An Intimate Evening of Wagyu and Japanese Seasonality
TANIARASHI Bettei
Sukiyaki & Seasonal Japanese Hot Pot
Nishiazabu, Tokyo
Tucked away in Tokyo’s Nishiazabu district, TANIARASHI Bettei offers an intimate setting for Japanese dining.
Discover Japanese Black wagyu sukiyaki, Oita’s Kanmuri chicken, and seasonal chanko—a traditional Japanese hot pot rooted in sumo culture—through thoughtfully composed course menus.
From seasonal appetizers to fragrant donabe rice cooked in an earthenware pot, each course invites you to slow down, savour the details, and enjoy the company around your table.
Course Menu
Each course opens with seasonal small dishes, moves on to sukiyaki or a seasonal hot pot, and ends with donabe rice. Dish by dish, the meal builds on the natural flavour of each ingredient.
Choose from four courses, each named after a rank in sumo.
-
Komusubi
JPY 19,550
A sukiyaki course devoted to the rich flavour of Kanmuri chicken from Oita. Thigh, breast and hagoromo each bring their own texture and taste, served with seasonal appetizers and chicken donabe rice.
【Course Example】
- Dohyo-iri (Starter): Omi Beef Tataki
- Shiko (Appetizer): Seasonal Hassun
- Tachi-ai (Fried): Oita Toriten
- Musubi no Ichiban (Hot pot): Oita Kanmuri Chicken Sukiyaki
Thigh meat, breast meat, Hagoromo, assorted vegetables
- Kachinori (Rice): Local Chicken Clay Pot Rice
- Senshuraku (Dessert): Monaka Ice Cream -
Sekiwake
JPY 46,000
A chanko course built around the best ingredients of each season. In autumn, the aroma of matsutake mushrooms runs from the chawanmushi (savoury egg custard) through the chanko to the donabe rice.
* Dishes and price vary by season.【Course Example】
- Dohyo-iri (Starter): Omi Beef Tataki
- Hanamichi (Appetizer): Seasonal Hassun
- Shiko (Steamed): Matsutake Chawanmushi
- Tachi-ai (Fried): Oita Toriten
- Musubi no Ichiban (Hot pot): Matsutake Chanko
- Kachinori (Rice): Matsutake Clay Pot Rice
- Senshuraku (Dessert): Monaka Ice Cream, Seasonal Fruits -
Ozeki
JPY 31,050
The fine texture of fillet, the savoury depth of shoulder loin and the richness of ribeye. Each cut is prepared in its own way to bring out its character, in a course devoted to Japanese Black wagyu.
【Course Example】
- Dohyo-iri (Starter): Omi Beef Tataki
- Hanamichi (Appetizer): Seasonal Hassun
- Shiko (Hot pot): Fillet Sukiyaki
- Shikiri (Hot pot): Shoulder Loin Sukishabu
- Tachiai (Palate cleanser): Cucumber Sticks with Rikishi Miso
- Musubi no Ichiban (Hot pot): Ribeye Sukiyaki
- Kachinori (Rice): Clay Pot Rice
- Senshuraku (Dessert): Seasonal Fruits -
Yokozuna
JPY 40,250
From the deep flavour of Kanmuri chicken to the delicate richness of Japanese Black wagyu, our signature course brings both together in one evening. It ends with wagyu donabe rice, so the last bite lingers as long as the first.
【Course Example】
- Dohyo-iri (Starter): Omi Beef Tataki
- Hanamichi (Appetizer): Seasonal Hassun
- Shiko (Hot pot): Kanmuri Chicken Sukiyaki
- Shikiri (Hot pot): Fillet Sukiyaki
- Tachi-ai (Palate cleanser): Cucumber Sticks with Rikishi Miso
- Yori (Hot pot): Shoulder Loin Sukishabu
- Oshiai: Palate Cleanser
- Musubi no Ichiban (Hot pot): Ribeye Sukiyaki
- Kachinori (Rice): Wagyu Clay Pot Rice
- Senshuraku (Dessert): Monaka Ice Cream, Seasonal Fruits
Prices include consumption tax and service charge.
Dishes and prices may change with the season and the availability of ingredients. Please check the latest details when you book.
Our Style
Sukiyaki
Every cut, its own character.
The fine-grained texture of Japanese Black wagyu and the rich flavour of Oita’s Kanmuri chicken. We take care with every step, from heat to seasoning, to bring out the best in each ingredient.
In the Ozeki and Yokozuna courses, fillet, shoulder loin and ribeye are served one plate at a time. Take your time and enjoy how the texture and finish change from cut to cut.
Donabe Rice
When the lid comes off, the aroma alone is a treat.
Local chicken, wagyu or seasonal ingredients. Their flavour soaks into every grain as the rice cooks in an earthenware pot until soft and plump.
Rising steam, a fragrance that fills the table, and a taste that deepens with every mouthful. A satisfying close to the course.
* The donabe rice varies by course and season.
Dining Spaces
Leave the bustle of Nishiazabu behind.
At the foot of the stairs lies a calm, Japanese-style dining room. Choose the counter for an intimate evening, or a private room for unhurried conversation with those close to you.
For business dinners, entertaining guests or an anniversary evening. We look forward to welcoming you for an evening of good food and conversation.
Reservations
Join us at the counter or in a private dining room for a memorable evening in Tokyo.
Reservations are accepted online.
Please choose your date, party size and course.
For parties of 6 or more, please call us to discuss your booking.
Tel +81-3-6421-0290
Before Your Visit
- Children
- Children aged 13 and over who can eat the same course as adults are welcome.
- Dietary restrictions / Allergies
- If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.
- Arrival time
- Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be canceled.
- Dress Code
- Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)
- Others
- We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.