MATSUKIUSHI (Hida/Takayama｜Yakiniku/Wagyu (Japanese BBQ))

MATSUKIUSHI

松喜うし

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Helpdesk

Meja bantuan Savor Japan dapat membantu pengunjung asing berbahasa Inggris di Jepang berkomunikasi dengan restoran dan membuat reservasi antara pukul 9:00 pagi dan 9:00 malam (waktu Jepang. Ini bukan nomor bebas pulsa).

050-2030-4678 (+81-50-2030-4678)

Tempat Makan

0577-57-8898 (+81-577-57-8898)

Buat Reservasi

Jika Anda menyukai restoran ini, silakan bergabung menjadi anggota melalui tombol "Masuk / Bergabung". Kemudian Anda dapat menggunakan bookmark.

Choose your favorite cut of Hida beef to have as steak, and add 1,500 JPY to top it with bafun sea urchin from Hokkaido. This specialty brings to you the tender texture and mellow taste of Hida beef and the deep flavor of sea urchin in the same dish. *The photo shows [Unigyu] made with sirloin steak.

[Hida Beef hoba-miso-yaki] They use top-quality A5-rank Hida beef to make the regional specialty

This delicacy is made with magnolia leaves (or "hoba"), topped with miso, and grilled. They use Hida Miso, whose umami (Japanese savory flavor) is balanced out by the sweetness of koji (rice mold), Hida beef, and local mushrooms, to create an overall deep flavor. This is the ideal accompaniment dish for your alcoholic drink.

[Crab] Winter exclusive! Whether you steam it or grill it, it is beyond exceptional

The number 1 menu item from November to February is either Fukui's [Snow Crab] (Echizen crab) or crab caught in Toyama and Kanazawa. Picked up from the fish tank when it's still alive, the crab is then steamed or grilled on charcoal for you, allowing you to enjoy its flavor to the fullest. *From 8,000 to 15,000 JPY

A5 rank Hida beef charcoal grilled steak x Hokkaido Bafun sea urchin "Matsuki original sea urchin beef"

For an additional 1,500 yen, you can top your Hida beef steak with Hokkaido Bafun sea urchin. This is a specialty menu that allows you to enjoy the soft texture and rich flavor of Hida beef and the rich flavor of sea urchin all at once. *The photo shows "Sea Urchin Beef" made with sirloin.

"Sashimi platter" of seasonal seafood delivered directly from Toyama, Kanazawa, and Nagoya

The seafood delivered directly from nearby Toyama, Kanazawa, and Nagoya is extremely fresh. We handle the same top-quality products as our sister restaurant, a long-established sushi restaurant. You can enjoy the taste of the season with a plate of seasonal seafood.

Winter only! Steamed or charcoal grilled, the crab is delicious!

The best recommendation from November to February is "Honzuwai crab" (Echizen crab) from Fukui, crab from Toyama and Kanazawa. Live crabs taken out of the tank can be steamed or charcoal grilled, allowing you to fully enjoy the deliciousness of the crab itself. *9,000 yen to 18,000 yen

Crispy and juicy! "Hida beef thigh cutlet" with delicious gravy that slowly seeps out

Matsukiushi's carefully made beef cutlet is deep-fried at a low temperature. It is made from thigh meat, which is fine-grained, tender and low in fat. Enjoy the crispy texture of the batter and the delicious flavor of Hida beef oozing out from inside.

"Hida Beef Miso-Grilled on Magnolia Leaves" is a local dish made with the highest quality A5-ranked Hida Beef.

Miso-yaki is a dish made by placing miso on dried magnolia leaves and grilling them. It is made with Hida miso, which is characterized by its umami and the sweetness of koji, Hida beef, local mushrooms, and other ingredients, giving it a rich flavor. It is a perfect dish to go with alcohol.