A note on the words: sukiyaki is thinly sliced beef simmered in a sweet soy-sauce broth, traditionally dipped in beaten raw egg before eating. Nanohana are slightly bitter rapeseed greens, karasumi is cured mullet roe, and urui refers to crisp young hosta shoots. Kyo-ninjin is an elongated, deeply colored Kyoto heirloom carrot, shungiku is edible chrysanthemum greens, and imo refers simply to a potato or tuber without specifying the variety.
Ningyocho Imahan Toukyou gaaden terasu kioichou ten on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. This time, Ningyocho Imahan! It is a famous restaurant, but I do not think I had ever been before. Following a conversation where someone said, “Let’s go for sukiyaki!” we realized there was an Imahan in Tokyo Garden Terrace Kioicho, and off we went. I wonder if the nearest station is Nagatacho? Nagatacho connects directly to Akasaka Mitsuke Station, so I imagine you could arrive from either.
Sukiyaki or shabu-shabu — 9,020 yen
The Hana course — 14,520 yen
The Fuku course — 15,730 yen
This time we chose the Hana course!
The course begins!
First, the appetizers! A lovely assortment on a tray. These are seasonal items, so they seem to change depending on the time of year.
Monkfish liver simmered with ginger.
And at the top right, simmered fukumame soybeans.
And on the center plate: abalone in a tofu dressing, nanohana dressed with karasumi (dried mullet roe), sardine simmered with ume, and lily bulb with ume.
And at the top left: clams steeped in dashi, urui (hosta shoots), and carrot cut in a plum-blossom shape.
Having kazunoko in the mix is a great touch! Yellowtail, tuna, and—sea bream, I think.
And now for the main event: sukiyaki!!!!
Just look at this beef. The beautiful marbling and rich color look remarkably delicious already at this point.
Another shot from a different angle!
And the wonderful thing about this restaurant is that they cook the sukiyaki behind you and serve it right up to your plate!
You can focus completely on your conversation without having to lift a finger, which is great!
First, the beef!
So good. Melt-in-the-mouth beef cooked to perfection with exquisite heat control! (Naturally, though, ha).
Next, kyo-ninjin carrot, scallions, and another slice of beef!
Then shiitake mushroom, scallions, and yet another slice!
Finally, shungiku, tofu, and imo.
They use the remaining beaten egg to make individual rice bowls for each of us.
Sherbet and a strawberry-and-chocolate Mont Blanc.
The dessert is quite substantial as well, leaving us completely full!
First, the location is great. It is close to the station and easy to reach. Second, the space is lovely. We were given a private room this time, and it was wonderfully comfortable. Having everything cooked for you is wonderful too! It feels like just the kind of setting you would want for an important gathering or a celebration. And finally, the food is delicious. Having them prepare it means there is virtually no chance of ruining the sukiyaki, and above all the beef is simply exquisite.
All in all, even considering the price, I felt this was a place that offered remarkably good value. I think it would be completely fine even with children in tow.
Ningyocho Imahan Toukyou gaaden terasu kioichou ten (Sukiyaki / Nagatacho Station, Akasaka Mitsuke Station, Kojimachi Station)
Tabelog dinner rating ★★★☆☆ 3.7
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
