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The StoryThe RitualThe KitPrivate NabeReserve a Pot
Open Evenings · New York

A cast-iron pot. Thin-sliced wagyu. Broth that simmers for two days. This is sukiyaki as it was meant to be — shared.

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Wagyu Grade

A5 Miyazaki

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Broth

Soy-Mirin, 48hrs

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Season

Winter Nabe

Reserve a Pot
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A5 Miyazaki Wagyu·Soy-Mirin Broth·Maruishi Farm Negi·Mountain Shiitake·Hakata Tofu·House-Made Ponzu·Seasonal Chrysanthemum·Koshihikari Rice·

A Day at Nabe

From dark soil to cast iron — the hours behind each pot.

Farmer pulling green onions from dark rich soil at dawn
5:30 AM

Maruishi Farm, Ibaraki

Negi pulled from dark soil before sunrise. The cold sweetens the root.

Butcher scoring wagyu beef against the grain, visible marbling
6:15 AM

Butcher

Scored against the grain. The marbling does the rest.

Fresh shiitake mushrooms in wooden crates, damp from mountain air
7:00 AM

Mountain Shiitake

Still damp with Nagano air.

Close-up of dark soy-mirin broth being poured into cast iron pot
2:00 PM

The Broth

Soy, mirin, sake, kombu. Forty-eight hours of patience in a single pour.

Since 1994

30+

Years of the same cast iron, the same broth, the same ritual.

Japanese sukiyaki ingredients arranged in ceramic dishes on wooden table
3:30 PM

Mise en Place

Every element arranged in its ceramic dish. The table is set.

Japanese chef in dark apron standing before wooden counter, calm expression
4:45 PM

Chef Kenji

Thirty years. The same cast iron.

Cast iron pot beginning to simmer over flame, steam rising
6:00 PM

First Flame

The broth hits the iron. The room holds its breath.

Raw egg yolk in small ceramic dish, golden and perfect
7:30 PM

The Crack

Raw egg. Cold ceramic. The moment before everything changes.

Two pairs of chopsticks reaching into steaming sukiyaki pot from across table
8:15 PM

Shared Ritual

Chopsticks crossing over a shared nabe. This is why you came.

Overhead view of sukiyaki spread on wooden table, cast iron pot bubbling

Tonight's Offering

A5 Miyazaki Wagyu · Winter Negi · Mountain Shiitake · Chrysanthemum Greens

The Ritual

How an evening at Nabe unfolds.

01

The Pot Arrives

Your cast iron arrives at the table already seasoned with decades of evenings. The broth is poured. The flame is lit.

02

Ingredients, In Order

Beef first — it seasons the broth. Then tofu, negi, mushrooms, chrysanthemum. Each element has its moment.

03

The Raw Egg

Crack it into the small ceramic dish. Beat lightly. This is your dipping sauce — rich, silken, cooling the heat of the iron.

04

Eat Together

There is no correct pace. The pot keeps simmering. The sake keeps flowing. Stay as long as the evening asks.

Reserve Your Evening

Guest Voices

The evenings that stay with you.

“
We've marked our anniversary here for seven years. The broth is the same. The silence between dipping and eating is the same. That constancy is the gift.
Japanese American couple smiling warmly at dinner table

Hiroshi & Meredith Tanaka

7th Anniversary

Upper West Side, NY

“
I grew up eating sukiyaki at my grandmother's table in Kyoto. Nabe is the first place outside Japan that has made me stop thinking about what's missing and just eat.
Japanese man in his 40s with a warm, nostalgic expression

Yuki Matsumoto

Family Visit from Osaka

Midtown, NY

⭐

4.9

on Google

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3,200+

guests served

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12+

private events monthly

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30 yrs

of the same broth

Nabe at Home

The sukiyaki ritual, delivered to your door.

Everything you need for a proper nabe evening at home. Pre-sliced A5 wagyu, our house broth concentrate, and seasonal vegetables — packed the morning of delivery, shipped overnight in insulated cedar-lined boxes.

  • 400g A5 Miyazaki wagyu, pre-sliced
  • House soy-mirin broth concentrate (4 servings)
  • Seasonal nabe vegetables, farm-direct
  • Maruishi Farm negi
  • Mountain shiitake & enoki
  • Hakata silken tofu
  • Koshihikari rice (dry, measured)
  • Instruction card by Chef Kenji

Serves 2–3

$148

+ overnight shipping

Order Our Kit
Overnight delivery · Order by 2pm for next-day arrival
Nabe home kit: wagyu slices, broth, and seasonal vegetables in cedar packaging

Overnight

Ships fresh

Private dining room with long wooden table, soft amber lighting, sukiyaki service

Private Room

8–16 guests · Prix-fixe menu · Dedicated service staff

Private Nabe

For evenings that deserve their own room.

The cedar-paneled private room seats eight to sixteen. A prix-fixe menu built around your occasion, a dedicated cook at the table, and sake service from the house selection. Weddings, corporate dinners, milestone birthdays — we have held all of them.

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Private Cedar Room

Separated from the main floor. Cedar walls. Bare bulb. Your evening.

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Tableside Chef

A dedicated cook manages your pot throughout the meal.

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Curated Sake Pairing

Three pour progression selected to match the progression of the broth.

Inquire About Private Nabe

We typically respond within 4 hours. Groups of 8 or more.