Address: Odakyu Daiichi Life Building 1F, 2-7-1 Nishi-Shinjuku Shinjuku-ku, Tokyo
Related: Tsukiji and Tokyo, sushi in Japan, Maisen
Part 3 of my foodie adventures brings me to the classic Sukiyaki. A dish served since the Edo and Meiji era of Japan, this hotpot style dish uses thinly sliced beef that is cooked in a special soy or sukiyaki sauce. Slightly sweet, it brings out the flavor and complexity of the beef.
Imahan was the obvious choice, being one of the superior restaurants for Sukiyaki and Shabu Shabu, using only top quality beef. Popular amongst the locals, especially business functions, Imahan was established since 1895, well into the Meiji period when Sukiyaki became a Japanese staple. They also take great care in selecting and rearing their beef, making sure fat:meat ratios, as well as “soft and hard’ fat distribution, gives the best marbling thus dining experience.
My Imahan experience has always been consistent and delicious, be it food quality, service or ambience. With branches all over Tokyo, including the popular shopping districts of Asakusa and Shinjuku, why not come salivate and have the best beef experience ever!?
Imahan Anniversary set– 10800 Yen
- Extra ponzu sauce and summer vegetables to go with the beef.
Quality Tenderloin and sliced Beef
- excellent marbling and melt in your mouth!
- The beef is carefully cooked for you by your server; top class service as well as food!
Cooked Vegetables and sliced Beef in Sukiyaki sauce -left
- Again, just cooked beef that is melt-in-your-mouth, paired with vegetables that are marinated in that yummy soy sauce!
- Final dish made combining eggs and the remaining sukiyaki sauce (infused in beef essence) in the pan.
- The perfect dish to end the meal, that is both comforting and warms your stomach!