Matsusaka

A couple weeks ago,I went to Matsusaka in Mie prefecture to enjoy Yakiniku (It's the food that grille a thin sliced beef and dipped in a soy-bean sauce based sauce. It's really tasty. Most of Japanese love this style of BBQ.)
Have you heard about Matsusaka beef?

Matsuzaka beef is  form  wagyu (Japanese beef)beef which is produced in Matsusaka, Japan, in Mie Prefecture. This beef is famous for its tender texture, complex flavor, and beautifully marbled appearance, and it typically commands very high prices when it is offered for sale. Some people feel that Matsusaka beef is of a much higher quality than another famous type of Japanese beef; Matsusaka beef certainly tends to have a more strongly developed flavor.
The term “wagyu” is used generically to describe several breeds of cattle raised in Japan. Matsusaka beef comes from Japanese Blacks, and by tradition, only heifers are raised in the area, and they are never bred, because this is said to influence the flavor of the beef. The cows are allowed to live until they are three years old, creating a much more distinctive, beefy meat; by contrast, most cattle in other regions of the world are slaughtered at around 18 months of age, or sometimes at two years old.

This restaurant is very popular 

I was so excited to eat Matsusaka beef,so I've forgotten to take some pictures about the beef...sorry.

Before the restaurant,I went to a museum which were built in 18 century.
The residents were rich,there are about 20 rooms and  garden.