Kansai-style sukiyaki (関西風すき焼き) is a Japanese hot pot that begins by searing beef with sugar. The cook then adds soy sauce, sake, and other seasonings straight to the pan. In the classic method, no pre-mixed sauce waits in a jug. Instead, the cook builds the flavor in the pan while everyone watches and waits.
This guide focuses on that sear-first technique. It also covers the contrast with Kanto, the best beef cuts, a recipe for two, and restaurants in Osaka and Kyoto. If you only need one part, use the shortcuts below.
What Is Kansai-Style Sukiyaki?
Kansai-style sukiyaki is the method traditionally associated with Osaka, Kyoto, Kobe, and the surrounding Kansai region. Cooks sear thinly sliced beef with sugar in melted beef fat, then add soy sauce and sake straight to the pan. Kanto-style sukiyaki, in contrast, simmers the ingredients in a pre-mixed sauce called warishita. Diners in both regions usually dip each cooked piece in beaten raw egg.
Kansai-Style Sukiyaki at a Glance
- Region
- Kansai, the western area around Osaka, Kyoto, and Kobe
- Cooking method
- Sear the beef first, then cook vegetables in the same pan
- Main seasoning
- Sugar, soy sauce, and sake, added straight to the pan
- Warishita
- Not used in the classic method
- Typical beef
- Thinly sliced, well-marbled beef such as shoulder loin or rib loin
- Serving style
- Cooked and eaten in small rounds, with beaten egg for dipping
The Kansai Method in Three Moves
- Sear the beef with sugar in melted beef fat.
- Season in the pan with soy sauce, sake, and more sugar.
- Cook the vegetables in the same pan, then finish everything together.
Families and friends cook the dish together at the table, so the meal doubles as an activity. Because high-quality beef is often reserved for special meals, people also link the dish with winter gatherings and celebrations. For ingredients and background that apply to every style, see our complete guide to sukiyaki. The recipe here represents the wider Kansai region, not Kyoto alone.
Kansai vs Kanto Sukiyaki
The two styles differ mainly in when the seasoning meets the beef. Kansai cooks sear first and season in the pan. Kanto cooks, meanwhile, mix the seasoning beforehand and simmer everything in it. The table below sets out the main points.
| Point | Kansai-style | Kanto-style |
|---|---|---|
| Cooking method | Seared, then lightly simmered | Simmered in sauce |
| Seasoning | Sugar, soy sauce, and sake added separately | Pre-mixed sauce |
| Use of warishita | No, in the classic method | Yes |
| Timing of the beef | The beef goes in first | It usually simmers in warishita with the other ingredients |
| Flavor | More concentrated, with lightly browned notes | Mellow and even |
| Associated region | Osaka, Kyoto, Kobe, and nearby Kansai | Tokyo and eastern Japan |
These are tendencies, however, not strict rules. Japan’s agriculture ministry (MAFF) notes that many long-established Tokyo restaurants now sear the beef first as well. Some Kansai restaurants also use a house sauce. Our guide to Kanto-style sukiyaki and its warishita explains the eastern method.
How does shabu-shabu fit in? That dish uses a light broth instead of sweet soy seasoning. Diners swish very thin slices through it for seconds, then dip them in ponzu or sesame sauce. Our shabu-shabu guide has the details.
What Does Kansai-Style Sukiyaki Taste Like?
The first slice tastes of beef above all, with a sweet, slightly caramelized edge from the sugar. Soy sauce then adds salt and a toasted aroma as it hits the hot pan. Because little liquid dilutes the seasoning, the flavor is direct and fairly strong. Later rounds turn softer, since the vegetables release water and sweetness. The beaten egg, finally, wraps each bite in a mild, creamy coat. Some people find the opening bites intense, so a lighter hand with sugar is a reasonable choice.
Best Beef for Sukiyaki: Cuts to Choose
Thinly sliced, well-marbled beef is the classic answer to the question of the best beef for sukiyaki. Cooks usually choose thinly sliced beef because it cooks quickly at the table. Chuck roll and ribeye are the common picks, while beef plate offers a richer, fattier bite. No single cut is objectively best, though, so choose by taste and price.
| Cut | Texture | Recommended use |
|---|---|---|
| Shoulder loin or chuck roll (kata-rosu) | Fine-grained, with moderate fat | A balanced, all-round choice |
| Rib loin or ribeye (ribu-rosu) | Tender, with rich marbling | The first seared slices, where the beef stars |
| Beef plate or belly (bara) | Rich, with distinct layers of fat and lean | Later rounds with vegetables |
Rib loin lets diners taste the beef’s natural richness and umami. Restaurants across Kansai and nearby areas may feature regional wagyu such as Kobe beef, Omi beef, and Matsusaka beef. Outside Japan, well-marbled ribeye or chuck works. Thicker slices need slightly longer in the pan.
Kansai-Style Sukiyaki Recipe
Here is how to make Kansai-style sukiyaki at home. The quantities and steps follow a recipe published by Takara Shuzo, a Kyoto sake and mirin maker. It comes from a joint project with NHK Publishing’s Kyo no Ryori cooking series. This version sears the beef, sets it aside, and returns it once the vegetables are cooking. The times are our estimates, so treat them as approximate.
Recipe Overview
Contains: beef, soy, egg, and wheat (soy sauce and fu). This recipe is not gluten-free. Check every product label, because ingredients differ by brand and country.
Essential Equipment
You need a shallow, heavy pan, a heat source, and a few small tools. A cast-iron sukiyaki pot holds heat best, although a heavy skillet also works. Choose one wide enough to lay the beef flat without overlapping.
- Portable burner: set it on a stable, heat-resistant surface with good ventilation, and follow the maker’s instructions.
- Cooking chopsticks or tongs: keep one pair for raw beef only, separate from eating chopsticks.
- Small bowls: give each diner a clean bowl for the egg.
Ingredients for Kansai-Style Sukiyaki
| Ingredient | Amount | Preparation |
|---|---|---|
| Beef | ||
| Thinly sliced beef | 300 g (10.5 oz) | Keep refrigerated until just before cooking |
| Beef tallow (gyushi) | 1 small piece | Or a little neutral oil |
| Vegetables | ||
| Green onion (aonegi) | 100 g (3.5 oz) | Cut diagonally and add near the end |
| Napa cabbage (hakusai) | 200 g (7 oz) | Cut into bite-size pieces |
| Fresh shiitake mushrooms | 4 | Remove stems |
| Noodles, tofu, and fu | ||
| Shirataki (konjac noodles) | 120 g (4 oz) | Parboil 1 minute, drain well |
| Grilled tofu (yaki-dofu) | 1/3 block | Drain, then cut into cubes |
| Fu (dried wheat gluten) | 4 pieces | Soak in water, squeeze, and add near the end |
| Seasonings | ||
| Sugar | 25 g (about 2 tbsp) | One quarter for searing, the rest with the vegetables |
| Soy sauce | 45 ml (3 tbsp) | Add with the vegetables |
| Sake | 100 ml (scant 1/2 US cup) | Add with the vegetables |
| Mirin | 15 ml (1 tbsp) | Add with the vegetables |
| For serving | ||
| Eggs | 2 | Crack into individual bowls just before eating |
Chrysanthemum greens (shungiku) are a common addition too. Use the edible leafy vegetable, never ornamental flowers. Metric amounts are the most accurate, because US measures are rounded.
How to Make Kansai-Style Sukiyaki
Cut the tofu into four pieces. Separate the cabbage leaves from the stems, and slice the stems 1 cm (1/2 in) wide. Then rinse and parboil the shirataki, soak the fu, and slice the green onion diagonally.
Melt the beef tallow in a shallow pot over medium heat. Spread it until the surface has a thin, glossy coating.
Scatter one quarter of the sugar over the pan. Then lay half of the beef flat, one slice at a time. Sear one side until fragrant and lightly browned, and move the slices to a plate. Afterward, let the pan regain its heat and sear the remaining beef the same way, without extra sugar.
Add the cabbage, shiitake, tofu, and shirataki to the pan, each in its own area. Then pour in all the soy sauce, sake, and mirin, and sprinkle on the remaining sugar. Add a little water only if the pan looks dry.
Return the seared beef to the pan. Turn the ingredients gently until the cabbage softens and no raw areas remain on the beef.
Add the green onion first, then the fu, and simmer briefly. Finally, serve the shirataki with the tofu and vegetables. Each diner dips the cooked pieces in an individual bowl of beaten egg.
Tabletop Variation and Flavor Adjustment
Tabletop variation: many Kansai households eat the first seared slices at once. To do so, sear a few slices with sugar, add a little soy sauce, and cook them through. Then set aside part of the seasonings for the vegetables, so each round stays balanced.
Adjusting the flavor: if the pan turns salty, add a splash of sake or water. If it tastes bland, add a little soy sauce. For more sweetness, add sugar in small pinches.
Tips for Cooking Kansai-Style Sukiyaki
Why sear first? A hot, relatively dry pan helps the beef brown instead of steam. That browning adds a roasted aroma, which liquid alone cannot produce. Therefore, keep the searing stage almost dry. The vegetable stage, in contrast, uses sake as its main cooking liquid.
Raw beef needs care as well. Japan’s health ministry advises cooking meat thoroughly, especially for children and older adults. Pregnant diners and people with weak immunity should also eat the beef fully cooked.
Common Mistakes to Avoid
- Overcrowding the pan: too much beef cools the surface, so the meat steams.
- Overcooking the beef: thin slices toughen quickly, so remove them once they are cooked through.
- Adding excess liquid: too much sake or water turns the dish into a stew.
- Adjusting too early: follow the measured recipe first, then adjust only after the vegetables release their liquid.
One popular tip is less certain. Many cooks keep shirataki away from the beef, believing it toughens the meat. However, a comparison test commissioned by the Japan Konjac Association found no such effect. Separate areas still help, since you can judge each ingredient’s doneness more easily.
Ingredient Substitutions
| Japanese ingredient | Substitute | What changes |
|---|---|---|
| Yaki-dofu | Firm tofu, patted dry | Softer, so it breaks more easily |
| Shungiku | Spinach or watercress | Spinach is milder, watercress more peppery |
| Shirataki | Other konjac noodles | Similar texture |
| Japanese leek or green onion | Leek or large scallions | Leek is milder and cooks more slowly |
Serving Suggestions
Plain steamed rice is the usual partner, since it balances the strong seasoning. Japanese pickles also refresh the palate between rounds. For drinks, sake, beer, or green tea all suit the dish. Finally, many households finish by warming cooked udon in the remaining juices.
How to Store and Reheat Leftovers
Japan’s health ministry advises moving leftovers into clean, shallow containers so they cool quickly. It also recommends reheating them thoroughly, to at least 75°C (167°F). Reheated beef turns firm, though. Therefore, cook only what you will eat, and store uncooked ingredients separately. Discard any egg left in the bowls after the meal. Official guidance gives no storage period specific to sukiyaki, so discard leftovers whenever their safety is uncertain.
Vegetarian Adaptation
A vegetarian version is an adaptation, not a traditional Kansai dish. Sear thick slices of king oyster mushroom, shiitake, and grilled tofu in plant oil instead of beef fat. Then season them with sugar and soy sauce in the same order. A splash of kombu (kelp) stock adds depth. For a strictly vegetarian meal, check the labels on every seasoning.
Why Sukiyaki Uses Raw Egg
The egg cools each bite slightly and softens the sweet-salty seasoning. It also adds a creamy coat. Diners dip cooked pieces into their own bowl, so the egg never goes into the shared pan. Why the custom began is less clear, and we found no firm historical source for it.
Raw egg carries some risk, however. The Japan Food Hygiene Association advises using uncracked eggs within their date, keeping them refrigerated, and cracking them just before eating. Older adults, children aged two or younger, pregnant people, and anyone with reduced immunity should avoid raw egg. As an alternative, use pasteurized eggs where shops sell them, or skip the dip entirely.
History of Kansai-Style Sukiyaki
The history has three layers, and it helps to keep them apart. One is an old grilling method, another is the beef pot of the Meiji era, and the last is the modern dish.
The Name and Early Suki-Yaki
One widely cited theory links the name to a farming tool called a suki. According to MAFF, people in Kansai grilled fish and shellfish on such a blade by the middle of the Edo period (1603–1868). The cookbook Ryōri Hayashinan also survives in Japanese library collections. Researcher Yuji Matsuo dates it to 1801 and cites it for birds cooked on a heated suki. These early dishes were not modern beef sukiyaki, however.
Beef in the Meiji Era
Beef eating spread widely in the Meiji era (1868–1912), after Japan’s ports opened to foreign trade. In Kanto, restaurants served gyunabe, a simmered beef pot. Kansai, meanwhile, came to be associated with a sear-first method and with the name sukiyaki. Mishima-tei, a Kyoto sukiyaki restaurant, dates its founding to 1873. We cannot say that the dish began in one city, though.
After 1923
The Great Kanto Earthquake of 1923 closed most Tokyo beef-pot shops. Afterward, MAFF explains, the Kansai name sukiyaki spread east and replaced gyunabe. As a result, the whole country now shares one name, while the two cooking styles remain.
Where to Eat Kansai-Style Sukiyaki in Osaka and Kyoto
Wondering where to eat sukiyaki in Osaka? Two long-running specialists in the Minami district describe their cooking as Kansai style. Both sit within walking distance of Namba and Shinsaibashi, which suits an evening after sightseeing. Kyoto adds a historic option near the Teramachi shopping arcade.
Hon Sekiguchi (本 せきぐち), Osaka
Hon Sekiguchi presents itself as a specialist in “pure Kansai-style” sukiyaki, with a history of about 140 years by its own account. Its website also mentions Japanese Black beef, coarse zarame sugar, and Kyoto soy sauce. Its site lists a course at about ¥8,800 per person for groups of three or more. Service or seating charges may also apply, so confirm the total price when you book.
- Address: 2-2-7 Sennichimae, Chuo-ku, Osaka
- Access: About 3 minutes on foot from Nipponbashi Station, exit 5
- Phone: 06-6641-2303
- Hours: Monday to Saturday 16:00–22:00 (last order 21:00). Closed Sundays. Holiday hours are not stated, so confirm directly
- Website: Hon Sekiguchi
- Note: Details are subject to change. Check the official website before visiting
Kitamura (北むら), Osaka
Kitamura has served sukiyaki in Higashi-Shinsaibashi since 1881, according to its website. The restaurant describes its cooking as Kansai style, without warishita. Osaka’s official tourism site lists sukiyaki at ¥9,900, but confirm the current menu directly. Reservations are advisable, especially for private rooms.
- Address: 1-16-27 Higashi-Shinsaibashi, Chuo-ku, Osaka
- Phone: 06-6245-4129
- Hours: 16:30–21:50 (last order 21:30). Closed Sundays and public holidays
- Website: Kitamura
- Note: Details are subject to change. Check the official website before visiting
Mishima-tei (三嶋亭), Kyoto
Mishima-tei is a historic Kyoto sukiyaki restaurant near Teramachi and Sanjo. The Kyoto City Tourism Association lists a lunch course at ¥8,591 and dinner courses at ¥17,545 and ¥21,780, including tax and service. The house has its own cooking method, so let the staff guide you. Book ahead, and confirm the hours first.
- Address: 405 Sakuranocho, Teramachi-dori Sanjo-sagaru, Nakagyo-ku, Kyoto
- Phone: 075-221-0003
- Hours: 11:00–21:00 (last entry 19:30). Closing days vary, so check the current calendar
- Website: Mishima-tei
- Note: Details are subject to change. Check the official website before visiting
Final Thoughts
Kansai-style sukiyaki comes down to order: beef and sugar first, then soy sauce and sake in the pan. Because the cook seasons in the pan, the beef tastes direct, sweet, and lightly caramelized. The method also lets each table adjust the flavor round by round. That freedom is the best reason to try it, although it takes a little practice. Start with good beef and a hot pan. Season conservatively as well, because you can add soy sauce and sugar but cannot easily remove them.
For your next step, cook the recipe above, then compare it with the Kanto method. Planning a trip instead? Our Kansai Food Guide covers more regional dishes.
Kansai-Style Sukiyaki FAQ
Method and Ingredients
- Does Kansai-style sukiyaki use warishita?
-
Not in the classic method. Cooks add sugar, soy sauce, and sake separately, so the flavor develops in the pan. However, practice varies, and some restaurants in western Japan use a house sauce. Home recipes also differ, so treat the rule as a tendency.
- Do I need an iron pot?
-
No. A shallow, heavy skillet works well for this style. Cast iron holds heat longer, which helps the beef brown between batches. With a thinner pan, therefore, sear fewer slices at a time and let the surface reheat.
- Can I prepare the ingredients in advance?
-
Yes, partly. You can cut the vegetables, drain the tofu, parboil the shirataki, and measure the seasonings ahead. Keep them covered in the refrigerator. The beef, however, should stay covered and chilled until just before cooking.
- Is the dish gluten-free?
-
No, not as written. Standard soy sauce usually contains wheat, and fu is wheat gluten. To adapt the dish, leave out the fu and choose a tamari whose label confirms it is gluten-free. Also check the mirin and sake labels.
Eating and Storing
- Can I eat sukiyaki without raw egg?
-
Yes. The egg is traditional, but the dish tastes good without it. Because nothing softens the seasoning, use slightly less soy sauce and sugar. Pasteurized eggs are another option where shops sell them.
- Should I cook all the beef at once?
-
No. Sear it in at least two batches. A crowded pan cools down, so the beef steams instead of browning. Therefore, let the pan reheat between batches.
- What is the etiquette at a sukiyaki restaurant?
-
Follow the staff’s instructions. At many traditional restaurants, an attendant cooks the first slices and tells you when to eat. Wait for that cue instead of adding ingredients yourself. Afterward, ask before you adjust the seasoning.
References
- Ministry of Agriculture, Forestry and Fisheries, Our Regional Cuisines – Sukiyaki (Beef hot pot), Tokyo (Accessed October 2026)
- Ministry of Agriculture, Forestry and Fisheries, Uchi no Kyodo Ryori – Sukiyaki, Tokyo (Japanese edition) (Accessed October 2026)
- National Diet Library Search – Ryori Hayashinan (Accessed October 2026)
- AgriKnowledge (Chikusan no Kenkyu, Yokendo) – Matsuo, Y. (2015). Bunken ni Miru Gyunabe to Sukiyaki no Rekishi ni Tsuite, 69(9), 835–840 (Accessed October 2026)
- Takara Shuzo – Kansai-fu Sukiyaki, from a Joint Project with NHK Publishing’s Kyo no Ryori (Accessed October 2026)
- Japan Food Hygiene Association – Hygienic Handling of Eggs (Accessed October 2026)
- Ministry of Health, Labour and Welfare – Cook Meat Thoroughly Before Eating (Accessed October 2026)
- Ministry of Health, Labour and Welfare – Preventing Food Poisoning at Home (Accessed October 2026)
- Japan Konjac Association – The Belief That Shirataki Toughens Sukiyaki Beef Was a Misunderstanding (2017) (Accessed October 2026)
- Hon Sekiguchi – Official Website (Accessed October 2026)
- Kitamura – Access and Opening Hours (Accessed October 2026)
- Osaka Info (Osaka Convention & Tourism Bureau) – Kitamura (Accessed October 2026)
- Kyoto City Tourism Association – Mishima-tei (Accessed October 2026)
Related Articles
- Sukiyaki (すき焼き) (Surveyed: October 2026). A complete guide to ingredients, history, and regional styles.
- Kanto Style Sukiyaki (関東風すき焼き) (Surveyed: October 2026). The eastern method, which simmers beef in warishita.
- Shabu-Shabu (しゃぶしゃぶ) (Surveyed: October 2026). Thin beef swished in light broth, then dipped in sauce.
- Kobe beef (神戸牛) (Surveyed: October 2026). Hyogo’s certified wagyu brand.
- Kujo negi (九条ネギ) (Surveyed: October 2026). Kyoto’s green onion, a common partner for beef.
- Complete Guide to Kansai Food (Surveyed: October 2026). Must-try dishes across the region.
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