【Wadakin】A Famous Restaurant Serving High-Quality Matsusaka Beef

The Origin of Wadakin

The story of Wadakin began when the first owner, Kinbei Matsuda, who trained at Wadahira, a Japanese-style restaurant in Tokyo, returned to Matsusaka and opened a beef shop in Hon-machi. Five years later, he opened a grilled-beef restaurant in Nishimachi Sanchome. Soon after, he established the style of Sukiyaki, which involves thinly slicing high-quality Matsusaka beef.

In addition to this, a wide range of menu items featuring various cuts of Matsusaka beef have been created, all designed to bring out the best flavors of each part! Meat dishes are available, such as the Steak Set and the Amiyaki Course, which allow you to enjoy the rare and valuable fillet meat and grilled vegetables cooked over charcoal to your liking. You can also enjoy the Comparative Tasting Set, where you can savor three kinds of local sake while appreciating their compatibility with the dishes.

“Commit to Good Meat”: Matsusaka Beef Raised with Wadakin’s Unique Fattening Method on Their Own Farm

In order to provide not only delicious but also safe and consistent Matsusaka beef, Wadakin has developed its own unique fattening method and is committed to advanced hygiene management. 

The motto of Wadakin is “Commit to good meat.” This phrase embodies the spirit of its first owner, Kinbei Matsuda, who used to say, “I’d rather quit the business than sell bad meat,” and his determination to contribute to Japanese food culture through Matsusaka beef. The Matsusaka beef they use is raised on their own farm using a unique fattening method. They carefully select high-quality calves from Kobe-produced black-haired Wagyu, and the cattle are raised with strict hygiene and health management and quality feed.

Wadakin also pays close attention to the quality of beef fat, where differences in beef quality are clearly evident. High-quality Wagyu has a sweet scent called “Wagyu aroma,” which is found in marbled meat where the beef fat spreads evenly. Wadakin’s beef fat, which is rich in these components, emits a transparent shine like a gem when left at room temperature for a while. Another Wadakin tradition is to not freeze their meat. Although frozen meat can be sliced very thinly, non-frozen meat requires a certain thickness.

One of the reasons why the meat for Wadakin’s Sukiyaki and shabu-shabu is thicker than average is because of the tradition of not freezing it, which contributes to the robust deliciousness of Wadakin’s beef.

Sukiyaki is a must-try! Enjoy the rich flavor of Matsusaka beef to your heart’s content

If you want to taste the rich flavor and aroma unique to Matsusaka beef, Sukiyaki is a must-try! Slowly grilling slightly thicker slices of Matsusaka beef at the right temperature is a Wadakin’s tradition. 

The beef is grilled using high-quality Kikuzumi charcoal and a heavy iron pot made from Nanbu iron. Without rushing or panicking, it’s a pleasure to enjoy the fragrant aroma and watch the color of the meat gradually change. A mixture of sugar, soy sauce, and a little bit of kelp broth helps to bring out the natural flavors of Matsusaka beef. Leave the timing for when the meat is ready to eat to the grill master (waitress)!

The Steak Set and Chateaubriand Course are also recommended for enjoying the ultimate Matsusaka beef steak. You can enjoy a variety of flavors, aromas, and textures selected by Wadakin, including the rare parts that are only available in small quantities from a single cow. Wadakin also offers an extensive selection of exclusive lunch boxes, including Rib Roast Sukiyaki-Jyu, Rib Roast Sukiyaki-Jyu, Special Beef Bowl, and Special Steak Bento.

Enjoy the changing seasons with the dishes in a Japanese-style room surrounding a red-lacquered round table

One of the attractions of Wadakin is the Japanese-style space surrounding the symbolic red-lacquered round table. “In a single flower, add the feeling of hospitality,” this is one of the traditions passed down from the founder of the restaurant, reflecting the thoughts of the proprietress.

Each room’s tokonoma (alcove), which welcomes visitors, is adorned with playful furnishings and seasonal flowers. The contrast between the colors of the Wajima lacquered red round table and the Nanbu iron Sukiyaki pot can be considered a feast for the eyes. Various types of private rooms are available to accommodate different numbers of guests and the purpose of the visit. You can spend a relaxing time in a calm atmosphere, surrounded by the red round table in the Momoyama, Midori, and Shofuku rooms, as well as in large halls and table seats. You can also enjoy different expressions of the gardens visible from various parts of the building.

Furthermore, the Kikuzumi charcoal used for Sukiyaki is also used in tea ceremonies. This high-quality charcoal produces less smoke and has fewer sparks, making it perfect for a peaceful Japanese-style space. During the breaks in your meal, it might be nice to spend a quiet moment admiring the atmosphere of the tokonoma and the small courtyard garden. Enjoy the slowly passing time and the changing seasons along with the cuisine of Matsusaka beef.