Wagyu Sukiyaki Hiroshige - Nishiki Market — Restaurant in Kyoto

In traditional Kansai-style sukiyaki, the server typically cooks the first portion of beef to demonstrate the proper method. This was done for us, but the rest was left to our own cooking, resembling more of a hotpot experience than true sukiyaki (As the derver already poured all the soy sauce after my first slice). Unfortunately, the beef slices were far too thick, requiring multiple turns in the pan to cook. This method resulted in a loss of tenderness and texture. Instead of being juicy and succulent, the beef became chewy and lacked the desired melt-in-your-mouth quality.

Moreover, the soy sauce used in the dish was overwhelmingly sweet, with little depth or balance in flavor. A good sukiyaki sauce should have a harmony of salty, sweet, and umami notes, but this version was one-dimensional and cloying. To make matters worse, I noticed that some of the beef slices were not a fresh pink color but rather had darkened spots, which was concerning.

Another peculiar practice was their tea service. I ordered an oolong tea, which was fine until I asked for a refill halfway through my drink. To my surprise, they charged me for a completely new cup instead of treating it as a simple top-up. While I respect unique business practices, this one felt particularly odd, especially considering my previous experiences at other restaurants in Kyoto where servers graciously refilled tea without additional charges.

Having tried sukiyaki in Tokyo, Osaka, Fukuoka, and Hokkaido, I can confidently say this was my least satisfying experience. It lacked both the authenticity and quality I’ve come to expect from sukiyaki restaurants across Japan.

If you’re a true sukiyaki enthusiast looking for an authentic and memorable meal, I’d suggest...

Got the standard menu option and a shiso soda.

The meat slices tell you the grams each, but I don't really know what that means. But the slices are bigger than I expected!

Maybe it's a bit too fancy for me, I wasn't sure if I as supposed to eat the dishes and when, but the attendants were charming and instructive with nods of affirmation when I slowly attempted to eat something, then paused to look at her to check.

The place is really well lit with such a calm atmosphere for being in nishiki market proper.

The foods is really good! The beef is so tender, and the sauce it's sauteed in, when mixed with the egg dipping sauce is so nice. The udon wasn't as chewy as I hoped. I suppose it's not an udon place, so I guess they get it somewhere.

The matcha ice cream was very nice too, not butter, and not flavorless.

Also got a lemon sour. Not sure if there was alcohol in it. Not sure if that's a good thing or a bad thing. Too smooth to taste? Or watered down? Or maybe I just ordered it non alcoholic...

Sukiyaki taken to an artful level. I love Sukiyaki and have gotten used to just eating the dish with everything mixed in at the beginning.

At Hiroshige, there’s a delicate staging to the tasting experience.

First, the beef is tasted raw. Then each slice is cooked one at a time before all the ingredients are mixed together into the stew, then the sauce is used for noodles. The comments about the sauce leaning on the sweeter side are true - I did enjoy it though (personal preference)

The constant is the beef - generous juicy cuts that have a good balance of thickness and melt-in-your-mouth effect. Service is alert and inviting!

The portion looked huge at first but actually with the thoughtful staging, it actually felt like the perfectly measured experience. Like I don’t want to start feeling like it’s a chore to get through the meal.

We came at 1pm and were surprised that we were the restaurant was quiet. Don’t let the quieter entrance dissuade you. It is a calming,...