A lovely review from the honest reviewer, Ms. Tokue, recommending the famous ladies' apparel maker, Retty! We visited with a prestigious couple who are influential in the field of specialized students and artists, representing Kansai. The owner, born at Japan's largest Wagyu cattle ranch, "Yamaguchi Livestock," prioritizes the well-being of the cattle, resulting in a delicious lean meat experience. We had the satisfying course which included: Kimchi platter, beef tongue salad, fresh heart sashimi, aged thick-cut top sirloin, top round with salt, upper stomach, fatty heart, premium harami, chuck flap tail, premium sirloin, thick-cut aged tripe, carefully selected tripe, and seared wrap of Yamagata beef. For dessert, we enjoyed yuzu sherbet. The only downside was the ordinary rice, but overall, the high-quality lean meat in various cuts and small portions in the course menu is recommended. Next time, we plan to try ordering individual items, and the only improvement needed is the rice quality.

Gyuugo in Fukushima-ku, Osaka. It seems to be a highly competitive area. They receive the finest offal from Yamaguchi Livestock, which is owned by the owner's family, but it's probably not delivered every day. It may seem impressive, but when you look closely, it's just average. It's the cheapest in the area, so it's understandable, but it's not as tasty as other offal. It would be better if the staff were more proactive in explaining. It's a shame that the owner wasn't present.

It was incredibly delicious♡ I don't usually eat yakiniku much, but I went with my friends! It was overwhelmingly tasty, and I'm glad I went♪ It wasn't too greasy, so even women could easily eat it (* >ω<) It was so delicious~♪

I had passed by this restaurant a few times and was curious about it. I made a reservation for a table for two and visited. The table was by a glass window, so my eyes kept meeting with people outside, which was a bit awkward. I originally planned to order a la carte, but ended up changing my mind and going for the "Indulgence Course". The aged thick-cut tongue was amazing, and the beautiful beef sashimi went well with salt and lemon. The fatty tuna had a soft texture and was delicious. I don't usually order salted beef tripe, but it was surprisingly good this time. The premium sirloin was tender with great marbling, and the lamb sirloin paired perfectly with wasabi. The harami had a comforting taste. I also enjoyed the well-prepared beef intestines, which are my favorite. However, the seared meat sushi at the end had some tough parts, which was disappointing. Overall, I was satisfied with the meal. Thank you for the feast.

Had a meal at a yakiniku restaurant in Fukushima. Enjoyed a leisurely meal in what seemed like a private room. Ordered tongue, skirt steak, harami (skirt steak), tripe, omasum, salad, bibimbap, etc. Harami was definitely delicious. The point is that it's not too fatty and the lean meat is tasty. It cost around 5,500 yen per person, which was quite expensive, but it was delicious!

I went to a stylish restaurant to reminisce about the taste of Yamagata beef. I enjoyed high-quality yakiniku at a counter seat with a glass of wine in hand. Although the meat wasn't exactly to my liking, it was delicious.

I had been curious about this restaurant that I saw in the media, and decided to visit. The location is near Shin-Fukushima Station, and you can faintly see the store from the main street. The dishes I ordered were thick-cut tongue, lamb shoulder, grilled tripe, heart, rib, aged meat, and tendon. Each part was delicious in its own way, especially the lamb shoulder which was tender and flavorful. The aged meat, which is not commonly found in other restaurants, had a rich taste, a crispy texture, and was very tasty. The restaurant has a calm atmosphere with a main focus on the counter, where you can leisurely enjoy delicious meat. I visited with one other person, had two drinks each, and the total cost was around 16,000 yen. The quality of the meat was good and the cost performance was reasonable. I would like to visit again in the future.

I visited a yakiniku restaurant near Shin-Fukushima Station, recommended by a friend. The staff grilled the hormone dishes for us, and the perfect doneness was so delicious that it moved me. I also liked the shape of the kimchi dish personally. I would love to visit this restaurant again if I have the chance.

I was brought to this restaurant for a dinner party. We ordered the middle course (¥7000) which I need to confirm the name later. The meal started with a kimchi assortment. The first grilled dish was thickly sliced tongue, seared to a medium rare perfection. It was so delicious, I felt lucky to be able to savor it while chewing. I forgot to take a picture of the salad, but the dressing on it was incredibly tasty. I wanted to buy the dressing. The heart sashimi was firm with a good bite. Then, we had grilled heart with fatty parts. It seemed rare and unique. It was my first time seeing it. It was tender even when grilled, unlike the usual chewy texture of offal. It was an interesting experience to enjoy the difference between sashimi and grilled heart. The thin slices of throat were quickly seared and served with a sauce, allowing us to enjoy the fat content. We had been using salt until then, but the staff confirmed that it was meant to be eaten with the sauce. The upper harami was also delicious. It was mentioned that it was aged. The following dish, the mino, was also aged. Aged offal can be just as tasty as red meat. The offal served that day also included senmai and maruchou. They were all excellent. As we were enjoying those dishes, we were served seared nigiri (seared on one side, rare on the other). It was also delicious. Then, it was time for the soup. One of my companions saw what the neighboring table was having and decided to add seared beef slices and loin as a finale. The yuzu sherbet was served afterwards, leaving a refreshing aftertaste. The homemade sauce, which had a slight saltiness and a couple of other flavors, was so good that I didn't need gum afterward. The ventilation system was so efficient that there was no lingering smell of smoke. I definitely want to go back soon.

[ October 2019 Visit ] ... Memo ... I wonder where I heard about this place, "I'll make a reservation and go there♪" Maybe my partner saw it on TV? I made a reservation on Tabelog for this place, "Aged Hormone and Yamagata Beef Charcoal Grilled BBQ Ushigoto." We visited on Friday at 7 pm. It seems like a place my partner would like, very clean and with a friendly atmosphere. I feel a bit nervous because it's too elegant for me, but the meat is delicious - every dish is tasty! I definitely want to visit this place again. Thank you for the meal♪

This late-night yakiniku experience was at a restaurant called Ushigatari in Fukushima Ward! Upon entering the restaurant, there is a large L-shaped counter, with two-person and four-person tables in the back. Unfortunately, both types of tongue meat were sold out, which was disappointing, but we still ordered about 3-4 dishes with the intention of going to a second restaurant afterwards. While eating, we enjoyed the salted harami, salted tsurami, salted tetchan, and salted mino, all of which were delicious! The harami akasen in sauce was also very tasty. The restaurant even provided a complimentary dish of meat to enjoy, which was also delicious. Next time, I will make sure to check if they have thick-cut tongue and top tongue before ordering.

During my business trip in Osaka, I was craving for yakiniku and stumbled upon a restaurant called Jukusei Horumon Yamagata Gyuu Sumibi Yakiniku. I entered around 9 pm and was a bit worried because there were no customers inside, but sitting at the counter, I had a nice chat with the owner. It turns out they source their beef from a ranch in Yamagata, where the owner's family is from. I had salad, harami, Yamagata beef loin, thick-cut aged tripe, and hormone, all delicious especially when dipped in oyster soy sauce and eaten with rice topped with raw egg. It was great to hear various stories from the owner. Thank you for the wonderful meal.

I visited "Gyu-go" that I had been wanting to go to since it opened near my company. We were seated at a table for two, but they added an extra chair due to our last-minute reservation, making it a bit cramped with the grill and people close by. It was hot and our drinks quickly became warm. We ordered "raw intestine," "thinly sliced salted tongue," "liver," "harami," and "kalbi" one after another. We started with draft beer, then moved on to champagne and red wine, so I don't remember eating the bibimbap that is in the photos. I heard from the owner that they receive direct deliveries of beef from their family's farm in Yamagata, which is why they can provide such delicious meat. After enjoying such delicious meat, I thought I wouldn't want to eat any other kind of meat for a while.

I visited "Gyugon - Jukusei Horumon Yamagata-gyu Sumibi Yakiniku" right by Jyosei Bridge near Fukushima Station. The shop serves Yamagata beef, carefully raised by the owner's father, in a way that brings out its maximum deliciousness. For details on the dishes, atmosphere, and recommended points of the shop, please check Instagram, LINE Official, or Facebook on your smartphone, or click on the URL under "This review is posted from a blog" on your computer.

"Ushigatari" is written and read as "Ushigatari," a restaurant near Shin-Fukushima Station where you can enjoy Yamagata beef and aged hormone. The large standing sign and hanging banner in front of the store express the owner's passion for beef, stating, "To become delicious meat, where you eat, what you eat, and how it was raised are important." Tonight, I couldn't resist the urge to try the carefully selected premium hormone, so I made a reservation and came to the restaurant. Upon entering the restaurant, a high counter spreads out in an L-shape, and a stylish duct resembling a shower head creates a sophisticated and urban atmosphere for adult yakiniku. I took off my coat and settled into my seat, ordering the ¥7000 meat omakase course with a draft beer. The pride of this place is the top-quality beef from Yamaguchi livestock, delivered from the owner's family-owned farm. Naturally, the quality of wagyu beef varies depending on the producer, as there is no definition of breeding environment or feed for the same brand of beef. By being involved in the process from raising the cattle on the family farm, they may be able to provide confident top-quality wagyu beef. Sharing one counter grill for two people, I eagerly awaited the meat with a cold beer in hand. The meal began with thinly sliced tsurami sashimi, which had a texture similar to raw ham and a moist, elegant fat. Next was the perilla salad with new perilla buds, aged salted tongue, and toro hatsu. The aged salted tongue, aged for two weeks, was seared to perfection, revealing a unique depth of flavor. The toro hatsu, with its slightly unusual fatty texture, transformed into a mild taste when grilled to a transparent fat. I enjoyed it with a Yamazaki highball. The main lineup of high-quality steaks continued with the ultimate harami, featuring rare harami and custom-made Yamagata top-grade beef. Each piece was grilled to perfection, and the taste of the beef was so exquisite that I couldn't help but close my eyes and savor the lingering flavor. The Yamagata top-grade beef loin, known for its light appearance and non-greasy fat, melted in the mouth, overwhelming with the richness of the fat. Lastly, I indulged in the three types of hormone – aged mino, shimachou, and red senmai – marinated in a spicy miso sauce. The aged mino, cut into large cubes, absorbed the taste of the spicy miso, while the white shimachou sizzled on the grill, releasing a tantalizing aroma. The combination of the fatty shimachou and the spicy miso was delightful, and after enjoying the umami, I cleansed my palate with a refreshing sip of red carnaval. To conclude the meal, I savored a yuzu sherbet and reflected on the passion of the owner, Mr. Yamaguchi, which was evident throughout the evening. The attention to detail in the process of becoming quality meat, the dedicated cooking methods that suit wagyu beef's characteristics – a restaurant with such qualities seems to have hidden commonalities. The importance of the process leading to quality meat, the effort put into cooking methods that suit wagyu beef's characteristics – it naturally leads to higher customer satisfaction. Thank you for a satisfying meal. Thank you for the feast.

I went to Ushigo-san near Fukushima Station, where you can enjoy aged hormone and Yamagata beef. The owner's father raised the Yamagata beef with great care. The meat is of excellent quality, with a focus on details like the cow's feed, and you can enjoy it at a reasonable price. Today, I had the 7,000 yen chef's choice course. The chopstick rest was in the shape of a golden cow, so cute! The kimchi assortment included napa cabbage, cucumber, and daikon radish. The kimchi had a soft acidity and a sweet taste, with just the right amount of spiciness. It was perfect with the barbecue. Next was the thinly sliced raw beef tongue. It had a beautiful marbling and melted in my mouth with a sweet flavor. The perilla salad had a gentle aroma and added a touch of elegance to the dish. The thick-cut aged salted tongue was surprisingly tender and flavorful. The raw liver had a firm texture and oozed with umami. The fatty brisket was elegant and melted in the mouth. The sirloin was tender and had a perfect balance of meat and fat. The lamb sirloin was incredibly tender and not at all gamey. The Yamagata beef loin was marinated in a sauce with chives and had an amazing tenderness. The hormone trio included a large piece of aged tripe, a gelatinous strip loin, and a flavorful red rumen. The dessert was a refreshing Amaou strawberry sour and a yuzu sherbet with a strong peel flavor. It was a satisfying experience to enjoy the top-quality meat at this barbecue restaurant. The counter seating makes it suitable for solo diners as well. Thank you for the delicious meal!

On the first day of my trip to Osaka, we decided to have yakiniku. We found a great value course that really filled us up. The thickest cut of meat that left a lasting impression was the thick-cut mino. I've never seen mino this thick before, almost the thickness of the first joint of a thumb. Truly the best horumon in Osaka. It's not something you can easily find in Tokyo.

I had a year-end yakiniku dinner with my boss. The restaurant mainly has counter seats, but there is a facility that sucks up smoke and heat, so we could enjoy delicious meat without worrying about the smell. The meat was very healthy compared to the fat content and easy to eat. They had a good selection of hormone dishes too. The punch lemon sour drink went well with the meat, and I definitely want to go back. It's also a good place for a date, so please check it out!

Stylish space with premium Yonezawa beef. Perfect for solo BBQ or date nights! "Ushigatari" is a restaurant name that embodies the concept of a place where you can "talk about beef". The owner, who grew up on a farm and has seen firsthand how the cattle are raised and their living environment, understands the true deliciousness and provides high-quality Yonezawa beef sourced from their family farm, "Yamaguchi Livestock" in Yamagata Prefecture. All the lean meat used is from their family farm, ensuring top-notch quality beef that has been thoroughly enjoyed. - Restaurant Information "Ushigatari": - Location: About a 3-minute walk from Shin-Fukushima Station - Budget: ¥6,000 to ¥10,000 - Closed on: None. Operating hours: 17:00 to 23:00. Lunch hours: 11:30 to 14:00 (ends when sold out) - Exterior: - A large sign that says "Ushigatari" in a side street on the east side of Shin-Fukushima Station. The elegant lighting makes it look more like a high-end restaurant than a BBQ place, making it welcoming for women as well. - Interior: - 14 counter seats, an 8-person private room in the back, and additional table seats in a slightly secluded area. The stylish counter seats resemble a French or Italian restaurant. The charcoal grill and smoke exhaust system ensure no lingering smell, which is a relief. - Food: - "Ushigatari Course" (¥4,500): - Starts with a colorful salad, followed by unique dishes like heart sashimi, aged salted tongue, premium harami and misuji, Yonezawa beef Kalbi, and a selection of premium hormone cuts. The meal ends with a seared Yonezawa beef sushi and yuzu sherbet. - Overall Impression: - The owner's passion and story shine through, making the experience even more enjoyable. The menu features rare and delicious items like aged hormone cuts, showcasing the quality and care put into the beef. The unique flavors and the quality of Yonezawa beef make it a must-try for any meat lover.

This is a clean restaurant. The meat is undeniably delicious. I have been here several times. I recommend ordering a la carte over the course menu. If you want to try a variety of dishes, the course that includes salad and sushi might be good. I will visit again next month, thank you.

It's been a while since I last visited. The quality of the meat is still good as usual. However, the customer service from the staff was terrible. There used to be better staff members before, it's a shame. The person who seemed like the manager was just working silently, and there was no smile when ordering from them. The atmosphere of the restaurant really depends on the people. It's a bit scary. But the food is still good.