Dry Aged Wagyu Tenderloin ๐ฏ๐ต Osaka Steak
Visiting Osaka soon?
This is a restaurant that specializes in Dry Aged Wagyu.
At Matasaburo in Osaka, the approach is simple. Let the beef speak for itself.
From thick-cut steaks to thin slices prepared for Yakiniku, the focus remains on how aging develops flavor and texture.
This cut was a Kuroge Washu Tenderloin aged for 3 weeks.
Balanced, clean, and with a deeper flavor that comes from the aging process.
A place worth knowing if you want to explore a different side of Wagyu in Osaka.
๐ Matasaburo
2-13-13 Nagai, Sumiyoshi-ku, Osaka, Japan
Operating Hours
11:30 โ 14:30 (Last reception 13:30)
17:30 โ 23:00 (Last reception 22:00)
Closed Thursdays
โ 06-6693-8534
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13 Comments
ใใใฏ่ใงๅ ไธใ็ฃจใใฆใใใฎใ ใจ้ฏ่ฆใใฆใใพใใพใ๐
He's smart enough to trim off the pellicle LOL. More than I can say for some of the American MFers on here showing off their blue steaks ๐
Wow carne bendita y sagrada en todo mi bendita y sagrada Famรญlia activa๐๐๐gracias gracias gracias Dios por todo lo bueno que siempre nos das activamente๐โค
โคโคโคโค ๐๐๐๐๐
300 euro??
ไธๅฏงใชไปไบ
Verschwenden
ๅผพใใ้จๆใซ้่ฆๆใใ๐
Pretty bad when you have to trim off the rotten meat.
ๅใใ็ถบ้บใซๅใใใใใฎใฏใๆฅๆฌๆต๏ผ
Why is he cutting all the best bits off??
๐โคโคโคโคโคโคโคโคโค
I know of a steakhouse that grinds the Wagu trimmings into ground beef and make burgers called Wagu burgers charging a premium price.