Tokyo’s Imafuku Is Absolutely Amazing

Imafuku is located in the upscale area of Minato, Tokyo.  It’s in a discreet area hidden among different apartment complexes serving the best sukiyaki.  

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Imafuku has an ominous store front.  There is a bull’s head in front of the two story restaurant.  In addition, it’s the only Michelin star sukiyaki restaurant in Tokyo.  It’s quite the accomplishment.  The only stars I have are the ones on my converse.  It’s sad but I’ve learned to live with it.

Once I entered through the doors, the meat locker had me frozen in my steps as if I saw Angelina Jolie in real life.  My life was suddenly moving in slow motion until the waiter ask me if there was anything wrong.  What a jerk.  He totally ruin the moment I was having with the A5 Japanese wagyu.

The sukiyaki and shabu shabu takes awhile to prepare.  It must be pre-ordered and indicated when the reservations were made.  Fortunately, I made reservations and I was ready to consume everything in sight like Godzilla on a crystal meth come down.  Yes, I was that hungry.

The dining experience is usually 2 hours due to the process of preparation.  Everything needed to be done in sequence, which I totally apprecaited it.  However, desperate times calls for desperate measures.  In other words, bring out the food so I can eat.  I didn’t really say that but I was thinking it.  Hangry much?  Absolutely.

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Imafuku is solid.  The A5 Japanese Wagyu only sukiyaki experience was mesmerizing as the waiter brought out the slices of the best beef in the world.  For those unfamiliar with the rating, Japanese beef rating is the standard other countries follow.  For the women, it’s the Chanel for beef.  Furthermore, A5 is the highest rating beef could get then it’s giving a marbling scale of 1-12.  Let’s say Imafuku only uses A5 and marbling scores with 10 or above.  Yes… I had a food coma after my meal.

I decided to go with Japanese Wagyu 200 kg option.  I’m not rich but I’m on vacation.  Go big or go home skinny?  I’m going home big.  The Kansai style sukiyaki was brilliant.  The dark warishita’s aroma was like the smell of heaven disguised as gluttony.  The egg dipping sauce blew me away and they achieve the perfect balance of umami.  The kicker was the wagyu was cooked in its own fat.  In other words, they used the left over marbling to grease up the iron nabe.  The egg sauce’s sweetness with the warishita sauce was delicious.  The sauce wasn’t water down or was it too thick.  It had the right composition.   In other words, that shit was so fucking good.

Furthermore, the details of each ingredient and the way it was prepared was precision.  For those in Los Angeles, Imafuku has a sister restaurant — Yazawa.  It’s a Yakiniku restaurant but they use some of the same sauces.  Finally, Imafuku is the best sukiyaki experience I’ve ever had.  Let’s not discuss the fact I’ve only had one sukiyaki experience.  Seriously.  Must stop while in Tokyo.

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