Sukiyaki is a Japanese dish that is prepared and served in the nabemono style, which means it is served as multiple ingredients boiling in a pot. It is a popular hot pot dish that is typically enjoyed during the winter months. The dish consists of thinly sliced beef that is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and other seasonings. The soup broth is rich and bursting with sweet, salty, and savory flavor. Popular ingredients cooked with the beef include tofu, negi (a type of scallion), leafy vegetables such as Chinese cabbage and shungiku (garland chrysanthemum leaves), mushrooms, and noodles. Raw eggs are used as a dipping sauce, and steamed rice with black sesame seeds is served.

Sukiyaki is traditionally cooked at the table, and everyone dips the cooked ingredients in raw eggs to enjoy. In Japan, sukiyaki is a typical, contemporary Japanese dish featuring meat, and it is one of the most popular, one-pot style dishes among Japanese people. The dish is enjoyed at sukiyaki specialty restaurants, pot dish restaurants that serve both sukiyaki and shabu-shabu, and beef dish restaurants that offer a variety of menus using beef.