Foodies Asia (en)For "foodies" who are particular about food.

While Matsusaka is famous as a production area for Japanese beef in the Tokai region, Iga is no slouch when it comes to quality.

Established in the Meiji era, ‘Kanaya’ has been weaving its history alongside the improvement in quality of Iga beef.

Ave. Budget: Lunch 7,000-10,000 JPY, Dinner 10,000-15,000 JPY

Book on Hitosara *Please search for “すき焼 金谷” from the link provided.

Refined and rich in flavor, equal to the famous Japanese beef. You can savor Iga beef to your heart’s content.

In my journey of exploring new and rediscovering forgotten culinary delights, I’ve been circling around this long-established restaurant specializing in Japanese beef, “Kanaya,” located in Iga City for about ten weeks now.

I’ve always had a fondness for beef, but it’s been around ten years since I actively sought out Japanese beef. During my stay in Iga, I decided to give it another try without high expectations. However, I rediscovered the simple pleasure of thinking, “Oh, this is delicious,” which I want to share with you.

In the world of gourmet dining, Japanese beef is a perennial favorite. Matsusaka beef and Kobe beef are often regarded as the best. But for someone like me, while I can discern differences in taste based on the marbling of the beef, I can’t tell regional variations apart. So, whether it’s Matsusaka, Kobe, Hida, or Himi, I considered them all equally delicious.

To provide some general information about Iga beef, it’s well-known for its high quality, thanks to the clean air, water, and abundant pasture of the Iga Basin. It’s particularly prized for its excellent texture and flavor.

A menu that conveys the deliciousness of Iga beef, starting with the famous “Sukiyaki”

Kanaya has been handling Iga beef for a century, contributing to its development and reputation. Their menu includes a range of dishes showcasing the deliciousness of Iga beef, such as “sukiyaki,” “shabu-shabu,” and “buttery steak.” They even display the individual identification numbers of the cattle used on the premises.

My personal preference leans towards sirloin among premium Japanese beef cuts, so I promptly chose “sukiyaki,” the restaurant’s signature dish.

The restaurant has a first floor for meat sales and cash registers, and upstairs, there are private dining rooms for small groups. We were led to a private room for a few people.

The well-maintained teppanyaki grill in the room carries a sense of history.

First, we ordered draft beer and “shigureni” (a side dish). We waited for the preparation of the “sukiyaki.”

The “sukiyaki.”

First, they brought vegetables.

The thickness of the shiitake mushrooms was impressive, showing the use of high-quality ingredients.

They placed three slices of sirloin on a tray. These were beautiful cuts.

The first one is a simple teppanyaki

The hallmark of Kanaya’s “sukiyaki” is that they don’t use a dipping sauce. They sprinkle sugar, then drizzle soy sauce over the ingredients.

A veteran waitress with over 35 years of experience grilled the sirloin perfectly, and we dipped it in raw egg.

The 2nd and 3rd pieces are steamed.

Next, we placed the vegetables in a cast iron pot after enjoying the first slice of meat.

We layered the meat on top of the vegetables, and this time, we cooked it more like steaming. When the vegetables released moisture, we seasoned them with sugar and soy sauce, just like the first round.

Some people prefer to end their meal with rice alone, but I’m the type who, when I see good meat, can’t resist the temptation of ordering a beef bowl in addition to everything else.

Even though it’s an indulgence, the simplicity of the beef bowl is striking. It’s a minimalistic approach, relying only on essential seasonings to bring out the flavors of the ingredients.

When I mentioned that I’ve been circling around for ten weeks and rediscovering something new, it’s because this simplicity suggests a possible future direction for culinary experiences. In that sense, if you want to fully enjoy Iga beef, “Kanaya” is the perfect place to do so.

Menu

【Course Menu】

“Sukiyaki” – ¥7,722
Cooked without using a dipping sauce, seasoned only with sugar and soy sauce.

“Butter Grilled” – ¥8,316
Delicately harmonized with the fragrance of butter and the refreshing taste of grated radish.

“Amiyaki” – ¥8,316
Grilled to perfection over charcoal, coated with a special sauce.

“Shabu-Shabu” – ¥7,722
Served with a special sesame sauce and ponzu for dipping.

“Steak” – ¥8,910 to ¥12,474
Sirloin steak available in portions ranging from 200g to 300g, with prices varying accordingly.

*The menu and prices are provided for reference only. Please keep in mind that they may change depending on the season and the availability of ingredients.

How to make a reservation

Book on Hitosara *Please search for “すき焼 金谷” from the link provided.

Map/Access

Just a 1-minute walk from Kintetsu Iga Line’s “Hirokoji Station.”

Parking available

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