PREMIUM
和牛すきやき
WAGYU SUKIYAKI AKAYASHIRO PRESENTS
Sukiyaki Master Experience — a 2-hour premium wagyu sukiyaki lunch program at AKAYASHIRO, Kyoto.
TIME
12:00 – 14:00
PLACE
Wagyu Sukiyaki AKAYASHIRO, Kyoto
FINALE
Sukiyaki Master Certificate
~ Today's Journey ~
12:00
Let's start our experience! Choose your favorite apron.
12:15
Choose your favorite vegetables, rice bowl, and chopstick rest.
Details112:30
Watch the chef's demonstration and look forward to a special surprise!
Details212:45
13:00
13:45
Relax with hojicha tea and our handmade matcha terrine.
14:00
Receive your certificate and take a memorable photo together!
Please choose your favorite vegetables, chopstick rest, and rice bowl before we begin.
Color Your Sukiyaki
Colorful vegetables make your sukiyaki more beautiful and delicious.
Take only the amount you can comfortably finish to help reduce food waste.
A Small Part of Japanese Dining Etiquette
In Japan, chopsticks are placed on a chopstick rest when not in use, rather than directly on the table or plate.
This simple custom keeps your chopsticks clean and shows respect for the meal.
Find Your Favorite Bowl
In Japan, many people have their own favorite rice bowl that they use every day. Choose the bowl you like best and enjoy your meal in a traditional Japanese way.
❧ Who Gets the First Wagyu? ☙
Let's play Janken!
The winner will receive the first slice of premium Wagyu.
グー (Gu)
beats SCISSORS
チョキ (Choki)
beats PAPER
パー (Paa)
beats ROCK
さいしょはグー！
Saisho wa Gu!
じゃんけんぽん！
Jan! Ken! Pon!
WIN
Stay
standing.
LOSE
or TIE
Sit
down.
The final winner
gets the first slice of
Wagyu!
Play against our staff member. Only the guests who are still standing play the next round. Repeat until only one winner remains!
♛
Let's cook together!
Follow the chef and enjoy the experience.
Turn on the burner. Set to medium heat.
Heat the pan for about 2–3 minutes. When it feels hot above the pan, it's ready.
Rub the beef fat across the pan. This adds wonderful aroma and flavor.
Lay 1–2 slices of Wagyu flat in the pan. Don't overlap the meat.
Pour the sauce around the beef. Let the aroma fill the pan.
Turn the beef over after a few seconds. Cook it to your preferred doneness.
Dip the beef into your fresh raw egg. Enjoy your first authentic Japanese sukiyaki!
Dip it into the fresh egg and enjoy!
Yadorigi Egg — Uji, Kyoto
Our Yadorigi Eggs come from Uji, Kyoto. The hens are free-range and raised in a natural environment with plenty of space.
They are fed a 100% plant-based diet, creating a clean, delicate flavor with very little odor.
Their smooth taste pairs perfectly with premium Wagyu sukiyaki.
Japan has strict food safety standards for eggs. Fresh raw egg is a traditional way to enjoy sukiyaki throughout Japan.
Tap the egg on a flat surface for a cleaner crack. This makes it easier to open without breaking the yolk.
Enjoy one of Japan's most authentic food experiences. We hope you'll discover a new favorite with our carefully selected Yadorigi Egg.
Place ingredients with different colors next to each other to create a beautiful and vibrant sukiyaki.
Onions and kabocha squash take longer to cook. Let them simmer gently to bring out their natural sweetness.
Turn off the heat before adding the ingredients.
Arrange the vegetables and meat in the pot.
Pour the sukiyaki sauce evenly over the ingredients.
Turn the heat back on, cover the pot with the lid, and let it simmer for 2–3 minutes until everything is cooked through.
Freshly cooked in a traditional clay pot.
Enjoy one of Japan's greatest treasures — perfectly cooked rice.
In Japan, it is customary to hold your rice bowl while eating.
Holding the bowl close to you makes it easier to eat and is considered polite.
Many Japanese people also have their own favorite rice bowl used for everyday meals.
Hokkaido Premium Rice "Yumepirika"
Our rice is Yumepirika, one of Hokkaido's finest premium rice varieties.
Its name combines the Japanese word "Yume" (dream) with the Ainu word "Pirka" (beautiful), reflecting the dream of creating Japan's finest rice.
Developed over more than ten years, Yumepirika transformed the reputation of Hokkaido rice and is now celebrated for its natural sweetness, soft texture, and glossy appearance.
Each pot is carefully cooked in a traditional clay pot, bringing out the full flavor and aroma of the rice.
Before enjoying it with your sukiyaki, we invite you to taste your first bite of rice on its own.
A Heritage of Japanese Cattle and Culture
Wagyu, which literally means "Japanese cattle," is more than just a kind of beef—it's the result of over a thousand years of history, care, and tradition.
The history of Wagyu begins more than 2,000 years ago, when cattle were first introduced to Japan from the Asian continent. Over centuries, Japanese farmers carefully bred and raised cattle suited to the local climate and terrain, developing unique bloodlines.
Wagyu is divided into several breeds, with four main types: Kuroge Washu (Black), Akage Washu (Brown), Nihon Tankaku Washu (Shorthorn), and Mukaku Washu (Polled). Each has its own characteristics, but all share the same Wagyu essence—refined, delicate, and deeply rooted in Japanese tradition.
Wagyu cattle are raised with exceptional care and attention. Clean water, high-quality feed, and a stress-free environment help them grow slowly and healthily. This dedication to their well-being is what creates the fine texture, rich flavor, and beautiful marbling that Wagyu is known for.
When you enjoy Wagyu, you're not just tasting beef—you're experiencing the culture, history, and passion of Japan. Each bite is the result of generations of knowledge and respect for nature and animals.
Wagyu is a symbol of Japanese pride and craftsmanship. From its ancient roots to the present day, it continues to be cherished as one of Japan's greatest culinary treasures.
Thank you for today.
ありがとうございました
AKAYASHIROWAGYU SUKIYAKI
Join the Sukiyaki Master Experience at AKAYASHIRO — Higashikujo, Kyoto.
Lunch program: 12:00–14:00
Follow us on Instagram @wagyusukiyaki.akayashiro