofu on their garden implements.
With Japan’s reopening to foreign trade (1868–1912), Western dietary customs introduced beef as a staple, transforming sukiyaki into a popular way to serve thinly sliced meat simmered with soy sauce, sugar, and mirin.
Why Try Sukiyaki in Kyoto?
Kyoto’s subtle seasoning and seasonal ingredients, combined with its historic machiya settings and proximity to wagyu-producing regions like Shiga, create an elegant sukiyaki experience featuring premium Kyoto or Ōmi beef served in seasonal multi-course menus.
Most of the sukiyaki restaurants’ prices range from 5,000-30,000 YEN. Pick the one you can afford to.
Where to Try Sukiyaki in Kyoto
A Kyoto institution since 1873, Mishimatei is the gold standard for Kansai-style sukiyaki. Expect traditional service, antique interiors, and melt-in-your-mouth wagyu beef. Mishimatei is a bit expensive, but a splurge-worthy experience, I promise.
Address: 405 Sakuranocho, Nakagyo Ward, Kyoto, 604-8035
Phone: 075-221-0003
Hours: 11:30-22:30
Closed: Wednesday
A long-established sukiyaki specialist, Moritaya serves Kyoto beef in classic and set-course sukiyaki meals. The restaurant’s riverside location adds to the ambiance.
Address: 604-8001 Kyoto, Nakagyo Ward, Kamiosakacho, 531
Phone: 075-231-5118
Hours: Mon-Fri 11:30-15:30 17:00-22:00, Sat and Sun 11:30-22:00
Opened a century ago, Kimura is one of the most traditional Sukiyaki restaurants in Kyoto, located on Teramachi Street. You can enjoy the good old-fashioned Kansai Sukiyaki.
Location: 300 Daimonjicho, Nakagyo Ward, Kyoto, 604-8043
Phone: 075-231-0002
Hours: 12:00-21:00
Closed: Monday
Enjoy all-you-can-eat sukiyaki, served in tatami rooms within a traditional machiya setting—ideal for an immersive, elegant dining experience.
Location: 605-0073 Kyoto, Higashiyama Ward, Gionmachi Kitagawa, 323 Gion Kaikan 4F
Phone: 075-533-3344
Hours: 17:00-23:00
Buffet-style sukiyaki restaurant, a cheap and easy access option, so best suited for those who keep within a budget. They also offer ice cream and warabimochi, good sweets after a sukiyaki dinner.
Location: 321 Shioyacho, Nakagyo-ku 7F Don Quijote Kawaramachi, Kyoto 604-8041
Phone: 075-231-8866
Hours: 11:00-23:00
Pro Tip
If you’re not ready to commit to a full-course meal, some Kyoto department store food courts (like in Daimaru or Takashimaya), Konbini, or Gyudon branches offer sukiyaki bento boxes and teisyoku, so you can still enjoy this dish on the go!
Final Thoughts
Looking to explore Kyoto’s hidden culinary gems and historic districts? Join a walking tour with Kyoto Insight. Our expert local guides share insider tips and food traditions — including where to find the best sukiyaki! Book your spot now and discover Kyoto one bite at a time.
FAQ Section
- What’s the difference between sukiyaki and shabu-shabu?
Sukiyaki uses a sweet soy-based broth and includes dipping in raw egg, while shabu-shabu uses a light broth and ponzu or sesame sauce for dipping.
- Is sukiyaki suitable for vegetarians?
Traditional sukiyaki centers around beef, but some places offer vegetable-based or tofu-focused versions.
- Do you always dip sukiyaki in raw egg?
It’s traditional and adds richness, but it’s optional. Most restaurants ask before serving.
- Can I eat sukiyaki for lunch?
Yes! Many restaurants offer lunch sukiyaki sets at more accessible prices than dinner.
- Is it okay to eat sukiyaki alone?
Definitely. Some places cater to solo diners with personal-sized hot pots.
