A note on the words: sukiyaki is a Japanese dish of thinly sliced beef simmered with tofu and vegetables in a sweet-savory soy sauce, traditionally dipped into beaten raw egg as you eat. Sukiyaki-ju places that simmered beef over rice in a lacquered box (jubako), yaki-shabu is thinly sliced meat lightly seared rather than simmered, and shirataki are translucent konjac noodles. Take and matsu on the menu denote traditional quality grades rather than the bamboo and pine trees they are named after, with matsu being the higher tier. Sansho pepper is a citrusy Japanese spice with a mild numbing kick, and a ryotei is an upscale traditional restaurant.
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Sukiyaki Juniten on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. The place I visited today is in front of Tokyo Station — or maybe near Nijubashi, I think? A sukiyaki spot inside Marunouchi Brick Square called “Sukiyaki Juniten”. Brick Square is within walking distance of Tokyo Station, and there’s a museum and such around there too. It’s a stylish zone, so even on a weekday it was fairly lively. The restaurant is on the third floor.
Cuts of meat were lined up on display at the entrance, giving it a build like a smart ryotei.
It is apparently a sister restaurant of “The INNOCENT CARVERY” in Nishi-Azabu. That certainly raises expectations for the meat!
Sukiyaki-ju — 1,650 yen
Yaki-shabu-ju — 1,870 yen
Limited quantity: hamburg steak — 2,200 yen
Take (mid grade) yakiniku-ju, grilled meat over rice — 3,300 yen
Matsu (top grade) yakiniku-ju, grilled meat over rice — 4,400 yen
Lunch starts from 1,650 yen. Draft beer is 1,100 yen! But when you can have a drink, you want one! So I chose the sukiyaki-ju and a beer. And to my surprise, apparently the egg for the sukiyaki-ju is sold separately, 110 yen.
Is there even such a thing as sukiyaki without the egg! I thought, and ordered that too.
Inside, the restaurant is set up with private rooms, and the atmosphere is very nice indeed.
And first, a cold beer!! It can’t start without this!
The wet towel is “premium,” ha.
The lacquered box arrives! The egg has such a wonderful color to it!
Opening the lid right away.
Oh, what eye-catching, beautiful sukiyaki! With tofu and shirataki (konjac noodles) in there too, it is doing sukiyaki through and through.
First, a bite just as it is, without dipping into anything. Delicious.
High-quality beef thoroughly steeped in a sweet-savory sauce. It is a sukiyaki with a refined flavor that lives up to its gorgeous presentation.
Beating the specially branded raw egg – the name means deep crimson – and dipping into it makes it delicious all over again.
The rich, firm yolk spreads across the entire sukiyaki-ju, and the coating makes the flavor even more mellow.
Adding a little of the sansho pepper and the like from the table also lets you enjoy a nice change of pace mid-meal.
There is quite a lot of meat in it — enough that the rice runs short! Surrounded by all that hefty, meaty satisfaction, it felt fantastic.
Beer and a delicious sukiyaki-ju for a weekday lunch. A blissful time! Just what you would expect from a specialty meat restaurant. The quality of the meat was genuinely good, so I thought I would like to try regular sukiyaki here at dinnertime someday. Or rather, maybe I should also check out “The INNOCENT CARVERY” in Nishi-Azabu at least once.
Sukiyaki Juniten (Sukiyaki / Nijubashimae Station, Yurakucho Station, Hibiya Station)
Tabelog lunch rating ★★★☆☆ 3.4
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
