Mandarin Sukiyaki

This sukiyaki tastes exactly like the ones I had in Japan. You can choose between Kansai style (using Sanbon-tou sugar for a richer flavor) and Kanto style (using marshmallows). The marshmallows are made fresh. I personally prefer the Kansai style because the broth is richer. I highly recommend dipping it in their egg mousse; it's incredibly fragrant with the meat and melts in your mouth. (I recorded a video, so I can only post screenshots for some parts.)