Wadakin Sukiyaki

Matsusaka beef isn’t well-known on the world stage, but it’s extremely highly-rated among the gourmets of Japan. For cattle farmers to have their black wagyu certified as Matsusaka beef, they have to follow some strict procedures. The heifer must be raised in Mie Prefecture, fed a special diet, and slaughtered before it has borne any calves. These standards result in a brilliantly high fat content in the meat, meaning some beautiful marbling. If your mouth is already watering and you’re wondering where you should try this high-quality beef, the answer is Wadakin Sukiyaki, in the town of Matsusaka itself. For over 140 years they have been the number one restaurant to go to sample the town’s specialty meat. The restaurant is also famous among locals as a top spot for classy parties and celebrations. When you book a table here, you’ll get your own private room and private sukiyaki chef. Your personal beef expert will sit at a counter with a pit of burning oak charcoal built into the center, atop which they will place the pot of boiling sukiyaki broth. Into this pot, they will place vegetables and meat with care, springing seasonings in with well-practiced delicacy. There are three grades of meat to choose from for your meal. If you’re treating this as a once-in-a-lifetime meal, then you should shell out for the top level. However, given the quality of Matsusaka beef, even the lowest grade is still absolutely outstanding.