I visited Wada Kin, renowned for its Matsusaka beef. This time, I enjoyed the Matsusaka Sukiyaki Course. Watching the sukiyaki being carefully prepared right in front of me heightened my anticipation before even taking a bite. What stood out the most was the ribeye. The beautiful marbling was surprisingly delicate, melting in my mouth the moment I took a bite. Dipping it generously in rich egg and savoring it with steaming hot rice was truly a blissful moment. The natural sweetness of the Matsusaka beef combined with the creaminess of the egg created a simple yet luxurious experience. Not only the meat, but the vegetables, grilled tofu, and wheat gluten also absorbed the flavors beautifully, keeping the meal enjoyable until the very end. To finish, we had mochi with sweet red bean paste. The gentle sweetness after relishing the sukiyaki was delightful, making this course a true testament to the hospitality of a long-established restaurant.