Originally from Nara on the main Japanese island of Honshu, Nikutoieba Matsuda serves up a "Wagyu-centric dining experience" that has won it numerous fans at home as well as inclusions in Japanese editions of the Michelin Guide. In Hong Kong the restaurant is helmed by chef Ishibashi Hitoshi, who trained extensively with co-founder Shinji Masuda. Guests can look forward to 14 courses dominated by Wagyu, with staff proud that Matsuda doesn't pad its menu with fish or vegetable courses. Said menu changes monthly, bar two signature dishes: Wagyu beef tartare sushi, and the Wagyu fillet cutlet sandwich, which combines chateaubriand with a home-made tartare sauce mixed with Narazuke pickles hailing, as the name implies, from Nikutoieba's hometown of Nara.

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