The Place Nestled in the heart of Tokyo, Ningyocho Imahan is a longstanding restaurant in Tokyo established since 1895 as a beef hot pot restaurant. Today, it is better known for its Japanese Sukiyaki. Ningyocho Imahan has multiple outlets across Tokyo, and I visited the Ningyocho Imahan Odakyū Dai-ichi Seimei Building outlet which is in a quiet section of Shinjuku. Reservations are highly recommended since it is very popular. 

Sukiyaki is one of my favourite Japanese meals in Tokyo, having tried quite a couple of Sukiyaki restaurants in the city previously such as Imafuku, Ishibashi and Chinya.

The interior of Ningyocho Imahan Odakyū Dai-ichi Seimei Building outlet is modern and old school at the same time. I had my meal at the main dining section where the table space is spacious, and it is great that the staff also brought a cloth for us to cover our bags with it. 

The Food Other than Sukiyaki which I usually got for, you can also choose other variations to enjoy the beef such as shabu-shabu, and steak (teppanyaki). I typically go for Sukiyaki since it is so overpriced in Singapore, and there are three types of beef to go for, starting from 6,820 yen. Having had fattier parts in the past, I do enjoy the beefier flavours instead of fattier flavours and hence I just went for the most entry High Quality Chunk Eye Roll (6,820 Yen) sukiyaki. 

One aspect I like about Ningyocho Imahan is that you get a personalized tableside service where a staff will do all the cooking of the meats and vegetables for each table. My Sukiyaki set comes with a beautiful beef platter, raw eggs for the beef dip, rice, miso soup and an assortment of vegetables. 

The first round of having the sukiyaki meal is where the staff will pour the dark soy sauce into the hot pan, before adding the first slice of beef into it.

I then had the tender beef with the raw egg yolk dip. Even though I had the most basic cut, I really enjoyed the beef flavours and it is tender and delicious enough for my liking. 

Accompanying the succulent beef are an array of fresh vegetables, adding depth and texture to the dish.

There are shiitake mushrooms, leeks and tofu where each component fully soaks in the jus of the soy sauce.

Next up, the staff then proceeded to cook the vegetables with the beef and serve it together. 

The last part of the meal is where the staff poured egg yolk over the pan and cooked a scrambled egg, which is then used to top a new bowl of rice as a scrambled egg rice bowl. 

Other than Sukiyaki, there are also side dishes you can add on where I had the Wagyu Beef Sushi. 

Rants Last minute walk-ins are challenging. Be sure to reserve in advance.

Will I Return Again? What I enjoyed about Imahan Sukiyaki is that the staff guide diners through the cooking process, ensuring that each slice of beef is cooked well. Prices are quite affordable by Sukiyaki standards, and this is a convenient option to go for in downtown Tokyo. 

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 3.5/5
Overall Experience: 4/5

Ningyocho Imahan Odakyū Dai-ichi Seimei Building
Japan, 〒160-0023 Tokyo, Shinjuku City, Nishishinjuku, 2 Chome−7−1, Shinjuku Daiichi Seimei Building, １階

Opening Hours
Tuesday to Sunday: 11am to 3pm; 5pm to 10pm
Closed on Monday

Ranted by The Ranter