Sukiyaki Restaurant Hiyama

The sukiyaki made with high-quality domestic Wagyu enjoyed with a special sauce and the shabu-shabu served with carefully crafted broth are popular. The cooking methods maximize the umami of the meat, allowing you to savor the rich flavors of the ingredients. With a variety of condiments, there are new discoveries with every bite.

The three-story wooden building has an atmosphere that evokes a sense of history. Each room is separated into private seating, allowing guests to spend a relaxed time in a quiet and calm environment. The warm-hearted service from the waitstaff is also a charm. As you ascend the red carpeted stairs, a special time begins.

Founded as a butcher shop in the first year of Taisho, we have been operating a sukiyaki kaiseki restaurant since the 10th year of Showa. We continue to uphold the techniques and traditions cultivated over a long history, establishing our position as a beloved renowned restaurant among many people. The age of the building evokes a sense of historical weight, captivating those who visit.

Mr. Kobayashi serves as head chef. Born in Saitama Prefecture in 1963. After graduating from Musashino Culinary School, he trained at hotels in Atami and at a long-established ryotei (traditional Japanese restaurant) in Saitama, and also obtained a fugu (pufferfish) chef license. He joined the restaurant in 1989. With a passion for Japanese cuisine and reliable technique, he draws out the rich flavor of high-quality Wagyu beef and supports memorable dining experiences.