I visited Wada Kin to enjoy Matsusaka beef. Upon entering the restaurant, several staff members warmly welcomed me and guided me to a fully private room with a traditional Japanese style. I ordered the Sukiyaki course, choosing both the Matsubara and Takebana options. The Matsubara course featured ribeye, which was not overly fatty, and it was incredibly delicious when dipped in the egg. The Takebana course had more lean meat compared to the Matsubara, offering a different texture, and it was also very tasty. The dessert, a melon from Shizuoka, was exquisite, making for a truly satisfying dining experience.
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