Butasute

In the Kansai approach to sukiyaki, beautifully marbled slices of beef are laid across a heated pan and seared directly with sugar and soy-based sauce. At Butasute, staff prepare aged Ise beef—raised in the vicinity of Ise in Mie Prefecture—right at the table. Dipped in raw beaten egg, the first tender bite highlights the meat's fine texture and sweet, melt-in-the-mouth fat, followed by pan-fried tofu, scallions, and shirataki noodles simmering in the savory seasoning.

For evening gatherings and leisurely dinners, the sukiyaki courses and the Aya course—featuring appetizers and assorted beef dishes—are the primary choices. Diners can select specific cuts such as loin or special selected loin, accompanied by beer, regional sake, or wine in a relaxed setting.

Around midday in Marunouchi, lunch sets and tiered bowls take center stage. The Sugi steak bowl brings out the dense flavor and lean chew of round cut with a light sauce, while the Hinoki steak bowl uses chuck roll or sirloin. Simmered gyunabe beef sets offer another tender alternative, giving guests cut options suited to their preference.

Those looking for the casual comfort long beloved at Ise's Okage Yokocho street can turn to the sweet-savory gyudon beef bowl, or the Butasute Gozen, which pairs simmered beef with the shop's famous croquette and dessert. With their crisp breadcrumb crust and savory meat filling, the croquettes and menchi-katsu minced beef cutlets remain popular additions to any order.

Positioned on the 5th floor of the KITTE complex just outside Tokyo Station's Marunouchi South Exit, the restaurant offers window tables overlooking arriving and departing trains, as well as a children's beef bowl set. It serves equally well for a straightforward midday meal during travel or business and a pre-booked sukiyaki dinner showcasing an established butcher's craft.