About the Author:
I live in Gifu with my family, and enjoy any opportunity to share my experiences in Japan with others so they can learn more about this amazing country. I believe that Japanese culture has something to offer visitors from anywhere in the world.
When I visited Iga and heard that Iga Beef is considered by some to be equal to Matsusaka Beef in quality, I knew I had to try it for myself. Japanese beef is very different from the beef that is usually eaten in America and the high fat content creates a melt in your mouth richness and texture that has to be experienced if you are a meat lover like I am.
I chose to go for my Iga Beef meal at Moritsuji, one of the most popular restaurants in Iga. When I arrived at Moritsuji for my meal, I was amazed by the elegant interior of the restaurant. It was designed with a traditional Japanese aesthetic, which created a sense of fine dining. The atmosphere inside was peaceful and there were beautiful accent pieces on display throughout the restaurant. The friendly and professional staff welcomed me warmly and showed me to my table.
In many traditional Japanese restaurants, patrons sit on the floor with their legs underneath them or crossed in front. In the private rooms at Moritsuji, I was pleased to find out that the table had a sunken leg space under the table allowing me to sit comfortably for my meal.
The simple and elegant design of the restaurant continued into the private dining rooms. Every element of Moritsuji contributes to the dining experience and the service was impeccable. My anticipation of my first taste of Iga Beef started to grow as I ordered my meal and drink from the server.
I was driving, so I couldn’t have a regular beer with my meal. Of course, a crisp beer is the perfect companion to a meal featuring marbled beef, so I ordered a non-alcoholic beer that did the trick. When my order arrived, the staff set up everything at my table and I was ready to see my meal cook right in front of me.
The slices of beef looked incredible and they went into the pot first. I could see all of marbled fat in the meat, which meant I was in for a real treat. It is the high fat content that gives Japanese beef its world-renowned richness of flavor. The fact that I was about to eat an exclusive kind of beef that can only be found in Iga made me appreciate the experience even more.
There was an array of other fresh ingredients to add as the dish continued to cook and the smell of the beef was starting to fill the cozy room and make my mouth water.