Sukiyaki?

I've loved sukiyaki since the 70s, when I first tasted it at Miyako Shoku Do on Clark St., then Yanase on State. Later, living in the suburbs, I enjoyed it at Fujiyama in Northbrook.

Now, with sushi the focus of most Japanese restaurants, sukiyaki seems to have fallen from favor. Some Korean soups and certain Pho are similar, but don't do it for me the way a good bowl of sukiyaki does.

Does anyone know where good sukiyaki still lives?

HI,

From scanning other references of Sukiyaki, one stand out is Sunshine Cafe. I didn't fully scan it, though I saw one or two others seem to have it, too.

Look forward to reports on whether these or others meet your memory's ideal.

Regards,

I always found it funny when people refer to sukiyaki as a "bowl". Sukiyaki is a communal dish, not unlike hotpot. Beef, vegetables and noodles cooked on a cast iron pan on the table, with people taking items out and dunking them in beaten raw egg. Like most Asian dishes, it has been bastardized into a one bowl wonder in the US.

Cocoro in River North does (did?) it the authentic way I think. If not, come over to my place... We have sukiyaki pretty often (more during the winter months!)

I agree that when sukiyaki is done in a non-restaurant environment, it is to a certain extent communal. My good buddy Rick, who is of Japanese descent, uses his mom's 50-year old GE electric skillet that his family used when he was growing up in the Japanese neighborhood near Broadway & Diversey. Most if not all supplies & foodstuffs for authentic sukiyaki can be gotten at Sea Ranch near Edens Plaza in Wilmette, and we have been fortunate enough on more than one occasion to have him bring the goods to our house & do his thang. Each diner has a rice bowl and then a second bowl of the same size for multiple small helpings as ingredients are continuously replenished & cooked in the skillet. BTW, very thinly-sliced (when still slightly frozen) marbled ribeye is the ticket for the best beef to use. I've never tasted better sukiyaki than this, and I've had a bunch of different versions.

I must say, though, that Renga-Tei in Lincolnwood comes close in its rendition. Yes, it's in one bowl. But it's just 'right' in the mix of its semi-firm tofu that soaks up the broth, the half-moon of codfish, the clear shirataki noodles, the enoki mushrooms & bitter, crunchy greens. And...according to Rick...NO CARROTS! Anathema to sukiyaki...

jnm123 wrote:I agree that when sukiyaki is done in a non-restaurant environment, it is to a certain extent communal. My good buddy Rick, who is of Japanese descent, uses his mom's 50-year old GE electric skillet that his family used when he was growing up in the Japanese neighborhood near Broadway & Diversey.

When I think of my Mom's old electric skillet, I think of sukiyaki, too!

I like the Sukiyaki at Kuni's in Evanston, it is not as sweet as the Sukiyaki at Sunshine Cafe.