About 寿喜屋
One restaurant in Rowland Heights, built around a single dish: sukiyaki the way they make it in Kansai, with Japanese A5 wagyu.
In Chinese, sukiyaki is written 寿喜烧: longevity and joy, over a flame. 寿喜屋 keeps the first two characters and adds a third, 屋 — a house. The house of sukiyaki.
In English we go by Yumiyaki. Either way, it is a place for a long table, a hot pot and a good reason to celebrate.
Japan cooks sukiyaki two ways. Around Tokyo, everything simmers together in a prepared broth. In Kansai — Osaka and Kyoto — the beef meets the hot pot first, with sugar and soy, and the vegetables follow in what it leaves behind.
We cook the Kansai way. It is richer and sweeter, closer to a braise than a soup, and it lets the wagyu lead. As far as we know, nobody else in the area builds a restaurant around it.
A5 is the highest grade Japanese beef can earn, and it is what goes into the pot on both of our sets. Its marbling melts quickly in hot sweet soy, which is why a few seconds is all a slice needs.
Whole cuts wait in a glass cabinet in the dining room, in full view of the tables.
04 — Family
Sukiyaki at Yumiyaki,shabu-shabu at Mikiya —one membership for both.
Yumiyaki is the sister restaurant of Mikiya Wagyu Shabu House. A different pot, the same love of wagyu, and one $28 annual membership honored at both.
18184 Colima Rd · Open daily for lunch and dinner