28 November 2016
Our quest for eating the best beef in the world in a good Japanese Grill (Yakiniku) restaurant led us to the Matsusakagyu Yakiniku M. This restaurant specialises in serving the prized Matsusaka beef.
We went to make a reservation for dinner at the Hozenji Yokocho branch in the afternoon but ended up being directed to dine at their Gyu-nabe M branch instead. We found that there were actually a few branches in the Dontobori and Yokocho area. Although the name, Gyu-nabe, was that of Beef Sukiyaki, we were assured by the staff who took our reservation at the Gyu-nabe M restaurant that Beef Yakiniku was also served.
Map showing the locations of the Matsusakagyu Yakiniku M restaurants in Dotonbori area.
We arrived at the Gyu-nabe M restaurant promptly at our reservation time and the staff who took our reservation welcomed us warmly. We were led to a private room, with traditional Japanese style seating, for our dinner.
The menu was extensive. There were interesting sections explaining the origin and certification of Matsusaka Beef.
Wagyu beef cannot be called Matsusaka Beef unless it is certified! Strict quality control.
”Considered as "the art of meat", MATSUSAKA BEEF get its tasty reputation and virgin status from the special treatment the cattle is given.
Raised between the Izumi and Miyagawa river in the suburban area of Matsusaka city, for several years all cattle is managed with the highest degree of quality and care. To ensure satisfaction to our customers, all cows are fed beer to create a healthy appetite, and given a body massage with a mixture of shochu. This particular treatment creates a smooth blood circulation throughout the body of our cows.”
The myth that the high grade Japanese beef were from cattle that was fed with beer and given special massages to produce the perfect meat seemed to be true! At least it is true for Matsusaka beef.
A chart provided in the menu showing the beef parts, ranked in terms of fatty marbling was interesting. No 12, 11, 10, and 9 were the more expensive parts. There were chicken, pork, seafood and vegetables in the yakiniku menu too. To make things easy, we decided to order one of the set dinners. There were three Matsusaka beef courses. The Standard Course, Special Course and the Premium Course.
Since we enjoy eating marbled beef, we went for the Matsusaka Special Course which cost 5800 Yen per person. It came with the following:
- Assorted appetizers
- Matsusaka Marbled Beef Sushi
- Matsusaka Short Rib with Leek and Salt
- House Salad
- 4 Different parts of Matsusaka Beef (mainly marbled beef) –chosen by chef
- Garlic Rice
- Today’s dessert.
** The Standard course (3800 Yen/person), included 3 different parts of Matsusaka Beef (mainly lean beef). It also did not include the Matsusaka Marbled Beef Sushi.
Assorted appetizers, salad and the mandatory cold beer to go with the grilled meat.
Matsusaka Marbled Beef Sushi.
Friendly English speaking staff cooking the Matsusaka Short Rib with Leek and Salt at our table.
Matsusaka Short Rib with Leek and Salt.
The 4 different parts of Matsusaka Beef chosen by the chef were the M-Ribeye, Haneshita, Ranichi and Ohtoro Karubi. We grilled these beef ourselves, a few pieces at a time, and ate the well marbled beef hot from the grill. This was the best way to taste the full flavour of the special meat. No need to add any dips except salt.
Garlic Rice.
Comparing the items provided in the set dinner against the cost of the individual items in the ala-carte menu, the set dinner was value for money. I highly recommend this restaurant for its high quality beef, friendly staff and nice ambience.
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