Chef Keiji Matoba

A chef’s judgment, expressed in the details.

A delicate slice for broth. A thicker portion for the grill. A steak trimmed to prepare its surface for the pan.

At Masterful Butchery by Matoba, the chef’s work begins with the relationship between the ingredient and the way it will be eaten. His preparations bring that attention to Ito Ranch Matsusaka, from the cut itself to the accompanying flavors.

Chef Matoba cutting beef at the counter — The cut comes first — Chef Matoba at the counter.

A career in Japanese dining

Matoba’s work with Aman includes culinary direction for Nama at Amanpulo, where the menu brings together sushi, sashimi, and Wagyu within the traditions of Japanese dining. His international work also includes a partnership with Royal Mansour Casablanca for Le Sushi Bar.

At Sushi Matoba in Tokyo’s Shinjuku district, Japanese Wagyu sits alongside sushi and seasonal dishes. His cooking encompasses both, connecting careful ingredient selection with the preparation that follows.

Let the ingredient lead

When asked to explain washoku, the traditions of Japanese cuisine, Matoba described “harmony on the plate.” He spoke of simplicity, careful ingredient selection, and cooking that responds to the seasons and its surroundings.

At MBM, that perspective takes a practical form. A sauce can provide contrast or deepen the richness of a preparation. A change in thickness can make the same beef suitable for a different way of cooking.

The aim is to give each element a purpose while leaving the character of the beef recognizable.

“Harmony on the plate.”

Chef Keiji Matoba on washoku, Vogue France, 2017. Translated from French.

Working with Ito Ranch Matsusaka

The marbling in Ito Ranch Matsusaka is part of the cooking, not simply its appearance. As the beef heats, its fat contributes to the texture, aroma, and richness of the dish.

MBM’s preparations explore that character in different ways. Shabu Shabu emphasizes delicacy. Sukiyaki brings the beef into a sweet-savory cooking base. Yakiniku develops the contrast between a seared surface and a tender interior. Steak Cuts keep the preparation centered on the beef and its seasoning.

The cut and its accompaniment

Shabu Shabu

The beef is precisely sliced to 1.5 mm, creating delicate pieces for cooking in broth. Matoba’s house-made Ponzu offers a bright citrus contrast, while his sesame Gomadare brings a richer, nutty accompaniment. The two sauces offer different ways to enjoy the same beef.

Sukiyaki

Sliced to 3–4 mm, the beef has more structure for the pan. Matoba’s house-made Warishita, built around Japanese soy, mirin, and sake, forms the sweet-savory foundation. As the beef cooks, its richness becomes part of the sauce.

Yakiniku

Portions of 5–8 mm are prepared for grilling, balancing surface caramelization with the beef’s rich interior. Matoba’s house tare provides a savory accompaniment, while his Salt & Pepper Blend offers a simpler way to appreciate the beef’s flavor.

Steak Cuts

Matoba individually hand-trims each steak, removing the silverskin and preparing the surface for an even sear. His Salt & Pepper Blend accompanies the cut, keeping the seasoning focused on the beef rather than adding a separate sauce.

Hands slicing a seared steak with knife and fork on a dark, gold-edged plate

From his preparation to yours

The attention continues into the cooking guidance.

For steak, Matoba’s method uses stages of searing and resting rather than one uninterrupted period in the pan. The sequence is designed to give you greater control over the exterior and the developing warmth within.

Explaining those decisions is part of bringing his approach home. The intention is to help you understand the preparation, so that the final cooking feels purposeful rather than uncertain.

How this approach became MBM

Chef Matoba and Mitsu Boshi USA came together to create a retail experience around Ito Ranch Matsusaka—bringing the ingredient, its preparation, and its accompaniments to customers at home.

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