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

Ito Matsusaka Yakiniku Set 焼肉

No other beef performs like this over fire.

$238.88

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

Designed for an intimate yakiniku experience.

Tier Premium Premier Exquisite

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

Choose your size or option

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

Yakiniku is about immediacy.

Small portions. High heat. A few seconds on the grill. Then straight to the plate.

Our A5 BMS 11–12 Ito Matsusaka is portioned specifically for yakiniku at 5–8mm, giving each piece enough surface area to develop a deeply caramelized exterior while allowing the marbling to render rapidly over high heat.

The first side sears. The fat begins to bloom. The edges caramelize. Then you eat it immediately.

The pleasure of yakiniku is in that moment between the grill and the bite.

Serves: 1–6
Net beef: 10–36 oz

01
The 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.
Chef Keiji Matoba's sauce & seasoning

House Tare

Built from soy sauce, miso, mirin, sake, sesame and garlic, and calibrated specifically for the richness of Ito Matsusaka. It is not designed to overpower the beef. It is designed to make the marbling speak louder.

Ingredients: Soy sauce, Miso, Mirin, Sugar, Sake, Honey, Garlic, Ginger, Sriracha hot chili sauce, Sesame seeds, Apple

Allergens: Soy, Wheat, Sesame

Salt & Pepper Blend

A precise seasoning of salt and pepper created specifically to highlight the refined sweetness of Ito Matsusaka without masking its natural richness.

Allergens: Sulfites

Use the tare sparingly. The beef should remain the first flavor you taste.
03
How to enjoy
You provide
You supply: a grill or suitable cooking surface.
1. Heat the grill until it is very hot.
2. Grill in small batches. Never crowd the grill.
3. When beads of moisture form on the surface, flip once.
4. Let the second side take just a touch of color.
5. For the first bite, season lightly with the Salt & Pepper Blend.
6. Then dip lightly in the house tare and eat immediately.
The rule: only flip it once.
Yakiniku should never feel rushed — but it should never sit.
Packaging

Each portion arrives carefully arranged in a premium skin package.
The presentation allows you to see the marbling before the first piece ever touches the grill.
Open the package. Heat the grill. Cook only what you are ready to eat.
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, Sesame, Sulfites