Matsusaka Gyu Yakiniku Tokai-tei
松阪牛炭火焼肉 東海亭 / Tokai Tei, Matsusaka Beef Charcoal Grill
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A hidden gem where you can savor exquisite Matsusaka beef barbecue
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True to its reputation as a restaurant frequented by adults, the interior exudes a refined, cozy atmosphere that makes you feel right at home. Please enjoy our carefully selected, exquisite Matsusaka beef. *Photo for illustrative purposes only. *Please feel free to contact us regarding celebrations, anniversaries, and other special occasions. *Please note that our restaurant is not wheelchair accessible. Course Details: Assortment of 3 types of homemade kimchi; Tokai-tei Special Salad; Specially Selected Japanese Black Beef Yukhoe; Premium Japanese Black Beef Salt-Seasoned Tongue; Assortment of 3 types of Specially Selected Matsusaka Beef (Salt-Seasoned); Assortment of Seasonal Vegetables; Assortment of 3 types of Specially Selected Matsusaka Beef (Sauce-Seasoned); Japanese Black Beef Sirloin (silk-sliced), Assorted Offal (3 varieties), Our signature light and refreshing cold noodles, Seasonal gelato *Please note that the menu is subject to change depending on ingredient availability. Thank you for your understanding.
A course that includes a dessert plate for anniversaries, birthdays, and other special occasions. “The Ultimate in Luxury: Carefully Selected Matsusaka Beef‼️ A Tasting of Rare Cuts‼️ [Tokai-tei’s Recommended Matsusaka Beef Course—Great Value!]” The contents are identical. Please let us know via online reservation or by phone what you’d like written on the plate. Examples: “HAPPY BIRTHDAY ○○,” “Congratulations on ○○’s Anniversary.” *Please make your reservation at least 2 days in advance. *Photos are for illustrative purposes only. *Our restaurant is not wheelchair accessible. Course Details: Assortment of 3 types of homemade kimchi; Tokai-tei Special Salad; Select Japanese Black Beef Yukhoe; Premium Japanese Black Beef Salt-Seasoned Tongue; Assortment of 3 types of Select Matsusaka Beef (salt-seasoned); Assortment of seasonal vegetables; Assortment of 3 types of Select Matsusaka Beef (sauce-seasoned); Japanese Black Beef Sirloin (silk-sliced), Assorted Offal Trio, Our Signature Light and Refreshing Cold Noodles, Anniversary Plate *Please note that the menu is subject to change depending on ingredient availability and other factors. We appreciate your understanding.
This is a recommended lunch using Matsuzaka beef.
(Argentina) Extra Dry
(France, Champagne) Dry
(France, Champagne) Dry
(California) Dry
(France, Bordeaux) Dry and fruity
(California) Dry
(Japan) Light & Dry
(California) Full Body Rich
(California) Medium Body
(France, Bordeaux) Medium body & fruity
(California) Medium body
(California) Full-bodied
(California) Medium Body
(Italy) Full-bodied
(California) Dry Full-Bodied
(Japan) Medium body
(California) Full Body
(California) Full Body
(Belgium) Glass... 800 yen Bottle... 3,600 yen
(Belgium) Glass... 800 yen Bottle... 3,600 yen
Medium...880 yen, Small...660 yen
(Non-alcoholic beer)
(Non-alcoholic beer)
(Pear liquor)
(Black Tea Plum Wine)
(Craft Gin)
300ml
750ml
A service charge of 10% will be added separately.
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Approximately 6,000 heads are shipped annually. Only purebred Tajima cows that have not yet given birth (females) are carefully raised one by one over a period of more than 900 days with great care. You can enjoy the finely textured meat with moderate marbling and rich flavor.
Meat near the shoulder blade. Strong umami flavor with a lot of juice.
The part that is closest to the fillet. It is characterized by the umami and tenderness of the red meat of the fillet.
Part of the diaphragm. Soft and contains moderate fat, with a strong meat flavor.
Shoulder loin cut. It has a light flavor of red meat.
The central part of the shintama. It has little fat and a pleasant texture.
The outer part of Shinshin. It has marbling but a light flavor. Each
Part of the rear. Rich flavor of red meat. Each
Triangular cut of meat, a staple of grilled meat. Each
The beauty of marbling and the best flavor. Each
Part of the arm. A balanced flavor of marbling and lean meat.
Shoulder loin cut. Characterized by fine and beautiful marbling. The sweetness and tenderness of the meat are the best.
The part behind the rib roast. It has a low melting point of fat and a melting flavor.
The central part of the fillet, the most rare part weighing about 600g from a 6kg fillet. The king of red meat.
Each
(Aomori Prefecture produced)
(Kyushu produced)
(Hokkaido product)
(Uonuma Koshihikari) - Medium... 400 yen - Small... 300 yen
(Our most popular dish)
(Light Soy Sauce Flavor)
A service charge of 10% will be added separately.
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