＃Nikutoieba MATSUDA Nara honten Kashihara

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【#肉といえば松田 奈良本店】⁡

古都・奈良で、肉を通して土地を味わう。大和八木駅前に構える『#肉といえば松田 奈良本店』は、奈良が誇る銘柄牛「大和牛」を軸にした和牛割烹。2022年11月に現在の場所へ移転リニューアル。黒を基調にしたカウンター、入口に据えられた盆栽、目の前に並ぶ熟成肉の塊。その空間には、単なる焼肉店でもステーキ店でもない、肉の劇場のような高揚感が漂う。

店を率いるのは奈良県出身の増田真志氏。23歳で料理人の道へ進み、イタリアンを中心に腕を磨き、31歳で県内にステーキレストランを開業。その後、焼肉店で精肉やホルモンまで牛肉全般を学び、自身の集大成としてこの店を立ち上げた。「肉といえば」と言い切る直球の店名には、肉の店として一番に選ばれる存在でありたいという覚悟が滲む。

主役はもちろん「大和牛」。この日はタンに始まり、近江牛タン、約3週間のカビ付け熟成を施したサーロイン、骨付き熟成肉まで登場。焼く、揚げる、寝かせる、出汁と合わせる。和牛の甘い脂をただ押し出すのではなく、奈良漬け、三輪そうめん、吉野の卵、大和野菜などを合わせ、奈良で食べる意味をコース全体に忍ばせているのが面白い。

「ロースのタルタル」は長芋とじゅんさいを合わせ、ねっとりとした食感の中に肉の旨味を閉じ込める。「ランプのローストビーフ」は地元ズッキーニと大葉のソースを添え、肉の甘みを爽やかに引き立てる。そして最後に印象をさらったのが、近江牛の「タン刺身」。昆布塩で輪郭を整えたタンは、噛むほどに旨味が立ち上がり、脂の甘みまで驚くほどクリア。この一皿だけでも、序盤の満足度をぐっと引き上げてくれた。

「ザブトンの蒲焼き」は、甘辛いタレを纏わせた肉版うな重のような一皿。香ばしく焼き上げた表面の先� Less

This was my third visit.I traveled all the way to Nara, specifically to Yamato-Yagi, not Nara City.It takes about 50 minutes from Kyoto Station and around 40 minutes from Namba Station. This is definitely not a place you just drop by on a whim.Yet, when it comes to Niku to ieba Matsuda, it makes you want to take the train just to enjoy the food.Once again, it was truly exceptional.The genre of "meat kaiseki" has seen significant price increases, especially in Tokyo, Osaka, and Kyoto, but at Niku to ieba Matsuda, the entire experience, including the dish composition, ingredients, variety, and live cooking atmosphere, is priced at JPY 16,500 (tax included).Even with drinks and additional dishes, this time it didn’t even reach JPY 20,000.If you were to seek similar quality ingredients and course structure in the city center, it would likely be much more expensive.It’s not just about being "cheap or expensive"; the density of the culinary experience you receive for the price is remarkably high.I believe this is the greatest charm of Niku to ieba Matsuda, which remains unchanged even after three visits. However, the location is indeed quite inconvenient (laughs).That said, it’s just a short walk from Yamato-Yagi Station.The area around the station is currently deeply connected to "Street Fighter," and a short walk will lead you to historical and cultural sites typical of Nara. I think it would be interesting to combine a visit here with the "Asuka and Fujiwara Capital" which was recognized as a World Heritage Site this year.Still, I believe it’s perfectly valid to say, "I’m visiting for Niku to ieba Matsuda and sightseeing is just a bonus."Probably (laughs).If you’re going to visit, I personally recommend the "Nara Main Store" without hesitation. The live kitchen where you can see the chef’s techniques across the counter is a crucial element that completes the dishes here.The sound of meat sizzling, the aroma of charcoal, the moment the knife cuts through, and the steam when opening the clay pot. It’s not just about eating the finished plates; the entire process of cooking becomes part of the course.This time, I ordered the JPY 16,500 (tax included) course.The main focus is on Yamato Beef.The tongue and tail are made with Omi Beef, and the Chateaubriand features Okinawa Beef.To be honest, I’m not knowledgeable enough about Wagyu to distinguish the subtle differences between "this is Yamato Beef" and "this is Omi Beef" in a blind test.However, the way each cut varies in fat quality, aroma, and texture, combined with Nara pickles, Kamo eggplant, Miwa somen, and Manganji peppers, creates a cohesive dish that even a novice can clearly appreciate.It was striking from the start."Okinawa Filet Chateaubriand Sandwich with Nara Pickles and Homemade Fermented Mayonnaise"→ This was one of the most memorable dishes of the evening.Given that it’s Chateaubriand, it could easily be a heavy dish, but Niku to ieba Matsuda doesn’t just stop at "good meat sandwiched in bread." The tender texture typical of filet, combined with the rich flavor of the meat that bursts in your mouth, is enhanced by the depth of the homemade fermented mayonnaise. The Nara pickles add an extra layer.The fermented aroma and saltiness of the Nara pickles, along with a hint of sake lees, refresh the richness of the Chateaubriand’s fat, inviting another bite.Instead of being just a rich sandwich of meat, bread, and mayonnaise, it becomes a meaningful meat sandwich that reflects the food culture of Nara.From the start, I was completely captivated.Next up were "Chilled Chawanmushi with Gifu Corn and Wagyu," "Roast Beef from Ramushin with Straw Smoking, Cilantro, and Sea Grapes," and "Omi Beef Tongue Sashimi."→ These three dishes were also outstanding.What stood out particularly was the range of temperature, aroma, and texture.The chilled chawanmushi, utilizing the sweetness of the corn, becomes more than just a summer appetizer when layered with the richness of Wagyu.On the other hand, the roast beef from Ramushin is straw-smoked.The moment it arrives, the aroma of straw fills the air, enhancing the umami of the lean meat with a toasty flavor.Then comes the cilantro and sea grapes.The fresh aroma of cilantro, the pop of the sea grapes, and the beef infused with straw aroma create an intriguing combination.And then there’s the Omi Beef tongue sashimi.Compared to the "tongue" you’d find in a typical yakiniku restaurant, the impression is entirely different.Instead of relying on cooking strength, it highlights the texture and natural sweetness of the meat.While retaining the unique chewiness of the tongue, the aftertaste is exceptionally refined.This balance between "luxury" and "approachability" is something Niku to ieba Matsuda excels at."Yamato Beef Aged Hamburg with Summer Vegetables and Grated Yuzu"→ I really enjoyed this dish as well.Hamburg steak is a familiar dish, and I believe it’s one that can’t be easily faked. The hamburg at Niku to ieba Matsuda isn’t just a simple "high-end hamburg because it’s a high-end restaurant."The umami of the aged Yamato Beef is at the center, with the meat juices being absorbed by the summer vegetables. Then there’s the grated yuzu.The refreshing aroma from the freshly grated yuzu lightens the robust flavor of the aged meat.At the moment of taking a bite, it’s all about the meat. As you chew, the aged aroma comes through, and finally, the yuzu scent lingers in your nose.The sensation of the flavor shifting within a single dish is incredibly interesting. Hamburg steak is often judged solely on "juiciness" and "tenderness," but here, the aroma is also thoughtfully designed.If asked which dish I’d want to eat again from this course, this would definitely be a candidate."Yamato Beef Sirloin and First Matsutake from Nara"→ This is a bit unfair (laughs). Sirloin and Matsutake.Just reading the words, it sounds like a luxurious pairing of ingredients, but when you actually eat it, the star is the "aroma."The sweet fat of the Yamato Beef sirloin layers with the unique aroma of Matsutake. The moment the fat of the meat coats your tongue, the Matsutake aroma wafts into your nose, creating a very memorable experience.If it were just the sirloin, it would end with the richness of the fat, but with the Matsutake, the aftertaste transforms into an autumn sensation.Including the seasonal aspect of the first Matsutake, I believe this was the most "Japanese-style meat dish" of the evening.Meat kaiseki can sometimes become just a sequence of different cuts of high-end Wagyu.However, Niku to ieba Matsuda transforms meat dishes into "seasonal cuisine" by combining them with seasonal ingredients. I think this is a significant strength compared to other meat specialty restaurants.While high-end meat kaiseki in Tokyo and Kyoto strongly emphasize "extraordinary luxury," Niku to ieba Matsuda seems to compete with "the live experience of the dishes and overwhelming satisfaction."Considering the ingredients and variety of this course, I believe the cost performance is outstanding.The only major hurdle is that you have to go all the way to Yamato-Yagi. However, conversely, the question of whether you’d want to go to Yamato-Yagi just to eat here becomes the evaluation axis for this restaurant.A "top-tier meat kaiseki" hidden in a remote area.Including the difficulty of access, it’s a place that offers the joy of visiting on purpose.【Menu Items Received】1. Okinawa Filet Chateaubriand Sandwich (with Nara Pickles and Homemade Fermented Mayonnaise) ★2. ① Chilled Chawanmushi with Gifu Corn and Wagyu ② Straw-Smoked Roast Beef from Ramushin with Cilantro and Sea Grapes ③ Omi Beef Tongue Sashimi ★3. Charcoal-Grilled Zabuton with Clay Pot Tororo Rice4. Freshly Picked Zucchini from Nara (with Shizuoka Wasabi)5. Yamato Beef Aged Hamburg (with Summer Vegetables and Grated Yuzu) ★6. Steamed Yamato Beef Tail Stew with Miwa Somen7. 30-Day Aged Yamato Beef Sirloin with Kamo Eggplant from Kyoto8. Clay Pot Rice with Manganji Peppers, Young Ginger, Thin Fried Tofu, and Yudai 21 (Fukushima Rice)9. ① Yamato Beef Sirloin and First Matsutake from Nara ★ ② Plums and Lettuce ③ Nameko Miso Soup10. Miwa Somen from Nara, served cold (additional)11. Curry to Finish (additional)12. Chilled Dandan Noodles (additional)13. Yamanashi Peaches with Homemade Gelato (made with Yoshino Kudzu and Hokkaido Milk, Ramune) Less

I visited the Nara main branch of "Niku to ieba Matsuda." This time, the meat was incredibly delicious, and I was thoroughly satisfied. Every cut of meat was tasty, allowing me to truly savor its rich flavors from start to finish. I tried a variety of dishes, and none of them disappointed; I found myself reaching for more. And above all, the curry at the end was exceptional. Even after enjoying a hearty meal, I surprisingly had room for it, making the experience enjoyable until the very last bite. This is definitely a place I want to return to when I crave delicious, hearty meat. Less

Located just a minute's walk from Yamato-Yagi Station, "Niku to ieba Matsuda Nara Main Store" stands quietly at the end of a serene alley. This renowned establishment, featured in the Michelin Guide 2026 and a three-time winner of the Tabelog Award BRONZE (2024-2026), has finally welcomed my long-awaited visit.【Exterior】The entrance is adorned with bonsai and a striking red plate reading "MICHELIN 2026." Inside, the glossy black counter seats are complemented by a gold folding screen featuring traditional Japanese art, creating a theatrical space that heightens anticipation even before the show begins.【Appetizers - Three Assorted Dishes】1. Cold Chawanmushi with Yamato Beef Consommé and Hairy Crab - A refreshing introduction with layers of clear consommé and the sweetness of hairy crab.2. Sashimi of Shinshu Wagyu Beef Tongue - A dish that elegantly enhances the melt-in-your-mouth sweetness with kombu salt and sudachi citrus.3. Smoked and Grilled Yamato Beef Top Sirloin - The strong aroma of straw and the texture of sea grapes evoke a sense of summer, complemented by the acidity of a special ponzu sauce.【Main Course 1 - Aged Yamato Beef Hamburg Steak】A blend of ribeye and neck aged for 30 days in a self-aging chamber. This artistic dish features Awaji new onions and red wine sauce, layered with Yamagata dashi and green yuzu. The moment you cut into it, the juices burst forth, showcasing the concentrated umami of the aging process.【Main Course 2 - Yamato Beef Katsudon Gozen】This blissful meal features the award-winning "Yuudai 21" rice, cooked in a traditional pot, paired with a katsudon made with homemade dashi and Yoshino Matsuyama eggs. The frying is perfectly medium-rare. The side dishes, including simmered vegetables and miso soup with Yamato greens, are rich in flavor, and everything except the katsu is available for refills. The separately ordered Yamato Beef curry is also deeply flavorful, pairing exceptionally well with the rice.【Dessert】Homemade gelato made with Yoshino kudzu, Hokkaido milk, and ramune, served with a jelly of Yamanashi peaches and carbonated soda. The popping texture of the ramune and the smoothness of the kudzu leave a nostalgic yet refined aftertaste.【Overall Impression】Each dish reflects a deep respect for Yamato ingredients and a quest for excellence in meat cuisine, making for an unforgettable experience. The attentive service, which includes detailed explanations of the origin and aging periods, is also impressive. This is a restaurant I wholeheartedly recommend as a destination when visiting Nara. I look forward to returning in a different season. Less

I had been curious about this place for a long time and had previously visited the Osaka location, but this was my first time trying the course here.The course started with a katsu sandwich, followed by meat sashimi, hamburg steak, and sukiyaki, allowing us to enjoy the meat through various cooking methods: grilled, simmered, fried, steamed, and raw.With an open kitchen, we could also enjoy watching the cooking process while dining.Everything was delicious overall, making it a great spot for a date as well! I added the meat hand-rolled sushi at the end, and it was also excellent!I’m glad I finally got to visit this place! ^^ Less

During my visit to a valued client in Kashihara, I had the pleasure of dining with them at this restaurant.The meal was so delicious that it left me almost speechless. As others have mentioned, we enjoyed dishes like roast beef, beef tongue sashimi, and a sandwich with fried tenderloin, along with a steak made from aged meat with mold. The corn rice to finish off the meal was also outstanding.The photos show the A4 grade meats we had today. They intentionally choose A3 to A4 grades to avoid overly rich fat, which allowed us to savor every last bite. Each dish was exquisite, and the hospitality from the staff was exceptional. It was a great meal! Less

A renowned restaurant in Nara Prefecture that attracts many visitors from afar. The interior is elegantly designed with a black theme. The dining area features counter seating, allowing guests to view the central kitchen like a theater. The kitchen's presentation seems to be carefully crafted to entertain, with the head chef and handsome cooks preparing dishes in a vibrant manner, embodying the essence of Japanese culture that foreigners often envision.I enjoyed the weekday limited lunch short course. Overall, the satisfaction level was high as I savored the incredibly tender and delightful texture of Yamato Beef. The flavors were straightforward and undeniably delicious. The meat and seasoning were consistently outstanding, with each dish delivering a punch of flavor. In addition to the main Yamato Beef, they also offered a variety of local brands from Nara and Wakayama, as well as exceptional ingredients from renowned regions across Japan. To enjoy such quality meat and dishes for JPY 6,600 is a rare find in terms of cost performance these days.★ 9 Appetizers (3 dishes) ☆ Left: Seasonal ingredients and meat I took a lotus leaf vessel and poured in shiso flowers and Akita-grown junsai into my glass. Inside the glass were Yamato Beef loin tartare, Hokkaido long yam, and Kumamoto aosa seaweed. The Yamato Beef loin was tender, well-marbled, and sweet—a classic example of excellent Wagyu.☆ Right: Fukuoka beef tongue sashimi You can squeeze sudachi, add Fukui mustard, and sprinkle with natural kombu salt as desired. The tongue was smooth and tender, a refreshing contrast to the loin, and absolutely exquisite. The seasoning with natural kombu salt was exceptional, offering a umami flavor that was more than just salt.☆ Left: Roast beef from lamb shank Served with zucchini, seasonal wasabi, and perilla sauce. The lamb shank, known as the "lamp" from the rear, is a very tender cut with less fat, allowing you to fully enjoy the meat's natural flavor. The almost rare sear was perfect, and it was also soft and juicy.★ 9 Aged Meat Hamburg A blend of Yamato Beef loin and neck. The sauce is made primarily from blueberries from Wakayama, combined with Wagyu broth, vegetables, and mushrooms, topped with thyme. The minced meat was rich in flavor, and the blueberry sauce was exquisite, reminiscent of balsamic.★ 9.5 Yamato Beef Fillet Katsudon With Awaji new onions, Nara eggs (I missed the brand name), and seasonal snap pea sprouts. A soft, juicy, and flavorful rare steak, allowing me to indulge in the luxurious richness of the thick cut.☆ 8 Shigure-ni with seasonal Wakayama sansho pepper ☆ 8 Pickled kombu and napa cabbage Both were delicious and stood out from the rest. ☆ 7 White rice from the Yudai 21 brand. As described (see photo), it was delicious. ☆ 7 Miso soup with Nara nameko mushrooms And pickles.★ 8.5 Curry With a strong fruity flavor.☆ 7 Warm Yamato tea ★ 8.5 Homemade gelato Made with Hokkaido milk and Yoshino kudzu, served with Wakayama Nanko plum sauce. The gelato showcased the rich flavors of milk and Yoshino kudzu, with a gentle milky taste. The Nanko plum sauce provided a striking and impactful accent.At the end, I was shown the knives used in the kitchen. They separate the knives used for preparation from those displayed in the theatrical kitchen. The photo shows a custom-made knife from the Kurozaki brand in Echizen, ranging from JPY 100,000 to 500,000. The JPY 500,000 knife is large and heavy like a sword, used for performances aimed at foreign guests.I rarely buy souvenirs from restaurants, but since the course was consistently exceptional and the price was quite reasonable, I decided to purchase this dish that I didn’t get to enjoy during the course: ★ 7.5 Take-home Yamato Beef stew for JPY 1,200. It was delicious, but not as impressive as the course experience. I suppose freshness is key. Less

After my business trip to Kyoto,I discovered that #Niku to ieba Matsuda is ranked 4th in the indiscriminate category on Tabelog for Nara Prefecture and 9th for beef cuisine nationwide.Located right in front of Kintetsu Yamato-Yagi Station, I often travel to Kobe, Kyoto, and Osaka for work, so I knew they were close to each other. I also knew that Kyoto was near Otsu, but I had avoided Nara and Wakayama due to my lack of familiarity with the area. However, I was surprised to find that taking the express train from Namba to Kintetsu Yagi takes only 30 minutes, and from Tennoji to Wakayama, it takes just 40 minutes—plenty of time for a meal!The highlights of my meal included:- Yamato Beef Chateaubriand Katsu Sandwich with Nara Pickles Fermented Mayonnaise—absolutely exquisite!- Roast Tartare with Jun Sai and Tororo, Kumamoto Aonori—delicious!- Omi Beef Tongue Sashimi—superb!- Roast Meat with Zucchini and Shiso—fantastic!- Yamato Beef Zabuton Kabayaki with Wakayama Sansho and Fukushima Rice—outstanding!- Kyoto Kamo Eggplant Tempura with Beef and Wasabi—delicious!- Rib Roast Neck Charcoal Grilled with Wakayama Blueberry Sauce Hamburger—amazing!- Nara Miyaso Somen with Bonito, Kombu, and Beef Broth, Nara Yoshino Eggs, and Shiitake Mushrooms—delicious!- Aged Sirloin Yamato Beef with Nara Watercress, French Fries, Kombu Butter, Fresh Pepper, and Awaji New Onions—fantastic!- Yao Edamame from Fukushima, Yudai 21—delicious!- Beef Shigureni with Sansho, Yoshino Eggs, and Soy Sauce—superb!- Beef Toro Taku—outstanding!- Kasu Nyumen—delicious!- Beef Curry—fantastic!- Wakayama Nanko Plum Yoshino Kudzu Ice Cream—delicious!I really appreciate that they start serving at 5 PM, making it convenient for those traveling from Tokyo!The explosion of flavors from the Yamato Beef menu was incredible! Typically, courses are served in stages, but starting with the tenderloin katsu sandwich was a knockout!The Yamato Beef Chateaubriand Katsu Sandwich, Omi-style Tongue Sashimi, Yamato Beef Kabayaki, Hamburger, and Beef Toro Taku truly showcased the richness of the meat! I believe it was top-level deliciousness!They also offer three different options for the finale, and you can choose multiple dishes, which is a nice touch!I managed to try all the dishes and had all three types of finales in regular sizes, but I didn’t feel overly stuffed (this is crucial for yakiniku and beef cuisine!).Some of my favorite beef restaurants include:- Tokyo Uramatsu- Kyoto Miyoshi- Tokyo Nikuya TanakaThe #Niku to ieba Matsuda Nara Main Store and Fukunaga in Shiga are also quite good!I realize that as I age, it’s becoming harder to enjoy meat, so I plan to challenge myself to try as much as I can while I still can! Maybe next time I’ll visit Kyoto Ansan!Ranked 2nd out of 30 in the indiscriminate category on Tabelog for Nara Prefecture and 10th out of 30 for beef cuisine nationwide, I had a wonderful visit! Less

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. Less

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. Less

A famous restaurant in Nara! My family invited me here. It's located on the second floor in a somewhat hard-to-find area. As soon as you step through the entrance, it feels like a different world. The sophisticated interior was adorned with blue and red leaves. We enjoyed a meat kaiseki at the counter. First, they showed us the meat that would be used today. The presentation of the tongue was impressive! ✨ And then the course began. We were served various cuts of meat and a variety of meat dishes. Just watching it all was exciting. The highlight was definitely the shabu-shabu! ✨ The meat was so tender, and when I put it on rice, it was exquisite! ✨ The dessert was also incredibly delicious, something I had never tasted before. It was amazing! Thank you for the wonderful meal! ✨ Less

We visited as a party of two and enjoyed about 10 meat dishes along with 6 drinks. My honest impression is that this place offers excellent cost performance. Just a month ago, I had visited Oniku in Nakatsu, Osaka. While the dishes at Oniku were more elaborate, I felt that Matsuda focused more on straightforward, ingredient-driven dishes. Both places seem to prioritize the rich flavor of lean meat over fat, which aligns perfectly with my preferences. The prices at Matsuda are about two-thirds of those at Oniku, which is a delightful point for a restaurant in Nara. The standout dishes at Matsuda were the beef tongue sashimi, hamburg steak, and Niku Taku. Less

I visited # Niku to ieba Matsuda's Nara main branch in Kashihara City, Nara Prefecture for the first time. The location is on the second floor of a building in front of Kintetsu Yamato-Yagi Station.This is a meat kaiseki restaurant, primarily featuring dishes made with Yamato beef.On this day, I had made a reservation for the weekday lunch short course.The course included:Appetizers (3 assorted dishes)- Roast beef from the sirloin cap with new onions- Thinly sliced tongue with kombu salt- Beef tartareHamburg Steak- Hamburg made from the shoulder and neck cuts, served with a new onion sauce and wasabiMain Course- Rice (Yudai 21 from Fukushima Prefecture)- Chateaubriand katsu stew- Beef shigure- Miso soup- Pickled Chinese cabbageDessert and tea- Gelato inspired by sakura mochi- Yamato teaThe appetizer tongue was served as sashimi, and sprinkling it with kombu salt enhanced its umami flavor. The roast beef highlighted the sweetness of the sirloin cap fat and the sauce that made you crave rice.The beef tartare, with yam and finely chopped beef, had a refreshing taste.Next, the hamburg steak was juicy, locking in the flavors of the fat and meat, complemented by the sweet new onion sauce and the refreshing kick of wasabi—absolutely delicious. It definitely made me want more rice.The main course of the short course featured rice made from large, sweet Yudai 21, accompanied by the beef katsu stew and beef shigure. The beef katsu stew was luxuriously made with Chateaubriand, and the seasoning with onions was exquisite. The beef shigure stood out with its sweet and salty flavor, making it perfect for a bowl of rice. I quickly ran out of rice and ordered a refill. Additionally, curry was served as a side dish, which was also delicious.The dessert gelato resembled sakura mochi, with a rich sweetness and the aroma of sakura leaves—it was delightful. The Yamato tea also had an authentic taste.Although it was a short course, the portion was just right, and considering the quality of the ingredients and flavors, I believe it offers great value for money. I definitely want to visit again.It seems there are several branches, so I’m eager to check those out as well.It was a great meal. Less