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Nikutoieba Matsuda
Wagyu Japanese
A 13-course tasting menu built almost entirely from Wagyu beef, no fish course to break the mood, no vegetable interlude to apologize for anything. This intimate Japanese beef specialist on Gough Street moves through loin, tenderloin sukiyaki, and torotaku, with one constant: a chateaubriand cutlet sandwich with tartare sauce made from Narazuke pickles, a quiet nod to the restaurant's Nara roots. Come carnivorous, come hungry, come with nowhere to be.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we scoreThe dishes from the writeups
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Fillet cutlet sandwich
“Although dishes change throughout the year, the fillet cutlet sandwich is a constant, featuring chateaubriand paired with a tartare sauce made with Narazuke pickles, an elegant nod to the restaurant’s origins in Nara.”
South China Morning Post, 2026 -
Wagyu torotaku
“Guests work their way through an entire herd: everything from Wagyu loin to Wagyu tenderloin sukiyaki to Wagyu torotaku, and more.”
South China Morning Post, 2026 -
Wagyu tenderloin sukiyaki
“Guests work their way through an entire herd: everything from Wagyu loin to Wagyu tenderloin sukiyaki to Wagyu torotaku, and more.”
South China Morning Post, 2026
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