Matsuki
Nara, Japan
⭐1 Star
The Experience
From Michelin Guide
Katsuya Matsumuro serves dishes steeped in the traditions of kaiseki and the breath of the seasons; and he prizes the ‘Naniwa taste’ he learned in Osaka. Highlights include soup made from freshly prepared ichiban-dashi and an appetiser plate that depicts seasonal scenery. Sesame tofu and sushi wrapped in persimmon leaves convey the culinary culture of Nara. The menu is crafted from rice and vegetables grown in the restaurant’s garden. Gratitude for the bounty of nature shines as Matsumuro displays his gastronomic talents.
Unique Things
From Visitor Experiences
Historic Traditional Setting with Modern Renovation: Matsuki is housed in a 100-year-old, two-story townhouse in Naramachi, Nara, which was once a private residence. It underwent a sensitive renovation in 2017 by Fujioka Architectural Laboratory, preserving its traditional soul with smooth-polished tables, compartmentalized rooms divided by sliding doors, and calligraphic scrolls in the alcoves, creating an ambiance that blends history with refined dining.
Osaka Lineage and Naniwa Taste Philosophy: Chef Matsumuro Katsuya brings his Osaka heritage into the kaiseki menu, emphasizing the "Naniwa taste" — an Osaka approach that adjusts flavors to suit guests' preferences, offering a more vibrant and personalized flavor profile compared to the typically subdued kaiseki style. This approach makes the dining experience uniquely tailored and lively.
Use of Ultra-Local Ingredients and Garden-Grown Yamato Vegetables: The restaurant incorporates ultra-local seasonal ingredients, including Yamato vegetables grown in its own garden. The menu features regional specialties such as white shrimp, firefly squid, sesame tofu, sushi wrapped in persimmon leaves, and Yamato beef sukiyaki, highlighting a deep connection to the local terroir and seasonality.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Matsuki in Nara include:
A4 grade Yamato beef ribeye: This premium local beef is prized for its marbling and tenderness, featured prominently in dishes like sukiyaki and beef mabushi, showcasing the rich umami and melt-in-the-mouth texture characteristic of high-grade Wagyu.
White jelly fungus: Used for its delicate texture and subtle flavor, it complements the beef and other ingredients in traditional hot pot or sukiyaki preparations, adding an interesting mouthfeel and visual contrast.
Totsukawa bunashimeji mushrooms: These locally sourced mushrooms bring an earthy depth and umami to dishes, enhancing the natural flavors of the beef and tofu in signature preparations.
Large cannon tofu: A firm, high-quality tofu that provides a soft, creamy counterbalance to the rich beef and mushrooms, integral to the harmony of textures in sukiyaki-style dishes.
Naturally fermented soy sauce: Although not specific to Matsuki, the use of traditionally barrel-aged soy sauce is noted in Michelin-starred kitchens for its complex sweetness and layered umami, elevating delicate fish and other ingredients without overpowering them.
These ingredients reflect Matsuki's focus on seasonal, local produce and meticulous preparation, delivering a refined kaiseki experience that balances texture, flavor, and visual presentation.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch Kaiseki Course: ¥7,000 (tax included)
- Dinner Kaiseki Course: ¥16,500 (tax included)
- Special 'Omakase' Chef's Choice Course: ¥33,000 (tax included)