Last Updated on February 7, 2026 by Home in the World
Today I’m excited to announce the first ever guest post to be featured on the Home in the World blog! It is brought to you by AutoReserve, the no. 1 site for restaurant reservations in Japan. In it, you’ll learn all about sukiyaki, one of Japan’s most iconic beef dishes, as well as discover 7 of the best restaurants in Osaka (complete with booking options), as recommended by AutoReserve’s experts.
All text and photos are by AutoReserve. Enjoy this unique and insightful culinary journey as told by local experts!
And if you are heading to Osaka, you might also like to download my free quick guide to Osaka, which concisely summarises everything you need to know before you go.
How was a sukiyaki born? A journey through its history
and 7 must-visit restaurants in Osaka
Hello! This is the AutoReserve editorial team.
We’re excited to announce a new collaboration with Home In The World for a special feature series.
What is AutoReserve?
AutoReserve is the No.1 gourmet site for restaurant reservations in Japan.
Our AI assistant helps users book restaurants around the world – quickly, easily and stress-free.
Learn more here.
Sukiyaki, one of Japan’s most iconic traditional dishes, is beloved for its rich, sweet-and-savoury broth and melt-in-your-mouth marbled beef.
In this article, we’ll take a closer look at the deep-rooted history and regional charm of sukiyaki – followed by a list of must-try restaurants in Osaka where you can savour this classic dish.
The history of Sukiyaki: Japan’s beloved beef dish born from a plough
The roots of sukiyaki trace back to the Edo period (1603–1868).
While there are several theories about the origin of its name, one widely accepted story suggests that farmers used a “suki” (a plough) – a traditional farming tool – as a substitute for an iron griddle to cook fish, vegetables or meat.
This unique method of grilling came to be known as ‘sukiyaki‘, literally meaning ‘grilled on a plough.’
At the time, the influence of Buddhism meant that eating meat – especially beef – was largely forbidden in Japan, and it was rare to find beef on the average household’s table.
However, during the Meiji era (starting in 1868), Japan experienced a wave of modernisation and Western influence known as ‘bunmei kaika” (civilisation and enlightenment).
With this shift came the gradual acceptance of beef as a common ingredient in Japanese cuisine.
Around the 1870s, a new dish called ‘gyūnabe‘ (beef hot pot) began to appear. Over time, this dish evolved into the sukiyaki we know and love today.
From the Showa era onward, sukiyaki became firmly established as a ‘hare no hi‘ dish – a meal enjoyed on special occasions such as New Year’s celebrations and birthdays.
It came to symbolise joy, family gatherings and moments of celebration.
Today, sukiyaki is not only a beloved staple in Japanese households but also a cultural icon of washoku, traditional Japanese cuisine, admired both in Japan and around the world.
Two flavours, one dish: the Kanto and Kansai styles of sukiyaki
Sukiyaki can be prepared in two main styles: Kanto-style and Kansai-style.
Each has its own unique cooking method and flavour profile, reflecting the regional culinary traditions and evolving food culture of Japan.
Kanto-style sukiyaki: simmered to soak up flavour
In the Kanto region, sukiyaki is typically prepared by placing beef and vegetables directly into a pot and simmering them together in a sauce called warishita – a flavourful blend of soy sauce, sugar, sake and mirin.
This method allows the ingredients to cook together, creating a harmonious blend of flavours.
The result is a rich and deeply savoury-sweet taste, with the sauce thoroughly absorbed into the meat and vegetables.
Kansai-style sukiyaki: sear the meat first
In contrast, the Kansai style sukiyaki cooking begins by heating beef fat in the pot and searing the meat first.
Once the beef is nicely browned, sugar and soy sauce are added for flavour.
Vegetables, tofu and shirataki noodles are then added and simmered together.
This method brings out the natural flavour of the beef and makes it more ingredient-focused style.
In cities like Osaka and Kyoto, Kansai-style sukiyaki is the standard.
At many traditional restaurants, warishita sauce is not used at all, staying true to the regional custom.
Instead, the dish shows the quality of the ingredients and the skill of the chef.
The flavour of the beef is rich; it melts in your mouth.
Only beef that meets exceptionally strict quality standards is certified as Kobe beef, and it must come from Tajima cattle raised in Hyogo Prefecture – the very breed that forms the foundation of Japan’s black-haired wagyu lineage.
Many sukiyaki restaurants are beef-specialised – which makes their shabu-shabu just as irresistible
When it comes to top-tier sukiyaki restaurants, many of them are actually specialty beef establishments known for sourcing and serving only the highest quality cuts.
These restaurants are staffed by experts with a deep understanding of beef – its flavours, textures and the unique characteristics of each cut.
Their skills in selecting and preparing meat bring out the very best in sukiyaki, and often extend to another beloved dish: shabu-shabu.
At many of these spots, shabu-shabu is just as popular, offering a more subtle but equally satisfying way to enjoy premium beef.
画像：しゃぶ長
In the Kansai region – particularly in Osaka – there has traditionally been less emphasis on warishita-based cooking and more focus on highlighting the natural flavours of the ingredients.
As a result, many restaurants in the area offer both sukiyaki and shabu-shabu, giving diners the freedom to make a choice based on their personal preferences.
When you’re looking for a sukiyaki spot, it’s worth checking if there is also shabu-shabu on the menu.
This can be a big plus, especially for groups, as it allows everyone to enjoy premium beef in a different style.
7 must-visit sukiyaki restaurants in Osaka – popular among locals and international visitors
We’ve carefully selected seven highly rated sukiyaki restaurants in Osaka, all of which have received excellent reviews – especially from international visitors.
1.『北むら』Kitamura
With a proud history of nearly 140 years, Kitamura is a legendary sukiyaki restaurant in Kansai, famous for its traditional approach and exceptional quality.
Featured in numerous media outlets, it’s one of the most sought-after spots in Osaka – reservations are essential.
The restaurant is located in a serene, sukiya-style building with all-private dining rooms.
Some rooms even offer a view of a peaceful Japanese garden, creating a relaxing atmosphere where you can fully enjoy your meal.
The attentive staff provide clear explanations of each dish, making the experience especially enjoyable for international guests.
Kitamura’s sukiyaki follows the classic Kansai style:
Premium wagyu beef is first seared in an iron pan, then seasoned with soy sauce and sugar to create a rich, sweet-and-savoury flavor.
The combination of tender beef, flavourful sauce and creamy raw egg is simply unforgettable.
In addition to sukiyaki, the menu also features dishes such as wagyu fillet grilled on a teppan with seasonal vegetables and a shabu-shabu–style hot pot known as mizutaki, made with thick cuts of wagyu.
Each dish shows carefully selected ingredients and time-honoured cooking techniques that bring out the full flavour of the meat.
Address: 1-16-27 Higashi-Shinsaibashi, Chuo-ku, Osaka, Japan
Make a reservation at Kitamura
2.『モリタ屋 ルクア イーレ店』Moritaya LUCUA IRE Store
Located on the 10th floor of LUCUA IRE, directly connected to JR Osaka Station, this popular restaurant brings the refined flavours of Kyoto’s beef cuisine to the heart of Osaka.
It carries on the legacy of Seigyusha Moritaya, a Kyoto-based wagyu specialist with over 150 years of history.
The menu features a variety of beef dishes, including sukiyaki, shabu-shabu, oil-grilled wagyu, steak and seiro-mushi (steamed beef and vegetables).
Each dish is available in one of four course tiers – Ume (basic), Take (standard), Matsu (premium) and Tokusen (select) – depending on the grade of wagyu.
The most popular item is the sukiyaki made with their secret warishita sauce.
Their carefully selected Japanese black wagyu offers a melt-in-your-mouth texture and pairs beautifully with seasonal Kyoto vegetables and refined appetisers that come with the set.
Inside, the restaurant offers a Kyoto-inspired atmosphere with elegant Japanese decor.
For groups, there’s also a traditional horigotatsu-style tatami seating area that accommodates up to 10 people.
Address: 10F, LUCUA IRE, 3-1-3 Umeda, Kita-ku, Osaka, Japan
Make a reservation at LUCUA IRE
3.『しゃぶ長』Shabu-Cho
With a history of 47 years, Shabu-Cho is a long-established sukiyaki and shabu-shabu specialty restaurant beloved by locals in the Shinsaibashi area.
The interior features a calming Japanese-style atmosphere with warm lighting and a cosy 16-seat counter for an intimate dining experience.
Their signature warishita sauce, made with a special blend of soy sauces, enhances the natural umami of the beef and delivers a rich, satisfying flavour.
To balance the richness, many diners enjoy adding grated daikon for a refreshing touch.
One of the most popular options is the sukiyaki course made with premium A5-grade Japanese black wagyu, priced at just ¥8,000 for 7 dishes – great value.
The course includes nine kinds of vegetables, your choice of udon noodles or white rice, and traditional Japanese pickles.
(*Please note: Prices and menu items may vary by season.)
If you enjoy sake, don’t miss their famous ‘Frozen Sake‘, served in a sherbet-like texture – perfect for pairing with rich wagyu dishes.
Address: 1-15-25 Higashi-Shinsaibashi, Chuo-ku, Osaka, Japan
Make a reservation at Shabu-Cho
4.『きよ助』KIYOSUKE
Kiyosuke is a sukiyaki and shabu-shabu specialty restaurant where you can enjoy top-quality Saga beef and Japanese black wagyu from northeastern Japan.
Located about a 5-minute walk from Tanimachi 6-chome Station, just three stops from Shinsaibashi, this hidden gem tucked away in a quiet alley is especially popular with locals, as well as with visitors from Hong Kong and Taiwan, who’ve left glowing reviews.
The restaurant mainly offers counter seating, where guests can watch the chef slice fresh beef right in front of them – a unique and engaging dining performance.
For dinner, the style follows a Kanto-inspired approach: the beef is grilled first, then vegetables and other ingredients are added and simmered.
A staff member attentively handles the cooking for you at the table.
Their sukiyaki features a perfect balance of lean and marbled beef, offering a rich, flavourful experience.
The vegetables are also exceptionally fresh and crisp, adding great texture to the dish.
For lunch, guests can enjoy a more casual version of sukiyaki: vegetables and udon are served simmering in the pot, and the freshly sliced beef is added afterward.
Each order is prepared individually, ensuring maximum freshness and satisfaction.
Address: 1-3-28 Uehommachi-Nishi, Chuo-ku, Osaka, Japan
Make a reservation at Kiyosuke
5.『はり重 道頓堀本店』Harijyu Dotonbori Main Store
With over 100 years of history, Harijyu is a famous restaurant specialising in premium Japanese Black Wagyu.
Located just a 3-minute walk from Namba Station, it welcomes guests with its elegant traditional Japanese façade, preserving the charm of its founding days.
For sukiyaki, they use only carefully selected female wagyu cattle – known for their exceptional tenderness and flavour.
The dish is prepared with a rich, home-made warishita sauce, simmered for hours using beef tendons.
Paired with a fresh raw egg, the result is a deeply flavourful, melt-in-your-mouth experience.
The most popular option is the Tsuki Course, which includes four components:
A welcome drink (draught beer or soft drink), a seasonal appetiser, the main sukiyaki dish and rice with pickles.
This course allows you to savour the very best of their top-grade wagyu in a beautifully structured meal.
The spacious restaurant seats up to 200 guests and features 17 private Japanese-style rooms of various sizes.
It’s a perfect place to enjoy authentic hospitality and a nostalgic Showa-era atmosphere, right in the heart of Osaka.
Address: 1-9-17 Dotonbori, Chuo-ku, Osaka, Japan
6.『大衆すき焼き北斗 GEMSなんば店』Taishu Sukiyaki Hokuto – GEMS Namba Branch
Located just steps from Namba Station, this modern take on the classic sukiyaki experience blends the casual charm of an izakaya with authentic flavours and unbeatable value.
It’s the perfect spot for those looking to enjoy quality wagyu sukiyaki in a relaxed, affordable setting.
Despite the casual atmosphere, no corners are cut when it comes to meat quality – only A5 and A4 grade Japanese Black Wagyu is served.
Sukiyaki dishes start from just around ¥1,900, with premium options like the Awa Kuro-ushi Loin priced at around ¥3,800, offering exceptional value for money.
(*Please note: Prices may vary by season.)
The restaurant also offers fun twists like adding fresh kimchi mid-meal for a flavour change, and a richly flavoured fried rice made using broth from the sukiyaki – both popular choices among regulars.
The interior features 62 seats in a warm, Japanese-inspired space.
Guests can choose from romantic counter seating with views of the city at night, or semi-private booths separated by traditional curtains, perfect for groups.
Address: 7F, GEMS Namba, 3-7-19 Namba, Chuo-ku, Osaka, Japan
Make a reservation at Taishu Sukiyaki Hokuto
7.『燻製スギヤ商店』Kunsei Sugiya Shoten
Tucked away inside a mixed-use building near Namba Station, Kunsei Sugiya Shoten is a cosy, hidden gem of an izakaya known for its creative use of smoked ingredients.
True to its name, the restaurant specialises in dishes that incorporate deep, smoky flavours.
Its signature dish is a sukiyaki featuring smoked tomato sorbet, served with sizzling Japanese Black Wagyu.
The contrast between the hot, tender beef and the cold, smoky tomato creates a truly unique and melt-in-your-mouth flavour experience.
The pricing is also very reasonable. One of the most popular options is the Standard Smoked Course – a 7-dish lineup for just ¥3,500.
This includes sukiyaki as the main dish, along with smoked cheese, smoked potato salad and a fresh seafood platter served with home-made smoked soy sauce.
(*Please note: Prices may vary depending on the season.)
The interior is reminiscent of a traditional Japanese tea room, featuring tatami-lined counter seating where guests take off their shoes and relax.
Natural wood textures, a touch of rustic decor and the warm ambiance create a laid-back yet refined atmosphere perfect for unwinding.
Address: 4F, Shinsaibashi European Building, 1-7-18 Namba, Chuo-ku, Osaka, Japan
Make a reservation at Kunsei Sugiya Shoten
Sukiyaki is a traditional Japanese dish deeply rooted in the hearts of the people, yet its style and ingredients vary by region, offering a rich and diverse culinary experience.
In Osaka – the culinary capital of Japan – you’ll find an array of exceptional restaurants where every detail matters, from the quality of the ingredients to the cooking techniques and the ambiance.
For a special occasion, we highly recommend experiencing the true essence of sukiyaki at one of Osaka’s renowned establishments.
It’s sure to be a memorable and heartwarming experience.
For questions about reservations, please contact AutoReserve directly. The blog operator does not handle booking inquiries.
Before you go…
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You might also like to download my free, print-friendly one-page Osaka city guide or read my blog posts on things to see in Osaka for first-timers, fun foods to try in Osaka, alternative neighbourhoods of Osaka and recommended day trips from Osaka.
For more Osaka travel inspiration, you may want to consider some of these tours:
Ready to book your flights to Osaka? I recommend using Skyscanner or Trip.com to find and compare the best fares.
Looking for somewhere to stay on your trip to Osaka? Check out my comprehensive review of the Fraser Residence Nankai Osaka! Or find another property suiting your needs by searching below:
For more Asia travel content, feel free to check out my posts from Cambodia, China, Taiwan, South Korea, as well as my older travel memories (more narrative style than blog style) from Hong Kong, Macau, Malaysia and Singapore.
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A “delicious” read. Food/dining is such an important part of a trip for many travellers. This will go down a treat!
Yes, especially in Osaka, which is the foodie capital of Japan. It’s so great to get recommendations from local experts.