I visited the main branch of #Niku to ieba Matsuda, known as a renowned restaurant in Nara.In short, it was an entertainment experience centered around Wagyu that transcended the typical categories of "yakiniku" or "meat dishes."The course featured Yamato Beef as the main attraction, along with carefully selected Wagyu that changes with the seasons. I was amazed at how one ingredient could be enjoyed in such a diverse array of preparations, including sashimi, kombu kelp marinated, fried, charcoal-grilled, and sukiyaki. The chef personally handles the cooking, and the live experience of seeing the dishes prepared right in front of you is truly the essence of a meat kaiseki. The structure of the meal utilizes the five flavors and five techniques, engaging all the senses, including sight, aroma, and sound.One particularly impressive dish was the filet katsu sandwich. With its beautifully cooked cross-section and astonishingly tender texture, it alone is worth the visit. The charcoal-grilled steak was packed with concentrated meat flavor, and the sweetness of the high-quality fat spread with each bite. Even with the meat sushi, sukiyaki, and toro-taku included, I surprisingly didn’t feel overwhelmed by the richness until the very end.The interior is a calm space centered around a counter, allowing guests to enjoy the chef's knife skills and grilling techniques up close. It’s not just a meal; it’s a time to truly engage with the meat. The quality justifies its Michelin Guide listing.This is a Wagyu kaiseki that is definitely worth the trip to Nara, and it’s easy to see why reservations are hard to come by. It was undoubtedly among the top-tier meat courses I have ever experienced.
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