The melting sweetness of the fat and umami that spreads with every bite. Kobe beef sukiyaki is one of the most honest ways to enjoy the charm of wagyu. In this article, a specialist explains the best way to eat it, in order: warishita, beaten egg, and the finish.
The Appeal of Kobe Beef Sukiyaki
Sukiyaki is a dish where Kobe beef is lightly simmered in warishita broth, then dipped in beaten egg. Because it isn’t cooked over high heat, the delicate flavor of the lean meat and the sweetness of the fat come through directly. We serve it as a set with Kobe beef, egg, rice, and pickles.
The Delicious Way to Eat It
1. Coat, don’t overcook. Lift the meat as soon as the color changes—over-simmering is the enemy of good Kobe beef.
2. The beaten egg is the star of mellowness. Dipping the hot meat in egg rounds off the edges and makes the umami richer.
3. Add vegetables and tofu between the meat. Vegetables that have soaked up the beef’s fat are a sukiyaki-only delight.
Enjoy Through to the Finish
The pot, concentrated with the umami of the meat and broth, stars until the very end. Add rice, or udon. Savor every bit of the Kobe beef’s lingering finish. If you’re curious about other ways to enjoy Kobe beef, see our column on how to choose by cut. The full lineup is on the Food Menu.
Reservations & Access
KOBE BEEF FACTORY Kyoto Kawaramachi Garden is directly connected to Hankyu Kyoto Line “Kyoto-Kawaramachi Station,” on the 7th floor of Kyoto Kawaramachi Garden. We are open all day from 11:00 to 22:00 (last order 21:00), closed only when Kyoto Kawaramachi Garden itself is closed. See Restaurant Info & Access for details. Reservations are accepted 24 hours a day via TableCheck.