01 / ABOUT THE PLACE
About this place
A generous slice of well-marbled sirloin lightly seared over the grill and coated in a special tororo (grated mountain yam) sauce, the signature Matsuda-yaki is the dish to begin with when dining at Matsuda. The silky yam wraps smoothly around the beef's rich, sweet fat, providing deep savor without feeling heavy. Wrapping the sauce-glazed meat around a mouthful of rice is another deeply satisfying way to eat it.
The starter menu also offers plenty to explore before moving on to the grill. Slow-cooked to a moist finish, the beef liver sashimi has earned steady praise for its tender texture, rich umami, and clean finish with no gaminess. Raw-style starters such as crisp third-stomach (senmai) sashimi, heart sashimi, and lightly torched yukhoe enriched with rich egg yolk make ideal accompaniments to a first drink.
When it comes time to cook at the grill, an assortment of offal cuts takes center stage. The selection includes sweet, meltingly rich large intestine (shimacho) and small intestine (kobutchan), alongside premium first stomach (mino), mino sandwich, heart, and cheek (tsurami). Classic choices like tongue, skirt steak (harami), and lean red beef are also on hand, each paired with sauces suited to the cut.
To finish the meal, choices range from aromatic stone-grilled garlic rice to refreshing cold noodles or hearty yukgaejang gukbap. The drinks list spans highballs made with Japanese whiskies like Yamazaki and Hakushu, alongside wines and shochu sours. With counter seating and private rooms available, the dining room suits everything from casual meals with close friends to relaxed business dinners over yakiniku.
