USHIGORO S. GINZA

Only a small amount of Japanese black beef tongue is available in the market. We cut a block from its root, the tender part, and slowly grill it with the highest-grade binchotan charcoal. Its unique texture and taste cannot be enjoyed from any other part. 

Among the many recommended cuts, our chef's No.1 recommendation is the rare [Chateaubriand]. Enjoy its exquisite texture melting in your mouth. It is served in different ways depending on the season, such as thickly-cut steak and steak sandwich. 

[Fillet Cutlet] of Japanese black beef. Very popular especially among repeaters. It is cooked in their original way to retain the rose-color as much as possible. Enjoy its exquisite contrast in texture between the crispy fried batter and unique texture in the middle. 

Please see the course menu for details. A 10% service charge will be charged separately.

Among the many recommended dishes, the rare cut "Chateaubriand" is the one the chef would particularly recommend. The texture that melts in your mouth is exceptional. Depending on the season, you can enjoy it in a variety of ways, such as thick-sliced steaks and steak sandwiches.

This popular dish has received overwhelming support from repeat customers. The Wagyu beef fillet cutlet is made using a unique cooking method that preserves the maximum amount of rosy flavor, and boasts a contrast between the crispy batter and the unique texture of the center.

Wagyu beef tongue is an essential cut to start off a yakiniku meal. We carefully select black tongue with a strong marbling and sweet taste. The way it is cut and seasoned varies depending on the dish, and you can feel the difference in texture and flavor, which is what makes it so appealing.