When the temperature dips and the craving for something warm and satisfying kicks in, Japan’s two beloved hot pot dishes — sukiyaki and shabu-shabu — are the perfect choices. Though they look similar at first glance, each offers a distinct culinary experience rooted in tradition and regional preferences. Kyoto, with its refined food culture, is the ideal place to savor both. Here’s everything you need to know to decide which one suits your taste.
Table of Contents
What’s Sukiyaki?
Sukiyaki is a sweet-and-savory hot pot dish made with thinly sliced beef, tofu, vegetables, and shirataki noodles, simmered in a broth of soy sauce, sugar, and mirin. In the Kansai (Kyoto) style, beef is first seared in the pot, then the broth and vegetables are added gradually. The cooked ingredients are often dipped into raw beaten egg before eating — giving the dish a rich and silky finish.
Kyoto specialty: Sukiyaki here is often served with premium wagyu beef like Kyoto beef, and presented in serene machiya-style restaurants.
What’s Shabu-Shabu?
Shabu-shabu, named after the sound of swishing meat in hot broth, is a lighter and more interactive experience. Diners cook thin slices of beef and vegetables by swishing them in a clear kombu dashi broth, then dip them into ponzu (citrusy soy sauce) or goma-dare (sesame sauce) before eating.
Kyoto specialty: Some restaurants offer wagyu or locally sourced vegetables, and many provide dipping sauces made with Kyoto-style seasonings.
Key Differences at a Glance
While both dishes feature thinly sliced beef and vegetables cooked at the table, their character is completely different.
Flavor: Sukiyaki leans sweet and rich, while shabu-shabu is lighter, cleaner, and more refreshing.
Cooking method: Sukiyaki ingredients are simmered together in a sweet soy-based broth. Shabu-shabu ingredients are swished individually in hot broth, then dipped in sauce.
Experience: Sukiyaki is more of a prepared dish; shabu-shabu is a DIY style meal.
Dip: Sukiyaki is dipped in raw egg. Shabu-shabu uses citrusy or nutty sauces.
Top 3 Sukiyaki and Shabu-shabu in Kyoto
Where to Try Sukiyaki in Kyoto
Mishimatei (Teramachi)
A Kyoto institution since 1873, Mishimatei is all about atmosphere and tradition. You’ll be seated in a classic wooden machiya with tatami mats, and the staff will prepare the sukiyaki at your table with precision. They use top-grade Kyoto beef, and everything—from the ceramic pots to the egg bowls—feels refined.
Address: 405 Sakuranocho, Nakagyo Ward, Kyoto, 604-8035
Phone: 075-221-0003
Hours: 11:30-22:30
Closed: Wednesday
Moritaya (Kiyamachi)
Another historic spot known for premium beef. Moritaya’s riverside location in Pontocho gives you a view to match the meal. The beef is incredibly tender, and the restaurant’s Kansai-style sukiyaki preparation is a textbook example.
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
Iroha Kitamise (Shijo Kawaramachi)
If you want sukiyaki in a relaxed yet authentic setting, Iroha offers great value. The course meals here are generous, and you can choose from a range of beef grades. It’s less touristy and more popular with locals.
Address: 604-8015 Kyoto, Nakagyo Ward, Nabeyacho, 215
Phone: 075-221-0403
Hours: 17:00-21:30
Closed: Wednesday
Where to Try Shabu-Shabu in Kyoto
Kiraku (Shijo Kawaramachi)
Kiraku offers a refined shabu-shabu dining experience with the added charm of Noryo Yuka seating during the summer months. The restaurant specializes in high-quality wagyu beef shabu-shabu, complemented by a selection of seasonal vegetables and dipping sauces. Good news is, you can also eat sukiyaki in this place.
Address: 169-2 Kashiwayacho, Nakagyo Ward, Kyoto, 604-8014
Phone: 075-255-2292
Hours: Mon-Fri 17:00-23:30, Sat and Sun 12:00-15:00 17:00-23:30
Hyoto (Shijo Karasuma)
Hyoto Shijo Karasuma blends tradition and modernity, offering a premium shabu-shabu experience in a calm, minimalist setting. Their specialty is wagyu beef cooked in their signature dashi broth—light yet deeply flavorful. This Kyoto-style broth-based approach sets it apart from the typical boiling water version. Kaiseki-style presentation and attentive service elevate the experience.
Address: 604-8156 Kyoto, Nakagyo Ward, Yamabushiyamacho, 550-1
Phone: 075-252-5775
Hours: 11:30-14:00, 17:30-23:00
Onyasai (Kyoto Kawaramachi)
A chain, but a very reliable one. Onyasai is a good intro to shabu-shabu for first-timers. Their seasonal vegetable selection is strong, and they offer detailed menu guidance for foreign guests.
Address: 324 Shioyacho Kawaramachidori Takoyakushi, Nakagyo-Ku B1F Kojo Bldg., Kyoto 604-8027
Phone: 075-221-0403
Hours: Mon-Fri 11:30-15:00 17:00-0:00, Sat and Sun 11:30-0:00
Pro Tips
Reservations recommended: Especially for sukiyaki spots like Mishimatei.
Language help: Some places offer English menus, but showing a photo or saying “sukiyaki” or “shabu-shabu” clearly works well.
Dietary note: If you don’t eat raw egg, you can ask to skip it in sukiyaki. For shabu-shabu, you can stick to ponzu.
Final Thoughts
If you’re in the mood for something rich, slow-cooked, and deeply comforting, go for sukiyaki. If you want something lighter, fresher, and more hands-on, shabu-shabu is your dish. Either way, Kyoto delivers — with quality ingredients, calm surroundings, and that signature Kyoto attention to detail. Try both if you can. It’s not just a meal; it’s a ritual.
Looking for personalized restaurant picks or help reserving a table in Kyoto? Reach out to Kyoto Insight — we’re here to help you eat well, travel smart, and make every bite count.
FAQ Section
Q1. Which one is better for first-timers?
If it’s your first time trying Japanese hot pot, sukiyaki might be the easier starting point. Its sweet and savory flavor is rich and comforting, and it’s typically prepared for you at the table, so you can just sit back and enjoy. Shabu-shabu, on the other hand, is more interactive and customizable — great for those who enjoy light flavors and cooking each bite to their liking. If you’re more of a hands-on diner, shabu-shabu can be fun, but sukiyaki is more instantly satisfying for most newcomers.
Q2. Can I eat both at the same place?
Yes, several restaurants in Kyoto offer both sukiyaki and shabu-shabu on the same menu. This is perfect if you’re traveling with others who want to try different styles or if you simply want to compare the two experiences side by side. Look for spots that mention “wagyu hot pot” or “nabe” courses — these often include options for both. Some higher-end restaurants even offer a course menu where you can sample both styles in one sitting.
Q3. Is raw egg safe in sukiyaki?
Yes — in Japan, raw eggs are specifically farmed and processed for safe raw consumption. The eggs served with sukiyaki are fresh, chilled, and strictly regulated. Dipping your cooked beef and vegetables into the raw egg gives the dish a silky, rich finish that balances the sweet-savory broth. If you’re hesitant, you can always skip the egg or ask for an alternative — but for many, it’s a favorite part of the experience.
Q4. Which is more traditional in Kyoto?
Sukiyaki holds a deeper cultural connection to Kyoto and the greater Kansai region. The Kansai style of sukiyaki involves searing the beef first and gradually adding ingredients — a more refined, slower preparation that mirrors Kyoto’s culinary elegance. While shabu-shabu is popular across Japan and widely available in Kyoto, sukiyaki is more closely tied to the local food heritage.
Q5. Do they have vegetarian versions?
Absolutely. Both sukiyaki and shabu-shabu can be adapted for vegetarian diners. Restaurants often offer tofu, mushrooms, seasonal Kyoto vegetables, and clear broths instead of meat-based ones. In particular, Kyoto’s focus on fresh produce and tofu dishes (like yuba and nama-fu) makes vegetarian hot pot both accessible and delicious. Just be sure to let the restaurant know your dietary preferences in advance — even traditional places are usually happy to accommodate.
Q6. Is English spoken at these restaurants?
Many popular hot pot spots in Kyoto, especially those near tourist areas like Gion or Kyoto Station, have English menus and basic English-speaking staff. Even if fluency is limited, the staff are used to guiding non-Japanese guests through the meal. Some restaurants provide illustrated menus or photos, and pointing works just fine. If you’re unsure, bringing a translated phrase or using a translation app can help ease communication.
Q7. How long does a typical hot pot meal take?
Plan for at least 60 to 90 minutes, especially if you’re dining at a place where the meal is prepared and served in courses. Sukiyaki tends to take a little longer due to its slower cooking style, while shabu-shabu is slightly faster since you cook each bite yourself. Neither is a quick bite—it’s meant to be a leisurely, social meal where you enjoy each part of the process.
Q8. Do I need to make a reservation?
For popular or high-end hot pot restaurants, yes—reservations are highly recommended, especially during weekends or peak travel seasons. Sukiyaki spots like Mishimatei can book out days in advance. For more casual places or chains, you can usually walk in, but there might be a wait. Booking ahead not only secures your spot but also ensures better service and less hassle on the day of your visit.
