• Rice
  • rice
  • Soup
  • Miso soup with Japanese radish and Nameko mushroom
  • Pickles
  • Asazuke with Chinese cabbage and Yuzu orange
  • Main
  • Sukiyaki (beek, leak, Tofu, Chinese cabbage, string konjac, Shungiku green, carrot), raw egg
  • Secondary
  • boiled spinach
  • 《Sukiyaki》

    Sukiyaki is a hot pot dish in which thinly sliced meat (mostly beef) is cooked in say sauce and sugar together with other ingredients. People fry meat first before seasoning in the western part of Japan, whereas people cook it in prepared broth in the eastern part of Japan. Beef is the common ingredient though, port, chicken or fish also works very well with the recipe.


    There are different stories about the origin of “Sukiyaki”. Some say people used to use spade, Suki in Japanese, to cook the dish in stead of pot. Other say it comes from thinly sliced meat, Sukimi in Japanese. Either way, Sukiyaki is a popular dish among Japanese people. More and more people started to enjoy Sukiyaki as the then government lifted the ban on meat in the Meiji period and beef became accessible through out Japan.