Matsusaka Beef Yakiniku 松阪牛焼肉 @ Nagoya

A long-established yakiniku restaurant founded in 1962, where you can enjoy the world-renowned Matsusaka beef at a reasonable price.

Established more than 60 years ago, Matsusaka Beef Yakiniku Isshobin 松阪牛焼肉 一升びん opened its first store in Nagoya and grew to become a well-established yakiniku restaurant specialising in A5 Matsusaka beef. They manage to keep the price of this sought-after beef low by buying the whole cow for their multiple stores in Mie and Aichi prefectures.

Matsusaka beef 松阪牛 is a high-end Japanese beef that’s known for its rich flavour, melt-in-your-mouth tenderness, and fine marbling. Matsusaka beef comes from Japanese Black cattle raised in the Matsusaka region of Mie Prefecture and is considered one of the three best beefs in Japan, along with Kobe and Omi beef. 

The secret to making the best meat even more delicious is the secret homemade miso sauce. They have spent many years perfecting their special sauce. It is nicknamed the “Gem that never leaves the door” 門外不出の逸品 – they have never sold this recipe or offer it beyond their stores.

Yakiniku (焼き肉 or 焼肉), meaning “grilled meat”, is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. The cuts of meat and or vegetables are delivered to your table raw, and you cook it at your table.

Just look at the beautiful marbling on the short ribs or kalbi カルビ cut . The beef is seasoned with their in-house special miso sauce. This cut is rich in flavour and is characterised by a slight sweetness.

ロース Beef loin is one of the most popular cuts for steak and yakiniku for good reason — the meat is cut from the back of a cow, and is a balance of between tenderness, juicy and flavourful.

This beef offcuts 切り落とし platter which takes the end cuts of the best meat and sell them at a discounted price. These are not discarded meat, but they are just not large enough to be on the regular plate. So they combine them as an assortment.

This offering is almost like a mystery gift bag, you never know how good the cut may be. If they can offer it without the miso sauce, it would be better.

レバー Beef liver is packed with vitamins and minerals essential for immunity and strength, this is an acquired taste for its bloody flavour.

Gyusuji nikomi 牛筋煮込み is probably the most popular beef tendon dish in Japan. Beef tendon may not be a common ingredient in Western cultures, but I love the soft-tender texture and the rich flavours. Of course, they are high in collagen, which is good for your skin, joints and hair.

Tan-shio タン塩 or salted tongue refers to any animal tongue that is seasoned with salt and served at a yakiniku. Gyutan 牛タン is more specific and refers to beef tongue only. Either name, this is one of my favourite cut of the beef. Just be careful not to overcook it.

Horumon ホルモン which refers to the offals of cows or pigs and comes from the word “hormone”. Usually it refers to intestines and they are great for yakiniku for their high fat content. I would leave them alone on the grill for a longer time so that it gets crisp on the outside.

The meats and stew were so rich and fatty that you would need a bowl of steamed rice to ease the greasiness.

Morioka reimen 盛岡冷麺 is a cold noodle dish based on Korean naengmyeon. It consists of chewy noodles made from corn starch, a rich soup made from beef bones and vegetables. What a refreshing way to end a wonderful BBQ deal.

This place in the Nagoya station is a real steal. Matsusaka beef at 30% cheaper than Tokyo, I will take the Shinkansen just to come eat here. No frill and you have to do everything yourself.

Matsusaka Beef Yakiniku Isshobin 松阪牛焼肉 一升びん 名古屋名駅店
Umaimon Street Taikokdoriguchi うまいもん通り 太閤通口
Tel : +81 (052) 581-1007

Visited Nov 2024