Today, I visited "Imahan Nihonbashi Takashimaya Store" in Ningyocho. The quality of the ingredients is top-notch. They put a lot of effort into using the best ingredients and creating dishes without any compromises. The cooking is done to perfection, with elegant presentation. The service is also excellent. I will review this sukiyaki restaurant, which has been in business for over 120 years! The restaurant is located on the 6th floor of the new building at Nihonbashi Takashimaya. Among the many dining options, this restaurant stands out as a high-end establishment. It is highly recommended to make a reservation before going there. Going to this restaurant without a reservation would be reckless. As soon as you enter the restaurant, you are greeted by the tantalizing aroma of sukiyaki! The seating is like semi-private rooms, allowing you to focus on the food without worrying about your surroundings. I ordered the "3rd Anniversary Course," a limited-time course available only in September and October. I will share my thoughts on the dishes along with photos, so please refer to them. I put a lot of effort into writing this review! Please take a look at it. Each dish not only tasted delicious but also had a beautiful presentation, using plenty of seasonal ingredients to evoke the feeling of autumn. Particularly, the autumn delicacy, matsutake mushrooms! They were used in sukiyaki, steamed in a pot, and even in the final course, providing a delightful experience. The aroma was so wonderful that I want to keep it in my nose forever. The service was also outstanding. Although there is a 10% service charge on the price of the dishes, they take care of everything from plating and serving to cooking right in front of you. The staff's explanations of the ingredients and dishes were all excellent! They mentioned that only the main store and the Nihonbashi Takashimaya store cook all the sukiyaki for you. Furthermore, we went there to celebrate a special occasion, and they even prepared a surprise for us! A celebration song and Imahan's exclusive apple juice. It was amazing. A truly comprehensive service. Whether it's for a celebration or just as a little treat for yourself in your daily life, this restaurant is perfect. I definitely want to visit again. I am completely satisfied. Thank you for the wonderful meal!

This time, we visited the Nihonbashi Takashimaya store for the first time. We had the summer sudachi sukiyaki course with two colleagues. We each had three drinks and the total came to about 70,000 yen. It was quite crowded with foreigners, and it was hard to flag down a server, but we managed to get by (lol). The food was very delicious and we enjoyed it a lot!

Located on the 6th floor of Nihonbashi Takashimaya, Ningyocho Imahan is a place with excellent service, delicious meat, and great taste! Even at this price, I feel like going again. The service from the staff is just right, the quality is good, and it's comfortable. The appetizers are seasonal and make your heart leap. The Ebisu Meister has a creamy foam and tastes delicious. They ask how you want your meat cooked and serve it on the plate at the right timing. Three large, tender pieces of meat per person... delicious! The finale is the fluffy and creamy tamago gohan (egg rice). It's also delicious! Even the dessert of strawberry anmitsu is delicious...!! Thank you for the meal!

During a break between client visits and meetings, I went to Imahan for sukiyaki with my business partner. The atmosphere, service, and hospitality were excellent. The quality of the beef and vegetables was also very high, but perhaps due to aging, the extra servings of premium marbled meat were a bit tough to chew.

A perfect place for families with children. We used it for our baby's first meal, and we were completely satisfied with the staff's service and the quality of the dishes. Ratings out of 5: Taste ★★★★☆, Atmosphere ★★★★☆, Value for Money ★★★. Overall rating: 4.0 points.

Ningyocho Imahan @ Nihonbashi Indulgent lunch of sukiyaki ✌️ I went to the luxurious sukiyaki restaurant that I was curious about, Imahan Honten, not the main store, but to the 6th floor of Nihonbashi Takashimaya! For lunch, you can choose between sukiyaki or shabu-shabu, so I chose sukiyaki ✌️ Appetizer: Roast beef Main: Kuroki Wagyu + tofu + vegetables Finale: Fluffy egg rice made by mixing leftover broth with eggs Dessert: Ice cream and half a sweet bean paste bun You can eat slowly without worrying about your surroundings in a semi-private room, and the meat is tender, making it a satisfying course to fill your stomach ❤️❤️ I want to try the main store next time ✌️ ~information~ ☑️ Tabelog rating: 3.07 ⭐️⭐️⭐️ ☑️ Budget: ☀️ 4,000-15,000, 15,000-20,000 Location: Directly connected to Nihonbashi Station, 6th floor of Takashimaya It is recommended to make a reservation! You can enjoy drinking alcohol properly from lunchtime ✌️ Infection prevention measures were also perfect 🦠👩‍⚕️

This was my first time having lunch here! The Sukiyaki set meal for 6600 yen was amazing, with large pieces of beautiful meat - three pieces per person! The staff cooked (or simmered?) the meat right in front of us, which was entertaining! The concept of a set meal was a bit mysterious to me, but I found that the main difference from the course menu was that there were slightly fewer side dishes. For me, the set meal was just right - in fact, when I tried the course menu before, I ended up eating too much and felt uncomfortable! The meal started with a deliciously tender simmered dish, and you could have unlimited servings of rice, miso soup, and refreshing pickles. The seasonal vegetables, the branded gluten from Imahan, the fluffy egg rice at the end, and even the dessert were all exquisite. The service here is truly exceptional, and I appreciated the thorough COVID-19 prevention measures they had in place, including their original infection control products. It's worth paying the high price for the experience! Also, I was happy to see that they offer a wide variety of bottled beers! (laughs)

On this day, I went to a restaurant with an acquaintance who was talking about sukiyaki. I did some research, but some of the popular places were fully booked and we were turned down by our first and second choices. Maybe it was because of the day of the week? However, since I had never tried this well-known chain before, I thought it might be a good opportunity to do so. Although I have had delicious sukiyaki as part of a course meal before, I had never been to a restaurant specializing in sukiyaki, so it was a very fresh experience. We opted for the one rank higher special grade course. The meat was very delicious, and the vegetables and mushrooms had more volume than they appeared, and were tasty. Thank you for the meal. I am thinking of trying the main store next time.

I have always wanted to go to Imahan and finally made a reservation through Ikyu for 4,860 yen per person. I was able to enjoy the "Lunch Set" (Special Imahan Set). As soon as I entered the restaurant, I could smell the delicious sukiyaki. The semi-private room had a stylish atmosphere. The appetizer set included sashimi and small dishes to enjoy. The main sukiyaki dish had tender and delicious meat. The leftover sukiyaki broth mixed with egg to make egg over rice was amazing. The service was pleasant and I had a great time dining. They had thorough measures in place for COVID-19, and dining alone with the set meal made me feel safe. I will definitely come back again.

A couple visited the restaurant just before 11:10 am. As the restaurant opens at 11 am, there were about 8 people with reservations waiting in chairs outside the restaurant. As a measure against COVID-19, there were acrylic dividers placed in the center of each table. The waiter in a kimono seemed to have difficulty serving due to the acrylic dividers. They ordered the Special Imahan Gozen and a draft beer. The Special Imahan Gozen was served in three courses: appetizer, main dish, and dessert. The appetizer was presented in a stylish manner with a two-tiered box taken out of a paulownia box. Each tier contained two small dishes, along with a chawanmushi on the side. The small dishes included sashimi, grated salmon roe, and simmered mizuna. The chawanmushi was topped with sakura shrimp and was delicious. The main dish included pre-cooked sukiyaki, raw egg, pickles, miso soup, and rice. The sukiyaki meat was very tender and melted in the mouth with a sweet richness from the fat. The rice was topped with a firm, branded aburaage. They had seconds of rice and enjoyed it with the raw egg and sukiyaki sauce. They were full. For dessert, they had hojicha ice cream, hyuganatsu citrus, strawberries, and black beans served in a bowl. Each had a gentle and elegant taste. The draft beer was served in a high-quality, thin-walled glass, allowing them to savor the beer with a sense of luxury.

◆Atmosphere: The restaurant is taking thorough measures against COVID-19. It has a traditional Japanese feel, suitable for entertaining guests. ◆Taste and Value: I chose the steak, and it was high-quality meat that didn't leave me feeling heavy. I wish there was a bit more in terms of portion size, but it was very delicious. ◆Service: The presence of a call bell is convenient. The waitstaff is refined, attentive, and efficient. They all accept credit cards.

Around 2020, I started going to department stores more often, and I began to think that Takashimaya is a good place to relax with a good selection of items. However, I decided to go for sukiyaki, which my partner likes, and when I searched, I found Imahan inside Takashimaya. I was able to make a reservation online and it turned out to be a good decision. On the day of our visit, we ordered the Wagyu sukiyaki set (around 9000 yen) for two people and started with Japanese sake. The specialty of this high-end sukiyaki restaurant is the attentive service by the waitstaff. They recommended switching to Omi beef, so we enjoyed the marbled and lean cuts alternately, adjusting the cooking time. One thing I noticed is that hot pot meals usually lead to less conversation, but here the staff cooks for you, so you can enjoy a pleasant meal and chat at the same time. The restaurant is quite spacious, but many people were turned away without a reservation, so it's best to make a reservation. The taste was consistent and the umami of the meat was abundant (they have certificates at the entrance showing the beef brand and grade. The Tottori beef we had this time was easy to melt in the mouth and very delicious). Recommendation: Sukiyaki omakase course (only option). If available, try the final dish of egg and rice for a satisfying end to the meal. I would consider revisiting this restaurant and the cost-performance ratio is 3 out of 5.

The restaurant "Imahan" in Nihonbashi Takashimaya Shopping Center. The traditional Japanese interior and serving in kimono are wonderful. It's expensive but delicious. #Imahan Nihonbashi Takashimaya SC store #Nihonbashi Yakiniku #Nihonbashi male gourmet #Connect with meat lovers #Connect with yakiniku lovers #wagyu #Japanese beef #Photo-worthy meat #meatlover #meatstagram #meat gourmet

You can enjoy a meal that makes you feel like you're in a high-class ryokan with very attentive service. The Sukiyaki special course costs around 9700 yen. Beer is a bit pricey at around 800 yen. They do everything for you, from grilling to plating. You just have to sit back and relax. The premium marbled beef comes in 3 slices, but you can switch one slice to loin meat. We had a total bill of 37,000 yen for two people enjoying drinks.

I decided to have a meal with a senior colleague who had helped me in the past as a way of greeting after being transferred to Tokyo. We chose a restaurant known for its Kanto-style sukiyaki. While I have had motsunabe before, I couldn't quite remember where I had tried sukiyaki. I remember having gyudon at "Sukiya" and gyunabe set meal at "Yoshinoya", but sukiyaki was a bit fuzzy in my memory. The course meal had already been reserved, and we were served with appetizers before the main sukiyaki dish. A beautifully marbled beef was presented on a large plate, and the waitress skillfully cooked it in a pot, adding a lightly flavored broth. The aroma of the meat mixing with the broth was exquisite. When I dipped the meat in beaten egg and took a bite, the beef was incredibly flavorful. The simmered leeks added a nice touch as well. I shamelessly devoured my portion, even eating what my senior's wife couldn't finish. The meat time of delight came to an end. I gave my senior a box of "Masterpiece Manju and Orimon", feeling like it didn't quite match the meal we had just enjoyed. However, he encouraged me to treat my local juniors to a meal in the future. This meal has reignited my motivation for work tomorrow.

Located on the 6th floor of Nihonbashi Takashimaya Annex. It is directly connected underground from Nihonbashi Station. It seems that reservations are essential as it was fully booked when I visited. The service is very polite. I had the Tokujou Imahan Gozen for 4,400 yen (+10% service charge). It included small dishes (salmon roe with grated daikon, eggplant, simmered mizuna), sashimi (amberjack), chawanmushi (chrysanthemum flower chawanmushi), special mini sukiyaki, rice, dessert (roasted green tea ice cream, salted sweet red beans). The mini sukiyaki is served already cooked and it was exceptionally delicious. However, the rest of the dishes were average. For this price, I feel like I could have eaten better quality food at a French or Chinese restaurant. Overall, it felt slightly expensive. It might be more about enjoying the ambiance rather than focusing on the food. Of course, there are higher quality options for meat dishes, so consider your budget. Thank you for the meal.

I visited a famous sukiyaki restaurant in the 6th floor of Takashimaya New Building for free. The restaurant used to require reservations but now it's surprisingly empty. I ordered the "Sukiyaki Nihonbashi Course (Special)" for 12,960 yen. The course included various dishes such as appetizers, soup, sashimi, sukiyaki with Aomori black beef, rice, pickles, and dessert. The meat was beautifully marbled and cooked by the server. The broth was sweet and refreshing, and the tofu and vegetables were delicious. The meal ended with a fluffy egg rice and dessert. Overall, it was a luxurious and enjoyable dining experience in a calm setting. I highly recommend this restaurant for various occasions.

I visited the Takashimaya Nihonbashi store for the first time at 2:30 in the afternoon. Unlike the main store, the tables here are all semi-private or private, creating a premium atmosphere. The menu was similar to the main store, with only slight differences in prices. Although it was lunchtime, I ordered the lean cut of Omi beef instead of the marbled one as my companion didn't like fatty meat. The beef slices were large and customizable to our preferences. The broth was on the sweeter and richer side, but they adjusted it to our liking. The fluffy egg rice served at the end was delicious. The waitress who served us had been at the main store for a long time and we had a pleasant conversation. It would be nice if they also offered fillet meat for sukiyaki and shabu-shabu like Asakusa Imahan, but the lack of options for lean meat was a bit disappointing.

(2019.02.23) On a Saturday when I overslept, I decided to go out and have a light sandwich or burger, but as I was exploring the Nihonbashi Takashimaya S.C. New Building, I noticed that there were available seats at "Imahan," a restaurant that usually requires reservations. I couldn't miss this opportunity, so I entered the restaurant. The white curtain with only "sukiyaki" written on it gave off a traditional vibe, and although I was a bit nervous, the kind smile of the female proprietor put me at ease. Despite being alone, I was led to a room decorated with flowers, which made me nervous again. Even though it was well past lunchtime, most of the tables were occupied, and I could hear the joyful laughter of the ladies at the next table. I ordered the "Special Imahan Gozen" set, which started with small dishes and sashimi. The elegant paulownia box was presented in two tiers, with beef tsukudani and simmered soybeans on the first tier, and sea bass sashimi with grated radish on the second tier. The presentation was beautiful and the dishes looked appetizing. Next, the chawanmushi with seaweed sauce was served, offering a smooth texture and a hint of the sea. The highlight was the sukiyaki, which was brought in a simmering pot. Although I couldn't see the marbling at first, the tenderness of the meat was exceptional, almost melting in my mouth. The subtly sweet sauce complemented the rice perfectly. The pickles served alongside were also delicious, enhancing the overall dining experience. For dessert, there was kiwi sorbet, almond jelly, strawberry mousse, and citrus fruit, all of which were refreshing and not overly sweet. The attentive service from the staff, including the female server and the female proprietor, was outstanding. Their professionalism and demeanor were truly impressive. Additionally, the restaurant's dedication to using gas stoves instead of induction cookers for sukiyaki, except at the Yokohama Takashimaya branch, showcased their commitment to tradition.

We made a reservation for 6 people at the restaurant area of Nihonbashi Takashimaya SC. When we were led to a spot that looked like a waiting area near the entrance, I momentarily thought "Hmm..." but the excellent service made for a comfortable dining experience. The organizer ordered sukiyaki and decided to go a la carte for the rest of the meal, but the only options available were tatami iwashi (dried fish) and sashimi. The sukiyaki meat was delicious, but it felt a bit lacking. The serving of two bowls of raw egg and almost three bowls of rice for the finale might have been a bit too much...

I was torn between going to my usual Ginza branch or trying this new store, but I decided to go to the newly opened store in Takashimaya because I was curious. Unfortunately, it was a big mistake. The food, being from Ningyocho Imahan, was delicious and I have no complaints about the taste. However, despite knowing that it was just opened on September 25th and it was crowded on a Sunday afternoon, the service was inexperienced and slow, making me frustrated. I asked if I could change the "Winter Color Sukiyaki" to "Shabu Shabu", but they couldn't answer immediately and said they would check. The lunch prices were reasonable, so I asked about the difference between Special and Premium, but they couldn't answer that either. In the end, I changed to Shabu Shabu and ordered the Premium (\13,284). It took a while for the order to be confirmed, and by then I had almost finished my draft beer (\864). I quickly finished the first beer, so I changed to wine (\1,180) for the appetizer. When it came to sashimi, I ordered cold sake (\1,296) and waited for it without touching the sashimi. When I thought the sake had arrived, they asked, "Is it cold sake or warm sake?" If you don't know, you should confirm when taking the order! The small pot and simmered dish were delicious, and of course, the main Shabu Shabu was also delicious, but it was a disappointing lunch with a service charge of \3,292 that was not worth it. I will stick to my usual Ginza branch after this. Thank you for the meal.