Experience the flavors of the land through meat in the ancient city of Nara. Located in front of Yamato Yagi Station, '# Niku to ieba Matsuda Nara Main Store' is a Wagyu kaiseki restaurant centered around Nara's pride, "Yamato Beef." The restaurant relocated and was renovated in November 2022. With a black-themed counter, a bonsai at the entrance, and blocks of aged meat displayed before you, the atmosphere feels like a theater dedicated to meat, not just a typical yakiniku or steakhouse.Leading the establishment is Masuda Masashi, a native of Nara Prefecture. He began his culinary journey at 23, honing his skills primarily in Italian cuisine, and opened a steak restaurant in the prefecture at 31. After learning about all aspects of beef, including cuts and horumon at a yakiniku restaurant, he established this place as his magnum opus. The straightforward name, "Niku to ieba," reflects his determination to be the first choice for meat lovers.Of course, the star is "Yamato Beef." On this day, we started with beef tongue, followed by Omi beef tongue, a sirloin aged with mold for about three weeks, and bone-in aged meat. The dishes are grilled, fried, rested, and paired with dashi. Instead of merely showcasing the sweet fat of Wagyu, the menu cleverly incorporates local ingredients like Nara pickles, Miwa somen, Yoshino eggs, and Yamato vegetables, adding a sense of place to the entire course.The "Roast Beef Tartare" combines yam and junsai, capturing the umami of the meat in a sticky texture. The "Roast Beef from the Rump" is served with a sauce made from local zucchini and perilla, enhancing the meat's sweetness with a refreshing touch. The highlight was the Omi beef "Tongue Sashimi." Seasoned with kombu salt, the tongue's flavor intensifies with each bite, and the sweetness of the fat is surprisingly clear. This dish alone significantly elevated our satisfaction early on.The "Zabuton Kabayaki" resembles a meat version of unaju, coated in a sweet and savory sauce. The charred surface gives way to the unique sweetness of the zabuton fat, complemented by the refreshing touch of sansho pepper, lightening the aftertaste. Paired with "Yuudai 21" rice from Fukushima, it not only absorbs the meat's umami but also enhances the sauce.The "Kamo Eggplant with Salted Roast" features melting eggplant that absorbs the meat's flavor, while mountain wasabi sharpens the aftertaste. The "Aged Hamburg" is a hearty dish made from multiple cuts, including ribeye and neck, with a surprisingly harmonious blueberry-based sauce. The "Sanra-Tan with Miwa Somen" showcases Nara's essence in a bowl layered with beef and bonito broth, providing a pleasant rhythm to the meat course.The main event of the day is the "Bone-In Aged Yamato Beef," aged for about three weeks. Served with new potatoes, salted fresh pepper, and an onion sauce infused with soy sauce, the aging aroma is balanced, adding just the right depth to the meat's flavor. The stimulation from the fresh pepper and the sweetness of the onion create a well-rounded dish.Even the finale maintains a Nara touch. The "Edamame Rice" is served with Wagyu shigureni and Yoshino egg yolk marinated in soy sauce, accompanied by miso soup made with Yamato vegetables and pickled fresh napa cabbage. This alone is satisfying, but Matsuda also offers "Wagyu Toro-Taku," "Wagyu Curry," and "Nyumen." The Toro-Taku features a delightful contrast of fat sweetness and texture, while the curry captures every bit of meat flavor. The beef broth nyumen includes small intestines, extending the meaty aftertaste until the very end.Dessert is "Pineapple Gelato." After a series of rich meat dishes, this refreshing treat is delightful. The juicy acidity and fruitiness of the pineapple reset the palate, while the smooth sweetness of the gelato gently rounds off the experience.Though I came to eat meat, I found myself savoring the essence of Nara. The restaurant's ability to weave local memories, such as Yamato Beef, Nara pickles, Miwa somen, Yoshino eggs, Yoshino kudzu, and Yamato vegetables, into its offerings is truly captivating. I highly recommend this place not only to meat lovers but also to those who wish to experience the flavors of Nara in their current form. It was a great meal.