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Kaiseki Mita Basara Bettei : Wagyu Sukiyaki for Lunch in Roppongi, Tokyo

Update-Date: Aug 5, 2026

Author: Sydney Seekford

Categories: Kaiseki Sukiyaki

Kaiseki Mita Basara Bettei : Wagyu Sukiyaki for Lunch in Roppongi, Tokyo

Enjoy creative wagyu beef sukiyaki hot pot at this English-friendly fine dining venue in Tokyo. During a meal at Kaiseki Mita Basara Bettei, diners enjoy the spectrum of Japanese cuisine — from traditional to original — in a hideaway venue just minutes from Roppongi.

Sydney Seekford

Gourmet Creator

Food writer and hospitality consultant active in Japan since 2022. Sydney collaborates with some of the world’s most highly regarded food media and award organizations, bringing the luxuries and depth of Japanese cuisine to international audiences. Her passions regularly bring her outside the dining room, where she investigates food with the people who make it possible – in the fields and behind the counter.

Mita Basara’s Modern Sister Store in Roppongi

The Kaiseki Mita Basara Bettei Building

A quick walk from Roppongi station takes visitors to Kaiseki Mita Basara Bettei, which was opened in March 2022 as a sister store to the famed Mita Basara Honten. Both venues specialize in “Nihon-ryouri,” traditional Japanese food, with some slight adjustments inspired by Italian cuisine. Tucked in a building that looks just like a house, Kaiseki Mita Basara Bettei serves wagyu beef sukiyaki hot pot for diners looking for something a little different.

Made for couples, groups and parties, Kaiseki Mita Basara Bettei is one of the best restaurants in Roppongi to try wagyu. Whether you visit as a family or are tired of beef yakiniku and teppan dining, this budget-friendly Japanese fine-dining spot offers course menus for under $100. Each meal features premium Japanese ingredients and an authentic menu with recipes recognized by the MICHELIN Guide that even locals can’t get enough of.

The phrase “basara” dates back to the Nanboku-cho period (1336-1392) and means “break from convention.” Embodying this principle, Kaiseki Mita Basara Bettei distinguishes itself from the main store as well as from typical Japanese food restaurants.

Private dining room for six with a terrace

Kaiseki Mita Basara Bettei

Open: Lunch 12:00 pm - 3:00 pm / Dinner 5:00 pm - 11:00 pm
Closed: Irregular
Average price: [Dinner] 20,000 JPY
Access: 187m from Roppongi Station
Address: 7-17-2, Roppongi, Minato-ku, Tokyo Map
More Details Reservation

Signature Michelin-Quality Tomato Sukiyaki

At the bettei in Roppongi, diners can enjoy the same signature “Tomato Sukiyaki” served at the first location, Mita Basara, but also dishes unique to here. For example, instead of pasta, as is served at the honten (main store), Mita Basara Bettei offers specially selected white rice cooked in an earthenware pot. Try it at lunch and with the Tomato Sukiyaki Course, available for parties of two or more (¥8800/person).

The Tomato Sukiyaki itself is connected to “basara” philosophy as well. Sukiyaki is a traditional hot pot dish in Japan made with ingredients such as glass or shirataki noodles, shiitake mushrooms, and sometimes carrots or other root vegetables simmered with thinly sliced beef in a sweet-savory broth called “warishita.” The version of sukiyaki served at Mita Basara and Mita Basara Bettei is quite different from this.

The Mita Basara Tomato Sukiyaki recipe replaces noodles and mushrooms with quartered tomatoes, onions, and leafy greens called mizuna. The warishita itself, which acts as a braising liquid, is accented by garlic and basil fried in olive oil. After the aromatics have bloomed, staff pour in a secret soup recipe made from dashi, soy sauce, mirin, sugar, and sake. The vegetables follow soon after.

This summer, the restaurant is using onions from Chiba prefecture, not far from Tokyo, that retain their crunch and sweetness even after cooking. By using “new” onions, Misa Basara Bettei is able to serve them half-raw for a more fresh flavor. The tomatoes, one of the most important elements of the meal, are from Sugita Farm in Kyoto, which specializes in growing outstanding domestic tomatoes.

After allowing the broth and vegetables to simmer, long slices of wagyu are gently placed in the warishita to absorb the sauce as they cook. This time, Mita Basara Bettei used Kagoshima black wagyu beef rib roast. While braising in the hot soup, most of the meat’s excess fat melts away. Sukiyaki is a good way to experience highly-marbled wagyu even if you don’t usually prefer fattier cuts because the fat renders into the warishita. The natural umami of the tomatoes, beef, and sauce all compliment each other and break down the beef protein for practically melt-in-your mouth bites.

Staff simmer the meat to perfect doneness

Staff take care of the whole process, which is ideal for guests who don’t want the hassle of cooking their own food or don’t feel confident judging when the meat is at its perfect done-ness. The sukiyaki is served with a splash of warishita sauce that keeps the dish warm as you eat and helps the flavor permeate the vegetables even more.

It’s also worth noting that while sukiyaki has a reputation for being sweet even to the point of syrupy, Mita Basara Bettei serves a much lighter, more savory version that is further enhanced by the acidity of onion and tomato. Diners who have avoided trying sukiyaki up until now, due to the sweetness, heaviness, or hands-on work that goes into making it, will likely find exactly what they are looking for at Mita Basara.

Kaiseki Mita Basara Bettei

Enjoying Sukiyaki the Traditional Way with Exceptional Ingredients

Dip the tender beef in egg for a traditional experience

Diners will also be served a raw egg to enjoy with the beef. On our visit, the meal was paired with “Ryu” eggs from Oita prefecture. Sukiyaki is traditionally served with raw egg, which is whisked with your chopsticks and used like a dipping sauce for the simmered beef. The egg naturally combines with the delicious warishita sauce, creating a silky, savory coating that suits both the beef and the rice served with the meal.

Mita Basara Bettei serves donabe gohan, rice that has been steamed in an earthenware pot. It’s said that this method improves the texture of the rice, which is already of high quality. Depending on the season and stock, the five-star “rice meister” (something like a rice sommelier) entrusted to choose rice for the restaurant selects brands for particular grain size, softness, and stickiness. We enjoyed the taut, slightly softer than al-dente quality of Masshigura rice from Aomori Prefecture with our wagyu sukiyaki. It’s an outstanding variety of rice that tastes so good you can even enjoy it on its own. Paired with the smokey iburi-gakko pickles and wagyu, the rice comes to life.

Freshly steamed rice in a donabe pot

Sukiyaki is certainly the star of the meal, but the hassun and otsukuri appetizers are also notable and divert a bit from tradition. Both change seasonally, so diners can enjoy a range of dishes throughout the year. Our lunch course included a hassun of small dishes that embody early summer. A chilled tofu that was deliciously sweet, sesame and tofu marinated edamame, komochi kombu, and shrimp shiokara were just a few of the bite-sized dishes included in our hassun.

Interestingly, while some of the hassun dishes were Western inspired, others were very traditional. First timers might be surprised at the saline, ocean flavor of crunchy, popping komochi kombu, an old fashioned seaweed dish. The shrimp shiokara, a dish made by fermenting seafood in its own juices, is a similarly “high level” Japanese food, not commonly served to travelers. However, the deep Japan flavor of these appetizers is nicely paired against dessert, a creamy panna cotta with fruit sauce.

A Deep Look at Japanese Cuisine Beyond the Counter

Madai sashimi and shrimp shiokara.

This combination of dishes truly shows off what Japanese dining is all about beyond chef driven omakase counters. It’s a side of Japan that travelers often miss, where premium ingredients are suited to the season but also bring back memories for diners of rustic regional cooking and inspire the imagination with tastes from abroad. As a traveler, it’s exciting to enjoy the kind of meal Japanese people regularly choose to celebrate important events. Details such as washi paper, carefully selected glass and ceramics, and fine details such as leaves for decoration that represent seasonal plants all come into play.

Raspberry sauce panna cotta and hot tea for dessert

Following the hassun, guests also enjoy a sashimi dish, “otsukuri”. On our visit, slices of fresh seabream were paired with salt mixed with dehydrated, powdered shrimp and a citrussy ponzu sauce, cut by the refreshing, almost minty flavor of grated cucumber. It’s hard to imagine a more appropriate summer sashimi.

Because of the contrasts enjoyed throughout the course, a meal at Mita Basara Bettei is both delicious and a great way to study Japanese culture. Diners will encounter rare, authentic flavors of Japan while enjoying the restaurant’s creative application of Western ingredients and techniques. Both elements existing in harmony is a true example of Japanese food culture.

Private Dining & Ambience

The third floor private room with an attached balcony

While Mita Basara Bettei offers a great lunch menu to enjoy Michelin-recognized recipes in a more casual setting, it actually comes from a legacy of Japanese fine dining. The Mita Basara brand became well known for its popularity among Japanese celebrities and businesspeople. Its notoriety grew even more after earning One MICHELIN Star for three years in a row. Thanks to this reputation, many locals still recommend Mita Basara and Mita Basara Bettei for business dinners, power lunches, and special occasions.

The building that houses Mita Basara Bettei will excite fans of architecture with its unique facade and layout. Although the exact architect is a secret, staff mention that the building is full of design details that guests in the know will recognize. Inside, the design is very traditional. Images of seasonal flowers have been printed on the sliding doors that divide rooms, and faux greenery looks just real enough from the comfort of air conditioned tatami rooms.

Koi fish projection mapping onto white stones is an inventive way to decorate

Seating options include tatami rooms with raised chairs or standard Western dining tables, as preferred. There are many private rooms, and some even have balconies attached to let fresh air in or to use for a smoke break. There is a koi-pond inspired light show on one patio which is popular with families.

Adult guests will find that the selection of wine and premium sake are both perfectly suited to the meal. Drawing on the flavors of European cuisine means that even red Burgundies and Champagne are appropriate pairings. However, many guests choose to stick with Japanese sake, which naturally compliments the rice and refreshes after a bite of succulent wagyu beef.

Why Choose Kaiseki Mita Basara Bettei?

Whether you choose Mita Basara Bettei for a work lunch or a group dinner, its private rooms make it easy to enjoy great Japanese food without being worried about other guests at a counter or struggling with Japanese. The menu includes all the favorites: wagyu, sashimi (made from auspicious sea bream no less!), and traditional Japanese foods. Choose this hidden gem in Roppongi for a memorable meal on your Japan trip and book online at Savor Japan.

Why Book at Kaiseki Mita Basara Bettei?

MICHELIN Level food: Sister store Kaiseki Mita Basara Bettei uses the same sukiyaki recipe as the main store, Mita Basara, which held a MICHELIN Star for three years in a row.

Private space: Enjoy romantic date nights or important business dinners in closed off private rooms. You can choose tatami or Western tables for your comfort.

Great for groups: Families with children, friend groups, and corporate outings will appreciate the set menu for 2+ people and private rooms that sit 6 or more.

Authentic Japanese food: The sukiyaki is an authentic Japanese dish made with high quality ingredients from Kyoto and Chiba. The appetizer course features many unique, deep bites of Japanese culture.

Kaiseki Mita Basara Bettei

Disclaimer: All information is accurate at time of publication.

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