Sukiyaki Jyuniten

It is Kansai-style sukiyaki seasoned with granulated sugar and soy sauce. Cooking performance right in front of your eyes is also a pleasure. Enjoy the exquisitely cooked meat with Kyoto's brand-name egg, "Nohko," for an exceptional taste.

Combining the pure water from the World Heritage Site, the Shirakami Mountains, with Rishiri kelp creates a delicate kelp broth. Tender meat dipped in it quickly turns a beautiful rosé color. The refreshing ponzu sauce and rich sesame sauce further enhance the flavor.

Large cuts of the finest meat purchased by professionals. The "Kyoto-style Teppanyaki" cooked fragrantly on the tabletop is exceptionally satisfying. Once you've savored the meat's natural flavor, you can also enjoy different tastes with house-made garlic chips and freshly grated daikon radish.