和牛在甜口酱汁中煮过，再裹上生鸡蛋液。
寿喜烧是一种在餐桌上现煮的火锅，将薄切牛肉与蔬菜，在甜咸的酱油割下 (warishita) 中炖煮，食用前再蘸上打散的生鸡蛋液。豆腐、葱、菇类与白滝 (shirataki) 一同入锅。
这是一道喜庆的冬日料理，也是团聚的象征——众人围着同一口锅。它随着明治时代日本人开始接纳牛肉而兴起，至今仍是特别日子里的盛宴。
霜降牛肉数秒即熟；丝滑的生鸡蛋液既能降温，又为每一口增添醇厚。甜咸交织、众人共享、尽情享受——这是最奢华的慰藉。
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.
