If you’re heading to Daimaru, do yourself a favour, hop on Yelp and join the waitlist before leaving. It gives you an estimated seating time that’s surprisingly accurate. Sadly, we didn’t know that. Sadly, we had no idea this feature existed, so even though we arrived at 5 p.m., we didn’t get seated until 7:30. If only we’d queued up from the couch first. Lesson learned.

The AYCE premium dinner set per person ($34.99 on weekdays and $36.99 on weekends or holidays) as well as a soup base per table ($19.99). Most tables go for the classic sukiyaki, that sweet and salty broth that seeps deliciously into everything it touches. For variety, we added the pork bone broth, a cleaner, more neutral option that lets seafood flavours shine.

After that long wait, we were starving, so Daimaru’s selection of cooked items was a welcome sight. The Nagoya-style chicken wings were a hit! Sweet, salty, peppery, and lightly crisped while still juicy. The beef tataki, thin slices of seared beef swimming in ponzu and scallions, was another flavour bomb.

There’s no shortage of fried bites either. The crispy pork was spicy, crunchy, and generous in portion. Miles better than the steak cutlet, which was a little too soft for my taste.

Still, pace yourself... you’re here for the hot pot! Daimaru’s ingredient list has a few surprises, like garlic pork ribs and beef tendon. The garlic mellows in the broth but still holds flavour, while the tendon softens quickly, turning silky and jelly-like in under ten minutes.

With six sliced meats on the menu, it feels like the sky’s the limit. We stuck to crowd-pleasers (beef chuck, brisket, and sirloin) each with subtle differences, all perfect for dipping.

Out of all the other ingredients, a few stood out. The squid balls were dense and bouncy with real bits of seafood. The shrimp paste had actual shrimp chunks that plump up beautifully when cooked, giving a great contrast in texture.

I also loved the crispy tofu skin rolls - an underrated alternative to noodles that soaks up broth like a dream. Oddly, Daimaru doesn’t offer spoons, so if you want a sip of soup, this is your best bet. The slotted bowls, however, are genius. They drain excess broth, so your dipping sauce (go for the spicy garlic soy) stays punchy, not watered down.

For the shabu shabu enthusiasts, Daimaru offers both raw and onsen eggs for dipping. The onsen version looks raw but cracks open to reveal a just-set custardy yolk. It's oddly satisfying when it slips out of the shell.

The vegetable selection is generous, with a few surprises like a-choy, which you don’t often see elsewhere. I did miss watercress though, my go-to hot pot green. Still, the king oyster mushrooms and black fungus made up for it, both soaking up the broth perfectly.

Whatever you do, save room for dessert. The Hokkaido milk pudding topped with a peach-pineapple compote was a little on the sweet side but refreshingly tangy. Still, the real star was the soft serve ice cream cone: creamy, nostalgic, and the perfect happy ending to a comforting meal.

Operationally, Daimaru runs like a well-oiled machine. Orders hit the table almost as soon as you submit them, the broth arrived while we were still picking ingredients. Despite the two-hour dining limit, we finished comfortably in under 90 minutes, never once feeling rushed.

By the end, I was full and already planning my next visit... this time with that Yelp waitlist trick. Daimaru hit the spot and is the kind of place that makes you forget the wait once that first bite of sukiyaki-dipped beef hits.