Cook Sukiyaki with a Local Chef in Tokyo

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“Sukiyaki” has long been consumed in Japan for over 100 years since the “taisho” era. Do you know what the Japanese meal “Sukiyaki” consists of? “Sukiyaki” is a type of meal prepared in a “nabe” (Japanese for pot) with thinly sliced beef and vegetables that are all simmered in soy sauce and sugar in a shallow pot. When you bite into the meat, the juice flows instantly throughout your mouth filling it with sweet yet mildly salty sauce which all goes perfect with rice or beer. In this activity, you will learn how to make “Sukiyaki” and have it for dinner at the site. The stock Chef Yuki will be preparing that day will be made with special care, so you’ll be able to taste an unrivaled quality of “Sukiyaki”. Other than beef, “Sukiyaki” has other healthy ingredients in it that are common in Japan - such as long green onions, Chinese cabbage, “shirataki” (whitish strings of konnyaku), and fried tofu. We recommend you use this opportunity to eat your fill of “Sukiyaki” and master how to make it.

“Sukiyaki” has long been consumed in Japan for over 100 years since the “taisho” era. Do you know what the Japanese meal “Sukiyaki” consists of? “Sukiyaki” is a type of meal prepared in a “nabe” (Japanese for pot) with thinly sliced beef and vegetables that are all simmered in soy sauce and sugar in a shallow pot. When you bite into the meat, the juice flows instantly throughout your mouth filling it with sweet yet mildly salty sauce which all goes perfect with rice or beer. In this activity, you will learn how to make “Sukiyaki” and have it for dinner at the site. The stock Chef Yuki will be preparing that day will be made with special care, so you’ll be able to taste an unrivaled quality of “Sukiyaki”. Other than beef, “Sukiyaki” has other healthy ingredients in it that are common in Japan - such as long green onions, Chinese cabbage, “shirataki” (whitish strings of konnyaku), and fried tofu. We recommend you use this opportunity to eat your fill of “Sukiyaki” and master how to make it.

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