【2022 Tabelog Award BRONZE】【2022 Top 100 Yakiniku Restaurants in Tokyo】Located about a 5-minute walk from Ginza Station, in the Shinme no Building in Ginza 7-chome, is the high-end branch of that stylish yakiniku restaurant "Ushigoro" ✨ The black and gold accents, smoky walnut tables, and stylish atmosphere create an impressive ambiance ✨ Furthermore, the fact that all rooms are private is excellent!! This time, the course was as follows: [Q Course] Total price around 28,000 yen per person excluding drinks ● Truffle and softshell turtle beef consommé ● Hand-rolled red snapper and selected cuts ● Chilled beef tartare with caviar ● 6 types of seasonal vegetables ● Ultimate black tongue ● Premium harami (skirt steak) ● Toyama white shrimp tempura with beef tail sauce ● Salad ● Sirloin cutlet sandwich with truffle sauce ● Grilled selected cuts ● Sukiyaki with matsutake mushrooms and zabuton (chuck flap) ● Palate cleanser ● Matsutake mushrooms and selected cuts in a clay pot rice ● Homemade chestnut ice cream The course featured dishes that combined high-end ingredients such as truffles, caviar, and matsutake mushrooms with meat, making it easy to understand and delicious. The meat was perfectly balanced without too much fat and was enjoyable until the end. Here are the dishes that were particularly delicious: [Truffle and Softshell Turtle Beef Consommé] The consommé had a rich flavor and was simply delicious. The truffle floating on top added to the appeal. [Sirloin Cutlet Sandwich with Truffle Sauce] They made the cutlet sandwich in front of us, adding to the performance. The truffle sauce and freshly shaved truffle were incredibly tasty. The sirloin had a bit of fat but was still delicious ✨ If you have leftover clay pot rice, they will pack it up for you to take home in a stylish box. The entire experience was stylish and sophisticated. It was a fantastic yakiniku meal. Thank you for the wonderful meal ✨

Visited the top brand "S" of the Ushigoro group again in September 2023. It had been a while since my last visit in 2018, so I was really looking forward to enjoying the autumn course. The entire restaurant consists of private rooms, each with its own dedicated grill chef, allowing you to enjoy the best timing for your meat and the impeccable service adds to the overall comfort. The food was a delight, with various ways to enjoy the meat and high-quality side dishes. I felt an even greater sense of satisfaction than my last visit, with everything tasting delicious. The autumn course included dishes such as truffle and turtle soup, hand-rolled eel and selected lean meat, seasonal vegetables, matsutake mushroom chawanmushi, thick-cut black tongue, special harami, salad, chateaubriand and truffle cutlet sandwich, sirloin shabu-shabu, matsutake mushroom and beef fillet sukiyaki, water kimchi, matsutake mushroom, fillet, and meat clay pot rice, and Tanba black bean and roasted green tea ice cream. The meat was from Omi beef aged 42 months (except for tongue and harami), and the matsutake mushrooms were from Yunnan Province, China. The clear and delicious consommé soup at the start left a lovely lingering aroma. Combining the eel and beef was a new experience, and the lightly fried eel paired well with the meat. The meat dishes like tongue, harami, and sirloin were not heavy at all, with a light and refreshing taste. The water kimchi was a nice palate cleanser, and the clay pot rice with matsutake and beef was a luxurious treat. The wine served was also delicious, and the sommelier was attentive. This restaurant is perfect for a leisurely meal of top-quality meat with loved ones. It was a delightful experience! Thank you for the meal.

Ushigoro S. is the pinnacle of the Ushigoro series, offering a luxurious experience with private rooms and high-quality yakiniku. On this day, we tried the K course (31,000 yen per person). The Pure White Cold Potage was a delicious starter with ponzu jelly. The hand-rolled shrimp and red meat were crispy and flavorful, complemented by the sweet sauce. The seasonal vegetable assortment was like traditional Japanese side dishes. The tartare with caviar and smoked wagyu was outstanding, with perfect harmony of flavors. The ultimate black tongue was expertly grilled, although a thicker cut would have been preferred. The premium harami was beautifully marbled and tasty. The summer vegetable salad with sea urchin was a refreshing dish. The Chateaubriand cutlet sandwich with truffle was a luxurious main course. The grilled shabu-shabu with truffle and beef fillet sukiyaki were also exceptional. The meal ended with a palate cleanser and eel and beef rice porridge. Overall, the course was well-executed, with a focus on non-meat dishes. While the meat was good, it didn't quite reach the level of excellence expected from the top-tier Ushigoro. Nevertheless, it is a perfect spot for a date or gathering, depending on the occasion.

I had the 16800 yen course meal and everything was delicious. When asked to choose between Korean cold noodles or curry rice, I chose curry, but considering the small portion and the fact that I had already eaten rice, I thought the cold noodles might have been a better choice.

When I visited the Shinjuku store, I had a delicious eel and sirloin clay pot rice. I heard that at the Ginza store, you can have hand-rolled sushi, so I invited a friend and went there. The eel hand-rolled sushi at Ushigoro is delicious all the way to the seaweed, and I've had various versions before, but eel is the best♡ The wines selected by the sommelier Mr. Umezawa, who has been in charge here recently, have a different approach and were enjoyable♪ Mr. Yamashita's grilling was perfect at the Ginza store as well, and the service was of course excellent! The meat on this day was from Tamura Ranch in Tottori Prefecture, 40 months old. - Cold dish of hairy crab and sea urchin with beef broth jelly - Selected cut and eel hand-rolled sushi (inside round) - Seasonal vegetables: 6 kinds of Kyoto vegetables and yuba, yellow zucchini from Chiba Prefecture, snap peas and yuzu pepper, agar from Oita Prefecture, beets from Kumamoto Prefecture, dried persimmons from Nagano Prefecture - Wagyu tartare with bean vermicelli - Ultimate black tongue - Special harami - Cold tomato and jun-sai - Sirloin and truffle cutlet sandwich - Salad - Roast and eggplant flower with sansho pepper sauce, shiso, green onion, and myoga - Sukiyaki of truffle and zabuton - Water kimchi - Sirloin and grilled corn clay pot rice - Kinako black honey ice cream

"USHIGORO S." is a high-end brand that offers fully private rooms with a focus on Select, Special, Stylish, Smart, and Spirit. The menu includes dishes like chilled pure white potage with beef consommé jelly, hand-rolled sushi with select lean meat and shrimp, seasonal vegetables, and more. The dining experience is complemented by a sophisticated atmosphere and smart service, creating a memorable and passionate culinary journey.

I finally got to visit a restaurant I've always wanted to go to, and I went with a close reviewer friend. It was a surprise birthday celebration for me, and my favorite shortcake was there with candles lit spelling out "Happy Birthday." It was so touching and surprising! The staff gathered around, and a male staff member with a cool voice sang the birthday song. It was a birthday celebration like I haven't had in a long time. I was truly grateful for the thoughtful planning. The interior of the restaurant had a luxurious feel, and the staff were all amazing, from the fun manager to the sommelier, everyone was hospitable and professional. It felt like being in a hotel. It was a wonderful experience. The restaurant offers high-quality meat from top brands, and each seat is a private room. The staff expertly grilled the rare cuts of meat from Tamura Ranch and Okazaki Ranch, and paired them with world-class wines. The dishes I had included a crab and sea urchin jelly, a selection of premium cuts and eel hand rolls, seasonal vegetables, wagyu tartare with caviar, the ultimate black tongue, and more. Each dish was delicious and beautifully presented. The experience was truly exceptional.

From Ginza, about a 5-minute walk towards Shinbashi, I went to this highly recommended place for a girls' night out with a love for meat and food. And it was my first experience at S! I couldn't contain my excitement from the start. We started with a toast with champagne, and then indulged in a 2017 slightly aged Chardonnay, already feeling head over heels. The first dish was hairy crab and sea urchin in cold broth jelly. Next, we had selected cuts of beef and eel hand rolls, followed by a variety of seasonal vegetables. The standout was the dried persimmon from Kumamoto, which paired exceptionally well with cheese and salt. We also enjoyed wagyu beef tartare with caviar, ultimate black tongue, selected harami steak, and more. Each dish was exquisite and the flavors were amazing. We ended the meal with a delicious truffle and zabuton sukiyaki. Despite being full, we couldn't resist the tenderloin and grilled corn rice in a clay pot. Lastly, we savored a dessert of kinako black honey ice cream. All the meat was from Tottori Prefecture's Tamura Ranch, aged 40 months. We paired these dishes with wonderful wines and had a luxurious and unforgettable dining experience. The sommelier guided us through each wine, and we enjoyed a variety of delicious selections. It was a truly special and delicious experience at S. Thank you for the feast!

Restaurant Name: Ushigoroesu Location: Ginza Favorite Yakiniku restaurant - High-class Ushigoroesu S Ginza branch A group of four adult women who love meat visited Ushigoroesu S Ginza branch for a friend's birthday celebration. This was a special choice for a gourmet meat-loving friend, and thanks to the Muse of the gourmet world who made the reservation, the grilling chef and sommelier were really on point, and the wine paired with the dishes was truly amazing. We started with a toast with champagne and enjoyed dishes like chilled hairy crab and sea urchin with beef broth jelly, hand-rolled beef tartare and eel, seasonal vegetables, ultimate black tongue, and selected harami. The dishes were beautifully presented and tasted perfect. The meal was accompanied by a variety of wines including champagne, white wine, rose wine, red wine, and dessert wine. Ushigoroesu never disappoints, and we aim to visit all their branches in the future.

Foodlog score 4.19. "USHIGORO S Ginza", a high-end brand of "Ushigoro" with 11 private rooms in various sizes, where skilled grill chefs exclusively cook premium rare cuts sourced from Tamura Ranch and "Omi beef" from Okazaki Ranch. Enjoy the top-class courses meticulously selected based on ranch and lineage, paired with world-renowned sake in the sophisticated city of Ginza. "USHIGORO S. GINZA" sources top-class black wagyu primarily from Tamura Ranch, offering four different courses to fully indulge in the world's finest black wagyu. Specialties like the tender and excellent quality rare cut "K Course Chateaubriand" are available. Additionally, a sommelier carefully selects wines that perfectly complement the exquisite courses. The restaurant features 11 private rooms with a chic decor, where experienced grill chefs cook each piece of meat to perfection, creating an extraordinary dining experience. Be sure to try it out.

First visit. When you leave the 6th floor of a building in Ginza 7-chome, you enter a stylish separate space. We were led to a private room and the course started. On this day, we ordered beer first, followed by a Lindo bottle. Several dishes of raw meat and seafood combinations were served first, but I was surprised by the hand-rolled sushi with red meat and shrimp. I never thought of eating red meat and shrimp tempura in a hand-rolled sushi, but it was quite delicious. Next, six seasonal vegetables were served, along with a beef and abalone tartare. The caviar saltiness, abalone umami, and beef flavor all blended well. Then came the caviar and smoked wagyu tartare, which was also delicious. After that, we had grilled dishes, the ultimate tongue and harami, which I thought may have been cooked a bit too much. The summer vegetable salad was interestingly presented as a salad. The chateaubriand cutlet sandwich was a bit of entertainment as they cooked it right in front of us, aside from frying the cutlet. And then came the shabu-shabu and sukiyaki for the finale. The eel and meat clay pot rice was a unique experience, with the meat flavor enhancing the eel rice. It was a variety of new experiences and it was delicious! Thank you for the meal.

The location of the restaurant was easy to find. The private rooms inside allow you to relax without worrying about others. The 18,000 yen course was delicious from start to finish. However, the only downside was that the red wine they brought, despite me expressing my preferences, was not good at all. It was so bad that it made the delicious meat taste bad. After that, I ordered something from the menu myself and it was delicious. I'm sorry I didn't take any pictures of the meat.

Date of visit: May 20, 2023 Location: 3 minutes walk from Ginza Station Reservation: Yes Invitation: Yes Number of people: 6 Price: 38,000 yen per person Order: K Course - Truffle and Softshell Turtle Beef Consomme - Selected Lean Meat and Cherry Shrimp Hand Roll - Caviar and Wagyu Smoked Tartare - Selected Cut and Firefly Squid Sashimi with Fresh Uni - Seasonal Vegetables (6 kinds) - Ultimate Black Tongue - Select Harami Salad - Chateaubriand Cutlet Sandwich with Truffle - Grilled Selected Lean Meat - Sukiyaki of Zabuton with Truffle - Rice with Bamboo Shoots and Selected Cut in a Pot - Rare Cheese Ice Cream with Blueberry Sauce Memo: A yakiniku restaurant in Ginza, located a 3-minute walk from Tokyo Metro Ginza Station B3 exit. Also within walking distance from Higashi-Ginza Station, Yurakucho Station, and Shinbashi Station. The shop is located on the 6th floor of GINZA 777 ADC bld. Opened on July 5, 2018. It is the most luxurious restaurant in the Ushigoro group. Other Ushigoro S. stores are located in Nishi-Azabu and Shinjuku. Dinner courses include A, S, Q, and K courses, with a lunch limited L course available. The choice of courses is limited to groups of 4 or more. A service charge of 10% applies. No regular holidays. Reservations are accepted by phone and online through platforms like Tabelog. The restaurant has only 11 completely private rooms, does not offer full restaurant rental, accepts cards but not electronic money, allows children, and offers takeout.

I visited the restaurant with my meat-loving friends! It is located about a 10-minute walk from Shinbashi Station and is the top-ranked restaurant in the Ushigorou Group. We ordered the K course, which features seasonal ingredients, so we were able to enjoy spring flavors this time! Everything was incredibly delicious. Especially the bamboo shoot rice served at the end was amazing! It was a simple bamboo shoot rice dish, but it also had rare cuts of meat mixed in, which was fantastic. While it may not be a place you can casually visit due to the price, it is a restaurant where you would want to go on special occasions or celebrations!

I felt that it was delicious as expected for the price. It has increased in price quite a bit compared to before the pandemic (but that's the case with all high-end restaurants, so I have no complaints). I have eaten here before, so there was no surprise or amazement, just a normal feeling of being delicious.