AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstSukiyaki (すき焼)
Sliced beef cooked at the table in a broth of soy, sugar and sake
Sukiyaki, A5 Matsusaka beef cut by knife to keep its grain, cooked in a Nanbu iron pot in the house's handed-down warishita, its soy-based sauce. At lunch as a set, or in the evening by weight.
Imaasa
Japanese · sukiyaki since 1880 · Higashi-Shinbashi, Tokyo
Imaasa Building 2F, 1-1-21 Higashi-Shinbashi, Minato-ku, Tokyo 105-0021
A Shinbashi house for sukiyaki, beef simmered at the table, opened in the 1880s by Imasajirō, now in its fifth generation. Its sauce has been handed down through the family.
The proof, in the house's own words
Why the sukiyaki
Same plate, other kitchens
Sukiyaki: which one?
Imaasa and one other kitchen in Tokyo all lead with it. What sets each apart, and who it suits:
Imaasa
This kitchenHand-cutHigashi-Shinbashi · Menu checked Oct 2026
The Shinbashi house's sukiyaki, with a sauce kept since the 1880s.
Pick it if you want beef sukiyaki, or a lunch set.
CharcoalHigashi-Nihonbashi · Menu checked Oct 2026
Duck, not beef: the house cooks one bird and nothing else, unchanged since 1872.
Pick it if you want Tokyo's duck sukiyaki and an evening course.
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