Hello, this is Mormor!Today, I visited Wada Kin in Matsusaka for dinner while returning to my wife's family home in Mie.Established in 1878, this restaurant has been a long-standing institution for 147 years.They own their own ranch and pride themselves on serving fresh Matsusaka beef, which is never frozen as a rule.Since my wife's family will be moving closer to our home this year, I wanted to take the opportunity to visit while I still could.This day’s individual identification number for the beef.Their commitment to fresh Matsusaka beef, which is sourced directly from their ranch and never frozen, is reflected in their meticulous preparation and impressive cooking techniques.At the edge of the table, there’s a charcoal grill.They use Kiku charcoal, which is also used in tea ceremonies.Their dedication to quality ingredients and fuel is truly remarkable.The first dish is "Kawari Aburi Yaki."The roasted Matsusaka beef with jelly is incredibly delicious.It is served with fresh lettuce and edible chrysanthemum petals.Charcoal is placed on top to ignite the fire.It seems that the way the charcoal is stacked for ignition differs from how it is arranged for cooking.First, the charcoal is stacked for ignition, and then adjusted for cooking.The grilled charcoal is placed on top of the stacked charcoal to transfer the heat below.Even in this method of stacking charcoal, you can feel the skill of a seasoned chef.As a child, my grandfather had a mountain, so there was plenty of firewood, and we had charcoal braziers and stoves, with the bath kettle also using charcoal, but lighting the fire was quite challenging.Next is "Wada Kin Niku Sumashi," where Matsusaka beef is served with broth.After covering it for about 15 seconds, it’s ready to eat.After about 15 seconds, I opened the lid to reveal the "Wada Kin Niku Sumashi."The Matsusaka beef, perfectly cooked by the heat of the broth, looks stunning.The fragrant broth aroma is very appetizing.As time passes, the beef continues to cook, so I quickly dig in.The dashi made from honkarebushi and kombu is delicious.It’s rare to have Matsusaka beef in a clear soup, but it’s incredibly tasty.Next is the "Wada Kin San Shumori."From left to right: "Seasonal Jelly Yokan," "Onion Mousse," and "Beef Soboro Stew."The "Beef Soboro" is also sold as a souvenir and is very delicious.The "Sukiyaki Course (Matsu)" includes a set of Matsusaka beef and vegetables.The Matsusaka beef at Wada Kin is cut thicker than typical "sukiyaki."The vegetables include mitsuba, onions, thin green onions, and maitake mushrooms, which is a bit different from standard "sukiyaki."First, I start grilling the Matsusaka beef.The "Sukiyaki" is made with Matsusaka beef, sugar, tamari soy sauce, and a small amount of kombu dashi.After rearranging the charcoal for cooking and adjusting the height of the grill, I prepare to cook with beef fat.Only a select few staff members can perform this cooking.Coincidentally, the same staff from last year were cooking for us again.I was a bit surprised that they remembered last year’s visit.I start with the Matsusaka beef.I enjoy the "Sukiyaki" made with Matsusaka beef, sugar, tamari soy sauce, and a small amount of kombu dashi, dipped in a raw egg.Their commitment to quality ingredients, meticulous preparation, and impressive cooking techniques is truly remarkable.In the pot where the beef was grilled, I add "Wada Kin" branded fu, thick "donko" mushrooms, mitsuba, onions, thin green onions, and maitake mushrooms to cook.The charcoal is adjusted for cooking, and the height of the grill is fine-tuned to optimize the heat.It’s truly a display of craftsmanship, showcasing refined skills.I enjoy the "Wada Kin" branded fu and mitsuba.They are cooked with the flavors of Matsusaka beef, sugar, tamari soy sauce, and kombu dashi.This flavor pairs perfectly with the raw egg.The fu, infused with the umami of Matsusaka beef, sugar, tamari soy sauce, and kombu dashi, is undeniably delicious.The refreshing flavor of the mitsuba is also delightful.Next, I have tofu and maitake mushrooms.The fragrant maitake and well-seasoned tofu are exquisite.Honestly, it’s hard to find maitake this delicious anywhere else.The thick "donko" mushrooms are said to be from Oita Prefecture, and they are very meaty and flavorful.You can truly savor their umami.The Matsusaka beef at Wada Kin is cut thicker than typical "sukiyaki."Despite the thickness, it is incredibly tender, melting in your mouth.And that thickness brings out a depth of flavor that far exceeds ordinary "sukiyaki," showcasing the excellence of their fresh, never-frozen beef from their own ranch.Onions, which are not commonly seen in typical "sukiyaki," are included.However, after trying this, I believe onions can definitely work in "sukiyaki."My mother-in-law also started using onions in "sukiyaki" after trying Wada Kin’s version.I enjoy the onions and green onions, along with tofu.The sweetness of the onions is very delicious.Even though they are both green onions, the flavor of the thin green onions is different, and the well-seasoned tofu is also tasty.Last time I visited, there were grilled mochi and red beans, but this time it was the skin of "Monaka" (Monaka seed) with red beans.You get to make your own Monaka by filling it yourself.The combination of the roasted flavor and the gentle sweetness of the red beans is wonderful.To finish off, we had fruit, specifically musk melon.I have an allergy to melons, so this was enjoyed by my family members instead.They said it was also a fantastic dish.Instead of melon, I had vanilla ice cream.It was cold and perfect for cleansing the palate.The "Sukiyaki Course (Matsu)" at Wada Kin in Matsusaka was, as always, an exceptional experience.Their commitment to quality ingredients, fresh Matsusaka beef sourced directly from their ranch, and never frozen, along with their meticulous preparation and impressive cooking techniques, is truly remarkable.The elegant interior of the restaurant is also outstanding, with top-notch furnishings and tableware.They remembered my visit from last year, and their hospitality was exceptional, providing flawless service.I truly felt the greatness of this long-standing establishment, celebrating its 148th year since its founding in 1878.