There is a shop specializing in Matsusaka beef in the area, which sometimes has long lines. Chin-ya used to be located on this street as well, but they have since closed down. The restaurant used to be on the second floor, but it closed down early. I really liked that restaurant and used to visit it monthly. I bought some meat from there a while ago, but I haven't been back in a while due to the long lines. Recently, I decided to buy some pork and beef from there. The pork was well-prepared and refined, perfect for making delicious pork dishes. As for the beef, it didn't have the melt-in-your-mouth quality of Matsusaka beef, but it was thick-cut with a strong meaty flavor, perfect for those who enjoy a hearty beef experience. It pairs well with a strong sukiyaki sauce, enhancing its deliciousness. It's a powerful Japanese beef option.

During the COVID-19 pandemic, I found myself cooking meat at home more often rather than going out to yakiniku restaurants. In the eastern part of Tokyo, there are many excellent butcher shops in the traditional downtown areas, and I decided to visit one of the most famous ones, Asakusa Matsuki (3.20), known for its long queues. Their beef cut-offs, especially the beef chuck, are well-known, and I have fond memories of eating their chuck since I was a child. I purchased the following items: Black Wagyu Chuck Roast (100g for 700 yen), Kobe Chuck (100g for 600 yen), Black Wagyu Chuck for steak (1 piece for 2,800 yen or 100g for 1,400 yen), and Special Sukiyaki Sauce (1 bottle for 600 yen). Here are my thoughts on each item, with individual ratings in brackets, and prices are excluding tax: Black Wagyu Chuck Roast (100g for 700 yen) [3.3]: I chose the chuck roast and Kobe chuck, with the Kobe chuck having a higher lean meat ratio and suiting my taste preference better. Despite the irregular shape due to being a cut-off, the marbled Wagyu beef was enjoyable. However, after exploring various butcher shops in the area, I couldn't help but feel that Matsuki was a bit overpriced compared to other options like Konohana in Kitasenju (Rib Roast cut-off for 550 yen) and NakaJo in Mikawashima (Cut-off for 378 yen), which offered high-quality marbled beef and lean meat at a lower price. Black Wagyu Chuck for steak (1 piece for 2,800 yen) [4.0]: The staff recommended the steak, which was smooth and had a rich flavor typical of Wagyu beef. Although it was pricey at 1,400 yen per 100g, the taste justified the cost. It was definitely worth the premium compared to steak at family restaurants. Special Sukiyaki Sauce (1 bottle for 600 yen) [3.5]: The well-balanced flavor of the sauce, made with soy sauce, mirin, and sugar, was pleasing, and the fact that it was free of artificial additives was a bonus. I tried using it for sukiyaki with Matsuki's chuck roast and Kobe chuck, but I found that it paired even better with horse meat ribs from Suganoya in Kumamoto, available for purchase online. By heating the sauce and simmering the horse meat until it turns brown, you can create a delicious horse meat sukiyaki that is truly outstanding.

Today is December 29th, close to the end of the year. When I arrived at the store at opening time, there were already about 30 people lined up. It seems that people from Asakusa are planning to have yakiniku or sukiyaki with their families. After waiting for about 50 minutes, I finally managed to make a purchase. At home, we already have sukiyaki meat, shabu-shabu meat, and three-way pork shabu-shabu meat prepared in the refrigerator. The purpose of today, the 29th, is steak meat. While other customers are busy buying other types of meat, I have my eyes set on the steak meat. I bought one piece each of sirloin and tenderloin. I cooked them for dinner that day. I preheated a cast-iron skillet with beef fat on low heat. I lightly scored the surface of the meat with a knife and rubbed salt on both sides. Once the meat started releasing moisture, I wiped it off with a paper towel and turned the heat to medium. I began cooking the meat, making sure to achieve a rare finish, which can be a bit tricky with thick meat. I seared the surface until crispy and cooked the inside to a pink color. The steaks turned out perfectly cooked. I placed the meat on a pre-warmed plate and served it with watercress and potato salad as side dishes. Of course, it was delicious. The seasoning was just right. It was incredibly tasty.

I went to Matsuki to buy steak meat. Around midday on a weekday, there were about three people lined up in front of the store. One person was buying a large amount of meat, so it took some time. There was also an elderly lady buying meat in kilos. I purchased beef thigh steak meat. It's a flavorful thigh meat. I also bought loin ham. It's a high-quality ham. Once I placed my order, they sliced it for me. It has been a long time since I first tried Matsuki's meat. For me, Matsuki's meat has become something special. Sukiyaki, steak, yakiniku - all of them are delicious meats.

Just a short walk from Asakusa Station. I came here in search of delicious meat. As I had heard, there was a lineup of delicious-looking meats. And the prices were good. Very affordable prices. I ordered the following as I had done my homework in advance, referring to Mr. Tarou Matsui's review: - Tenderloin 150g for 1150 yen - Chashu (pork belly) for 330 yen I cooked them in a frying pan at home with salt and pepper. They were tender and juicy, unbelievably delicious. It could easily pass for a 20,000 yen course at a restaurant. I don't usually go to steak restaurants, so it's a pretty casual expression, but it's that good. Next, the chashu. It had a firm texture and delicate seasoning. You could really taste the natural flavor of the meat. And all for 330 yen. Seriously? It's about the price of a ramen shop topping. I was completely satisfied with the quality and quantity of both dishes. I was also impressed by "Kawa no Ie" in Kitasenju, but this place is just as wonderful. "Kawa no Ie" has shorter hours, but Matsuki has more convenient hours, except for Wednesdays. "Kawa no Ie" has amazing offal dishes, so it's great. This place is a must-visit again. (And I'll probably order the same set again.) Thank you for the meal.

I have decided to buy yakiniku or sukiyaki meat from this store when I want to enjoy it at home. They have some expensive cuts of meat, but even the more affordable options are quite satisfying. This time, I bought two pieces of tenderloin steak meat for just over 1,000 yen each. They are about 120g each, thick-cut tenderloin, which is filet mignon. Of course, I plan to enjoy them as steaks at home. I would love to eat both pieces at once, but I restrained myself and savored them on two separate days. Cooking this thick-cut meat requires a certain technique. I lightly score it with a knife, sprinkle salt, and let it sit for a while before cooking it in our family's favorite frying pan with plenty of beef fat over high heat to sear the surface quickly. I cook it until the surface is crispy without overcooking it. Then, I cook it slowly over low heat to achieve a rare doneness. When ordering steak at a mediocre restaurant, I usually go for medium rare to ensure that it's not undercooked in the center. If it's a budget-friendly place, I might opt for medium. After cooking, I let the steak rest on a damp cloth for a while. During this time, it continues to cook gently inside. I cut it with a knife warmed in hot water. If cooked properly, the knife should glide smoothly through the steak. The cross-section shows a gradient from a light pink in the center to a deep red towards the edges. When you bite into it, the outside is crispy, and as you chew, the rich flavor of the meat spreads in your mouth and disappears like sorbet when you swallow. It's delicious meat, perfectly cooked.

On this day, after leaving "Bentenzan Miyake Old Sushi," I parked at the Taito Ward-operated "Kaminarimon Underground Parking Lot." I closed the heavy door attached to my girlfriend, weighing 1,675kg, with a loud "thud," and checked the rice cracker inventory on my old iPhone SE. I headed towards "Irimura" as usual. "Excuse me, could you tell me a good butcher shop in Mukojima that handles delicious beef?" "Well, I think it would be best to head to Asakusa. The restaurants around here are supplied by 'Matsuki.'" "Matsuki": https://www.asakusa-matsuki.com Two days ago, I had planned to finish the tomato sauce made from sofrito as a ragù alla bolognese, but instead decided to complete it as a ragù di carne. I thought of going to Asakusa, where there are delicious sukiyaki restaurants (Chinya, Imahan) and steak restaurants (Matsunami). I inserted 300 yen into the parking meter in the "time-limited parking zone" on the wide Kaminarimon Street and headed to the store. The storefront was divided into sections to maintain social distance, and there were already several customers lining up. I noticed an elderly lady who had inadvertently advanced without noticing this and kindly reminded her to join the line. Seeing this, I felt reassured about the quality of the meat at this store and joined the end of the line. "Please give me 1kg of Black Wagyu lean ground meat (500 yen/100g). Do you also have coarse ground meat?" "We don't have coarse ground meat. We only have regular ground meat." "Understood. That will be fine." Since this store handles Matsusaka beef, Omi beef, and Tamura beef, I did not confirm which one it was, but it was ground meat with a beautiful appearance and no visible fat. I hurried back home and started cooking. Fortunately, there were no ice packs attached, so I saved the trouble of letting it come to room temperature. The Italian basic vegetable sofrito is made with garlic, onions, celery, and carrots, but Japanese vegetables vary greatly in taste and aroma depending on the season. In this season, new onions and garlic are in season and are good for enjoying their youthfulness when eaten raw, but they are not satisfying for making broth. Especially celery is not good. Even when bought at Kinokuniya in Aoyama, it has moisture but lacks the typical celery scent, resulting in a weak vegetable aroma when turned into sofrito. (In Japan, due to polluted air from neighboring countries and insufficient sunlight, vegetables are not tasty.) The ragù di carne (meat sauce) I finished this time was affected by the poor quality of the sofrito, and when I added butter, which I don't usually use, during the final taste adjustment stage, the sauce turned out light. My wife, who likes things light, liked it. I would be happy if you could see the attached photo and caption for the cooking.

This store has a variety of meats from cheap to expensive, and even the cheap ones are quite delicious. Whenever we have sukiyaki or yakiniku at home, we always buy from this store. We have a rooftop at home, and since the weather was nice that day, we decided to have a barbecue on the rooftop. We bought the cheapest meat for yakiniku and some slightly better quality meat, as well as tenderloin steak meat to grill and eat. This store doesn't sell hormone meats like harami. When a customer who didn't know this asked the staff if they had harami, they were quickly told that they don't sell internal organs because they are a butcher. Maybe it's their pride as a butcher? In this day and age, I think they could at least sell harami meat. The meat for yakiniku is what is commonly known as kalbi meat. It's sweet, melts in your mouth, and delicious. The tenderloin steak is thick, so we grilled it slowly, cooked it through, and cut it with a knife to eat, of course, rare. It was incredibly delicious.

The meat at this restaurant is delicious. They offer sukiyaki meat, steak meat, and yakiniku meat, all of which are delicious. Even the cheaper cuts of meat are quite tasty. On this day, my college student niece came to visit, so we had a yakiniku party on the rooftop of our house. The photo shows a tenderloin steak. It's thick, so I cooked it slowly to rare. It turned out to be a very delicious steak, thanks to my cooking skills. I sliced it and ate it with salt and pepper. It was incredibly delicious.

After receiving a stamp from Asakusa Shrine, I decided to stop by for a meal. I got my usual order and also tried a 3,000 yen black wagyu sirloin, which was from Hyogo prefecture this time. The meat was beautifully marbled and smelled amazing when unwrapped. It was cooked right in front of me, and the aroma filled the air. The medium rare meat was so tender and easy to cut. When I took a bite, the rich flavor and sweetness of the high-quality beef spread in my mouth. It melted smoothly and left a lingering taste. It was really delicious, though I prefer a bit more lean meat. I always think that buying good quality meat and enjoying it at home is the best way to appreciate it. Eating this kind of meat outside just doesn't compare. After finishing the meal, I still felt happy and content.

This is a butcher shop located near Asakusa Kaminarimon, just a minute's walk from the station exit. It is a well-known shop that is occasionally featured on TV. Although it is a butcher shop, they do not sell side dishes, so tourists generally do not stop by. Most of the regular customers seem to be locals and fans of this shop. I visited to buy high-quality meat as a birthday present for a good friend who indulges me at our regular bar after work. I purchased steak meat, but I'll keep the details a bit of a secret. The meat selection here gives a sense of security, and the prices are not overly expensive. Even when bringing meat from here, it doesn't come off as pretentious. Perhaps it's because it's a down-to-earth butcher shop in a working-class neighborhood. There is value in this place. I might buy some for myself next time.

I bought black wagyu sirloin (100g for 1800 yen) and black wagyu ribeye (100g for 1200 yen) for Christmas Eve dinner and cooked them at home. I forgot to take a picture before cooking, but the meat itself was really good value for money. I thought that if you were to eat this at a restaurant, it would easily cost over 15,000 yen. I believe that buying and cooking steak at home is the best way to enjoy it.

It's quite enjoyable to cook and eat steak at home. This store offers a range of meats from high-end to more affordable options. This time, I got a low-priced sirloin steak and tenderloin steak. I haven't had sirloin in a while, so I'm looking forward to it. It's tricky to cook sirloin steak rare. I hesitate to make the surface crispy because it seems like it might be overcooked. The steak didn't turn out as satisfyingly cooked as I'd hoped. Next time, I'll try to make it crispier on the outside and let the meat rest on the plate to cook the inside more.

I always buy meat from this store when eating meat at home. They have a variety of delicious meats for sukiyaki, yakiniku, and steak at affordable prices. The slightly more expensive meat has an amazing marbling, which can be a bit overwhelming for me because the fat is so flavorful that I can't eat too much of it. For yakiniku, I prefer meat with a moderate amount of marbling. The loin from this store has a sweet and refreshing fat with a great aroma. Today, I bought some meat and had a yakiniku party on the rooftop of our house. The weather was nice, and enjoying yakiniku under the blue sky with a beer was the best.

I bought the usual tenderloin and cooked it at home. The meat was delicious, but my grilling skills are top-notch.

Kobe beef slice for 550 yen per gram, black wagyu sirloin for 700 yen per gram, and black wagyu for sukiyaki for 900 yen per gram. All of them were delicious, but the 900 yen one had plenty of marbling and was incredibly tender and tasty meat.

On Sunday around 1pm, my second son said he wanted to eat meat. Eating out with a family of 4 (2 adults, 2 middle school boys) can be quite expensive if you want decent quality meat. So, we decided to visit Asakusa Matsuki to buy steak meat. Matsuki sells delicious aged meat at a reasonable price. Not only beef, but their pork is also incredibly tasty. I remember making ginger pork at home with Matsuki's pork, and it was unbelievably delicious. This time, we bought relatively cheap steak meat: - Sirloin steak - Tenderloin steak - Wagyu thigh meat - Limits steak - Bite-sized pork loin cutlets We cooked all of them medium-rare and had a family taste test. The result? They were all delicious. If we had eaten this much meat at a restaurant, it would have cost about three times more than what we paid. You can buy delicious meat at a low price, so even if you spend money on transportation to go shopping, you will definitely feel a sense of value and satisfaction. Enjoy!

On a Saturday in December, while shopping in the Kappabashi shopping street and walking towards Asakusa, I came across a long line in front of a shop across from the Kaminarimon gate. I didn't know what kind of shop it was, so I approached to take a look and found out it was a meat shop that handles Matsusaka beef and Wagyu. I wasn't planning on buying anything in particular, but as I was looking at the display case, I noticed a sign for "sukiyaki pork." I wondered what sukiyaki pork was, thinking it was probably just pork that tasted like beef. The pork looked very moist and delicious, priced at 250 yen per 100g, which seemed reasonable. I ended up purchasing 300g on a whim. I also bought 200g of chashu and special sukiyaki sauce that was available next to it. When I got home and cooked the sukiyaki pork with the special sauce, it was amazing! The pork was incredibly tender and flavorful, easy for even small children to chew and enjoy. It didn't have the melt-in-your-mouth tenderness of Wagyu marbled beef, but had a fine texture that easily fell apart. The special sauce was delicious as well, making it very convenient to use. I haven't tried the chashu yet, so I will report on that next time. I was so impressed by the quality and value of the meat that I want to buy sukiyaki and steak beef next time, as well as the pork for tonkatsu that caught my eye this time. It seems like it will be quite a task to go back to Asakusa for this.

The meat here is highly recommended. I've tried various cuts like thigh, sirloin, and fillet, and there hasn't been a disappointment. I'm not sure if it's cheap, but the prices are reasonable and satisfactory. You can even cook it in a home frying pan and it tastes delicious. Personally, I like to buy minced beef and make hamburgers.