にっぽんのご馳走を、どうぞ

Setup
It all starts with an iron pot heated up over charcoal.
Wadakin’s sukiyaki beef is sliced thicker than usual. Wadakin’s traditional grilling method allows the thick meat to cook more slowly. Décor is also essential, as is the quality charcoal and pot made from thick Nambu iron. The result is a magnificent meal prepared by following the wisdom of our forefathers.

Execution
Watch and wait as it cooks.
Sugar, tamari sauce, and just a bit of kombu soup stock are used to bring out the full savoriness of the Matsusaka beef itself. Enjoy watching the meat slowly change color as it gives off its aromas, without any charring or hurry. Next up: the climax of this unfolding drama.

Denouement
The time to eat has arrived.
Leave it to your yakite (waitress or waiter) to ensure that you start eating your sukiyaki at just the right moment. The yakite plays a major supporting role in this drama, and will guide you to a happy ending in a culinary experience you won’t forget. Our staff is at your disposal if you need anything at all.

Conclusion
Enjoy your Matsusaka beef to the very last bite.
Enjoy to the very last bite your savory Matsusaka beef as it begins to melt into an iron pot full of tasty vegetables — local green onions, northeastern shiitake mushrooms, Awaji onions, and organic carrots.

Firm texture.
The marbled beef we use in our sukiyaki offers the concentrated savoriness that is characteristic of Matsusaka beef. To merely call our beef “tender” doesn’t do its intense flavor justice.

Silky fat.
The fat in this beef is so silky, it will overturn your previous conceptions of marbled beef. Only Wadakin’s meticulously raised Matsusaka beef is distinctive for having savoriness and aftertaste that do not overstay their welcome.

Wadakin Sidebar (1)The Beginnings of Sukiyaki
Sukiyaki grew in popularity during the spread of civilization and enlightenment that occurred during the Meiji period. Originally, it was usually made using chunks of beef simmered in miso to eliminate its odor. However, tamari sauce (a type of strong soy sauce) is thought to be a better match for high-quality Matsusaka beef, and Wadakin is said to have been the first restaurant to service modern-style sukiyaki made using sliced beef. Since that time, we have improved the quality of our beef even further as we continue to serve the best sukiyaki in Japan.

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