Skip to product information
Thin marbled wagyu slices ruffled into a rose-like mound on a dark plate
  • Thin marbled wagyu slices ruffled into a rose-like mound on a dark plate
  • Ruffled raw slices beside a bowl of eggs and a platter of tofu and vegetables
  • Chopsticks lifting a cooked slice from an iron pot with tofu, mushrooms and noodles
  • Wooden lid lifted from an iron pot of wagyu simmering with mushrooms, leeks and noodles

Ito Matsusaka Sukiyaki Set すき焼き

A5 BMS 11–12 wagyu. Chef-made Warishita. The sukiyaki table, ready to begin.

$268.88
Ito Matsusaka Sukiyaki Set
Set Size

An intimate sukiyaki experience for two.

Tier

Premium — all secondary cuts
Premier — 1 primary cut · 1 secondary cut
Exquisite — 2 primary cuts
Every cut is selected by the butcher.
Number of sets

Pre-order: processed within 1–2 weeks. We’ll email you when your order ships or is ready for pickup.

Weekly allocations are limited. Join the Private List to hear first when new allocations open.

Serving guidance
1–2 persons
Net beef
10 oz – 12 oz
Availability
In stock

The experience

Sukiyaki is wagyu at its most ceremonial.

Our A5 BMS 11–12 Ito Matsusaka is precisely sliced at 3–4mm, giving each piece enough structure to stand up to the richness of traditional sukiyaki while allowing its marbled fat to slowly bloom into the pan.

Each portion arrives carefully arranged in a premium skin package, ready for your table. Included with every set is our house-made Warishita, prepared by Chef Keiji Matoba specifically to complement the richness and fat profile of Ito Matsusaka.

Kansai-style sukiyaki begins in the pan, not in the broth. Sear the wagyu for a few seconds, let its marbling develop a deep, caramelized aroma, then add the Warishita and dip each piece into pasteurized egg yolk.

This is sukiyaki designed around the beef.

Serves
1–6
Net beef
10–36 oz

  1. The set

    Every Sukiyaki Set includes:

    • A5 BMS 11–12 Ito Matsusaka wagyu
    • Precision-cut 3–4mm sukiyaki slices
    • Chef Keiji Matoba's house-made Warishita
    • 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 Warishita is the heart of the preparation — carefully balanced to complement, rather than overpower, the natural richness of the wagyu.

  2. Chef Keiji Matoba's Warishita

    Warishita

    Prepared by Chef Keiji Matoba specifically for Ito Matsusaka. Built around carefully selected Japanese soy, mirin, and sake, it provides the sweet-savory foundation of the dish while allowing the wagyu's marbling to remain the center of attention.

    Allergens: Soy, Wheat

    As the beef cooks, its fat mingles with the Warishita. The first piece changes the sauce. The second tastes different from the first. That is part of the experience.

  3. How to enjoy

    You provide

    You supply: a cast-iron or heavy-bottomed pan, and pasteurized eggs for dipping.

    1. Heat a cast-iron or heavy-bottomed pan over medium heat.
    2. Add the 3–4mm slices and sear for 3–5 seconds.
    3. Pour in enough Warishita to create a shallow cooking base.
    4. Let the marbling render gently into the sauce, about 3–5 seconds.
    5. Dip into lightly beaten pasteurized egg yolk.
    6. Eat immediately.

    Hot, rich wagyu against cool, silky egg.

    Then begin again.

  4. Packaging

    Your wagyu arrives in a premium skin package, with each slice carefully arranged for easy presentation and serving.

    The packaging protects the delicate slices while making it effortless to bring the experience directly to the dining table.

    Open the package. Prepare the pan. Pour the Warishita. Begin.

  5. Provenance & care

    How should I store this set?

    Not preparing it soon? Keep the original packaging sealed and store the beef in a freezer at 0°F / -18°C or below.

    Preparing it for an upcoming meal? Place the sealed package on a tray on a lower refrigerator shelf, away from ready-to-eat foods. Keep your refrigerator at 40°F / 4°C or below.

    Follow the storage and date instructions on your product label, including any shorter limits. USDA generally allows 3-5 days for steaks and roasts after safe refrigerator thawing. For thinly sliced portions and included sauces, follow their specific label instructions and prepare promptly. Do not apply a steak storage period to a different product.

    How should I thaw this set?

    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.

    Allergens

    Soy, Wheat

Review your selection Delivery & care

Complete the table