Joshu Wagyu Beef Sukiyaki & Shimonita Leek Hotpot

Celebrated as "Japan’s Sukiyaki Capital" because it is the only prefecture in the country capable of supplying 100% of all traditional sukiyaki ingredients from its own fertile terroir, Gunma Prefecture offers the definitive Japanese beef hotpot experience. The culinary star is "Joshu Wagyu"—prized Japanese Black (Kuroge Washu) cattle raised in the pristine subalpine pastures of Mount Akagi and Mount Haruna, drinking mineral-rich volcanic groundwater. Inside a scorching cast-iron skillet, paper-thin marbled ribbons of A4/A5 Joshu Wagyu are lightly seared before being simmered in rich "Warishita"—a glossy reduction of aged regional soy sauce, brown sugar, and sweet mirin rice wine. The beef is accompanied by Gunma’s world-renowned companion crops: thick, sweet "Shimonita Negi" leeks that melt into sweet custard when cooked, fragrant mountain Shiitake mushrooms, and translucent Shirataki konjac noodles (Gunma cultivates over 90% of Japan’s total konjac harvest). Diners pluck simmering slices of caramelized beef directly from the bubbling pan and swirl them through a bowl of whisked, room-temperature raw local eggs. The velvety egg coating tempers the hot sweet-savory glaze, creating an unctuous, melt-in-the-mouth texture. Premier multi-course sukiyaki dinners range from ¥4,500 to ¥9,500 per person across Takasaki and Maebashi.