#Nikutoieba Matsuda Nara Main Branch

A luxurious cut of Nara Prefecture's brand beef that has been around since the Kamakura period (1185-1333). It is exquisitely cooked over Tosa binchotan charcoal and delivered to the guests in its most delicious state. The seasoning is very simple because of the great ingredients. The aroma of truffles stands out.

A luxurious dish made with beautifully marbled meat. Wine is used instead of sake for broths. It has a fruity taste and goes well with seasonal rice. Enjoy it with "Ryuno Tamago Eggs," which have a strong umami flavor.

This dish is made by chopping the core of the shoulder loin, which has a perfect balance of red and fat, and takuan (pickled daikon radish), which has a delightful texture, with a knife and combining them with rice. The sweetness of the fat spreads in the mouth, creating a blissful taste. The raw beef is another pleasure of visiting this restaurant.