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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
年に2回は行くお店。
肉のうまさの限界ってどこなんだろう？
ふと思った時に、色々な肉料理店を回った。
その時に訪れたお店だ。それからリピートしている。
注文するメニュー
寿き焼 松 竹 梅 全て
たまに
ステーキセット
料理とその他の評価
和田金さんの松阪牛は、他の松阪市にある松阪牛を提供しているお店と逸している点が多い。
肉質に弾力があり、筋肉の繊維がモチモチしている。
油が上質で、溶ける温度が低い。
脂身の風味が強く、牛の油を焼いた時の独特の風味も強い。
赤身の色がしっかりしている。
これらは全て うまい！ と思える重要な要素となる。
肉を上から見た時に
あれ？サシの入り方がバラバラ？脂身がなんかきたない？と思う方もいるだろう。
食べればわかる。
あーそんな次元じゃなかったのか、、と
今さら和田金さんの肉を
肉の味がする！ とか 肉がうまい！などを語るつもりはない。
死ぬまでに最低1度は行かなければ人生損するお店。