I made a reservation for 18:30 and visited the restaurant. At first glance, the place felt like a traditional inn, and the dining area was a private room that was very comfortable. I ordered the Matsusaka beef course, starting with charcoal-grilled Matsusaka beef. First, there was an appetizer, followed by a bowl of Matsusaka beef (with tuna flakes). Then came three types of beef, and finally, we started the sukiyaki. I believe that grilling over charcoal enhanced the quality of the sukiyaki that followed. The charcoal not only adds a wonderful aroma but also makes the experience more enjoyable. All the courses featured Matsusaka beef from their own farm, specifically raised heifers that have never given birth, showcasing its exceptional quality. The Matsusaka beef was rich, sweet, tender, and had no unpleasant odor, which I found to be truly remarkable. This was the moment I went from disliking sukiyaki to loving it. Two slices of Matsusaka beef were not enough for me, so I also tried the Ume and Take options, and then had more Matsusaka beef. The Ume had a moderate amount of fat, a nice bounce, and was refreshing without any unpleasant odor. The Take was somewhere between the Ume and Matsusaka. To finish, I enjoyed some mochi and melon. The staff grilled all the meat for us and were very attentive throughout the meal. I definitely want to visit this restaurant again.
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