Matsuzaka-niku Ganso Wadakin

松阪肉元祖　和田金

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050-2030-4678 (+81-50-2030-4678)

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0598-21-1188 (+81-598-21-1188)

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Course menu Menu

“Sukiyaki,” where the impressive taste of Matsusaka beef stands out

Thick slices of raw Matsusaka beef are cooked in an iron pot to make the traditional “Sukiyaki.” The strong flavors of the meat mixed in with our secret sauce made with Tamari soy sauce creates a taste that is overwhelmingly good. Your tastebuds are sure to be happy and satisfied.

“Wadakin Sanshumori” where 3 dishes such as minced beef are served together

A dish in which stewed minced beef, mushroom mousse, and vegetable jelly are served together. One can see the pride we take in our long-established restaurant -- it is reflected in not just our Sukiyaki, but in all of our carefully prepared dishes.

Beef in a special wadashi (Japanese broth): "Wadakin Niku sumashi (Clear Beef Soup)"

Matsusaka beef misuji (a cut from the corner of the shoulder) is dropped in a specially-made wadashi, and the pot is briefly covered. The lid comes off after 15 seconds; the meat is perfectly done when it turns a beautiful cherry blossom color. The melt-in-the-mouth texture and flavor illustrate the wonders of the misuji cut.

Sukiyaki Course Matsu (half portion) Specially selected lamp set

Ami-yaki Gensen Lamp 150g set (with grilled vegetables) Sukiyaki Kahari Aburi-yaki, Wadakin Meat Clear Soup, Wadakin Three Kinds Assortment (Stewed Minced Meat/Seasonal Jelly/Vegetable Mousse), Rice, Pickles, and Dessert

Sukiyaki Course Take (half portion) Specially selected lamp set

"Sukiyaki" highlights the overwhelming deliciousness of Matsusaka beef

"Wadakin Niku Sumashi" is beef served with a special Japanese broth.

Pour the special Japanese soup stock over the Matsusaka beef misuji meat, close the lid and wait for a while. After about 15 seconds, open the lid and when the meat has turned a beautiful cherry color, it is done. The taste and texture that melts in your mouth is the greatest appeal of misuji meat.