Wada Kin (和田金) Matsusaka

Tabelog Sukiyaki Category: 4.13, 2nd PlaceI made a phone reservation about three months ago.Here’s what I ordered:Sukiyaki - JPY 10,200This is a renowned sukiyaki restaurant representing Matsusaka.First of all, the restaurant is enormous.It’s definitely the largest I’ve ever been to for a dining establishment.It might even be bigger than an APA Hotel! Haha.And surprisingly, payment can be made through the hometown tax system.This is the first time I’ve seen such a system.I definitely plan to take advantage of it.It was a great meal! Less

During my visit to Matsusaka City in Mie Prefecture, I decided to treat myself to Matsusaka beef, and I found out that I could make a reservation at 4 PM on Tabelog!Seizing the opportunity, I made my way to the restaurant. From the moment I arrived at the entrance, I was greeted with warm hospitality and escorted to a private room, which heightened my expectations to the max.Although the meal included only two pieces of meat, as the staff mentioned, many guests leave feeling completely satisfied. The portions were large and thick, providing ample volume. The taste was, of course, pure bliss. Enjoying the finest beef in a sukiyaki dish was an incredibly happy experience. Less

I have been living in Matsusaka for six years, but I finally had the opportunity to dine at Wada Kin, a place I had avoided due to budget and perceived exclusivity.When our client's president visited, our own president graciously arranged for a dinner meeting here.Upon parking, we were warmly welcomed by the staff, showcasing excellent hospitality!While this restaurant is famous for its sukiyaki, we opted for a grilled course at the client's request.Every dish featured premium Matsusaka beef.We enjoyed roast beef accompanied by red wine jelly, a clear soup, three small side dishes, and the main dish of top-quality beef.Savoring the exquisite meat brought immense happiness, complemented by delicious drinks.In the latter part of the meal, we had mixed rice, ochazuke, followed by sweet red bean mochi, and finally melon. Each dish reflected the restaurant's dedication, allowing us to enjoy a luxurious experience.It was a great meal! This will be a cherished memory! Less

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. 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I visited Wada Kin during my trip. I arrived much earlier than my reservation time, but they kindly accommodated me. I ordered the Matsuyaki Course. First, I enjoyed the appetizers and the clear soup, all of which were delicious and elegantly flavored. Then came the main event: the sukiyaki! The staff carefully grilled the meat for me. I started with a slice of 65 grams of beef (it felt like more than 65 grams!). Eggs and rice were available for an extra charge, and of course, my husband ordered a second helping of rice. Next, they grilled the vegetables for me. Finally, they served more vegetables and meat. The beef was lean and flavorful, and I could have eaten more without hesitation. It truly is Matsusaka beef! Although the price is on the higher side, this renowned restaurant is worth every penny! After the meal, I purchased two boxes of frozen Matsusaka beef hamburgers (five pieces each) from the shop on the first floor and had them shipped home. I’m looking forward to enjoying the hamburgers too! Less

I was on a business trip to the Chubu region and wanted to try high-quality Matsusaka beef, so I made a reservation at Wada Kin, a place I had always wanted to visit.The third floor is entirely private rooms, which reflects the restaurant's prestigious and traditional ryotei style.I ordered the Matsusaka Sukiyaki.It started with an appetizer, followed by a soup dish...First, I was served a special dish featuring Matsusaka beef.And then, finally, the sukiyaki!The meat was ribeye, with a BMS of around "10." It was simply seasoned with sugar and tamari soy sauce, cooked down while grilling, and served at just the right moment.To finish, they served melon as a refreshing dessert, concluding the course.Everything was made with top-quality ingredients and was incredibly delicious, served with great care.However, for the same price, you might find even more wonderful dishes elsewhere. Still, the experience of enjoying prestigious Matsusaka beef sukiyaki was truly satisfying! Less

Despite making a reservation two months in advance, I was informed that they couldn't secure a Chateaubriand course for two people. I found it quite puzzling, but I received a final suggestion to check again on the day of my visit.As expected, they confirmed that the special Matsukatsu (Chateaubriand) was unavailable, so I reluctantly opted for the Matsukatsu course instead.While the meat was undoubtedly delicious, it didn't leave me feeling particularly impressed. I was quite disappointed, to be honest.Next time, I might try Gyugin instead... Less

This was my first visit.It was quite difficult to find an available reservation, but I was glued to the booking screen even before coming to Mie! Haha.Finally, I managed to secure a reservation at Wada Kin!!I’m really looking forward to it! (^ - ^)A staff member in a kimono guided us to the upper floor via the elevator, where they escorted us to a private room in a Japanese-style setting, providing us with one-on-one service. Haha.First up, the kids' lunch looks absolutely delicious! Haha.We started with grilled items (^ - ^)Of course, the staff grilled it for us!They asked about the grilling level, but I decided to leave it to them! We could also request additional grilling at any point, which was quite flexible!Wow, it was so good!! Haha.This definitely requires rice!! Haha.I feel like I could eat as much as I want, and it’s so delicious that I could keep going!!Each person gets four pieces of a somewhat smaller tenderloin steak!!It’s quite generous and feels luxurious! ( ´～｀)Then we moved on to the main dish, Sukiyaki.Unlike the Kanto-style sauce, we gradually added sugar and kombu soy sauce to season the beef, and it was sweet and exactly the flavor of sukiyaki that I love… I can’t even put it into words! Haha.I had four bowls of rice, so I was feeling a bit full, but even with all the marbling in the meat, it didn’t feel heavy at all! (;゜゜) Good meat really makes a difference! Haha. After enjoying some melon for dessert, I felt like I was back to square one! Haha.The atmosphere in the restaurant felt traditional, and the service was outstanding! (*^^*)Thank you, Ise-sama, for creating such an opportunity! (｡-人-｡)I will definitely come back when I visit Matsusaka in Mie again!!I’m grateful to be able to eat today.It was a great meal! Less

This was my first time stepping into Matsusaka, and I made a reservation for 4 PM. The atmosphere was wonderful, resembling a traditional inn, which made me a bit nervous.Since I had booked a course, I left everything in the hands of the staff. While enjoying a bottle of beer, I savored each dish. The main attraction, the sukiyaki, was so delicious it brought a smile to my face, with its sweet and rich fat—it was simply exquisite. I even asked for a second serving of rice! I later found out that I could have had more eggs, which was a bit disappointing, but overall, it was a truly wonderful and luxurious experience! The vegetables were sweet, and everything was delicious, making me feel incredibly happy. Less

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. Less

Sukiyaki (with rice and pickles) Matsutake and Ume(Reference) Tabelog rating at the time of visit: 4.14I traveled to Mie Prefecture to watch the Ise Jingu Fireworks Festival. In the morning, I attended the Mie Prefectural High School Baseball Tournament, and afterward, I finally got to enjoy a sukiyaki lunch at Wada Kin.Actually, I tried to make a reservation by phone the day before, but they informed me that they were fully booked and that it would be difficult to get a table even if I waited. However, when I called right after the baseball game, they kindly told me that if I could come right away, they could accommodate me! (What a blessing!)Upon arrival, I was greeted by the many welcoming staff members in this traditional, high-end restaurant, and I was escorted to a private room by my dedicated hostess, who took care of everything from cooking to seeing me off at the end.The taste of the sukiyaki was absolutely satisfying. If you prefer melt-in-your-mouth meat, I recommend the Matsutake option, while the Ume option is perfect for those who want to savor the meat's texture.Thank you for the wonderful hospitality and delicious meal! Less

I visited on a weekday evening.When I made the reservation, they took my order right away, so I requested the A la carte Sukiyaki (Plum).Upon arrival, a staff member was already waiting for me outside the restaurant. The interior was luxurious, giving a sense of a high-class establishment.The staff handled the serving, cooking, and plating with great care, even adjusting the presentation for better photo opportunities, which I greatly appreciated.Although the number of meat slices was limited, each piece was large and thick, providing a satisfying experience. With the addition of vegetables and rice, even a young man would find the portion filling, despite ordering a la carte.As I was leaving, they kindly escorted me outside.Overall, the atmosphere of the restaurant and the excellent service made for a wonderful experience. Less

Sukiyaki is referred to as "Jusiyaki" here.I first visited when I was in elementary school, and back then, there was a person in charge of shoes.I felt a mix of emotions when I heard they were feeding beer to the cows.Now, this is the only place where you can enjoy it in Matsusaka.I had the Matsuno Ribeye (JPY 19,600) and the Take Sirloin (JPY 17,300).The sukiyaki prepared by the staff tastes completely different.I was mesmerized by the way they sprinkled white sugar.The meat here is never frozen before serving, and the beautiful marbling melts in your mouth.While the ribeye and sirloin do have different melt-in-your-mouth qualities, both are incredibly delicious.The dipping sauce felt a bit on the sweeter side, and by the time I enjoyed the tofu, grilled wheat gluten, and vegetables, I was already full.Pouring the flavorful egg mixture over white rice is simply the best.I also had a small grilled rice cake with sweet red bean paste, and for dessert, I had "Amane Melon."The staff told me about the sign that used to hang at the former location. Less

【Restaurant】Wada Kin【Location】Mie / Matsusaka Station【Order】◇ Sukiyaki (Matsu)【Note】This is a renowned sukiyaki restaurant located just a short walk from Matsusaka Station. It’s a famous spot known to all meat lovers and sukiyaki enthusiasts. I visited during the time between lunch and dinner.◇ Sukiyaki (Matsu)Sukiyaki comes in three ranks: Matsu (Pine), Take (Bamboo), and Ume (Plum). Since I was here, I decided to go for the Matsu. While there are course options available, I chose to order a la carte this time. Rest assured, even with a la carte, rice and egg are included.At this restaurant, the staff will grill all the meat and vegetables for you. It’s a wonderful service that ensures you enjoy them at the perfect timing.The sukiyaki is prepared in the Kansai style, using sugar, tamari soy sauce, and kombu kelp broth.The seasoning strikes a perfect balance—not too sweet and not too salty. This flavor complements the umami of the meat, the sweetness of the fat, and the richness of the egg beautifully. The texture of the meat is, of course, tender. This is a perfectly crafted sukiyaki.And finally, we have the egg over rice. Pour the egg, which has absorbed the flavors of the meat and vegetables, over the rice. This creates a luxurious egg over rice dish. It truly is a moment of bliss.Overall, it was a delightful sukiyaki experience. Thank you very much.【Additional Information】You can request refills for rice and eggs. It’s easy to overindulge! Less

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. Less

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. Less

Sukiyaki Take for JPY 13,500I visited Wada Kin, a famous restaurant representing Mie Prefecture, located in Matsusaka City. This establishment has been featured on television numerous times, and it's well-known among locals, having been in business since the Meiji era. It has also won the Bronze award at the Tabelog Awards every year.I went for lunch at this prestigious Wada Kin. When you think of Wada Kin, sukiyaki comes to mind, and I ordered the Sukiyaki Take. The menu features Matsutake, Take, and Ume, each with different meat qualities.Wada Kin's sukiyaki is prepared in the Kansai style, where the meat is arranged in the pot beforehand and finished with sugar, tamari soy sauce, and dashi. After that, vegetables are added to the pot.The meat is large and thick, providing a satisfying bite.With a server attending to us, all the preparation work was taken care of.Rice is available for refills.The meal took about an hour.Even without a course, I felt completely satisfied.I had always wanted to visit this restaurant, so I was very pleased to finally experience it. Less

I enjoyed the Sukiyaki Course (Ume). The course started with a trio of appetizers: minced meat stew, seasonal jelly, and vegetable mousse. The minced meat paired well as a snack. Next, we had the grilled meat, which had a nice texture. The meat soup was prepared by placing the meat in a bowl and then adding the broth, which changed the color of the meat. It was tender and had a rich flavor. The main sukiyaki was served in a cast iron pot heated by charcoal, showcasing their dedication to quality. The staff cooked everything for us, starting with the meat. Once it was ready, they plated it for us. The dish included a bowl with an egg for us to beat ourselves. The savory meat, seasoned with tamari soy sauce and sugar, was large and thick yet incredibly tender! Each person received three pieces, each from a different cut. It was so delicious that I ended up ordering more meat! (laughs) When the egg was about to run out, they provided a new bowl with more eggs. Finally, we were served rice, pickles, and a dessert of watermelon. Less

I was told by my boss,"Have you ever tried the sukiyaki at Wada Kin? If you're going to talk about sukiyaki, you need to eat Wada Kin's first."Since then, it has lingered in the back of my mind."One day, I want to have sukiyaki at Wada Kin..."To make that dream come true, I decided to visit Matsusaka during my trip to Ise.To cut to the chase,I can only say I wish I had come here sooner!The "sukiyaki" made from only the heifers of Matsusaka beef raised on their own farm was an emotional experience that made me question everything I thought I knew about sukiyaki!I had always wanted to visit Wada Kin.I had always wanted to try Wada Kin's sukiyaki.Honestly, I was worried that my expectations were too high, but after just one bite, I was truly moved.Just between us, after that first bite, so many emotions overwhelmed me that I ended up crying, and my wife and the staff were concerned.Wow, I definitely want to come back here before I die.I want to bring my dad, who loves sukiyaki, too.I'll work hard again starting tomorrow. Less

This is a sukiyaki restaurant located in Matsusaka City. When you think of sukiyaki, this place comes to mind, and it has even been recommended by the meat-loving Terakado Jimon as the best sukiyaki he has ever had. On this day, I made a reservation by phone before my visit. As I had read in reviews, the restaurant truly resembles a traditional inn. Upon entering, I found that there are private rooms, ensuring that diners do not encounter other guests during their meal. I ordered the "Take" (Bamboo) course, which starts with Matsusaka beef tataki, followed by three appetizers, a clear soup, the main dish of sukiyaki, and dessert. The appetizers also featured Matsusaka beef and were delicious, but the highlight here is undoubtedly the sukiyaki. When the meat was served, I was amazed by its size and thickness. The luxuriously cut Matsusaka beef made my mouth water. The grilling is done entirely by the staff. They sprinkle sugar and soy sauce on the meat, followed by just a touch of broth, enough to prevent burning. It’s very simple, but it’s incredibly delicious. The meat is large even when grilled, but it is so tender that it easily cuts with a bite. The refined sweetness of the meat is irresistible. After that, they added other ingredients, allowing us to enjoy the full experience. As we approached the end of the meal, they asked if we wanted to order anything extra, which felt like a devilish temptation. I couldn’t resist and ended up ordering additional Matsusaka beef. The Matsusaka beef has even more marbling compared to the Bamboo course, with a color closer to pink. When I tasted it, the sweetness of the fat intensified, resulting in a refined flavor. This difference is clear when you compare the two. If you’re going to Wada Kin, I highly recommend ordering the "Matsu" (Pine) course to enjoy the best sukiyaki. It was the best sukiyaki I’ve ever had. Less

A popular sukiyaki restaurant in Matsusaka.Recently, I visited in the evening during my trip.This place is often mentioned as the top choice for Matsusaka beef, and making a reservation was quite challenging, but I managed to secure a seat.The restaurant had an elegant, traditional ryotei (Japanese restaurant) atmosphere, and the staff kindly guided me to a private room.The menu offered various options centered around sukiyaki and grilled dishes, allowing choices based on quantity and quality.I ordered the "Sukiyaki Course (Ume)" for JPY 15,400 plus beer.The dishes arrived in about five minutes, consisting of:- Grilled Matsusaka beef- Wada Kin meat soup- Wada Kin three kinds platter (minced meat stew, seasonal jelly, vegetable mousse)- Sukiyaki- Rice- Pickles- DessertThe grilled Matsusaka beef was particularly outstanding, with its moist texture and sweet umami flavor.Then came the sukiyaki. The vibrant red color and marbling of the beef were impressive, and although the portion seemed small, the staff mentioned that I could request more if needed, so I was encouraged to enjoy it first.Prepared in the Kansai style, the beef was cooked with just fat, sugar, and soy sauce. I initially tasted the meat alone, and the overwhelming umami, sweetness, and richness of the fat were delightful.After enjoying a slice, I had the sukiyaki cooked with vegetables, and the sweet and savory flavor filled me up with just two slices of that beef.I was truly impressed by the meticulously crafted Matsusaka beef sukiyaki course.If I have the chance to visit Matsusaka again, I would like to consider trying the grilled dishes as well. Less

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. Less

【Awards】 Tabelog 2026 Bronze Award Tabelog 2024 Top 100 Sukiyaki and Shabu-Shabu Restaurants 【Tabelog Rating (as of posting date)】 4.13 【Location】 About a 10-minute walk from Matsusaka Station South Exit 【Reservations/Reservation Method/Reservation Timing】 Yes/Phone/One week in advance 【Wait Time】 None 【Number of Visitors】 2 people 【Seating】 2nd floor large tatami room with tables 【Restaurant Overview, Chef's Background, etc.】 A renowned restaurant in Matsusaka City, Mie Prefecture, maintaining a top reputation among sukiyaki restaurants nationwide. Founded in 1878, the first owner, Kanbei Matsuda, trained in cuisine at the Tokyo restaurant "Wadahei" before returning to Matsusaka to open a beef shop in Kaji Town (now Honmachi). Five years later, he opened a sukiyaki restaurant in Nishimachi 3-chome. Shortly thereafter, he established the "sukiyaki" style using high-quality Matsusaka beef cut into thin slices. After World War II, he reorganized the company and in 1964 established a private ranch in Ureshino Kuro no Machi to improve meat quality. 【Atmosphere】 Luxurious, bright, and somewhat quiet 【Cost/Person】 JPY 21,500 【Order】 A la carte + Course + Service Charge 12% 【Details】 ◆ Sukiyaki Matsu (JPY 15,800) ◆ Sukiyaki Course Ume (JPY 14,000) ◆ Grilled Tenderloin (JPY 7,750) ◇ Kirin Lager Medium Bottle (JPY 900) 【Impressions】 Wada Kin, a sukiyaki restaurant, is likely one of the most recognized establishments in Mie Prefecture, alongside "Hinode" in Kuwana and "Komata" sushi in Ise. I had been meaning to visit for a long time, but I kept missing opportunities due to a lack of specific reasons to be around Matsusaka. Finally, I decided to go. The Matsusaka area has many famous restaurants, but the station area feels quite deserted even on weekends. However, Wada Kin is different. As soon as you step inside, you are greeted by a dazzling interior dominated by red, resembling a grand mansion, with people continuously arriving. There are several rooms available, but due to the busy season, we were seated in a corner of the large room. The atmosphere is not chaotic; the spacious area has only about 5-6 tables, making it easy to enjoy your meal without being distracted by others. The sukiyaki is divided into two main types: a course with various appetizers and a la carte options focusing solely on sukiyaki. While the amount of meat (2 pieces of 65g each) is the same for Matsu, Take, and Ume, the cuts of meat become more premium. I ordered the Matsu sukiyaki a la carte, while my companion chose the Ume sukiyaki course for a comparison. The appetizers included Matsusaka beef tataki, a soup, and other small dishes and desserts, but the portions felt a bit modest for savoring, so it might be better for men to enjoy the a la carte sukiyaki first and, if financially feasible, try the grilled option or enjoy a closing dish at nearby restaurants. The ribeye from the Matsu selection had a visibly good balance of lean meat and fat, which the hostess skillfully prepared using tamari soy sauce and sugar. The meat was, of course, tender, with a rich aroma from the lean meat and a sweetness from the fat that spread throughout. Even during the meal, the lingering taste made the rice go down easily. I always think that two pieces of meat in sukiyaki are never enough, but when I actually eat, the vegetables are quite filling, making two pieces just right. Since I was finally here, I decided to try a piece of grilled meat as well. Interestingly, in some famous sukiyaki restaurants, the grilled option is often more popular. The grilled tenderloin had a fluffy texture, almost like cotton candy, and could be easily bitten through with just my lips. Yet, it was packed with flavor, and although the price made me hesitate, good food is undeniably delicious. Based on what I ate, the total cost was around JPY 20,000. Given the luxurious setting and the attentive service while enjoying 200g of Matsusaka beef under the Wada Kin brand, that price is understandable. While it’s not something I’d say you must eat before you die, it is undoubtedly a must-visit restaurant when discussing sukiyaki, and for that reason, I personally rate it ⭐︎ 4.0. Less

I have been a frequent visitor to this restaurant since I was a child, and this time I finally used it for my child's first meal celebration.At this point, I don't need to comment on the service, as it is truly the best place to take anyone without feeling embarrassed.Just before arriving, I called to request a cushion for my child to help them sleep, and they kindly prepared a crib for us, which was a great help.My in-laws came from the countryside, and they were very satisfied with the luxurious atmosphere and the private room, which allowed us to enjoy our meal in peace.It was a great meal! Less