01 / ABOUT THE PLACE
About this place
There is a quiet pleasure in taking a sip of carefully temperature-controlled sake alongside the depth of well-made dashi and seasonal seafood. At Matai in Higashi-Nihombashi, the owner-chef brings together junmai sake handpicked from across Japan and traditional cooking that highlights pure ingredient flavors. His attentive approach to serving warmed sake (okan) has earned a dedicated following among sake enthusiasts.
Dining centers on an omakase tasting course that shifts with the micro-seasons. Refined bites that pair naturally with drinks include un-minced horse mackerel namero, rich sea-urchin chawanmushi set in salt water, and aromatic soy-koji-grilled cutlassfish. The meal concludes on an equally satisfying note, often with dashi-infused anago (conger eel) ochazuke or sweetcorn takikomi gohan in summer.
The cellar places particular focus on characterful junmai and traditional kimoto-style brews, showcasing labels such as Ten-on and Juasahi from Shimane alongside Hiokizakura. Those looking for alternatives can also choose from white wine, champagne, and beer.
A quiet space of counter and table seating makes this an appealing choice for a meal with close company or an evening spent focused on good drink. Reserving ahead is recommended if you plan to enjoy the evening tasting course at leisure.
