Wagyu Sukiyaki in Kamakura | Hayama Wagyu and a broth of kombu and bonito
Sukiyaki
Thinly sliced Hayama Wagyu, a broth kept for generations,
and vegetables grown in Kamakura.
Sukiyaki, eaten slowly, beside a century-old garden.
Sukiyaki is beef and seasonal vegetables simmered gently in a sweetened broth, shared from a single pot at the table.
At Sasho the beef is Hayama Wagyu, a rare kuroge wagyu raised on the Miura peninsula, and the broth is drawn from kombu kelp and dried bonito.
ABOUT SUKIYAKIWhat is sukiyaki?
Sukiyaki is a table dish: beef and vegetables are simmered in an iron pot while everyone helps themselves, a little at a time. Unlike shabu-shabu, where the beef only passes through hot broth, sukiyaki lets the meat take on the sweetness and depth of the liquid it cooks in.
It is also a dish where the quality of the beef has nowhere to hide. How the fat melts, how the lean meat sweetens, how a slice settles into the broth — watching a single piece change in the pot is much of the pleasure.
AT SASHOSukiyaki at Sasho
Our beef is Hayama Wagyu, which we are able to source because it is raised close by. Among kuroge wagyu it is exceptionally scarce, and it is sometimes called a phantom breed. The fat melts readily, and the meat itself is sweet.
Our broth is the part we are most proud of: kombu kelp and dried bonito, taken as far as they will go. It carries between the beef and the vegetables rather than sitting on top of them.
Alongside, seasonal side dishes built from produce grown in Kamakura give the plate its colour. The Japanese garden is visible from the table, so the seasons pass on the other side of the steam.
WHICH TO CHOOSEShould I choose sukiyaki or shabu-shabu?
Both are built on the same Hayama Wagyu. If you are undecided, this may help.
| Choosing between them | Sukiyaki | Shabu-shabu |
|---|---|---|
| What the broth does | Simmers the beef so it takes on sweetness | Draws out the beef's own flavour |
| Pace of the meal | Unfolds slowly as the pot deepens | Piece by piece, at your own timing |
| Choose it if | You want a fuller, rounder flavour | You want the ingredient and the broth to speak |
AT LUNCHCan I have sukiyaki at lunch?
Yes. The Hayama Wagyu sukiyaki served in our dinner courses is also available at lunch.
Choose sukiyaki or shabu-shabu. Both styles have the same listed price for each beef selection. Lunch from ¥5,500 · Dinner from ¥8,800
WITH SAKECan I pair sake with it?
Our sake is sealed at the brewery immediately after pressing, by a method that keeps it from air and light until the moment it is poured. What reaches the glass has the freshness you would otherwise only find at the brewery itself.
We also offer a pairing that matches a freshly pressed sake to each course. The sweetness of sukiyaki takes well to it.
INFORMATIONPlanning your visit
We are open 11:00 – 22:00 (lunch 11:00 – 16:00, dinner 16:00 – 22:00) and closed every Thursday.
Last entry is 14:30 for lunch (15:30 on Saturdays) and 20:30 for dinner (20:00 for courses).
Course prices per guest start at ¥5,500 for lunch and ¥8,800 for dinner, including tax. A separate service charge of 5% at lunch or 10% at dinner applies. Drinks, additional orders and private-room fees are extra.
See Access & Reservations and our FAQ for full details.
Wagyu Shabu-shabu The same beef, a few seconds in clear broth.
Our Wagyu & Ingredients More on Hayama Wagyu, the broth and Kamakura vegetables.
Access & Reservations Hours, directions, payment and booking.