Road Trip On the Kii Peninsula: Matsusaka Beef #japanesefood #japantravel #matsusaka
When visiting Matsusaka, the most important thing, of course, is to eat Matsusaka beef, especially to avenge the unsatisfactory experience we had with Kobe beef not long ago.
Breakfast was a Matsusaka beef hotpot provided by the hotel. For lunch, we went to the famous “Issho” Yakiniku restaurant, planning to try their conveyor belt-style beef. Unfortunately, that only starts at 5 p.m., and we couldn’t wait that long. So we went ahead and ordered the most expensive Matsusaka beef set on the menu. It truly was the pinnacle of Wagyu beef. The two of us spent less than 10,000 yen, and we were fully satisfied. That melt-in-your-mouth tenderness and rich flavor—nothing compares to it except for the Hida beef we had last year.
After wiping off the oil from our lips, we concluded: grilling the beef yourself is the way to go. You can control the heat and ensure the best cuts are cooked to perfection by the most reliable chef—you.
Matsusaka beef, produced in Matsusaka City and the surrounding areas of Mie Prefecture, stands out among over 200 brands of Japanese beef. Together with Omi beef and Kobe beef, it is one of Japan’s “Three Great Wagyu.”
The primary characteristic of Matsusaka beef is its abundant marbling—fat that is evenly distributed throughout the meat. As this fat melts during cooking, it imparts a unique tenderness and rich flavor. The beef comes from specially raised female black-haired Wagyu cows, which are fed a diet primarily of barley, wheat, and other grains. Some farms even go so far as to massage the cows or feed them beer to stimulate their appetite, further enhancing the quality of the beef.
Matsusaka beef is graded primarily on its marbling, meat color, texture, and fat quality, with the highest grade being A5. The texture is extremely delicate, the meat is juicy, and it melts in your mouth. Whether grilled, seared on a teppanyaki, or cooked in a hotpot, Matsusaka beef offers a luxurious dining experience.
Due to the limited supply, Matsusaka beef is quite expensive, and many food lovers travel to Japan’s high-end restaurants or directly to Matsusaka City to enjoy authentic Matsusaka beef. This beef represents the Japanese culinary culture’s pursuit of the finest quality and reflects the meticulous care of local farmers in raising their cattle.