I visited Wada Kin, located about an 8-minute walk from Matsusaka Station.Founded in 1878, it is known as the "origin of Matsusaka beef" and is a nationally renowned restaurant, frequently recognized in Tabelog Awards Bronze and as one of the top 100 restaurants.They exclusively use carefully raised, unbred female Tajima cattle from Hyogo Prefecture, and their sukiyaki is grilled using traditional charcoal and Nambu ironware, attracting many customers from both Japan and abroad.♦︎ A private Japanese-style space reminiscent of a ryokan ── The exterior resembles a luxurious, long-established ryokan, and guests remove their shoes at the spacious entrance on the first floor.The private room we were guided to has a pleasant aroma of tatami mats and is designed in a spacious, pure Japanese style, allowing us to enjoy our meal quietly without worrying about our surroundings.A dedicated server attends to us from start to finish, handling all the meat preparation, providing a reassuring experience as we watch the meat being cooked to perfection.♦︎ The menu we enjoyed ── 【 Sukiyaki Course (Matsu) 】 【 Three Types of Assortment 】 【 Soup 】♦︎ Impressions of the skilled preparation and overall experience ── The beautifully marbled meat, cut into thick slices, is cooked gently over charcoal, ensuring it remains moist without unnecessary shrinkage.Seasoned traditionally in the Kansai style with only sugar and soy sauce, it avoids excessive sweetness, beautifully complementing the natural sweetness and umami of the meat.Thanks to the server's refined and efficient technique, the meat, green onions, shiitake mushrooms, and Miwa somen (or tofu) are served in small bowls at the optimal order and timing, creating a stable and impressive presentation.This is a supreme establishment that embodies the rich culinary culture of Mie, offering a hospitality backed by a solid history. It was a great meal.Review posted by "Instagram@_1show". Thank you for reading to the end. I appreciate all your likes, follows, and saves of the restaurant.