The history of sukiyaki is that it only started in the 1860's or so when Japan opened its ports to foreigners who introduced them to eating beef and new cooking styles. Before then, eating beef was rare. Sukiyaki is rich and succulent - beef and vegetables cooked all in one pot - savory, sweet and full of unami. It's not something I eat every day so I figured it would make for a special treat.
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| Entrance to Butasute |
Luckily, there is an excellent restaurant in the Kitte building (near Tokyo station) - Butasute - who are known for their high-quality beef donburi, shabu shabu and sukiyaki. Butasute features beef from the Ise region which is similar to Matsusaka beef but aged a bit longer.
The Kitte building itself is beautiful. Near Tokyo station, the Kitte building was formerly the Tokyo Central Post Office that has now been renovated, housing a number of shops and eateries. (Kitte means stamp in Japanese).
Undoubtedly, the sukiyaki lunch set was delicious. Each portion came in its own iron skillet on a burner so it stayed hot. You get one raw egg which you can either crack into the sukiyaki to cook or use as a dipping sauce for the beef. There was also a small bowl of perfectly fluffy rice, miso soup and pickles. A very satisfying lunch!
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| Our sukiyaki lunch sets |
