Matsuya Sake Shop

The black wagyu beef cheek, simmered until tender enough to be cut with chopsticks using bonito broth, is seared once and then coated with plenty of red wine sauce.

The number one specialty of Matsuyasaketen. The beef tongue is simmered to an astonishing tenderness in bonito broth and then grilled to a crisp finish, topped with a special dipping sauce. It pairs perfectly with sake as well as wine.

Signature dish, fried furofuki daikon. Pairs well with the slightly bitter homemade fuki no tou miso.

The braised pork belly, cooked thoroughly until tender, is exquisite.

The braised burdock root has become so fluffy. Since it is infused with broth, it can be eaten as is.

A hidden specialty of Matsuya Sake Shop. The soy sauce-based broth packed with fish extract is addictive once you try it.

Tender beef tendon slowly simmered in bonito broth, coated with homemade dipping sauce and served over soaked daikon. A classic simmered dish.

Tender seasonal spring cabbage is sautéed in butter and coated with soy sauce, then finished with prosciutto and garnishes for flavor.

A rich and flavorful cream stew made by simmering white and green asparagus in a gentle cherry blossom flavored cream.

Enjoy the exquisitely cooked duck roast stew with grilled green onions.

This is a spring specialty menu featuring sweet new onions that are slowly and gently simmered to perfection. Please enjoy the gentle broth as well.

You can choose your favorite soy sauce from Tosa soy sauce, sea urchin soy sauce, or plum soy sauce.

You can choose your favorite soy sauce from Tosa soy sauce, sea urchin soy sauce, or plum soy sauce.

You can choose your favorite soy sauce from Tosa soy sauce, sea urchin soy sauce, or plum soy sauce.

You can choose your favorite soy sauce from Tosa soy sauce, sea urchin soy sauce, or plum soy sauce.

Tataki made from tender and light chicken breast from Nagano and Shizuoka Prefectures, served with special soy sauce and sesame oil.

Incredibly fresh horse sashimi. There is absolutely no odor!

A classic obanzai dish stir-fried with crunchy lotus root and burdock in a sweet and savory flavor.

You can choose your favorite soy sauce from Tosa soy sauce, plum soy sauce, and sea urchin soy sauce.

Lightly pickled assorted colorful vegetables. Great as a snack or as a side dish with rice.

The smoothness of cream cheese pairs well with the saltiness of sake steal.

Black edamame has a rich and delicious bean flavor.

Plump clams and fresh wakame steamed in a gentle broth with sake. A classic spring dish.

Crisp and crunchy fuki ohitashi and leaf tsukudani. Pairs well with sake.

New potatoes are cut into thin strips and sautéed in butter. Seasoned with sake and salt pepper. It is a Japanese-style anchovy potato.

We will prepare an assortment of obanzai for you. What will be included is a surprise.

Simply grilled broad beans in their shells with salt. A dish that you can't stop eating once you start.

Warm, lightly fried vegetables are served on top. The grated tomato and onion dressing is addictive.

Everyone loves potato salad. Black seven spice adds an accent.

Shredded carrots mixed with homemade orange dressing.

The sweetness and sourness of strawberries, the richness of sour cream, and the saltiness of the ham are irresistible.

Boiled fresh wakame and plenty of shirasu perfectly match with homemade soy sauce dressing.

On top of a 100% lotus root manju, there is foie gras coated with a dipping sauce. Please enjoy it with wasabi.

The simmering house is particular about the dashi. The carefully grilled dashi maki tamago is a must-try. The grated daikon is also a key point of its deliciousness.

Please try the real honeycomb at least once; it will completely change your image of honey.

Slowly grilled saba that brings out its umami. The fragrant miso pairs well.

We baked authentic chewy fresh wheat gluten sourced from Kyoto, generously topped with homemade butterbur miso and cherry blossom miso.

A classic accompaniment for sake. It pairs well with sake cups.

The fried potatoes at Matsunoya are generously topped with Parmesan cheese.

The chicken marinated in a special sauce is crispy and prepared as Tatsuta Age.

The Agedashi at the simmering house has a very gentle flavor. It's a simple menu item, but it has a very high repeat customer rate.

Bamboo shoots boiled in Tosa style, served as tempura. Enjoy it as is or with bonito flakes.

A simple dish that allows you to enjoy the natural sweetness of broad beans.

Tempura made with seasonal firefly squid. It can be enjoyed as a snack.

A classic clay pot cooked sea bream rice. Each grain of rice soaked in the broth is irresistibly delicious.

Cooked together with tender, sweet and savory braised pork belly. This is a signature dish.

This is a must-try clay pot rice dish for spring, featuring plump asari clams and a ginger accent that is irresistible.

Bamboo shoot rice cooked in a clay pot is the classic spring clay pot rice. The aroma of the young leaves when you open the lid is irresistible.

Frozen cold baked pudding. Finished with soy sauce caramel.

A Japanese sweet made by mixing matcha and Saikyo miso into a cheese souffle. Enjoy it with vanilla ice cream.

A gateau chocolat infused with fragrant sansho. The balance of chocolate aroma and sansho is excellent.

Seasonal ice cream series made with fresh ingredients. In spring, it has a cute flavor infused with cherry blossoms.

The price includes tax.