On this day, I visited Ushigoro Nishi-Azabu for the first time in a while (*･ω･)ﾉ Ushigoro is known for its stylish yakiniku. They offer the high-end line S and the casual line Bambina, but the original store is here in Nishi-Azabu. I felt the evolution of the restaurant since my last visit a few years ago! The appetizers, soup, and side dishes have improved significantly. The Wagyu consomme soup is delicious as always, and the yukhoe made with white shrimp and lean meat is outstanding. Wrapping truffles in meat before grilling to lock in the aroma, there are plenty of creative ideas. And the finish with matsutake mushroom soba was a pleasantly surprising taste for a yakiniku restaurant. It's true that restaurants evolve over time (*´∀`)♪ Menu for this visit (Premium Course Autumn): ⭐️ Appetizers: Pumpkin, Shiitake Mushroom, Baby Chinese Cabbage ⭐️ Wagyu Consomme with Truffle Soup ⭐️ Grilled Matsutake and Zabuton ⭐️ White Shrimp and Wagyu Yukhoe ⭐️ Grilled Truffle-wrapped in Truffle Butter with Truffle Salt ⭐️ Autumn Truffle and Premium Tongue Wrapped Grilled ⭐️ Chestnuts, Sprouting Green Onions ⭐️ Misuji ⭐️ Cutlet ⭐️ Sliced White Mushrooms, Onions, Truffles ⭐️ Sirloin, Tamago Kake Gohan (rice with raw egg) ⭐️ Zabuton Matsutake ⭐️ Matsutake Mushroom Soba ⭐️ Dessert

"Cospa 100!! Just the right amount for two people. We ordered the 'tabegoro course'. First, kimchi and namul were brought to us, which was a lifesaver for me as the fatty meat tends to give me heartburn quickly. The rest of the meat was grilled in front of us by the waitress. Menu: - Ushigoro yukke - Napa cabbage kimchi - Namul assortment - Ushigoro salad - Gokumi no tan - Thick-cut harami - Hormone 2 types assortment - Select lean meat with salt - Omoni's special wakame soup - Select lean grilled meat - Today's special selected cut with sauce - Classic sukiyaki - Meal (special cold noodles or special ushigoro curry) - Dessert. Now, I will pick out my favorites from this course! 1. Harami: This is the winner for me. The meat was cooked thoroughly, and the juiciness was locked inside, making it very delicious. 2. Grilled shabu-shabu: One-bite-sized rice, egg yolk, and sauce were served, and you dip the tender meat in the sauce and egg, then wrap it with a bite of rice. I really liked this. The tongue was grilled crispy, but I prefer it a bit softer, so maybe it could have been taken off the grill a bit earlier. The waitress grilled everything carefully until the end, making the meal enjoyable!"

I enjoyed the delicious meats cooked to perfection with my colleagues at work! The two types of meat in sukiyaki style were exquisite. The pork cutlet sandwich had crispy bread and juicy, tender meat. I highly recommend finishing with the deliciously spicy Tegutan noodles! I would definitely like to visit again!

This restaurant that serves course-style yakiniku has the best balance between taste and price. They allow you to bring your own wine, so I bring wine almost every time, making it a great value. They open early, so I like being able to visit early on weekends.

I was lucky enough to make a reservation for dinner at Yakiniku Ushigoro Nishi-Azabu Honten on August 26th at 9:00 PM, following my previous visit on July 22nd. After enjoying a day of unlimited rides on various train lines in Tokyo, I made my way to the restaurant from Nogizaka Station on the Tokyo Metro Chiyoda Line. Once inside, I was greeted by a young female cashier and then waited in the waiting area until 9:00 PM. I was then escorted to my seat by another young female staff member, and just like last time, I was seated close to the kitchen. I ordered the classic thick-cut sirloin (from Kagoshima) with three pieces, lettuce wraps, Uonuma Koshihikari rice, cola, and this time, I chose the spicy and delicious Tegutan soup. The Tegutan soup was just as spicy as I remembered from my visit to the Ginza branch on June 17th, making me cough a bit. Along with the sirloin and lettuce wraps, I also had a plate of assorted Namul vegetables like pickled vegetables, spinach, bean sprouts, and zenmai. Additionally, I decided to try the garlic yaki as a side dish, which turned out to be larger than I expected and cooked in a small pot. I had the Kagoshima thick-cut sirloin, lettuce wraps, Namul assortment, garlic yaki, and Uonuma Koshihikari rice served on my table. I had the staff grill the sirloin, cut it in half with scissors, dip it in ponzu sauce, place it on a lettuce wrap with red miso and Namul, and tried it. The Namul had a rich flavor, making the combination quite intense. I also tried some of the garlic yaki on a lettuce wrap with the sirloin, red miso, and Namul, which helped balance out the richness of the sirloin. The thick-cut sirloin served at Yakiniku Ushigoro is more generous in portion size than expected, with three pieces totaling over 200g. This can be quite heavy towards the end, especially when compared to the 140-150g portions of A5 Wagyu beef commonly served for shabu-shabu or sukiyaki. In the future, I may consider reducing the sirloin to two pieces (about 150g) and supplementing with half portions of tongue or cold noodles. For dessert, I had the Sweet Potato & Vanilla Ice Cream, and I also tried the limited edition iced coffee offered at the Nishi-Azabu Honten. The coffee had a unique flavor that provided a nice ending to the meal. As I left the restaurant, the cashier and the young female staff who cooked the yakiniku bid me farewell.

This restaurant is one of the famous top 100 restaurants in the Shinkiwami course. It is considered to be a more orthodox establishment compared to its sister restaurants like USHIGORO.S and Ushigoro Bambina, but it offers the best course at a reasonable price. However, I didn't feel the exceptional quality of the meat or service that would set it apart. Nevertheless, the food was delicious, and the atmosphere was stylish and nice, so I would like to try other restaurants in the same group.

- Price: Omakase course 11,000 yen + additional orders - Location: Dinner at Ushigoro in Nishi-Azabu - We enjoyed the Omakase course while drinking superb draft beer. - The Namul (bitter melon and needle ginger, tomato, eggplant) made with seasonal vegetables was sweet and juicy, stimulating our appetites. - The Yukke with crispy white shrimp, yuzu pepper, and shiso flowers was a beautifully presented and deeply flavorful dish. - The ultimate cuts of tongue, harami, and thigh meat were grilled one by one by the staff and served right in front of us at the perfect doneness. The meat was rich and flavorful with a hint of sweetness. - You can choose between Ushigoro salad and Korean-style salad as a palate cleanser before moving on to the next meat course. - The fillet cutlet sandwich was incredibly delicious, and the tomato-based demiglace sauce paired perfectly with it. - The beef bone soup had a rich umami flavor and was absolutely delightful. - The special sirloin grilled shabu-shabu, subton sukiyaki, and Tomosankaku (sauce) were tender, flavorful, and melted in our mouths. - We ordered additional meats (Omakase tongue, tongue tip, kuri, shinsin, ichibo, upper mino, heart) and enjoyed them all, easily finishing everything. - We also had water kimchi, bibimbap, deliciously spicy comtan noodles, sweet potato & vanilla ice cream, and coffee blancmange, leaving us completely satisfied. - The staff who accompanied us were lovely, with beautiful smiles and graceful manners. Thank you very much. It was a delightful meal!

There is no standout specialty dish like other yakiniku restaurants, but everything is delicious above average. The grilled shabu-shabu, thick-cut tongue, and dessert (sweet potato) are especially delicious! I was surprised that the commemorative plate is free! The staff grill everything for you, and their hospitality is wonderful. I definitely want to go back again! It was a yakiniku restaurant that made me think that way♪

This time, we visited "Yakiniku Ushigoro Nishi-Azabu Main Store." It is located in a slightly hidden alley in Nishi-Azabu, with a cozy atmosphere. The exterior and interior are both beautiful. The restaurant offers private rooms, making it suitable for business entertainment and also for families with children to enjoy a leisurely meal. The staff carefully grill the meat, so it is served in the best condition and all of them were delicious. Moreover, they use domestically produced A5 rank Japanese black beef, and the carefully selected meat was exceptional.

❥I have tried a variety of dishes during my visits on weekends, New Year's Eve, and anniversaries, but my favorite is always the special Ushigoro curry! It is filled with plenty of tender, melting meat and I always look forward to ending my meal with it. I love meat with a bit of redness, especially Ichibo, Shinsin, and other favorites like thick-cut sirloin, select thick-cut Harami, Omoni's special Chapchae, Momotaro's tomato juice, and Zabuton sukiyaki. The meat is delicious, but the way it is cooked makes a big difference in its sweetness! They always cook it for me, and their grilling technique is amazing. I heard they train for about 2 months to master the grilling technique, adjusting the heat by the position of the grill, which is impressive. The meat is top quality and delicious, but the grilling technique brings out the flavor to its fullest, making it a personal favorite. I recommend having it cooked for you!

I am very satisfied!! The portion size is large, there is a wide variety of cuts, and it truly lives up to its reputation as a top-notch restaurant. They use plenty of truffles which is exciting. The meat is cut carefully and generously, and the service towards foreigners is excellent. A wonderful restaurant. I will definitely go back when I am near Tokyo.

I always love Ushigoro!! The quality is consistently high, and the atmosphere is great. When my friends from overseas come to Japan, I will definitely bring them here to eat! The meat is tender, and the course menu is well balanced. I recommend the Ushigoro course, but the most expensive course, Muso, is definitely the best.

Thank you for viewing. I would appreciate it if you could follow, like, save, and follow on Instagram as it would be encouraging. I also recruit companions for hard-to-book restaurants on Instagram. I visited the headquarters of the Ushigoro group for the first time. I had been to the underground branch before, but finally visited the main store. Instead of a course, I ordered a la carte. Normally, the staff won't grill the meat unless you order a course, but it seems they will grill it if you ask for a la carte. I was very satisfied as I could eat and drink happily until I was full! For dessert, I ordered two halves, haha.

This is a restaurant I visit regularly. The taste of the meat is consistent, and when you order a course, dishes like katsu sandwich are very impressive and well received for business entertaining. The staff's service is also good. I will continue to use this restaurant. Thank you for the meal.

Two of us enjoyed the Ushigoro course. The special sirloin dipped in sauce with raw egg yolk and rice was the best. The next delicious dish was the heart. The texture was firm and there was no unpleasant smell, it was really good. For the finale, we chose bibimbap, but next time I might go for minced meat rice! It's really cost-effective and highly recommended!

I had a strong craving for yakiniku and ended up making a reservation on the spot. It was a Sunday night, but luckily they were able to prepare a table for us. The premium tongue for 3,200 yen is always delicious, better than any other yakiniku restaurant. I always have to order the zabuton sukiyaki for 2,800 yen when I come here. And I always make sure to finish with some tamago kake gohan using the leftover egg and rice. The seasonal sakura shrimp stone-grilled rice is also highly recommended. The crispy rice and fragrant sakura shrimp make for a perfect ending. There are many yakiniku restaurants out there, but this one really stands out for its consistently high-quality meat.

I used this restaurant for my 2-year anniversary. When making a reservation, I requested a private room, a commemorative plate, and asked to have the meat cooked for us. They fulfilled all of our requests! We started with champagne, and I was surprised by the amount we received with the course. The course itself was amazing, and the timing of the dishes was perfect. The meat sushi was the best. All the meat was tender and easy to chew, even the thick cuts.

I really wanted to eat delicious meat, so I went to this restaurant. The meat not only looked beautiful but was also incredibly delicious. The beef tenderloin cutlet sandwich, soup, and dessert were all very tasty and satisfying. The staff were also very polite, which was great.

I used it to celebrate my friend's passing the exam. We ordered the ultimate course in a semi-private room for dinner on Saturday. Each dish was elegant and the meat was so delicious that it melted in your mouth. Including drinks and seating fee, it was about 27,000 yen for two people. Furthermore, I had forgotten to inform them that my friend couldn't eat kimchi until the last minute, but they still provided an alternative dish, which was very much appreciated. The staff's response was also good, and the plate I had requested at the end was very luxurious. We had a fulfilling time. I would like to use it again.

Recently, I visited "Yakiniku Ushigoro" in Ginza with a guest and rediscovered the greatness of "Ushigoro" after a long time. This made me want to visit the main store in Nishi-Azabu with my family on the weekend. "Yakiniku Ushigoro" made a big splash in Nishi-Azabu in 2011, and since then, they have expanded their brand to include upscale versions like S USHIGORO and collaborations with wine such as Bambina. The brand has been expanding rapidly, with multiple locations in Ginza, Ebisu, and beyond, making it a well-known name in the world of yakiniku. While it used to be difficult to get a reservation, with more locations now available, it seems that reservations can be relatively easy to secure if you avoid peak times. The main store in Nishi-Azabu, tucked away in a back alley near Nishi-Azabu intersection, still shines brightly in the darkness, attracting customers like moths to a flame. The restaurant was packed as usual, showing its enduring popularity. I usually order a la carte, but after trying a course at the Ginza store last time and liking it, I decided to order the "New: Ultimate Course (11,000 yen)" tonight. One of the challenges of yakiniku is not knowing the right timing or heat when cooking it yourself, but here, a staff member at the table acts as the grill master, cooking the meat to perfection and serving it, which is another thing to be happy about (although a service charge is added for this)! The contents of tonight's course included: - Toyama white shrimp and wagyu yukhoe with Fukushima brand egg yolk in the center, topped with yuzu pepper (they made a cute version without shrimp for a member with a shrimp allergy...such thoughtful service!) - Assorted namul with three varieties (Kyoto fried mizuna, Kyoto carrot, Horikawa burdock) - Ultimate thick-cut black tongue - Ultimate tongue - Select thick-cut harami - Salad - Beef fillet cutlet sandwich with special sauce (demiglace + tomato sauce) - Komutan soup (soup of the day) - Special sirloin shabu-shabu - Water kimchi - Sukiyaki of zabuton - Misuji (marinated, special cut of the day) - For the meal, a choice of "special cold noodles," "bibin noodles," "bibimbap," "beef minced rice," or "special curry" - Dessert The zabuton, misuji, and beef sirloin were all incredibly delicious, but the thick-cut black tongue was the highlight! And the beef fillet cutlet sandwich is now a must-have item on the Ushigoro menu. The final options for the meal were all so intricate and irresistible that I struggled to choose. Truly, Ushigoro lives up to its reputation! The price is also appropriate, and the satisfaction is unmatched! Thank you for the feast!