Matsusaka Tei
Yakiniku Restaurant
Location: Taipei, Taiwan
Address: 110, Taiwan, Taipei City, Xinyi District, Songgao Rd, 19號6樓
Website: https://www.facebook.com/matsusakatei/menu/
Introduction
Matsusaka Tei offers a luxurious yakiniku (grilled meat) dining experience in the heart of Taipei’s Xinyi District, a hub for high-end shopping, fine dining, and the towering Taipei 101. Specializing in Matsusaka Ushi wagyu, one of Japan’s revered “Big Three” Wagyu brands, this restaurant promises melt-in-your-mouth beef grilled over traditional binchotan charcoal. But does it live up to the hype? Here’s what to expect.
The entrance of Matsusaka Tei restaurant in Taipei, featuring a modern Japanese aesthetic.
Before even reaching our table, we passed an impressive display of premium Japanese and Australian Wagyu, neatly arranged in temperature-controlled cases. The meticulous presentation reinforced the restaurant’s commitment to quality – an exciting preview of what was to come.
The Menu
Once we were seated, we were presented a wine & sake list, along with a Japanese BBQ menu featuring curated course meals. Each course showcased a different selection of premium Wagyu cuts, complemented by seafood, rice dishes, and traditional sides. Prices ranged from $6,800 to $8,000 NTD for 2 people, depending on the combination of Japanese and Australian Wagyu.
A diverse selection of wine, sake, whisky, beer, and soft drinks at Matsusaka Tei, Taipei.
Japanese BBQ set menu at Matsusaka Tei, showcasing different wagyu beef options.
We opted for The Best in the World meal set featuring a premium selection of meats and seafood:
- Wagyu Beef Tartare with Sea Urchin
- Australian Wagyu Beef Tongue
- Four kinds of Matsusaka Ushi Wagyu
- Te Mana Lamb from New Zealand
Traditional Japanese Grilling Experience
A Shichirin (七輪), traditional Japanese charcoal grill, was placed directly on our table, bringing an authentic yakiniku experience right to our seat. The glowing embers were binchotan (備長炭), a premium white charcoal prized for its long burn time, high heat and minimal smoke production. Rather than grilling the meat ourselves, our dedicated server cooked each cut.
A traditional shichirin grill with binchotan charcoal setup for perfect searing.
A Salmon Surprise
To our surprise, the meal began with a small, beautifully seared piece of salmon fillet, accompanied by a lime wedge. Unfortunately, it wasn’t anything worth writing home about.
Seared salmon fillet served with a lime wedge.
The Wagyu Beef Tartare
The server presented a stunning display featuring French baguettes, Echire butter, Kaviari caviar, chunks of wagyu tartare, and sea urchin (aka uni).
At first thought, that was A LOT of uni to eat! But we were given a quick opportunity to take a photo and the platter was whisked away.
A showcase of bread, Echire butter, Wagyu tartare, sea urchin and caviar.
The server returned shortly afterwards, and toasted the bread on the Shichirin. Afterwards, she meticulously placed the wagyu tartare onto the bread and topped it with (a sensible amount of) uni and caviar.
Wagyu tartare with sea urchin being topped with caviar.
The final touch was a delicate sheet of gold leaf, adding an extra layer of indulgence.
This appetizer was pure decadence – a perfect harmony of textures and flavors. The crispy, buttery baguette provided the ideal base for the rich, velvety Wagyu tartare, while the uni’s briny sweetness and the caviar’s delicate pop elevated each bite.
The luxurious combination of ingredients set an exceptional standard for the courses that followed.
An elegant Wagyu tartare canape topped with sea urchin, caviar, and gold leaf.
The Meat
A beautifully arranged platter was presented, featuring a diverse selection of premium cuts for the grill. From richly marbled Matsusaka Ushi Wagyu to tender lamb and beef tongue, each cut promised a unique texture and flavor profile.
Thick-cut Australian beef tongue prepared for yakiniku.
A display of premium Matsusaka Ushi Wagyu cuts.
Te Mana lamb and fresh shiitake mushrooms.
Dining setup showing Wagyu tartare with yakiniku grill and assorted side dishes.
Australian Beef Tongue
Our server expertly seared the beef tongue, achieving the perfect caramelized crust while keeping the interior tender and juicy. The final touch – a delicate gold leaf – elevated the dish visually, making it feel even more indulgent. Each bite delivered a rich, umami-packed depth, with a satisfying balance of chew and melt-in-your-mouth texture.
Grilled beef tongue topped with edible gold leaf.
Wagyu Fried Rice
A simple, well-executed dish. The rice had a good texture, with bits of Wagyu beef adding some richness. The garlic gave it a bit of crunch, and the green onions added some freshness. It wasn’t the highlight of the meal, but it did its job as a solid side.
A pan of Wagyu fried rice, served as a side dish.
Te Mana Lamb
The lamb had a distinct, clean flavor with just the right amount of fat to keep it tender. The server grilled it to a perfect medium-rare, giving it a good sear while keeping the inside juicy. Compared to the rich Wagyu, it offered a slightly gamier contrast, but it was mild and well-balanced.
Lamb and Wagyu beef grilling on a traditional Japanese yakiniku setup.
Lamb chops and shiitake mushrooms grilling over a binchotan charcoal yakiniku setup.
Grilled lamb chops and shiitake mushrooms on a rustic plate.
Clam Soup
Instead of the expected beef noodle soup, we were served a light Hamaguri clam broth. It was clean, delicate, and slightly briny, acting as a palate cleanser between the rich meats. A surprising swap, but it worked.
A bowl of Hamaguri clam soup with light broth and green onions.
Matsusaka Ushi Wagyu Beef
The main event: Matsusaka Ushi Wagyu, one of Japan’s most sought-after beef brands. The marbling was impressive, and when cooked properly, it had the signature melt-in-your-mouth texture. That said, some cuts were more done than I’d prefer, which took away from the buttery richness. A bit more control over the grilling would have made a difference.
Matsusaka Ushi Wagyu steak being grilled over a traditional Japanese yakiniku grill.
Thinly sliced Wagyu sukiyaki beef served with a raw egg for dipping.
Sukiyaki beef coated with egg.
Perfectly grilled Wagyu steak cubes on a traditional yakiniku grill.
Matsusaka Ushi Wagyu steak cubes served with wasabi and salt.
Matsusaka Ushi beef slices frying in a pan.
A plated serving of Matsusaka Ushi sukiyaki beef.
Tofu Dessert
The almond tofu was smooth and lightly sweet, served in a delicate milk-based syrup. It was simple, refreshing, and a nice way to close out the meal after all the heavy meats.
A bowl of silky almond tofu dessert in a lightly sweetened milk broth.
Conclusion
Matsusaka Tei delivered a high-end yakiniku experience with premium ingredients and attentive service. The binchotan grill and tableside cooking made for an enjoyable presentation, but some cuts of Wagyu weren’t cooked to their full potential. While the quality was undeniable, our best wagyu experience came from Umai in Taichung as it offered a better balance of price, experience, and execution.
Would I come back? Maybe—but if I do, I’d request more control over the doneness of the Wagyu.
