Matasaburo
Aged meat is a popular technique used by many, but few do it quite like this aging-specialty restaurant in Osaka.
Restaurant Details
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.
Matasaburo Phone Number
Matasaburo Business Days
Matasaburo Address
Nagai Park Hotel 1F,, 2-13-13 Nagai, Sumiyoshi-ku, Osaka, 558-0003, Japan
Matasaburo Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
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10 meals
COURSE MENUYakiniku Manno Kitabatake
The promise of exceptional quality draws customers in to feast on the truly divine meats of Yakiniku Manno’s Kitabatake branch.
COURSE MENUYakiniku Manno Ueshichi
Manno’s wholesaler-owned yakiniku restaurant aims to educate as much as excite, revealing the depth of wagyu’s flavor by highlighting organ meats and short aging periods.
COURSE MENUYakiniku Mannoya Tennoji North Exit
This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.
COURSE MENUYakiniku Manno Honten
The natural sweetness of beef from 30-month and older female cattle acts as a gateway to the rich world of domestic wagyu in Yakiniku Manno’s main branch.