Takaradou

Takaradou’s signature sukiyaki makes an eye-catching centrepiece: diners place Japanese Black wagyu on a mound of cotton candy. One set pairs Japanese Black wagyu belly with vegetables delivered directly from Keihoku and freshly gathered eggs from Uji, then finishes with suki udon. Another, made with carefully selected Japanese Black wagyu loin, comes with the day’s kamameshi. Choose between making sukiyaki the focus or including a rice dish to round out the meal.

Kamameshi is also available à la carte, with distinctive combinations including chirimen-jako, Japanese pepper and plum; charcoal-grilled chicken and mushrooms; octopus and Kujo spring onion; and mentaiko with takana greens. Some diners have praised the kamameshi, particularly the sea bream version, while others mention the salmon and salmon-roe rice. The menu also lists kamameshi made with rice from Kyoto rice specialist Hachidaime Gihey, and it is included in some sukiyaki courses.

Seating options include private rooms with round tables, standard tables and counter seats, making it easy to choose a setting for a small meal or a group gathering around a hot pot.