将薄如纸的牛肉在热汤中轻涮，蘸酱即食。
涮涮锅是一种将薄如纸的牛肉（或猪肉）在沸腾的昆布高汤中轻涮数秒的火锅，再蘸上柚子醋 (ponzu，柑橘酱油) 或芝麻酱 (goma)。蔬菜、豆腐与菇类也一并烫煮。
这个名字模拟了涮肉时“涮——涮——”的声响。它比寿喜烧更清爽，是一场围着同一口锅、欢快又偏向健康的盛宴。
你可以按自己的喜好烫熟每一口；汤底随着进程愈发浓郁，而柑橘柚子醋则始终保持清新。最后在鲜美的汤里煮上乌冬或粥来收尾。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Kuroge wagyu sukiyaki, simmered tableside in house warishita
Founded in 1895, this Tabelog Top-100 sukiyaki house simmers exquisitely marbled Kuroge wagyu in its signature warishita while kimono-clad staff tend the pot at your table.
Lamb shabu-shabu simmered from lamb neck bones for six hours, plus Uyghur dishes
A halal-CERTIFIED (NAHA / Nippon Asia Halal Association) restaurant run by a Uyghur Muslim owner; a fully alcohol-free venue with a prayer room serving Uyghur and Japanese dishes.
Sukiyaki of premium domestic wagyu
Run by a Ningyocho meat purveyor that opened as a butcher in 1912, this kappo serves sukiyaki of premium domestic wagyu and made the Tabelog 100 hot-pot list.
