Nikutoieba Matsuda joins many other popular Japanese restaurant to open a branch outside the Land of the Rising Sun with the arrival of its new outpost on Hong Kong’s Gough Street.
Ok, so you’re trying to cut down on red meat, and kudos to you, but men, we’re instinctual creatures, so if you’ve not quite gone plant-based altogether, but only want the best beef making its way into your diet, you’re in luck because the newest opening on Hong Kong’s Gough Street is a straight-up temple to the tenderloin.
Famed for its Wagyu Kappou cuisine, Nikutoieba Matsuda has gained widespread recognition and acclaim since its founding in Japan in 2020 and the new Hong Kong branch joins siblings in Osaka and Okinawa.
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Founded by Yasuhiro Matsuda and Shinji Masuda, Nikutoieba Matsuda, the name of which translates as ‘when you are talking about meat, you are talking about Matsuda,’ has become synonymous with excellence in the world of Wagyu. Garnering numerous accolades, its Osaka branch is one of the city’s most coveted reservations.
Helmed by Masada protege head chef Ishibashi Hitoshi, the new Hong Kong restaurant showcases Wagyu beef across a rotating roster of 14-course menus, changing monthly, with the speciality Yamato breed appearing in every single dish. The only constants on the menu are the two signature dishes: Wagyu Beef Tartare Sushi, which is handed directly from chef to guest, and the Wagyu Fillet Cutlet Sandwich, which sees chateaubriand prepared katsu-style and paired with a homemade tartar sauce mixed with narazuke pickles from Nara.
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Catering to just nine lucky souls at the dining counter, or a handful in a pair of private dining rooms, this is the kind of restaurant where connection between chef and guest is paramount, and where every step and every ingredient is carefully considered to ensure a dining experience unlike any other.
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