Tomoe-an - Matsue

Japanese Wagyu beef must have heard of Matsusaka beef, Kobe beef, Omi beef, Saga beef, etc. This time in the San'in area, I should take this opportunity to try "Shimane Wagyu." Shimane beef is not well-known in Japan, but in the Edo period, Shimane was famous for its excellent wagyu production area. "Matsue Baan" is a very old restaurant, it feels like it has entered the Edo period, because this house is a registered famous cultural property. The place where we ate is the box room, where the clerk will cook for you, and you can enjoy high-quality sukiyaki with confidence. This luxurious sukiyaki must be eaten in Japan. It can be seen from the distribution of the beef oil that it is a good Wagyu beef, and it is indeed the best choice to taste it with sukiyaki. The raw eggs used for dipping sukiyaki, you can see the freshness of the eggs and the egg whites after being beaten out, and the Shimane beef is soft and delicate in the taste. The vegetable hot pot is arranged by the staff very carefully, with the sukiyaki sauce, which is satisfying.

The shop where I went to Matsue when I did my research! We asked six people. Everything was delicious and we had some rare sashimi. Excuse me. I forgot the name. Here if you are wondering where to go!

It was said that one person would feel free to do so, so I really took it and went alone. After all, I was traveling alone ... ? I had a sukiyaki course in a small and quaint private room, but I was relaxed ✨ You don't have to worry about the eyes! Happiness to eat delicious food as you like ? Shimane beef was delicious. It felt like a slightly thicker cut than for normal sukiyaki. (Personal impression) When I chew ... I like the fluffy feeling! At first, the taste was light, probably because there was a lot of soup stock, but the feeling that it gradually thickened is not bad. Sukiyaki is a big deal, so I asked the shop to make it. It was a nice young lady. The male clerk who brought the food was also a refreshing and pleasant older brother, and it was good that he did not betray the image of a long-established store. When I turned around when I finally finished the checkout, I saw him off with three fingers like an inn. Somehow ... I was impressed.

The quaint building designated as a tangible cultural property will make you feel good even before meals. The inside of the room had an atmosphere that was not different from my imagination, and I was able to enjoy a relaxing meal. All the meals were delicious and it was a very enjoyable dinner party.

A restaurant using the former Yukaku. Compared to Tai Yoshi Hyakuban in Osaka, the building is well managed and well cleaned. On the other hand, it lacks vividness and luxury, so it may be a little unsatisfactory for those who are looking forward to architecture. This time, I ordered Shimane Wagyu's special sukiyaki, but the beef was sliced ​​into thin slices and folded, so it was extremely difficult to cook it well. The visuals in the box are like an all-you-can-eat chain, and you'll be excited. Although the taste is not bad, it made a disappointing impression as a meal during the trip. There are courses that you can enjoy on the budget of an izakaya, so if you are interested in buildings, this is enough.

Matsue is a local, but now I live in Kanto. This time, instead of relying on word-of-mouth or online information, decide on a store with your own feet and intuition! Based on the concept, I walked around Hashikita's Kyo store and Higashi Honmachi, and since there was no store that came to my mind, I crossed the bridge and explored the area around Isemiya. I've been to Isemiya several times, but the moment I saw this shop, I was interested in it because it was clearly different from the surrounding buildings. It didn't feel like a restaurant that you could enter alone, but in conclusion, it was okay to be alone. Originally, this building seems to have been an inn built in the early Showa period, and has become a national tangible cultural property. When I entered the shop, I waited for a while to prepare my seat, but I was guided to the private room (Rakusan) just upstairs. I drank alone, but the private room was a luxury. Looking at the menu, the main course meal was Shimane Japanese beef, but since I was alone, I ordered a la carte instead of the course price. For the dishes, I ordered Shimane Wagyu beef teppanyaki, Oyama chicken Saikyo fried, Dashimaki tamago, red dot, and seafood yukhoe bowl. All the dishes were delicious, but the seafood yukhoe bowl I ordered last was like eating sashimi of about four kinds of white fish with egg yolk, but each white fish had a light taste, but the egg yolk By adding it, the deliciousness was doubled. I drank two glasses of beer and the bill was 6,200 yen. It cost about twice as much to drink in Matsue, but considering the level of cooking and the fact that you can drink in a private room of cultural properties, I thought this was an ant. Apparently, the cook was trained in Hakata, and there were also charges such as motsunabe that originated in Hakata.