Japanese Cuisine Matsui

A small, well-established restaurant founded in 1973. Guests come to us from outside the prefecture to enjoy Niigata cuisine while here on business or temporary assignment, multiple generations of regular customers continue to come, and women guests dining alone also darken our doorstep. Around 10 dishes are normally lined up on the counter, and the mistress sources local ingredients whenever possible, including for her standard dish of wild edible plants. On this day, the taros were Kinuotome taros from Gosen, and the chestnuts were grown in Muramatsu. We also are very selective with our rice, and use only Koshihikari rice grown in Uonuma or Yagigahana in Shitada village, Sanjo. We use the amount of water best suited to the dryness and size of the grains to make the perfect rice. We are particular in every facet of our cooking, from how we use our dashi broth to choosing oils that are low in cholesterol like sesame and olive oil.

Simmered Beef with Roasted Chestnuts750 yen

Edible Chrysanthemums500 yen

Marinated Yawahada Green Onions700 yen