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SUKIYAKI Rokumatsu, Top A5 Wagyu Sukiyaki Recommendations: Encountering the Strangest Surprises in the Most Familiar Dishes

Update-Date: Apr 8, 2026

Author: SAVOR JAPAN

Categories: Sukiyaki

SUKIYAKI Rokumatsu, Top A5 Wagyu Sukiyaki Recommendations: Encountering the Strangest Surprises in the Most Familiar Dishes

Do you want to experience innovative traditional sukiyaki? Just a minute's walk from the bustling Roppongi Station, we slowly descend the stairs to "SUKIYAKI Rokumatsu" located on B1. With a Google rating of up to 4.9, "SUKIYAKI Rokumatsu" achieving such a high score in such a competitive area makes us curious. I am the type who researches the origin of food and cares about the source of ingredients, as I have enjoyed various delicacies since childhood. This restaurant is definitely worth your time to read this article, as you can experience the sensory feast brought by the restaurant's dedication.

Dash Xu

From Taiwan, with a multi-faceted identity

Former television host and model.
Loves Japanese culture, sake, and cuisine.
Holds an international sake sommelier certification as the 2020 MISS SAKE TAIWAN, hoping to provide everyone with high-quality travel information about Japan, so that visitors can enjoy their time in Japan and experience in-depth travel.

Forget the hustle and bustle of the city, a refined Zen space.

Upon entering the store, what catches the eye is the elegantly shaped Japanese bonsai, which exudes a sense of understated and fashionable Zen under the warm-toned lighting. The refrigerator in the back clearly shows that the restaurant is also very professional when it comes to food and wine pairing, displaying many well-known brands of fine wines. Overall, it leaves a more favorable impression.
Let the editor take you to witness the moment when the ingredients transition from bright red to golden brown, as if through words you can hear the fat sizzling on the hot iron, and feel the aroma of Wagyu beef intensifying through the screen as the sauce bubbles up.

The 'Ultimate Balance' of Kyushu Kuroge Wagyu

To be honest, A5 Wagyu is not hard to find in Tokyo; what is difficult is the "balance of details." SUKIYAKI Rokumatsu The beef used is Kyushu Kuroge Wagyu. Kyushu (including Kagoshima and Miyazaki) is the main production area for Japanese Wagyu, as the climate in Kyushu is relatively warm, allowing the cattle to grow in a less stressful environment, resulting in a very low melting point for its fat (marbling). When you put Kyushu Wagyu in your mouth, you don't need to chew excessively; your body temperature will melt the fat like butter, which is what is meant by "melting in your mouth."
Furthermore, some Wagyu (like Kobe beef) is known for its delicate fat, but Kyushu Kuroge Wagyu (especially from Kagoshima and Miyazaki) exhibits a stronger performance in the "umami" of the meat. Its lean meat has a deep meat aroma, and when combined with the salty-sweet "sukiyaki" sauce, it is not overshadowed by the sauce but rather allows you to taste the freshness of the meat. Look at those beautiful marbled fat patterns; the beef used is ribeye, and different parts are used to create three presentations of sukiyaki. The set meal enjoyed this time is a 【six-course dinner】 with a total of 10 dishes for 13,200 yen, equivalent to about 2,600 New Taiwan dollars, which includes:

・Three seasonal appetizers (Persimmon with mascarpone cheese (with mint), caviar with grilled beef Wagyu, mukago (yam bulbils) with bonito and nanohana (rapeseed blossoms))
・Creative Wagyu dish (Spinach and Wagyu beef roll with shiso flower and salmon roe dashi)
・Thick-cut beef tongue marinated in Sendai miso for 12 hours with seasonal vegetables
・Three ways to enjoy Kuroge Wagyu:
Kansai-style sukiyaki
Kanto-style sukiyaki
Original: Red wine sukiyaki with Wagyu
・Murakami Farm micro herb salad
・Seasonal crab meat chawanmushi
・Iwate's "Hitomebore" rice and red miso soup
・Shiratama with red bean and Uji matcha

• Reminder: Vegetables and desserts will change with the seasons, so there may be surprises each time you visit.

This set meal is a popular limited-time offering that is best enjoyed while sitting at the "bar (counter)" where you can fully appreciate it. Watching the chef skillfully prepare Wagyu right in front of you creates a tension-filled atmosphere that is truly a feast for both the eyes and the palate. The chef will also introduce the ingredients while cooking, providing in-depth explanations of the culinary techniques and craftsmanship, all while you savor the dishes that are freshly cooked and at the perfect temperature, waiting for you to enjoy!

SUKIYAKI Rokumatsu

Open: [Weekday, Saturday, National Holiday, Day Before National Holidays] Lunch 11:00 am - 2:30 pm / Dinner 5:00 pm - 11:00 pm
Closed: Sunday
Average Price: [Dinner] 15,000 JPY / [Lunch] 3,000 JPY
Access: 1-minute walk from Exit 7 of Roppongi Station on Toei Oedo Line/Tokyo Metro Hibiya Line. It's located right near Tokyo Midtown.
Address: B1F, Takeoka Bldg., 4-12-11, Roppongi, Minato-ku, Tokyo
More Details Reservation

Exquisite appetizers and creative dishes with Wagyu beef

The seasonal appetizers in the set menu allow one to appreciate the deliciousness of seasonal ingredients. I really enjoy Japanese cuisine, which features dishes that embody the four seasons, known as "shun." There are also seasonal sake varieties that bring surprises and changes with each season.
In front of me is a creative dish made with Wagyu beef. This time, the menu presents a Wagyu roll filled with spinach in a broth topped with perilla flowers and salmon roe. Just the name suggests the use of many different ingredients to create layers of texture, providing not only a feast for the eyes but also a great deal of satisfaction in flavor.

Persistence in Aged Beef Tongue

The moment the chef "sears" the meat at the counter, is when this piece of meat awakens. This is truly honest deliciousness: a 12-hour aging process. This dish features beef tongue paired with Kaga lotus root.
The first bite is surprisingly delightful, using the middle to back part of the beef tongue, which has been marinated in miso. After a long period of soaking in miso, the enzymes in the miso break down the fibers of the beef. This makes the originally firm beef tongue meat become softer and more delicate, presenting a texture that is "soft yet tender, tender yet crisp." The umami of the meat itself becomes more concentrated, and just a small bite already elevates the beef tongue to another level.
First, enjoy the original flavor, and then pair it with the sea salt and yellow mustard on the side to create different aromas. The easy-to-enjoy chewiness and the depth of miso permeating the fibers, combined with the slightly sticky Kaga lotus root from Ishikawa Prefecture, really makes one look forward to the next dish.

A feast for the senses, a sukiyaki that spans from the Meiji era to modern times.

Fun Fact: The origin of Sukiyaki is a history of transforming rough agricultural practices into ultimate aesthetics. It is said that during the Edo period, farmers, while farming, used a steel "hoe (Suki)" with a flat blade instead of an iron plate to grill poultry or fish in the wild. It wasn't until the Meiji Restoration lifted the ban on meat consumption that "Gyunabe" rose in Yokohama and Tokyo, and this dish officially entered the center of Japanese culinary culture.
Deconstructing East and West: Did you know that Sukiyaki has two major factions?
Traditional Sukiyaki in Japan is divided into two major souls.

The "Grilling Spirit" of Kansai: Originating from the elegance of Osaka and Kyoto. Following ancient methods, beef tallow is first spread on a dry hot iron pan, and then sugar and soy sauce are directly sprinkled on to grill A5 Kyushu kuroge wagyu. It captures the "charred aroma," allowing the surface of the meat and the sugar to undergo a chemical reaction, resulting in a rich and direct flavor. This dish is served with a combination sauce of shungiku and egg yolk, creating a clever fusion of Japanese cuisine in a Western context, which is very interesting.

The "brewing harmony" of the Kanto style: inheriting the legacy of the Edo period "beef hot pot." The exclusive formula "Warishita" is pre-prepared, and the Wagyu beef is stewed with seasonal vegetables in a rich sauce. This is an aesthetic of fusion, allowing soy sauce, mirin, and the fresh sweetness of the ingredients to achieve a warm and profound flavor in the pot.
Once served, the egg with a shiny orange-red hue presents a sunset orange, coming from Aomori's "Shinkou Egg." Many restaurants use egg liquid just for smoothness, but the texture of this egg is noticeably rich. When the steaming hot beef is wrapped in the cooled egg liquid, it lowers the temperature of the beef, allowing you to not only taste the Wagyu directly but also giving it a creamy smoothness that truly makes you want to take bite after bite.

SUKIYAKI Rokumatsu

Evolution and Innovation: Red Wine Sukiyaki Sauce

Evolution and Innovation: The unique "Red Wine Sauce" of SUKIYAKI Rokumatsu. In the world of sukiyaki, the sauce is not called "sauce," but rather "warishita." This term originates from the mixing of various seasonings in proportion (割る) to create the soup base.
In contrast to the traditional flavors previously tasted, the modern interpretation of "Red Wine Sauce" is presented. They incorporate red wine into the sauce, cleverly utilizing the acidity and tannins of the wine, which effectively neutralize the rich fat of the wagyu beef with the fruit acids and trace tannins in the wine. This also enhances the layers of flavor, giving a sense of a French reduction sauce, allowing the wagyu to emit a subtle aroma of red wine and fruity notes in the mouth. Here, it is paired with a special apple vinegar marinade, mimicking the fine cuts of sushi ginger, allowing diners to experience the balance and sparks created by the different combinations of ingredients while enjoying this dish.

International Sake Sommelier Selection, the Supreme Japanese Sake Pairing

Culinary culture plays a very important role in Japanese sake as well, and pairing it with the right drink can transform the taste buds and even bring different layers to the food. First, let the international sake sommeliers introduce the Japanese sakes in the black bottles on the table, which are:
Nichi Nichi from Kyoto, Sharaku from Fukushima, and Denshu from Aomori.
1. Nichi Nichi —— Light and slightly sparkling, very easy to taste, focusing on minimalism. It has a refreshing taste with a hint of sparkling acidity that can instantly cut through the rich fat of A5 wagyu like sparkling water.
2. Sharaku Junmai Ginjo —— A balance of fruity aroma and sweetness, a representative work from Fukushima Prefecture. It has a distinct aroma of cantaloupe or apple, with an elegant sweetness and bright acidity that pairs well with the umami of beef.
3. Denshu Tokubetsu Junmai —— Umami and the texture of rice, a famous brew from Aomori Prefecture. It does not use any brewing alcohol, emphasizing the original "umami" of the rice. The body is stable and rich, with a grainy aroma, making it a typical powerhouse; if you just want to have one glass, you can choose this one.
The restaurant offers a wide variety of sake, and it is best to ask the restaurant staff for recommendations based on the day. The establishment also provides pairing sets, allowing you to taste many well-known red and white wines in addition to sake, adding more layers to the meal.

Murakami Farm Mini Herb Salad

It's really rare to experience such a "micro farm": Murakami Farm Micro Herb Salad
In the salad, can you experience the taste of honey? Lemon? Even basil and the numbing flavor of Sichuan pepper! It's truly surprising, and after several meat dishes, they arranged a salad that everyone loves, but this salad is very special, presented entirely with herb-flavored ingredients, making your meal not boring at all, and the element of surprise is also satisfied.

A warm-hearted meal and the perfect ending with matcha dessert

This chawanmushi is too luxurious when opened, with crab meat inside, and the smoothness is such that there are no pores from the steamed egg. The smoothness combined with the broth, lily root, and other ingredients creates a warm and comfortable feeling.

The meal is coming to an end, and the rice chosen for the finale is Iwate Prefecture's "Hitomebore." The grains are plump, glistening, and have a balance of sweetness, stickiness, luster, and hardness in texture. Even as the temperature drops, the elasticity of the rice remains excellent. Eating the white rice refreshes the palate, and after finishing the meat, this bowl of rice tastes even sweeter. Paired with red miso, which has a deep flavor, noticeable saltiness, and a unique hint of slightly bitter bean aroma, it can also help cut through the greasiness at the end!

The final dish is dessert, and it is not taken lightly at all. Baked shiratama red bean matcha, with matcha using Uji matcha, the master brushes it in front of you, and the professional brewing allows you to feel the aroma of matcha. Taking a bite, the red bean has a slightly salty flavor, paired with the incredibly elastic baked shiratama. The aroma of matcha and the slightly bitter aftertaste perfectly conclude the traveler's sensory adventure in culinary experiences.

conclusion

If you want to experience traditional and innovative sukiyaki in Tokyo, don't miss this place, SUKIYAKI Rokumatsu. There are different seating options available, including counter seats, private rooms, and regular seating. Whether it's a date for couples, a gathering for friends, a business banquet, or for individuals traveling alone, it is very suitable. The set menu will change according to seasonal ingredients, and the surprises will be revealed upon arrival. Please enjoy this seasonal delicacy filled with the dedication of artisans.

SUKIYAKI Rokumatsu

Disclaimer: All information is accurate at time of publication.

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