Shawn Gowans

"Alison is on a natto roll so orders the breakfast set with rice, pickled veg, raw egg and grated radish. A bounty of slimy and runny goodness. The little pot of natto was covered in a circle of wax paper that revealed the stringy goodness below."

Bernadette Chan

"The beef is crispy on the outside yet juicy on the inside. Drizzled with a sweet sauce called ebi (found at the table) made it an extremely satisfying meal."

Yuichiro Nagai

""Matsuya" is the second biggest Gyudon chain in Japan and although their history is not long as Yoshinoya, they have a variety of dishes and I personally prefer Matsuya to Yoshinoya."

Marbe Delaraga Pacana

"It may be the smallest chain of the three, yet, what most Japanese and foreign people love about this chain is their basic Gyudon dish with it’s finest beef quality and complimantery miso soup."

Sharene Lin

"I LOVE the sauce! Beef and onions are also perfectly cooked every time. Beef is tender and onions are of the right size and softness. Hands down 1st place!"

Peter Edmonson

"It’s not just the taste I’ve acquired that gives me passion for the great gyudon of Matsuya, there are other things that also distinguish Matsuya from other chains."

Henry Lam

"Matsuya also serves one of the nastiest/tastiest (yes that’s a huge oxymoron) food items in Japan with some of their breakfasts. Natto is basically fermented soy bean and is a very pungent side dish. My wife loves natto. I can accept natto. So it’s not for everyone, but you can try it with your breakfast at Matsuya."