Ningyocho Imahan

It is said to be the best Sukiyaki in Tokyo. I booked a seat and a set meal for two in advance. The Sukiyaki is cooked in the Kansai style. I ate the wagyu beef first, which was so fragrant with raw eggs and rice. The beef was tender, and then I ate vegetables to relieve the greasiness. At the end, there was still a little meat. The service in the store was very good and they would help me cook the beef. 😄

After waiting for an hour and a half, we finally arrived [Black Line] Ningyocho Imahan main store, you can choose sukiyaki and teppanyaki [Glutious] Of course we choose sukiyaki [yeah] [yeah] [yeah] We all agree that today Half better than Mishimatei and much more delicious [Like][Like][Like]

I like Sukiyaki very much. I have been to Japan so many times but never went to this restaurant specifically. I must try it this time! The second day we arrived in Tokyo, we went to the store to book lunch for two days. Finally, we arrived on time that day. The service here was great as soon as we arrived. We also ordered two different Sukiyaki. The waiter Auntie prepared beef for us. One of them was a more advanced beef. It was very attractive when I heard it, and Auntie cooked it very deliciously. I still remember it so far. Even other ingredients, desserts, wine, environment, and service are super good.

Although it is not a Michelin restaurant, it is already on the must-eat list of gourmets. In the cold early winter, with the crackling sound of the Sukiyaki pot, eating the warm sweet and salty soy sauce-cooked Wagyu beef dipped in raw eggs, it warms the stomach and heals. It is so happy.

This is a Kansai-style sukiyaki restaurant. There are many branches in Imahan, but the main store in Ningyocho is located in an old house with an antique atmosphere. The methods of making sukiyaki in Kanto and Kansai in Japan are different. The "Kansai-style" sukiyaki pot does not put soup in it. First, fry the beef and then add soy sauce, sugar and cooking wine to season it. After eating the meat, add tofu, rice cakes and vegetables, and finally fry eggs with rice. It is usually done by the waiters in the store; the "Kanto-style" sukiyaki pot will have a mixture of dashi, soy sauce, sugar and mirin, and then you can eat it by yourself.

This Japanese barbecue restaurant can be called top-notch, of course not only because of the per capita consumption of nearly a thousand RMB, but also because of the quality of its high-end cuisine. Whether it is the ingredients, taste, environment or service, they are all first-class.