Harijyu - Shabu Shabu & Sukiyaki

In the midst of a busy area where there is loud chatter and laughter everywhere, Harijyu is frozen in time. The restaurant has been there for more than 100 years. Just from looking on the outside, it is distinct compared to the modern architecture in the area. In the heart of Dontobori and Shinsaibashi, it offers a meal that would warm the heart in the cold winter breeze. 

When we got there, it another dimension. Suddenly, you don’t feel as if you were in a bustling city like Osaka. The floor was made out of tatami and everyone inside was dressed in traditional Japanese clothing. You also had to take off your shoes to enter. The building has many floors, so it is able to have lots of customers, but we got lucky without a reservation. They do not accept large groups. At first, we were going to eat with our friends, but they did not accept 7 people. Instead, we split up the group into 3 and 4 and proceeded on the delicious meal. 

It is most famous for its Shabu Shabu and Sukiyaki. There is the option to choose how you want your meat rated from A to E. A is the lowest price and the leanest meat. The more you go down the alphabet, the more expensive the meal becomes and fattier the meat becomes. Since I went with my family with 4 people, we were able to taste both meat B and C. Personally, I think B is the perfect taste of the meat while C melts in your mouth more but is a little more fatty for me. If you like meat that melts in your mouth, I would recommend going further down the alphabet but if you like lean meat, you should stick with B or A. 

This is the menu for the Shabu Shabu and Sukiyaki with the pricing in Japanese yen.

After you finish ordering your meal, they would bring in the stove that your dish would be cooked on and prepare it to heat. Then, there would be the hor d'oeuvres, which were all intricate Japanese dishes that had a special taste to them. Some of the things in the hor d'oeuvres were things I have never tried before, which was a good experience for me.

The plate that the hor d'oeuvres were served on

I remember tasting each portion with curiosity and familiarity. When I ate it, I started from the shrimp and went to the right and then down. There were two vegetables that were unfamiliar to me, the sakura was interesting, and I think there was something similar to fish roe in yellow that was crispy at the same time. There was a tiny eel sushi that tastes sweet and savory. The salmon roe was good with the perfect Japanese rice that came with the meal. 

What surprised me the most was how the waiters treated each customer. There was at least one person serving us inside the small room that we were in and there were two people watching the pots when it was cooking. They would cook it well for you and put it onto your plate. They would also check on you from time to time to make

The Sukiyaki with meat B and C.

sure you are enjoying the meal. A lot of the waiters in that restaurant were middle aged or older and watching them work hard made me feel their dedication. They were hustling and running around. The aunties serving us were panting and we were trying to tell her she doesn't have to rush. Even though they know we don’t speak Japanese, they still try to communicate with us, and that made me, as a customer, feel valued and understood. 

This meal made me understand more about the Japanese work culture and how they value their standards. They won’t change what they believe in just because someone asks them to, and I think that’s a good lesson to learn from them. This valuable and delicious meal taught me lots and it was an amazing experience overall. 

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