I made a reservation for lunch for my family of three, and although it was a weekday during GW, it was not crowded at all. There are three types of courses, pine, bamboo, and plum, and we had the middle course, the bamboo course (5,200 yen). The waitress cooked sukiyaki in three or four batches in a special silver pot.
The meat is placed on a bed of vegetables and other ingredients and then covered with a layer of warishita, a cooking method that differs from the Kanto and Kansai styles. On this day, the beef was Miyazaki beef, but the chef told us that he buys the best Wagyu beef from time to time.