{"id":3248,"date":"2026-01-23T06:41:43","date_gmt":"2026-01-23T06:41:43","guid":{"rendered":"https:\/\/choosychou.com\/?p=3248"},"modified":"2026-01-23T06:43:10","modified_gmt":"2026-01-23T06:43:10","slug":"ningyocho_imahan_tokyo_sukiyaki","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/ningyocho_imahan_tokyo_sukiyaki\/","title":{"rendered":"Tokyo\uff5cSukiyaki\uff5cNingyocho Imahan"},"content":{"rendered":"

In a famous tourist shop, you can eat a truly relaxing and reassuring sukiyaki.<\/p>\n\n\n\n

The previous experience of trying sukiyaki in Nikko was not ideal. This time I came to Tokyo and re-selected the century-old shop Ningyocho Imaban recommended by many people. It can be regarded as giving myself a chance to get to know Tokyo Sukiyaki again.<\/p>\n\n\n\n

Ningyocho Imaban is very tourist-friendly. Reservations can be made directly in Chinese on the Internet. There are many branches, which are quite convenient for foreign travelers.
Originally, I saw a lot of comments on the Internet saying that \"I might only help cook the first piece of meat\", but the actual meal was a complete table service, which completely exceeded expectations.<\/p>\n\n\n\n

Although it is a typical famous restaurant for tourists, there is no independent box, but the female general's service is meticulous and gentle, the rhythm is well mastered, coupled with the stable meat quality and reasonable price, the overall feeling of eating is more worthwhile and more comfortable than imagined.<\/p>\n\n\n\n

#Tokyo Gourmet<\/a>\u00a0#Tokyo Sukiyaki<\/a>\u00a0#Ningyocho Imaban<\/a>\u00a0#TokyoFood<\/a>#TokyoSukiyaki<\/a>
#Japanese food<\/a>\u00a0#Japanese Travel Food<\/a>\u00a0#Tokyo must eat<\/a>\u00a0#Tokyo old store<\/a>\u00a0#Century-old shop<\/a>
#Wagyu Sukiyaki<\/a>\u00a0#Matsuzaka Beef<\/a>\u00a0#Black-haired wagyu beef<\/a>\u00a0#Sukiyaki Control<\/a>\u00a0#sukiyaki<\/a>
#Beef control<\/a>\u00a0#Wagyu Cuisine<\/a>\u00a0#Japanese style pot<\/a>
#ChoosyChou Eat Tokyo<\/a>\u00a0#ChoosyChou Food Review<\/a>
#Picky eaters but reasonable<\/a>\u00a0#Non-professional sharing<\/a>\u00a0#True Food Diary<\/a>
#Taiwan Food Blogger<\/a>\u00a0#travelandfood<\/a>\u00a0#foodandtravel<\/a><\/h6>\n\n\n\n

(Dining in October 2025)<\/p>\n\n\n\n\n\n\n\n

Ningyocho Imahan menu introduction and Dining experience<\/mark><\/h1>\n\n\n\n
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\uff5cThis order\uff5c<\/mark><\/strong><\/h3>\n\n\n\n

We ordered two packages of different levels this time\uff1a
\u2022 Sukiyaki Set Meal Special\uff5c 9,460 yen
\u2022 Sukiyaki Set Meal Extreme\uff5c 14,520 yen<\/p>\n\n\n\n

The main difference between the two lies only in the beef grade itself. The rest of the process is consistent with the content. In contrast, the level difference in meat quality can be clearly felt.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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\uff5cAppetizer\uff5cWagyu Beef Salad<\/mark><\/strong><\/h3>\n\n\n\n

The Japanese style beef salad that opened the show was refreshing and not rushed. The sour Japanese style sauce with thin-cut beef just awakened the taste buds from the \"waiting\" state and prepared them for the rich sukiyaki later.<\/p>\n<\/div><\/div>\n\n\n\n

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\uff5cMain course\uff5cKanto style Sukiyaki, premium black-haired wagyu beef<\/mark><\/strong><\/h3>\n\n\n\n

It soon entered the spotlight.
Ningyocho Imaban adopts the Kanto style cooking method, first adding sauce and then cooking beef, rather than the Kansai pie method of dry frying and sprinkling sugar.<\/p>\n\n\n\n

When the beef is in the pot, the female will carefully flip it, master the heat, and then pick up the raw egg yolk dipped in the prepared raw egg yolk. The soft wagyu beef is wrapped in golden egg liquid, and it melts almost gently the moment it is in the mouth.<\/p>\n\n\n\n

Matsuzaka beef from Mie Prefecture is used for the top set meal.
Even if it is wagyu grade, there is no burden of greasy mouth at all. The fat is delicate and the aroma is clean. It is the kind of meat that \"you know it is very advanced, but it will not press your face with grease.\"<\/p>\n<\/div><\/div>\n\n\n\n

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\uff5cThe rhythm of ingredients\uff5c<\/mark><\/strong><\/h3>\n\n\n\n

Between different rounds of boiled meat, vegetables, tofu, konjac and other ingredients will be interspersed, so that the mouth is pulled back to a refreshing state in time from the grease, and the overall rhythm is very comfortable and there will be no fatigue.<\/p>\n<\/div><\/div>\n\n\n\n

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\uff5cFinishing\uff5cShiitake Slippery Egg<\/mark><\/strong><\/h3>\n\n\n\n

Finally, use the essence soup from the bottom of the sukiyaki pot to make shiitake mushroom slippery eggs as the end, and concentrate all the flavors of the whole pot of beef, sauce, and vegetables into this bite. Simple, but very complete.<\/p>\n<\/div><\/div>\n\n\n\n

Personal feelings<\/mark><\/h1>\n\n\n\n

I originally thought it was just a \"sightseeing experiential sukiyaki\", but I didn't expect this meal to be fuller and more satisfying than the last time I was in Hishan, and the CP value was significantly higher.<\/p>\n\n\n\n

This is not a meal that will make people emotional ups and downs, earth-shattering dishes, but a sukiyaki experience that you don't have to think about, rest assured, and enjoy with ease.<\/p>\n\n\n\n

If you are eating sukiyaki in Tokyo for the first time, or want to take your elders and family members to have a meal with peace of mind, Ningyocho Imaban will be a very safe and quality choice.<\/p>\n\n\n\n

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Restaurant information<\/mark><\/h1>\n\n\n\n