Matasaburo

Aging techniques for meat are used by various restaurants and big-name chefs all around the world, but it's the details in the process that distinguishes one aged meat-specialty restaurant from another. Matasaburo's meat has been highly praised not only by the local Osaka diners but by carnivorous gourmets from around the world. Matasaburo has its very own special cabinet set aside for the aging process. Meat is matured here for two to eight weeks, giving ample time for the enzymes in the meat to break down the proteins and convert them to amino acids, which multiply four to ten times overall. Because of that, the original flavors of the meat are maximized. At Matasaburo, course menus are available. They include starters like sliders, tartare, and sausages before moving on to the main dish. A choice is given: sliced beef, a horumonyaki, or a series of beef of different cuts and marbling. To finish off the course, an aged chuck eye steak is grilled directly in front of you and served with baby corn and curry rice. Decently priced for a full course meal that included desserts, drinks, and extra appetizers, Matasaburo is the place to go for your fill of delicious aged meat without breaking the bank.