Wagyu Matsumiya

A hidden Japanese restaurant lodged in a back alley in Abenosuji, Matsumiya stays quietly out of the spotlight to direct all attention to one thing: washoku, the sublime Japanese cuisine that honors the natural beauty of ingredients over elaborate decor. With understated signage and a staircase facade, Matsumiya feels even more intimate upon entry. Swathed in a golden glow and framed by wooden latticework, the space tugs the heart through its nostalgic atmosphere. A striking speckled granite counter seats just nine, transforming into a stage where guests and chefs share an unbroken connection with the food. The menu embraces simplicity and the spirit of traditional Japanese cooking, drawing inspiration from its many sub-branches. Vegetables grown around Mt. Rokko take center stage in the seasonal menu, while sweet, crisp fruits are featured in at least one dish. The day's freshest catch from the Goto Islands brings an additional layer of depth. Even the dashi, the base of Japanese cooking, is flavored from eight types of dried fish, including bonito, deliberately thicker to go well with sake. The highlight (though not the entirety) of the experience is the wagyu, so delicous they could be “works of art.” Rather than adhering to a single brand, the restaurant selects the finest cuts of Japanese Black beef based on seasonality and quality, ensuring a marbling score of at least a BMS (Beef Marbling System) 11. Stunning tableware used for the appetizer nods to the store’s eye for beauty. The final kamameshi — a traditional rice dish cooked in a pot — is crafted to pair with alcohol. The sake pairing course presents the chef’s personal selection from 70 kinds of premium nihonshu. The restaurant is close to Osaka Marriott Miyako Hotel and Miyako Hotel.