Gourmet Mie Day 2 – Divine Ise and Matsusaka beef(Article created by Cheeserland)

Gourmet Mie Day 2 –  Divine Ise and Matsusaka beef(Article created by Cheeserland)

Read my Day 1 blog post here about abalone feast at Shima Peninsula.

Mie Prefecture is blessed with the abundance of both treasures from the ocean and land. In my previous post we have had (actually just me, but it could soon be your experience if you allow yourself to! Hehe.) glorious abalone and other assorted seafood in the Shima region, today I’m bringing you to explore the crème de la crème of beef – Matsusaka from its namesake city.

But first, let’s pick up where we left in the previous post and start with a great lookout point in Shima region.

Isshobin Miyamachi ten(Matsusaka Yakiniku)

The first time I had my dinner at Isshobin was back in 2017. Saying that it was unforgettable is an understatement.
In this 3 years, I believe I have sampled many, many many many other types and brand of beef, but Isshobin remains on top of my list as having the best value for the best quality of meat.

One may assume that to taste such an exquisite rank of beef, one must have it in a fancy, reservation-only 5 star hotel. Many are often surprised that Isshobin Matsusaka Yakiniku is a family friendly restaurant with the most casual atmosphere. You are welcome to come in your T shirts, jeans and sandals.

In fact, Isshobin is so casual that its yakiniku is served conveyor-belt style!!

Just to give perspective how special this breed is – every cattle has a unique 10-digit ID number one can search online to find information about its lineage and the farm it came from.
In the “quality” column, the quality of the beef is ranked and displayed.The label “special grade” (tokusan) indicates that the beef comes from Special Grade Matsusaka Cattle.

The best members to have a Matsusaka feast with. Thank you, Matsumoto san, Koyama san and lovely Kate. This trip will never be the same without their help.

Just like dining in conveyor belt sushi restaurants, you pick the plate that catches your eyes, and grill them fresh on your table stove.

This is “niku no oosama“, literally “king of meat”. One slice costs JPY1250.

Top class marbling that only spells luxuryyyyyy. It’s a famous saying that one can tell the high quality of fat which melts by the heat from your palm.

My recommended way (personal preference) to eat the beef is to order the non-marinated one. Just pure beef grilled to perfection (overcooking is a big no), served with just salt and wasabi if you prefer. There are other condiments such as shoyu or miso paste but I feel that a simple sprinkle of salt draws out the maximum umami from the tender meat.

I have developed an obsession for reimen (冷麺 – cold noodle) after each yakiniku session as the shime dish (the final dish). I’m very particular about my reimen, but this hit the spot.

Honestly I don’t get the watermelon slice, but the sourness of umeboshi (pickled plum) and the crisp of cucumber is just the right combination to a refreshing end of a rather fatty and potentially cloying meal.

This was our achievement. Guess how much it cost? Although I think you have already guessed a few times from my IG story and feed, but it’s worth repeating again and again:

That’s like SGD195. That’s like less than SGD50 per person. For world-class A5 Matsusaka beef. And that, my friend, is what I call “kosupa saiko” – f**** awesome cost performance.

That’s all for today. I’ll leave you right here feeling hungry itching for ace beef. You are welcome.
In my next post, we are going to explore more nature, get trained to be a kickass ninja, before filling our tummy with yet another world-class beef.

Stay tuned.

Tourist attractions covered by this article