Matsuya's Official X Account Tries "Two-Kind Boneless Short Rib Bowl," Store-Limited Seared Rib Finger Bowl Topped with Small Serving Boneless Short Rib

On August 26, Matsuya’s official X account (@matsuya_foods) posted that it had actually tried the store-limited, test-sale “Seared Rib Finger Bowl.” The post introduced, with photos, a bowl made by adding “Small Serving Boneless Short Rib” — obtainable by collecting three Service Vouchers — to create a “Two-Kind Boneless Short Rib Bowl.”

How to Eat the “Two-Kind Boneless Short Rib Bowl”

The post described the flavor: “The Rib Finger has an excellent chew, and the umami of the kimchi and sauce pairs perfectly with it!” It continued, “I collected three Service Vouchers to get the Small Serving Boneless Short Rib! Since I had it, I made it into a Two-Kind Boneless Short Rib Bowl.” It’s a way of eating that combines the test-sale Seared Rib Finger Bowl with the Small Serving Boneless Short Rib obtained through the Service Voucher, enjoying two kinds of boneless short rib in a single bowl.

In a white bowl bearing Matsuya’s “M” logo, rice topped with kimchi and shredded nori forms the base, with plenty of browned boneless short rib piled on top. The presentation catches the eye with its contrast between the red kimchi and the glossy sheen of the meat.

Store-Limited Test Sale Using the Rare Cut Rib Finger

The Seared Rib Finger Bowl is a product Matsuya began selling on a store-limited basis from 10:00 a.m. on August 25. The “Rib Finger” mentioned in the post is a rare cut, with only a small amount available from a single head of cattle; the item is offered at 70 stores across 27 prefectures nationwide, centered on 15 stores in Tokyo and 9 in Chiba Prefecture. It does not appear in the regular menu list on Matsuya’s official website and is a test-sale item handled only on the store-limited page.

The close-up shot shows boneless short rib picked up with black chopsticks, topped with kimchi, clearly revealing the marbled, seared surface of the meat.

This is not the first time the term “Test Sale” has appeared in a post; the same phrasing showed up on June 24 as well, in “I tried the Beef Steak Bowl, which has been on test sale since yesterday.”

Service Voucher Distribution Ended at the Same Time — 10:00 a.m. on August 25 — as the Sale Began

The “collect three Service Vouchers for Small Serving Boneless Short Rib” mentioned in the post comes from the Midsummer Waku Waku Project’s “Free Service Voucher Distribution Campaign,” announced on August 10. The vouchers were distributed from 10:00 a.m. on August 11 through 10:00 a.m. on August 25, and collecting three of them earned one plate of Small Serving Boneless Short Rib. The vouchers themselves remain valid through the end of September 2026.

This distribution end time (10:00 a.m. on August 25) exactly coincides with the start time of Seared Rib Finger Bowl sales. While the distribution itself had already ended the day before, the post shows a way of using vouchers already in hand — valid through the end of September — in combination with the just-launched store-limited menu item.

The August 20 sale announcement had reported that Matsuya had not officially stated whether the Small Serving Boneless Short Rib available through the Free Service Voucher and the store-limited Rib Finger refer to the same cut. This latest post likewise offers no explanation of whether the two kinds of boneless short rib are the same cut.

Official Account Looks Back, via Quote Repost, at the Past “Two-Topping Yakiniku Beef Bowl”

That same evening, Matsuya’s official X account quote-reposted its own tasting post, adding, “A Two-Kind Boneless Short Rib Bowl, huh… Wasn’t there a menu item called the Two-Topping Yakiniku Beef Bowl before? (╹◡╹)” Prompted by the name “Two-Kind Boneless Short Rib Bowl,” the account referenced the previously sold “Two-Topping Yakiniku Beef Bowl.”

The “Two-Topping Yakiniku Beef Bowl” was a bowl released together with the “Beef Bibim Bowl” at 10:00 a.m. on August 6, 2024. It combined two kinds of yakiniku beef of different thicknesses — tender beef short plate and chewy beef boneless short rib — in a single bowl, letting diners enjoy the contrasting flavors at once. Whereas this time’s “Two-Kind Boneless Short Rib Bowl” was made by layering Seared Rib Finger with Small Serving Boneless Short Rib from the Service Voucher, the earlier bowl differed in that its theme was comparing two kinds of yakiniku beef.