It has been more than 150 years since Isejyu started a sukiyaki restaurant in Kodenmacho, Nihonbashi in 1869.
Our craftsmen carefully select A5 grade Japanese black beef, pay attention to even the thinnest of cuts, which cannot be done by machine cutting, use traditional hand-cutting techniques to bring out the best flavor of the beef, use our secret recipe for wariage, and use charcoal.
We have maintained this four-part system since our establishment, and thanks to our customers, we are loved by people as the oldest sukiyaki restaurant in Tokyo.