Defined strictly as virgin heifers of the Kuroge Washu breed, raised in the rich natural environment of the Matsusaka area in Mie Prefecture, and perfected through craftsmanship grounded in long history—its quality is truly a work of art. The moment you take a bite, the sweet, melting fat and the depth of the lean unfold into a singular experience unlike any other branded beef.
In this guide, you’ll find a thorough explanation of Matsusaka Beef’s pedigree and history, how it differs from Kobe Beef, and where to enjoy top-tier dining experiences in Osaka and Tokyo—essential knowledge and inspiration for both travelers and epicures.
What’s Matsusaka Beef
Pedigree and Definition｜The Tajima-Line Virgin Heifer Commitment
Matsusaka Beef is one of Japan’s foremost luxury Wagyu brands. Its definition is explicit: it applies only to virgin heifers (cows that have never calved) of the Kuroge Washu breed (*1).
In particular, excellent Tajima-line calves from Hyogo Prefecture are brought to the Matsusaka area of Mie and lovingly raised for about three years to produce this rare beef. Because neither males nor females with a breeding history are recognized as Matsusaka Beef, every Matsusaka animal is a heifer—an uncompromising distinction (*1). This rigorous pedigree control and rearing criteria are what underpin Matsusaka Beef’s outstanding quality (*2).
Mie Terroir｜Marbling Shaped by Water, Feed, and Climate
You can’t discuss Matsusaka Beef’s deliciousness without recognizing the force of Mie’s unique terroir. The Matsusaka region offers clear water and a mild, gentle climate that together create a low-stress environment for cattle (*3).
Farmers feed carefully blended rations of rice straw and grains, and provide meticulous care tailored to each animal’s health. It’s this fusion of abundant nature and artisanal technique—the terroir—that forms the foundation of Matsusaka Beef’s luxuriously sweet marbling.
The Science of Taste and Fat｜Oleic Acid Ratio and Silky Melt
One of Matsusaka Beef’s most defining features is the quality of its fat. Wagyu fat, including that of Matsusaka Beef, is rich in unsaturated fatty acids—especially oleic acid—giving it a low melting point of around 20–21 °C and that effortless, melt-on-the-tongue sensation (*4). This delicate, low-melting fat lends deep savor and a rich aroma to the meat; when heated, a gentle sweetness rises—one of Matsusaka Beef’s signature charms (*4).
In fact, compared with other breeds, Matsusaka Beef’s fat has a higher proportion of unsaturated fatty acids, and its fine marbling (sashi) delivers a silk-like mouthfeel (*5). The interplay of premium fat and savory lean means “the sweetness and umami bloom with every chew” (*5). These scientific factors are precisely what sustain a flavor worthy of being called a work of art.
Samurai Stockyards to Modern Art
Edo-Era Cattle Drives and Merchant Culture
Matsusaka Beef’s history reaches back to the Edo period. Around Matsusaka, Tajima-line heifers from Hyogo were used for farm work; when they finished their duties and were fattened, they fetched high prices in Kobe’s foreign settlement as “Kobe Beef” (*1).
In the Meiji period, Tokusaburo Yamaji walked a dozen or so fattened cattle to Tokyo, a peddling journey known as the “cattle drive” (*2).
Meanwhile, Kinbei Matsuda, who had learned beef cookery in Tokyo, returned home to open the butcher “Wadakin” (*2). Yamaji leveraged veterinary knowledge to encourage local farmers to produce beef cattle, while Matsuda stuck to a management policy of “selling only good meat,” buying high-quality animals at premium prices.
As a result, Matsusaka farmers’ fattening techniques advanced dramatically, laying the groundwork for the present-day brand (*2). From the Taisho through early Showa eras, dignitaries and literati visiting Matsusaka on their way to Ise Shrine tasted sukiyaki at Wadakin and Gyugin Honten and praised it in magazines, spreading the name of Matsusaka Beef nationwide (*3).
Merchant Architecture and Kura (Storehouse) Art Walks
Matsusaka is also known as a city of great merchants, and merchant houses from the Edo to Meiji periods remain preserved across town. Strolling among rows of white-walled earthen storehouses, you can feel the prosperity of the cattle merchants.
For example, the former Hasegawa Jirobei residence—one of the three great merchant families of Matsusaka—retains a grand estate, and its kura have been converted into exhibition spaces. Valuable materials such as 350-year-old account books are on display in the storehouse galleries, letting you encounter merchant culture of the day (*4).
Galleries and archives dotted through the merchant district also present old documents and fine crafts, conveying the deep cultural background of Matsusaka—the homeland of Matsusaka Beef—to travelers.
Wagyu Artisan Workshop Experiences
To understand Matsusaka Beef more deeply, consider joining hands-on programs in the area. In and around Matsusaka City, you’ll find unique workshops where you can learn directly from Wagyu artisans.
For instance, long-established restaurants and inns host English-friendly Matsusaka Beef sukiyaki cooking classes where, under professional guidance, you’ll experience selecting cuts, making warishita broth, and mastering traditional grilling—then savor your own exquisite sukiyaki (*5). These are small-group, reservation-only classes.
There are also tours to visit fattening farms and view cattle sheds—programs that let you experience the culture of Matsusaka Beef with all five senses. Through workshops like these, you can feel the profound allure and traditional techniques firsthand.
Matsusaka Beef vs Kobe
Differences in Pedigree and Rearing
Matsusaka and Kobe are both among Japan’s “big three” Wagyu, but their definitions and rearing methods differ. Matsusaka Beef is limited to virgin heifers, while Kobe Beef includes both steers and heifers (*1).
Kobe Beef is certified only if it clears strict grading standards such as meat quality grade 4 or higher, whereas Matsusaka Beef can bear its name if conditions are met regardless of grading (*2). Broadly speaking, Matsusaka is a selectively heifer-only brand; Kobe is an elite brand centered on grading standards.
Tasting Matrix｜Aroma, Sweetness, Finish
On the palate, the two show distinct personalities. Matsusaka Beef features rich umami through harmony of lean and fat, with a fine-grained texture and a reputation for “flavor that spreads luxuriously with each chew, leaving an elegant aftertaste” (*3). The balance of sweet fat and deep, savory lean is exquisite (*3).
Kobe Beef is known for delicate marbling, a melting texture, and refined sweetness. With a fat melting point around 17–20 °C, it dissolves lightly on the tongue, allowing you to fully enjoy its buoyant aroma and flavor from marbling (*4). The finish is extremely clean and subtle—a supreme taste worthy of being called “the art of beef.”
Sustainability & Animal Welfare Compared
In recent years, Wagyu production has also been called to consider environment and animal welfare, and approaches differ here too. In Matsusaka’s home of Mie, small family farms traditionally raise a limited number of cattle with deep affection—often naming each animal and caring for them like family (*5).
In fact, one ranch in Matsusaka became the first in Japan to obtain JGAP group certification for beef cattle, demonstrating sustainable practices at the production site (*6). Kobe Beef, by contrast, is stabilized by unified brand management. From farms through distribution, consistent quality control by the brand council helps minimize variation among producers.
In other words, Matsusaka draws out each animal’s potential through artisanal, individualized care, while Kobe delivers stable quality through rigorous standardization.
Matsusaka Beef Osaka
Michelin-Starred Counter Experiences
In Osaka, a city of food lovers, Matsusaka Beef is treated as a coveted ingredient; you can savor it at Michelin-starred teppanyaki and kappo restaurants.
For example, at “Restaurant ZK” atop the Osaka Marriott Miyako Hotel, courses include Matsusaka steak prepared before your eyes on the teppan for a live, immersive experience.
“Teppanyaki×Wine Akakuro” in Herbis PLAZA ENT is another hidden, counter-only gem where you can revel in pairings of carefully selected Matsusaka Beef and wine (*1). In both settings, the private ambiance lets you feel the artisanship up close—hearing the sizzle, catching the aroma, and losing yourself in the potential of Matsusaka Beef released in each plate.
Gallery-Equipped Restaurants that Fuse Art and Cuisine
Osaka also features unique restaurants that blend cuisine and art. In dining bars with gallery spaces, you can enjoy meals while viewing contemporary artworks or photo exhibitions—where a Matsusaka Beef course is orchestrated like a work of art.
Within thoughtfully lit rooms with refined furnishings, beautifully plated dishes—from melting appetizers to the main steak—arrive like exhibits in a museum. Surrounded by art, the experience appeals not only to your taste but also to your vision and sensibilities, becoming a memorable moment of your journey.
For travelers who love both culture and gastronomy, such fusion dining makes a Matsusaka Beef experience in Osaka all the more vivid.
Access & EV Charging Guide
When touring Matsusaka Beef restaurants in Osaka City, public transport and taxis are convenient. Renowned venues cluster in central areas like Umeda and Namba, and you can move smoothly via Osaka Metro or JR.
If you’re traveling by EV, Osaka City is relatively well-equipped with charging infrastructure. Municipal parking and large commercial facilities have EV charging stations; for example, the Osaka City Hall underground parking garage operates a rapid charger (*2). Hours are limited to weekdays during the day, but you won’t have to worry about running low while in town.
Highway service areas along the route from Tokyo to Osaka also have rapid chargers, so you can continue a long-distance drive with peace of mind.
In a city like Osaka—attentive to the environment—you can fully enjoy Matsusaka Beef in a style that balances ecology and luxury.
Matsusaka Beef Tokyo
A Hidden Wagyu Bar in Ginza
In the refined district of Ginza, there are intimate bars where you can take your time with Matsusaka Beef. For example, “Ginza Kakurega Niku Washu” is reservation- and membership-only, offering course menus featuring A5 Kuroge Wagyu paired with sake from around Japan (*1).
In a counter space with only a few seats, creative Wagyu courses lavishly featuring rare Matsusaka cuts are served. Bite-sized dishes—like aburi sushi and roast beef—arrive one after another, each pairing with sake to draw out new expressions of flavor.
The marriage of Matsusaka Beef—often called edible art—with Japan’s celebrated sake will delight even the most discerning guests. In a chic hideaway away from Ginza’s bustle, you’ll immerse yourself in the deep world of Wagyu and sake—an elegant night perfectly suited to the culturally curious gourmand.
Tsukiji Cooking Classes (English Friendly)
If you want a hands-on cooking experience in Tokyo, join a foreigner-friendly washoku cooking class in Tsukiji Outer Market. TSUKIJI COOKING is known as a pioneer in classes for international visitors, offering English-language lessons that use top-quality, market-fresh ingredients (*2).
Beyond sushi and tempura, courses where you cook Matsusaka Beef—like sukiyaki or teriyaki steak—with professional instructors are popular. Some programs combine a Tsukiji market tour, letting you learn everything from selecting ingredients to cooking techniques for a “journey of learning,” not just tasting.
You’ll also receive careful instruction on Wagyu cuts, knife handling, and ideal heat control—so you can fully grasp the secrets behind Matsusaka Beef’s deliciousness. Tasting a dish you cooked yourself lets you feel Japan’s food culture and omotenashi spirit in a deeply personal way.
Eco-Luxury Hotel Room Dining
To close your trip, consider enjoying Matsusaka Beef via room dining at a sustainability-minded luxury hotel.
Tokyo has an increasing number of properties that balance environmental awareness with indulgence. At the historic Imperial Hotel Tokyo, for instance, the executive chef has taken on the challenge of “uniting luxury and sustainability,” introducing innovative initiatives such as reducing food waste (*3). Such hotels actively incorporate seasonal local vegetables and certified sustainable ingredients while also offering premium items like Matsusaka Beef steak.
Savoring Matsusaka Beef in the privacy of your room while gazing at the night skyline is exceptional—and, paired with impeccable service, it’s an experience that nourishes both body and spirit. In spaces where ecology and luxury meet, top-tier Wagyu becomes a quintessential experience for today’s cultural explorer.
Itineraries & Logistics
Tokyo-Departure Day-Trip Model Course
If you’d like to “visit the home of Matsusaka Beef on a day trip from Tokyo,” here’s a model plan.
In the morning, take the Tokaido Shinkansen (Nozomi) from Tokyo Station to Nagoya in about 1 hour 40 minutes. Transfer to the Kintetsu Limited Express, and you’ll arrive at Matsusaka Station in about 1 hour 20 minutes (*1). In roughly three hours total, you’ll reach Matsusaka City—within practical day-trip range.
In the morning, stroll through Matsusaka’s historic merchant mansions and old townhouses. For lunch, enjoy sukiyaki at the long-established “Gyugin Honten.” In the afternoon, connect with nature at an agricultural park or try hand-weaving Matsusaka cotton, then return to Tokyo in the evening by limited express and Shinkansen. Even in a short time, you’ll enjoy a richly satisfying journey of Matsusaka’s gastronomy and culture.
Ranch & Atelier Tour in Taiki Town, Mie
How about a unique tour that pairs ranch visits with art experiences in Taiki Town, a short distance from central Matsusaka? The Nanao district of Taiki is renowned as a fattening area for Matsusaka Beef and home to master farmers who have earned first prize (Excellent Award, 1st) five consecutive years at the Matsusaka Meat Cattle Show (*2).
Matsusaka cattle are raised in an environment blessed with the clear Miyagawa River and pristine air—proof that “delicious Matsusaka Beef comes from a delicious environment” (*2). On the tour, you’ll visit local ranches to see cattle sheds and hear directly from farmers about the challenges and joys of raising Matsusaka Beef.
Afterward, you can stop by nearby woodworking or pottery studios for hands-on craft experiences. Throughout a day immersed in grand nature and traditional industries, you’ll feel the deep allure of Matsusaka Beef and its connection to regional culture.
Deepening Flavor with Local Sake Pairings
To elevate Matsusaka Beef to its fullest, pair it with local sake from Mie. The prefecture is home to nationally acclaimed labels such as “Zaku” and “Jikon,” and one bottle to watch is Nakayama Brewery’s special junmai “Hakumaijo Matsusaka Beef.”
As its name suggests, it’s crafted with pairing in mind; a rich body and crisp finish are its hallmarks (*3). In recent years, local restaurants have begun offering Matsusaka Beef tasting menus with curated sake pairings, and some even have certified sommeliers serving the ideal sake for each course.
There are also uniquely local indulgences, like pairing events hosted by restaurants such as “Kurogane” in Tsu, which invite brewers for special sake × Matsusaka Beef evenings (*4). Through these blissful moments—where premium Wagyu sweetness meets the depth of Mie’s rice-born sake—you’ll discover new dimensions of Matsusaka Beef.
Matsusaka Beef FAQ｜Price, Online Ordering, Recommended Cuts, Cooking
How Much Does Matsusaka Beef Cost?
As a rare product, Matsusaka Beef commands high market prices. Depending on cut and grade, around ¥3,000–¥7,000 per 100 g is common (*1). The very top cuts can reach tens of thousands of yen per 200 g serving.
In fact, at the 2002 show, the champion Matsusaka Beef animal was auctioned for a record ¥50 million (*2)—a story that symbolizes the brand’s value. While expensive, Matsusaka Beef is often praised as “worth more than its price,” and continues to be beloved by gourmets seeking the ultimate flavor.
How to Choose Online Without Missteps
You can buy Matsusaka Beef not only at department stores and specialty shops but also online—where verifying authenticity is crucial. Always check that a certificate with the Matsusaka Beef individual identification number (including the nose-print seal) is attached (*3). Using this 10-digit number in the Matsusaka Beef Council’s official database, you can confirm pedigree, farm, shipment date, and more (*3).
Choosing official online stores of authorized dealers or long-established butchers offers peace of mind. With the certificate and ID number as your guide, purchasing from a trusted shop ensures you’ll receive genuine, high-quality Matsusaka Beef at home.
Recommended Cooking by Cut—Steak, Sukiyaki, and More
For steak, sirloin and tenderloin are especially recommended. Sirloin shines with a perfect balance of sweet marbling and savory lean, while tenderloin is prized for low fat and buttery tenderness (*4). For sukiyaki or shabu-shabu, thin-sliced cuts with good marbling—like chuck roll or ribeye—are ideal (*5).
For yakiniku, choose according to preference: richly fatty short ribs (bara) or the cleaner red meat of round cuts. Matsusaka Beef can also be enjoyed as nigiri sushi; its melting texture and rich aroma are a luxury unique among Wagyu (*6). By matching cooking methods to each cut’s traits, you’ll savor the full spectrum of Matsusaka Beef’s appeal.
H2 Conclusion
Matsusaka Beef isn’t merely a luxury ingredient—it’s an “experience” that concentrates Japan’s history, culture, and aesthetics. Its uncompromising commitments to pedigree and rearing, its scientifically grounded melt and fat quality, and its development in close relationship with merchant culture and historic townscapes since the Edo period—all of this adds richness to every bite you take.
At top restaurants in Osaka and Tokyo, chefs elevate Matsusaka Beef into culinary art, offering travelers unforgettable moments. On site, you can also learn with all five senses through farm visits and cooking classes, encountering production and traditional skills firsthand. With both rarity and sustainability, Matsusaka Beef is a symbol of cuisine fit for today’s cultural explorers.
On your next journey, don’t just “eat” Matsusaka Beef—“experience” the history and human passion living behind it.
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