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2024-03-04
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Nikutoieba Matsuda 肉といえば松田 (The name translates to “When you speak of meat, you speak of Matsuda”)… their first international branch in HK. Wagyu beef, wagyu beef & wagyu beef throughout, specialise in Yamato Wagyu beef that comes from japanese black cattle that were bred in the Nara Prefecture in the Kansai district 😍 A beef omakase is the best thing to make your day if beef are delicious and combinations match well. A 14 course beef omakase 🤩 An enjoyable Wagyu kappō cuisine experience with he
Wagyu beef, wagyu beef & wagyu beef throughout, specialise in Yamato Wagyu beef that comes from japanese black cattle that were bred in the Nara Prefecture in the Kansai district 😍 A beef omakase is the best thing to make your day if beef are delicious and combinations match well.
A 14 course beef omakase 🤩 An enjoyable Wagyu kappō cuisine experience with head Chef Hitoshi Ishibashi. The dishes cooked by Chef Hitoshi Ishibashi were delicious.
Various cuts and parts of Wagyu presented with different cooking methods made a balance in the meal without any overwhelmingly stuffed feeling from fattiness after eating that much meat. Some dishes were quite refreshing too. Ox tongue was a highlight, the texture was super tender and tasted scrumptious especially with the charcoal-grilled outer layer 🥰. But of course the most loved dish of all is the wagyu fillet cutlet sandwich 😍The toast could be more crispy but the wagyu beef itself was super tender and flavourful! Not chewy at all or very fat which I experienced at other restaurants. It’s not the melt in your mouth type of beef which could be a little oily. This Chateaubriand fillet with a homemade tartar sauce with narazuke pickles made everything quite balanced.
Loved their tableware too and we were told during the meal that the ones we were served with are of 150 years old already 😲 The large dishes that the chef uses are of 200 years as well!
Some more highlights:
I think it’s the first time I saw beef tartare prepared like this, they cut it into super thin slices and then chopped them into some pieces together with the yellow pickled daikon. A creamy textured wagyu tartare experience, I would have preferred less yellow pickled daikon although the crunchiness did contribute well with it.
Potage of Lily Bulb tasted very flavourful with lily and sweet onions.
Tataki of Wagyu fillet and Canola Flower with Sesame Sauce: A refreshing dish with strong flavour of homemade sesame
Sauce.
Charcoal grilled Wagyu Harami and Seasoned Rice of Seri: The strong sauce was a little salty for my preference but the flavour was great.
Minced Wagyu and Wild Vegetables Spring Roll: Crispy spring roll with delicious wagyu & vegetables inside
Dekopon Orange dressed with Mashed Tofu and Mascarpone Cheese: Loved it, have always loved mandarins. The cheese & tofu white sauce was delicious too.
Aged Wagyu Sirloin Steak served with Truffle Mash Potato: Really loved the charcoal flavoured outer layer!! My first piece was a little fat, second piece was better. Both were very tender in texture too.
Home-made Hyuga-Natsu Orange Gelato: Loved it soooo much! I really like hyuganatsu since I first tried it in Shikoku. This homemade gelato they also had small cubes of hyuganatsu mixed into it 😍
Menu:
ゆり根のポタージュ
百合濃湯
Potage of Lily Bulb (contain onions from 淡路島Awaji island too)
和牛とろたく寿司
和牛他他（壽司）
Torotaku (Wagyu Sirloin Tartar Sushi)
和牛ヘレのたたきと菜の花胡麻和え
炙燒和牛菲力拌油菜花，芝麻醬
Tataki of Wagyu fillet and Canola Flower with Sesame Sauce
和牛イチボのローストビーフ
烤和牛臀肉伴葉付洋恵
Roast Wagyu Rump Beef with Onion
和牛タンの昆布〆炭火焼
炭火鹽燒和牛牛舌（昆布鹽）
Charcoal grilled Wagyu Tongue cured with Kombu Kelp (Salt Grilled)
和牛ハラミのたれ焼とせりの炊き込みご飯
汁燒和牛橫膈膜配芹菜飯
Sauce grilled Wagyu Harami and Seasoned Rice of Seri
和牛ミンチと山菜の春巻き
和牛野菜春卷
Minced Wagyu and Wild Vegetables Spring Roll
自家製和牛生ハムと季節の野菜サラダ
自家製和牛生火腿拌季節鮮菜沙律
Seasonal Vegetable Salad with Dry-cured Wagyu Ham
和牛ヘレと奈良漬けのカツサンド
吉列和牛三文治伴自家製奈良漬他他
Wagyu Fillet Cutlet Sandwich with Narazuke Pickles Tartar Sauce
不知火の白和え
不知火柑配芝士豆腐白醬
Dekopon Orange dressed with Mashed Tofu and Mascarpone Cheese
熟成サーロインのステーキと
トリュフマッシュポテト わさびとドライトマト
熟成西冷牛排配黑松露薯蓉
Aged Wagyu Sirloin Steak served with Truffle Mash Potato
〆め
和牛しぐれ飯・和牛カレー・味噌和牛ご飯
和牛時雨煮飯 或 和牛咖哩飯 或 味噌和牛飯
Simmered Wagyu Floss Rice or Wagyu Curry w/ Rice or Miso-Wagyu Rice
自家製日向夏のジェラート
自家製日向夏蜜柑Gelato
Home-made Hyuga-Natsu Orange Gelato
張貼
