The preparation

Yakiniku

焼肉

Small cuts. The heat of the grill.

Yakiniku demands immediacy. Small portions. Very high heat. Eat the moment it leaves the grill, before the fat has any time to settle. Ito Matsusaka at BMS 11–12 forms a caramelized crust in under thirty seconds because the fat — which melts at an exceptionally low temperature — is already rendering before the exterior sears. The interior stays rose-pink. The finish lasts ten minutes after the last piece. No other beef performs like this over fire.

Serves: 1–6
Net beef: 10–36 oz
From: $238.88

Choose your set Preparing your table

Six square-cut marbled wagyu pieces in two rows on a pale grey surface

Ito Matsusaka Yakiniku Set

Ito Matsusaka Yakiniku Set

焼肉
$238.88

Set Size
1–2 Persons, 3–4 Persons, 5–6 Persons

Tier
Premium, Premier, Exquisite

Pre-order
Choose your set

Preparation guides

Preparing your table

Included with the menu set

Every Yakiniku Set includes:

A5 BMS 11–12 Ito Matsusaka wagyu
Precision-cut 5–8mm yakiniku portions
Chef Keiji Matoba's house tare
Keiji Matoba Salt & Pepper Blend
Premium skin packaging for presentation and easy serving
A copy of the JMGA certificate and the beef's traceable ID number
QR code preparation guide

The beef is portioned and prepared specifically for the yakiniku experience.

Before you begin

If frozen, thaw the sealed package slowly in the refrigerator. Timing varies with the cut and the refrigerator. The beef is ready when it is soft and cool to the touch.