At Grand Hyatt Tokyo's teppanyaki iron grill restaurant Keyakizaka, diners can warm up with a lavish shabu-shabu (hot pot dish) made on the teppan featuring thinly sliced Keyakizaka beef sirloin, the restaurant's original beef brand, and seasonal vegetables dipped in boiling Champagne. Priced at ¥8,000 from Jan. 7 until March 31, it is available 11:30 a.m. to 2:30 p.m. (3 p.m. on weekends and national holidays), and from 6 p.m. to 9:30 p.m.
For an additional ¥5,000, people can upgrade to a Dom Perignon shabu-shabu plan with an option to add risotto (¥2,500) at the end of the meal, made with the remainder of the Champagne, cheese and fragrant truffles.
At The Oak Door steakhouse, guests can share a hearty slow-braised game stew, featuring wild boar from Hyogo Prefecture, along with garlic, potatoes, carrots, onions and herbs all cooked together in a rich red wine sauce. It is available from Jan. 4 until March 31, from 6 p.m. until 10 p.m.