We always procure top-notch specialty meats such as Matsusaka beef and Tamura beef, and our purchasing power is one of the best in Tokyo. Since opening in December 2019, we have been growing rapidly. The head chef, Tatsuro Hirakubo, who trained at Yakiniku Shimizu, oversees the kitchen. The restaurant's purchasing power is outstanding, always offering ultra-long-term fattened specialty Matsusaka beef and Kobe beef. Located near Nishi-Azabu intersection, we have two private rooms on the basement floor, as well as regular table and counter seats. On this day, we enjoyed the seasonal Matsutake mushroom course. The dishes, including yukhoe, sukiyaki, and rice cooked in a pot with Matsutake mushrooms, were all generously flavored with Matsutake, making them incredibly delicious. I definitely want to come back next year! [Order] <Autumn Limited Matsutake Course> 30,800 yen - Matsutake and Wagyu oxtail steamed in a pot - Seasonal appetizer trio - Special Matsutake sauce yukhoe - Special tongue - Signature "bound tongue" - Salt-grilled meat, two special cuts - Sauce-grilled meat, special cuts - Sukiyaki with Matsutake and ribeye - Fillet cutlet sandwich - Matsutake sirloin rice cooked in a pot - One bite of cold noodles - Choice of dessert

Autumn Ushimatsu Enjoying a Great Meal of High-Quality Meat and Matsutake Mushrooms - Absolutely Fantastic!!! I was invited to a wonderful gathering where we first enjoyed Louis Roederer while having the best time. On this day, it was all about Matsutake mushrooms - a luxurious steamed dish of Wagyu beef tail meat and Matsutake mushrooms. The harmony between the tender tail meat and Matsutake was exquisite. The seasonal appetizer assortment was outstanding, with the aged tongue being surprisingly delicious. A selection of two types of salt-grilled meat and grilled Matsutake mushrooms was served, as well as two types of sauce-grilled meat with grilled Matsutake mushrooms. The Filet Katsu Sandwich was undeniably delicious, with meat overflowing from the bread. The Wagyu Matsutake Sirloin Hot Pot Rice was exceptional, and the refreshing dashi tea pickles added a nice touch. The one-bite Cold Noodles were light and refreshing, making it enjoyable till the end. The Chestnut Ice Cream was a delightful end to the meal. Listening to the detailed explanations of the dishes by Ushimatsu's head chef, Mr. Hirakubo, while enjoying the meat was a truly wonderful experience. The tongue at Ushimatsu is truly beautiful and incredibly flavorful!!! Whether thick or thin slices, the meat was cooked to perfection, bringing happiness with every bite. And this time, Matsutake mushrooms were used to complement the meat, making it a truly exceptional autumn experience. Autumn is truly full of delicious ingredients, and it was a great day. I would love to visit again soon!

I had planned to invite a friend from overseas, but in the end, my family had the most fun. Our friend arrived very late, but the restaurant staff were very kind and accommodating. I'm glad we ordered the Chateaubriand in advance, but all the meat was delicious. I'm curious about the other restaurants in the same chain.

The original "Shibari Tan" can be found at Daido En in Sendai. You can enjoy a similar Shibari Tan here. The interior of the restaurant is clean and chic with a black color scheme. The meat was delicious, but the side dishes and additional orders like kalbi were nothing special. Personally, I prefer the regular Negi Tan salt. However, I heard that it has improved recently, so I might give it another try.

The first thing they showed us was a big plate of meat that we would be having today. Each piece of meat was grilled carefully, and the service was great. The meat was delicious and we were very satisfied. They even gave us a little extra service and I felt like I would like to come back again. The course was a bit small, so we ordered an additional a la carte dish.

Hmm. The service charge is a bit high. The course is 16,000 yen per person. In addition, we ordered Yukke 3 types, Sanchu, salad, assorted kimchi, and assorted namul. For the main dish, we added garlic fried rice for 1,000 yen. In total, it came to 50,000 yen, with a 10% service charge and 10% tax, totaling 60,000 yen haha. The grilled beef tongue was average. But the seared sukiyaki (with an egg!) was absolutely delicious! It was a life-changing experience with the rich egg yolk!

Ushimatsu in Hiroo. I made a reservation and visited. [Chef's Choice Course] (17,600 yen) - Black Wagyu Beef Tripe Soup: Rich aroma and oil, with a light aftertaste that is delicious! - Assorted 3 Appetizers: Cucumber, bean sprout namul, and pumpkin. Perfect for accompanying drinks! - Select Wagyu Beef Roast Beef: Thin but with a good texture and delicious! ★ Special Tongue Salt: Perfect balance of flavor and texture! The fat is not overwhelming and very elegant. The signature tied tongue with green onions is also delicious! ★ Salt-grilled Meat: Perfect seasoning, also delicious! ★ Sauce-grilled Meat: The sauce pairs well with the fat and is delicious! ★ Seared Sukiyaki and Shabu-Shabu: Sukiyaki is rich in flavor and delicious! Shabu-shabu is light and delicious with ponzu and daikon! Personally, I love the sukiyaki with the egg, it's a perfect match. ★★ Tenderloin Cutlet Sandwich: Soft rare meat that tastes like fish or tuna, incredibly delicious! A must-try. ★★ Choice of Meal: Meat Garlic Fried Rice. The meat fat and garlic are a perfect combination, incredibly delicious! A must-try. Curry Rice: Rich and perfect for finishing the meal! - Dessert: Selected the pudding. Not too sweet and delicious! It was the best yakiniku experience.

The course menu, the carefully selected meat, and the detailed explanations of the cuts and parts were impressive. The meat literally melts in your mouth! Sometimes it can be difficult to get the right level of doneness when grilling meat, but they manage to cook it perfectly. It may not be the best choice if you want to eat a lot, but it's perfect when you just want to enjoy a small amount of delicious meat.

This time, I ordered the cheapest course with an additional two types of Yukke and the specialty Tan that requires advance reservation. As always, the atmosphere inside the restaurant was nice, and I was happy that the staff grilled the meat for us. So far, this is my favorite yakiniku place for course meals. I will definitely come back next time. Lately, it has become harder to make reservations.

We requested a course meal in a private room. The staff started with a detailed explanation of the meat and took care of everything, creating a lovely atmosphere. Every dish was delicious and satisfying. This restaurant seems suitable for any occasion.

I had a course meal here. The appetizers, soup, and dessert were all of perfect quality, and the restaurant was very clean and nice. The staff's service was also good! It's a great place to go for a special occasion or for business entertaining!

I couldn't resist writing a review for this restaurant! I had passed by this place before and was really curious about it. I made a reservation for the recommended course a month in advance for the early time of 5:30 pm. Today, they explained that the meat used in the dishes was from female cows raised in a good climate in Ichinoseki called Mizusawa beef, which is a type of Tajima beef. The head chef personally goes to select the cows at the site, so the quality of the beef used in the dishes can vary depending on the time. I learned for the first time that the quality of beef can vary greatly depending on the producer who raised the cows, and they have a good relationship with high-quality producers, which helps maintain the quality of the beef used here. It's quite impressive how much they care about the quality of the meat. The menu contents can be seen in the photos. All the dishes were delicious, but I want to highlight these three dishes: Special tongue steak - The staff grilled it right in front of us. The grilling of the tongue steak was exquisite, with a crispy exterior and rare inside, showing how the deliciousness can change depending on the grilling. I heard that the staff undergo thorough training on how to grill the meat, and it was clear that they cook the ingredients to maximize their flavor. Fillet cutlet sandwich - I have never had a fillet cutlet sandwich as delicious as this. It's truly amazing how delicious it can be cooked with the same Mizusawa beef as the grilled meat. I had it with a red wine from Sonoma, California, and it was the perfect pairing. Cold noodles - I chose cold noodles for the finale. There was a slight eggy smell because they used egg noodles, but the beef bone broth and noodles went well together, and it was very delicious. Adding apple vinegar made it even lighter and helped cut through the fat from the grilled meat. In terms of things other than the food, the restaurant is located underground, and I was a little concerned about the typical sense of confinement in the basement, but because the ceiling is designed to be high overall, I didn't mind it too much. The smoke from grilling meat seemed to be properly vented, but the smell of grilled meat can still stick to bags and such, so I thought it would be even better if there were storage space for bags under the chairs. In addition, there was no room for complaints about the service, such as the timing of serving dishes, preparing them, and the thoughtfulness of the staff. We had a couple of drinks each and the total bill was less than 50,000 yen, but I thought it was definitely worth visiting this restaurant! It is undoubtedly a top restaurant in Tokyo. Thank you for the wonderful meal! ✨✨

This time, I focused solely on the meat without pairing it with alcohol as much as possible! When it comes to all types of meat, they have the following characteristics: - They have a good smell - They have a high-quality and elegant taste - The taste of the meat is rich and deep - The aftertaste lingers for a long time The meat provided by Ushimatsu is of excellent quality and taste, making it delicious even when eaten with just salt. However, dipping it in sauce enhances the flavor and makes it incredibly delicious, especially when enjoyed with their top-quality rice. If you want to experience the ultimate deliciousness of yakiniku, I highly recommend giving it a try. Once you've tried Ushimatsu, you may find other yakiniku lacking in comparison, but you wouldn't want to miss out on this experience in your lifetime.

I went to Uramatsu last time, so this time I went to Ushimatsu!! The beef tongue was very delicious ^_^ The most delicious dish for me was the shabu-shabu!! Next time, I will go to Uramatsu! I think I will go to Ushimatsu next year ^_^

"Ushimatsu" is a yakiniku restaurant in Nishi-Azabu that has been awarded as one of the top 100 restaurants in the yakiniku category on Tabelog 2022. This place is highly praised for its meat sourcing by meat enthusiasts, often offering special Matsusaka beef that cannot be regularly found in other restaurants. They only provide black wagyu beef raised for over 30 months. Today, I tried the "Summer Limited Eel Course for 30,800 yen," where the staff grilled all the meat for us. The course included cold consommé soup, three types of appetizers, eel and tare yukhoe, premium black wagyu tongue, signature tied tongue, two types of premium salt-grilled meat, eel and tail chawanmushi, two types of premium sauce-grilled meat, fillet cutlet sandwich, eel and fillet meat hitsumabushi, a bite-sized cold noodles, and a choice of dessert. The eel used is farmed "Bando Taro," which was delicious and comparable to wild eel. The meat is from a female Tajima cattle, and today's was a 46-month-old Yamagata beef. I used to have a bias that yakiniku restaurants in Minato Ward and Nishi-Azabu area are expensive without much substance, but after trying various places, I realized the greatness of this yakiniku restaurant. The price is high, but it is undoubtedly a top-notch restaurant where you can enjoy the best quality meat. Thank you for the meal. #Ushimatsu #Yakiniku #DeliciousYakiniku #TokyoYakiniku #NishiAzabuGourmet #NishiAzabuYakiniku #GourmetLovers #Foodies #Foodstagram #FoodBlogger #FoodieFriends #GourmetTravel #FoodReport #FoodWriter #FoodieLife #GourmetClub #FoodEnthusiasts #TokyoFood #FoodReview #FoodieCommunity #FoodPorn #FoodPhotography #FoodDiary #BClassGourmetInformation #TokyoFoodCulture

On my second visit, I added extras like marinated tongue and skirt steak to the Ushimatsu course. The meat tasted even better than last time, and the service was just as good. Personally, I love the cold noodles as the finishing touch! I definitely want to come back for another special occasion.

Serving as the head chef at the renowned restaurant "Yakiniku Shimizu," where he has been honing his skills and continuously pursuing the deliciousness of yakiniku, Tatsuro Hirakubo is dedicated to providing top-quality meat with the highest level of service. I recently tried their chef's choice course and was impressed by the deliciousness of the meat. For more details, please check out the blog (Futatabi): https://futatabiblog.com/yakiniku_ushimatsu/ It's hard to keep up with all the information out there, especially with trends on social media. Do you need a reservation? What's the best time to avoid sold-out items? Sometimes it's confusing to understand how ticket systems work when you want to visit a certain place. I aim to help answer these questions as much as possible on my blog, "Futatabi," which has a monthly PV of 35,000. Gourmet and travel blog "Futatabi": https://futatabiblog.com Instagram: wakuwaku_saaan

"Ushimatsu" Tokyo / Hiroo ~･~･~･~･~･~･~･~･~･~･~･~ ●What kind of restaurant Two receptionists welcome you, changing plates for each piece of meat, changing the grill for each type of meat sauce, and grilling everything for you. A top-notch service restaurant!! They have a strong commitment to the meat they serve. Normally, they ship meat at 24 months, but this time they are offering meat aged for 37 months, which concentrates the flavor even more! The staff will grill the meat for you, so you can enjoy it in the best condition. ●Order [Omakase Course] Includes a selection of tongue and special cuts assortment, as well as popular menu items such as hirakatsu sandwich and seared sukiyaki, making it Ushimatsu's signature course for 17,600 yen. - Tail soup - Assorted homemade appetizers: oi kimchi, moyashi namul, horenso namul - Special tongue - Aged tongue with salt - Special salt sauce cuts assortment (sagari, misuji) - Chorogi salad - Seared sukiyaki - Special sauce grilled meat cuts assortment (zabuton, tomobara) - Hirakatsu sandwich - Choice of meal: curry rice, cold noodles, sirloin beef bowl, garlic fried rice - Today's dessert: homemade oshiruko, homemade pudding ●Budget From 20,000 yen per person (some courses are 35,000 yen per person) ●Recommended for Dates, business dinners, anniversaries, those who want to indulge in a luxurious dining experience. [Location Information] Access: Nishi-Azabu 3-13-14, Minato-ku, Tokyo LA・RES Nishi-Azabu

Visit on August 5, 2023, location 10 minutes walk from Roppongi Station, reservation available, invitation, unclear waiting, no for reservation, 8 people, 35,000 yen per person, order eel course, chilled consomme soup, three appetizer platter, Bando Tarou eel and Tare Yukke, premium black wagyu tongue, specialty "bound tongue", two types of salt-grilled meat platter, Bando Tarou eel and tail chawanmushi, two types of sauce-grilled meat platter, fillet cutlet sandwich, Bando Tarou eel and fillet meat hitsumabushi, one bite cold noodles, homemade pudding. A yakiniku restaurant in Nishi-Azabu. A 10-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line and Toei Oedo Line. About an 11-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line. The restaurant is located on the basement floor of LA RES Nishi-Azabu. Opened on January 10, 2020. The head chef is Mr. Tatsuro Hirakubo, originally from Yakiniku Shimizu in Fudomae. No regular holidays. Business hours are from 5:00 pm to 11:30 pm with the last order at 10:30 pm. There are 60 seats including table seats and private rooms. No private room charge. Reservations accepted. Service charge of 10%. Cards accepted, electronic money not accepted. Despite being located underground, there are no issues with mobile phone signal.

I used a private table seat. Overall, it was very wonderful, and the taste of the meat was as good as other famous restaurants. I will visit again. Atmosphere: The atmosphere is dimly lit, ensuring privacy and creating a comfortable space. Food: The meat was grilled carefully, and all the seasonings were excellent. Drinks: It seems that a sommelier is always present, as they selected a bottle according to our preferences.

I have visited many new and popular yakiniku restaurants that have been popping up recently, but among them, there is one restaurant that stands out for its dedication to quality meat and unique menu offerings with a perfect balance of flavors. Their Chateaubriand is excellent, and their beef tongue is also amazing! I would love to try their limited-time special, Uramatsu, on the next visit.