Matsusaka Beef Niku no Matsusaka Yamanoue Main Store

<Domestic Beef>The unique Japanese breeding methods and processing techniques have resulted in tender meat with a rich flavor. <Sirloin>Fine and soft texture, with just the right amount of sinew and a juicy flavor.

<Domestic Beef>The unique Japanese breeding methods and processing techniques have resulted in tender meat with a rich flavor. <Sirloin>Fine and soft texture, with just the right amount of sinew and a juicy flavor.

<Japanese beef is tender and rich in flavor, thanks to Japan's unique breeding methods and processing techniques. <Sirloin>The texture is fine and soft, with just the right amount of sinew and a juicy flavor.

<Japanese beef is tender and rich in flavor, thanks to Japan's unique breeding methods and processing techniques. <Here> The finest part of the beef, with the least amount of fat and extremely tender.

<Japanese beef is tender and rich in flavor, thanks to Japan's unique breeding methods and processing techniques. <Here> The finest part of the beef, with the least amount of fat and extremely tender.

<Japanese beef is tender and rich in flavor, thanks to Japan's unique breeding methods and processing techniques. <Here> The finest part of the beef, with the least amount of fat and extremely tender.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan. <What is sirloin> The texture is fine and soft, with just the right amount of sinew and a juicy flavor.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan. <What is sirloin> The texture is fine and soft, with just the right amount of sinew and a juicy flavor.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan. <What is sirloin> The texture is fine and soft, with just the right amount of sinew and a juicy flavor.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan. <Here> The finest part of the beef, with the least amount of fat and extremely tender.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan. <Here> The finest part of the beef, with the least amount of fat and extremely tender.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan. <Here> The finest part of the beef, with the least amount of fat and extremely tender.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a virgin female cow from a Tajima cow breed. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a virgin female cow from the Tajima breed. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a virgin female cow from the Tajima breed. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a virgin female cow from a Tajima cow breed. ＜The most finely textured part of the beef, with less fat and very tender.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a virgin female cow from a Tajima cow breed. ＜The most finely textured part of the beef, with less fat and very tender.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a virgin female cow from a Tajima cow breed. ＜The most finely textured part of the beef, with less fat and very tender.

Our signature dish is our homemade warishita, made with tamari soy sauce from Tokai Brewery in Mie Prefecture. ＜The beef is tender and rich in flavor, thanks to Japan's unique breeding methods and processing techniques.

Our signature dish is our homemade warishita, made with tamari soy sauce from Tokai Brewery in Mie Prefecture. ＜Kuroge Wagyu beef is raised as the highest quality beef for meat, and has a fine texture with moderately lean and tender meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan.

Our signature dish is our homemade warishita, made with tamari soy sauce from Tokai Brewery in Mie Prefecture. ＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards of being raised for at least 16 months between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture), having a marbling rank of 3.4.5 or higher, and being a virgin female cow from a Tajima cow breed.

This menu allows you to enjoy the sweetness of A5 rank marbled loin meat. <Japanese beef is tender and rich in flavor, thanks to Japan's unique breeding methods and processing techniques.

This menu allows you to enjoy the sweetness of A5 rank marbled loin meat. ＜The meat quality is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan.

This menu allows you to enjoy the sweetness of A5 rank marbled loin meat. ＜Matsusaka beef is the pride of Japan's Wagyu beef brand that meets strict standards: raised between Undegawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, with a marbling rank of 3.4.5 or higher, and a female virgin cow from a Tajima cow breed.

Host a heartwarming farewell or welcome party with Matsusaka beef sukiyaki or shabu-shabu. (Available for groups of 4 or more.) Enjoy 150g of A5-grade Japanese beef loin prepared as sukiyaki or shabu-shabu. <Includes a 90-minute standard all-you-can-drink package>

Host a luxurious and heartwarming farewell or welcome party with Matsusaka beef sukiyaki or shabu-shabu (Available for groups of 4 or more) Enjoy 150g of A5-grade Japanese Black beef loin prepared as sukiyaki or shabu-shabu. <Includes a 90-minute standard all-you-can-drink plan>