Dry Aged Wagyu Tenderloin 🥩 Matasaburo Osaka

Dry aged Wagyu offers a very different expression of beef, where time and technique deepen flavor without overpowering texture.
This video features a dry aged Kuroge Wagyu tenderloin served at Matasaburo in Osaka.

Matasaburo is known for working with dry aged Wagyu across multiple formats, from thick cut steaks to finely sliced yakiniku. Their approach is simple and restrained, allowing the quality of the beef to remain the focus rather than heavy seasoning or excessive preparation.

The cut shown here is a Kuroge Washu tenderloin aged for three weeks, resulting in a clean aroma, concentrated flavor, and a remarkably soft texture. It highlights how dry aging can enhance Wagyu without masking its natural character.

If you are visiting Osaka and interested in Wagyu, steak, or yakiniku culture, this is a restaurant worth understanding.
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Matasaburo
2-13-13 Nagai, Sumiyoshi-ku, Osaka

Operating Hours:
11:30～14:30（Last Reception 13:30）
17:30～23:00(Last Reception 22:00)
Closed Thursdays

Phone Number:
06-6693-8534

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