Complete with its own butcher.Complete with its own butcher.

With roots in cattle raising in Ryuoh-cho, this long-established business has helped spread the appeal of OMI-BEEF through its butcher shop and restaurant. Opened in the Meiji era, Ginza Matsukiya is also known as the birthplace of sukiyaki culture. “We use iron pots to preserve the tradition of gyunabe. Start by searing the meat on one side first,” says head chef Ryusuke Ito. The expertly grilled kurashita cut reveals well-balanced fat and a rich, concentrated lean flavor. The restaurant offers numerous private rooms, and across the street, the butcher shop is also home to a specialty hamburger steak restaurant.