Sukiyaki Nakagawa

At Sukiyaki Nakagawa, dinner unfolds with the measured rhythm of a ceremony. This is sukiyaki in its Kansai form, where the beef is cooked first on the iron pan before broth and vegetables are gradually introduced, allowing the richness of the meat to anchor the entire dish. The experience centres on the quality of the beef. Before cooking begins, each slice is presented to diners, its marbling examined like a prized cut at a butcher’s counter. Once it touches the pan, the fat melts quickly into a glossy sauce of soy, sugar and mirin, creating the deep, savoury sweetness that defines the style. Aside from beef, vegetables, tofu and noodles quietly absorb the broth, building layers of flavour as the meal progresses. The pacing is deliberate but never slow; courses arrive with quiet efficiency, guided by staff who strike a careful balance between attentiveness and restraint.

Tatler Tip

If you’re unsure about the traditional raw egg dipping sauce, let the team know, they’re happy to adjust the experience or guide you through the best way to enjoy it.