Sukiyaki is the perfect hot pot dish for celebrations and special meals in Japan. Thinly sliced meat, vegetables, tofu, and more are simmered in a salty-sweat soy sauce-based sauce.
Most hot pot dishes in Japan are made from start to finish in a single pot placed on the table. When it is ready, food is taken from the pot and divided into smaller dishes for eating.

Sukiyaki is made a little differently depending on the restaurant or region, but the sukiyaki at Sukiyaki Jyuniten is cooked to make the meat taste its best and keep it from getting too firm from overcooking.

The best parts of sukiyaki are the salty-sweet simmered ingredients, similar in taste to teriyaki sauce, dipped in raw egg, which has a very mild flavor.
In Japan, we use extremely fresh eggs that can be eaten raw, but you can also enjoy sukiyaki without raw egg, of course.

Shabu-shabu is a simple, healthy hot pot dish that is perfect for celebrations and special meals in Japan.
Thanks to its simplicity, you can taste the umami and quality of the beef directly.
A pot is first filled with boiling water and kelp and placed on the table. Customers themselves then briefly dip thinly sliced beef and vegetables into the boiling soup stock inside the pot (shabu-shabu is the Japanese onomatopoeia for this dipping action).

The word shabu-shabu also means lightly dip, referring to how quickly the food can be cooked in this manner. We recommend taking the thinly sliced meat out of the stock when it is just a little rare so that you can directly taste the true umami of the meat.

The meat is eaten after dipping it in a sauce of your choosing.These sauces typically include sesame sauce (a creamy sauce made from sesame and nuts) and ponzu (a citrus-based soy and vinegar sauce that contrasts well with the creamy sesame sauce).