There are only two things on the menu at Matsukiya, established in 1890: sukiyaki (thinly sliced beef cooked in sake, soy and vinegar broth, and dipped in raw egg) and shabu-shabu (thin slices of beef or pork swished in hot broth and dipped in a citrusy soy or sesame sauce). The beef is top-grade wagyū from Ōmi. Meals include veggies and noodles cooked in the broths.
There's a white sign out front and the entrance is up some stairs. Reservations recommended.