If you want to eat sukiyaki around Shinsaibashi Station, start here! 12 popular picks

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Karen Osaka Shinsaibashi Ten is located in the basement of a building about a 5-minute walk south of Shinsaibashi Station. Operated directly by JA Kagoshima Keizairen, it focuses on dishes made with ingredients from Kagoshima Prefecture.

The elegant space, designed with a Japanese touch, is well suited for meals with someone special and offers a relaxing time.

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For sukiyaki, you can enjoy Kagoshima Kurogeushi (Kagoshima black Wagyu), which has won top honors at Wagyu competitions across Japan. It is raised in Kagoshima's warm climate and lush green surroundings.

A sukiyaki course that lets you enjoy two kinds of meat is also popular, featuring Kagoshima Kurobuta (Berkshire pork) from Kagoshima Prefecture alongside the beef.

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For the first half of the sukiyaki, the staff cooks it right in front of you. They put coarse zarame (large crystal sugar) into an iron pot, grill the beef, and finish it with a soy sauce based sauce.

Once they add the vegetables and it moves into the simmering stage, you can continue eating at your own pace. The vegetables and tofu also seem to soak up the rich flavor of the meat.

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Waniku Shokudo WWW is a restaurant by reservation only on the 4th floor of a building, about a 5-minute walk from Exit 6 of Shinsaibashi Station. You can enjoy a course meal centered on Wagyu.

The interior has only 8 counter seats. With its calm and refined atmosphere, it is perfect for a relaxed meal with someone special.

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The counter seating puts you close to the owner, which guests also like because he first shows you the block of Wagyu to be used that day and gives careful explanations of the dishes.

Served as a course of about 12 dishes, with a choice of either sukiyaki (Japanese beef hot pot) or shabu-shabu (Japanese hot pot) as the main dish.

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For the sukiyaki, they set a small individual Hot Pot in front of each person and cook it right before your eyes.

They use sugar that quickly melts when heated, giving it a refined sweetness, and add rich soy sauce flavor for top quality sukiyaki. It is said to be the kind of flavor that goes great with both alcohol and rice.

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Hariju Dotonbori Honten is located on the south side of Dotonboribashi Bridge along Midosuji. Founded in 1919, this long established restaurant has operated for many years as a sukiyaki restaurant and butcher shop.

The stately Japanese style building continues inside with an authentic traditional design. There are table seats and tatami covered zashiki (Japanese-style tatami rooms), making it a place where you can enjoy your meal at a relaxed pace.

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The meat used for the sukiyaki is only female Kuroge Wagyu (Japanese Black Wagyu). They buy whole cattle, age the meat, and cut it only after the flavor has concentrated.

On the sukiyaki course, one of the highlights is watching the staff carefully cook large slices of meat in the Hot Pot right in front of you.

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The key to the flavor of the sukiyaki is the warishita sauce, which is also notable for being made with broth taken from beef bones. They melt beef fat, grill the meat, then add the warishita and simmer it.

The meat seems to be quite generous even for a single serving. They also offer local craft beer from Osaka that pairs well with sukiyaki.

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Kunsei Sugiya Shoten is a smoked food specialty restaurant on the 4th floor of a building on Hozenji Koisan-dori, a retro dining street just south of Shinsaibashi Station.

After taking off your shoes and passing through a small door like entering a tea room, you will find counter seats with Sunken kotatsu seating. The space has the feel of an adult hideaway themed as a secret base.

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The specialty here is "kunsei sukiyaki (smoked sukiyaki)." This rare style of sukiyaki even in Japan uses smoked soy sauce in the warishita (sukiyaki broth).

Another feature is that when you eat the ingredients such as Wagyu, you can enjoy two different flavors: a refreshing smoked tomato served as a sherbet, and a rich flavor from smoked egg.

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They offer many small smoked dishes served on wooden trays and in masu (traditional wooden sake cups) used when enjoying Japanese sake.

You can also enjoy smoky aromas in the drinks, such as the "Smoked Highball," made by smoking lemon, soaking it in whisky, and topping it with soda.

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Sukiyaki Fujimoto is a restaurant about an 8-minute walk from Shinsaibashi Station, near Yotsubashi Station. It is a sukiyaki specialty restaurant run by a Yakiniku restaurant in Osaka City.

The interior, decorated with chochin (paper lanterns) and a large painting of Mount Fuji, gives a sense of Japanese culture. The main seating is counter seats lined with individual burners for one person, and there are also table seats.

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One feature is that you can choose the type and portion size of beef, the main ingredient in sukiyaki. You can also enjoy sukiyaki made with Kobe beef or brand pork from Miyazaki Prefecture.

They set a one-person Hot Pot with vegetables and tofu right in front of you. Part of the fun is adding the meat once it starts to bubble away.

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The standard flavor is a soy sauce based warishita (sukiyaki broth), but they also offer an original flavor called “shiromiso warishita,” made with white miso and garlic. You can also enjoy a rare miso flavored sukiyaki.

The sukiyaki has a rich, bold flavor and is well reviewed for pairing perfectly with rice and alcohol.

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Shabushabu Sukiyaki Shabujin Sakaisujihommachi is located on the north side of Shinsaibashi Station, in the basement of a building along Sakaisuji Street. You can enjoy All you can eat sukiyaki and shabushabu (Japanese hotpot).

The Japanese style interior has rows of table seats, and it also has Semi-private room seating. It also offers comfortable zashiki (tatami seating).

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The beef served on the All you can eat menu is Japanese Black Wagyu rib roast. This cut is known for its rich flavor and tenderness, making it perfect for sukiyaki (Japanese hot pot).

Japanese Black Wagyu is also available as All you can eat. The warishita (sukiyaki broth) made with Special ingredients also tastes great, and it seems easy to enjoy plenty of both meat and vegetables.

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For dinnertime sukiyaki, the staff prepares the first round of meat right in front of you, and in the second half, you add the ingredients and meat yourself.

At lunchtime, there is also a set menu with fully prepared sukiyaki, which is perfect when you want to casually enjoy the taste of sukiyaki.

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Kobe Gyu Sakura Namba Shochikuza Ten is located at the entrance to the Dotonbori Shopping Street, in the basement of the Osaka Shochikuza building, a theater built in the Taisho era. It is a specialty restaurant serving dishes made with Kobe beef.

The interior has a refined Japanese modern feel with red accents. Private rooms are also available for a more private dining experience.

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They buy whole top class Champion Kobe Beef, among Kobe Beef that has passed strict screening standards. Experienced artisans judge the quality and do the cutting in house as well.

The Kobe Beef sukiyaki is said to be something you can enjoy with your eyes too, thanks to the beauty of the meat.

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The Kobe beef sukiyaki (Japanese hot pot) is seasoned on the sweet side. The aroma and rich flavor of the beef come through, and it stays tender even after simmering.

The popular sukiyaki-ju (rice box topped with sukiyaki-style Kobe beef) features Kobe beef seasoned with the same condiments used for sukiyaki and arranged over rice. It is only available for weekday lunch.

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Kuroge Wagyu Zen Shinsaibashi Ten is a restaurant near Ebisu-bashi Bridge, a sightseeing spot over the Dotonbori River, where you can enjoy Kuroge Wagyu (Japanese Black beef) Yakiniku, sukiyaki, and more.

The space is simple and calm. Every seat can be used as a Private room. You can also come for dinner late at night.

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They focus on Kuroge Wagyu (Japanese Black Wagyu) from Kagoshima Prefecture and serve high quality cuts graded A4 and above. Because they source it through their own channels, you can enjoy All you can eat at a reasonable price.

Even if it is your first time trying sukiyaki (Japanese hot pot), you can relax because the staff will cook the first round right in front of you.

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After you grill the Wagyu in the Hot Pot and simmer it in warishita (soy sauce based broth), you can order extra vegetables and meat at your own pace.

The All you can eat course also includes side dishes like kimchi, fried items, and desserts, so it is perfect when you want to eat a lot at a good price.

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Shabu Shabu Sukiyaki All you can eat Wagyu to Buta Shinsaibashi Ten is on the second floor of a building along Tamayamachi-suji, about a 5-minute walk from Shinsaibashi Station. This is a restaurant where you can enjoy All you can eat beef and pork.

The exposed concrete interior creates a calm space finished in dark brown decor. It seems easy to use for everyone from solo diners to groups.

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You can choose All you can eat sukiyaki (Japanese beef hot pot) or shabu-shabu (Japanese hot pot), and with either one you can enjoy as much carefully selected meat as you like.

The beef is Miyazaki-gyu (Miyazaki beef), long-raised cattle from Miyazaki Prefecture. The pork is Kishu Umebuta, raised on feed mixed with plum vinegar. Both are known for their tenderness.

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They simmer the sukiyaki (Japanese hot pot) in a slightly sweet warishita (sukiyaki broth), which lets the rich flavor from the meat and the taste of the broth soak into the vegetables and other ingredients.

The All you can eat option also includes potato salad and fried pork dishes, and people say it is a great deal that leaves you full.

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Sukiyaki Shabushabu Nikuzushi All you can eat Wagyu Zanmai Shinsaibashi Ten is a restaurant about a 5-minute walk along Shimizu-cho Suji from Daimaru Shinsaibashi. Here you can enjoy high-end Matsusaka-gyu (Matsusaka beef) and Miyazaki-gyu (Miyazaki beef) with All you can eat.

The space has a calm Japanese modern feel. The tables can be joined together to fit your group size, so it is easy to use for large groups as well.

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Multiple reviews say you can enjoy plenty of high quality meat here, so good that it hardly feels like an All you can eat place.

They also offer A5 rank Miyazaki-gyu (Miyazaki beef), Matsusaka-gyu (Matsusaka beef), and the branded pork Nangoku Mugi Buta (Southern Country Barley Pork). People say the sukiyaki is not overly sweet, making the rich flavor of the meat easy to appreciate.

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You can choose All you can eat sukiyaki or shabu-shabu, and both options also include All you can eat meat dishes like aburi nikuzushi (seared meat sushi) and Wagyu kushiyaki (grilled skewers).

For the skewers, they grill Wagyu and offer different flavor options such as salt, ponzu sauce, and sea urchin topping, making this a great restaurant for meat lovers.

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Amemura Shain Shokudo is an izakaya (Japanese pub) on the west side of Shinsaibashi, in the Amerikamura (America Village) area.

This casual and homey spot can seat about 30 people. You can enjoy creative dishes, alcoholic drinks, and sukiyaki (Japanese hot pot) here.

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The menu item "Gyutetsu" refers to sukiyaki. They simmer Kuroge Wagyu (Japanese Black beef) in an original warishita sauce using an iron pot.

They pile bean sprouts and onions high like a mountain, then add plenty of meat on top. Thanks to the far infrared effect of the iron pot, the flavor becomes concentrated, and it is said to be so good that you will want another serving.

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The specialty here is "Shio Teba." They deep-fry the chicken wing tips from jidori (free-range chicken) twice in oil, making Kara-age that is crispy on the outside and juicy inside. The blended salty seasoning is said to be addictively tasty.

Many people seem to come back because they want to eat signature menu items like "Gyutetsu" and "Shio Teba" again.

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Kobe Wagyu Sukiyaki Shabu-shabu Kikutsuru Shinsaibashi Ten is located on the west side of Shinsaibashi Station along Unagidani Minami-dori. Here you can enjoy carefully selected Wagyu as sukiyaki and shabu-shabu.

The space has a calm feel with black as the main color. There are only 5 tables in the restaurant, and all of them are Semi-private rooms. It is perfect when you want to enjoy a relaxed meal.

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You can choose sukiyaki or shabu-shabu as the main dish, and the beef used for both is carefully selected Kuroge Wagyu (Japanese Black cattle), including Kobe beef.

Seasoned with a special warishita (sukiyaki sauce), the meat is said to have rich umami and a melt-in-your-mouth texture.

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The meal is served as a course, starting with celebratory dishes such as "iwai-zake (ceremonial sake)" and "mini osechi (traditional New Year feast)," so guests can experience Japanese food culture.

A highlight is the finishing rice, which they cook at each table in a small kama (iron pot). It is also popular as rice that makes the Special eggs and meat taste even better.