I visited Ushitomi-cho Station and Hatchobori Station, both within a 4-minute walk, and dined at "Ushi Tomi Aji" restaurant. This restaurant opened in June this year and offers a unique meat kaiseki incorporating premium Japanese beef with a base of Japanese cuisine. It is operated by QRAUD Co., Ltd., which also operates "kumasan" and "Kanijennu" in Kansai and Tokyo. The cozy and luxurious interior features only 8 wooden counter seats, creating a lively and comfortable dining atmosphere. As it was my first visit, I ordered the "Winter Omakase with Matsuba Crab" for ¥35,000. Here is a summary of what I enjoyed: - Beef liver pate, sirloin, and Koubako crab in a monaka shell - Beef assortment with crab, Kanazawa crab and celery dish, fried eggplant, white-fleshed persimmon, ankimo, Arima simmered burdock, fried ginkgo nuts - Beef tail soup with Seigoin turnip and mini komatsuna - Fillet cutlet roll with wood sorrel and sansho soy sauce - Grilled crab with caviar - Fugu skin salad with cucumber and shirako sauce - Shabu-shabu of Yamagata beef sirloin - Fried taro and fugu bone ara (frog) - Crab miso sake - Crab miso - Chateaubriand with soy sauce, salt, and wasabi - Crab rice (snow crab, Matsuba crab), pickles, red miso soup - Apple compote with strawberries and warabi mochi made with compote syrup This seasonal meat and crab collaboration course was outstanding, featuring Yamagata beef as the main meat and Shibayama crab and snow crab from the Kinosaki Port in Hyogo Prefecture. The approach of using seasonal ingredients and a Japanese base was delightful and delicious. The highlight was the "Fillet Cutlet Roll," which resembled a crab face, with two layers of Chateaubriand beef cutlet! The combination of vinegared rice, wood sorrel, and other ingredients was delicious. The crab dishes were all prepared skillfully, showcasing the flavors of the ingredients, and the crab miso with crab legs and claws was particularly delicious. The hospitality was excellent, and I found myself lingering as I lost track of time. Ushi Tomi Aji is definitely a restaurant worth keeping an eye on, and I would love to visit again if given the chance. Thank you for the wonderful meal.

Today's fifth meal is like the title of a novel, "Cows and Miyachi"! So, I visited "Ushi Tomi" for a meal. - Sirloin yukke with caviar on top, a powerful combination that melts in your mouth. - Tail soup with a flavorful broth of chicken bones and cod milt, radish from Seigoin Temple, a refined and comforting taste. - Soba accompaniments including soba seeds, water celery, horsehair crab, white miso with persimmon, yuba sashimi with sauce, eggplant Dutch-style, cauliflower simmered, and sesame tofu. All delicious, but the eggplant Dutch-style was a standout. - Fillet cutlet hand roll, a specialty of the house. Cute appearance with crispy seaweed, vinegared rice, and tender fillet cutlet. - Fried taro root and blowfish, with the taro root being soft and flavorful, while the blowfish was a bit bony for some. - Grilled Yamagata beef lamp, thick and juicy with garlic chips, wasabi, and homemade soy salt. - Sirloin sukiyaki shabu, with truffles shaved generously over onion stew and dipped in beaten egg. A luxurious and delicious dish. - Oyster rice cooked in a pot, with large oysters on top of flavorful rice. The rich oyster flavor combined with the delicate broth was irresistible. Overall, all the dishes were delicious, and the atmosphere and service of the restaurant were excellent, allowing me to fully enjoy the food. Thank you for the feast.

Kumasan Azabu, located in Azabu-Juban, is a restaurant run by the chef, Katsuyoshi Nagai, who previously worked as the head chef at Ginza's Hyoki and Kumasan Azabu. The lunch menu is priced at ¥3000 and features mainly fried dishes, offering great value for money. For dinner, the price is ¥23000 (tax included). During my evening visit, I enjoyed the following courses: - Appetizer: Wagyu Sirloin Tartare with Uni, Caviar, and Toast - Soup: Turnip in Oxtail Broth - Intermezzo: Wagyu Beef Cutlet Hand Roll - Grilled Dish: Wagyu Tongue with Lemon Mayo - Grilled Dish: Filet with Salted Wasabi - Hot Dish: Fried Chestnuts in Chrysanthemum Puree - Grilled Dish: Chicken Wings Stuffed with Prawns - Side Dish: Prawns with Glass Noodles - Hot Pot: Wagyu Sirloin with Matsutake Mushrooms - Main Course: Mushroom Rice with Red Miso Soup - Dessert: Red Wine-Soaked Pears and Figs The restaurant mainly uses black wagyu beef from Tohoku and Omi as their main ingredient. The dishes were well-balanced and not overly heavy, incorporating chicken and other ingredients to add variety. The interaction between the chef and his apprentice was entertaining, making the dining experience enjoyable. I look forward to visiting again for lunch next time.

It was our first date as a couple in a long time, and my husband recommended and made a reservation for the lunch course at Ushidome Umami in Shin-Tomi-cho. It is a very luxurious lunch course where you can enjoy crispy freshly fried dishes little by little at your own pace. The course starts with tenderloin meat, and the freshly fried crispy dishes are cut and served at the counter. You can enjoy the seasoning with your favorite condiments such as salt, sauce, grated ponzu, and tartar. Cabbage is all-you-can-eat, and you can also enjoy freshly cooked rice from the pot at your preferred timing. I am someone who only eats fried food when it's freshly fried, but the crispy feeling of the fried food here was exceptional! The vegetables can be enjoyed according to the season, and this time it was okra and pumpkin. As an okra lover, I couldn't resist. They were all delicious, but personally, what impressed me the most was the horse mackerel fry. It is wrapped in half-raw horse mackerel with shiso leaves, and the fluffy texture and aroma are irresistible. It's completely different from the horse mackerel fry I usually eat! You can also add additional fried dishes, and I added a snow crab cream croquette while my husband added shrimp fry. It was a luxurious course where you can enjoy the aroma of the ingredients. Finally, we had curry as a finish. There was shrimp curry and beef curry, and I chose shrimp curry. It was surprisingly delicious, and the aroma of the shrimp spread in my mouth. Even those around us who were eating it were impressed by how delicious it was. A sophisticated and elegant lunch with a calm atmosphere that is highly recommended for lunch meetings or dates. The course at night looks very delicious with meat kaiseki, so I hope to use it again for another couple's date someday. Thank you for the meal!

I visited "Ushi Tomia," which opened in June 2022. It is a hidden gem-style meat cuisine restaurant located in the middle of Hatchobori, Shintomi-cho, and Takaramachi. The interior of the restaurant is filled with a luxurious Japanese counter. During the day, they mainly serve a cutlet-based menu called "Katsu Tomia," while at night, they offer an omakase course called "Ushi Tomia." The menu for this visit included: Omakase Course (23,000 yen) - Omi beef sirloin yukhoe with caviar - Winter melon, wagyu tail, and yellow chives - Chateaubriand fillet cutlet hand roll - Thick-cut sirloin shabu-shabu - Wagyu tongue with lemon - Grilled chicken wings and simmered dish - Conger eel with onions - Fillet steak - Wagyu spring rolls - Homemade fukujinzuke (pickles) - Grilled corn rice - Hidden menu: clam dashi ramen - Peach, passion fruit The Omi beef sirloin yukhoe with caviar was delicious, with the right balance of fat and meat flavor. The winter melon, wagyu tail, and yellow chives had a refined broth from the wagyu tail. The Chateaubriand fillet cutlet hand roll was flavorful with red vinegar rice. The thick-cut sirloin shabu-shabu had a great texture and was served with refreshing fruit tomatoes. The wagyu tongue with lemon had a crispy texture and a nice touch of fruit lemon. The grilled chicken wings were accompanied by wagyu simmered dish, creating a perfect combination. The conger eel with onions was a sweet and savory dish with a hint of sansho pepper. The steak was served in a cute cow-shaped plate, showing attention to detail. The grilled corn rice and homemade fukujinzuke were a perfect combination of seasonal corn, butter, and rice. The hidden menu clam dashi ramen was light and refreshing. The dessert of peach, honey, sansho pepper, and passion fruit was a nice finish to the meal. There has been an increase in meat cuisine restaurants recently, but this one has a high level of completion. Meat cuisine lovers should definitely check it out!

I visited the meat cuisine restaurant "Ushifumi" located a 5-minute walk from Shin-Tomi Town Station for a weekday dinner starting at either 18:00 or 20:30. The dinner course is priced at 23,000 yen and consists of the following: - Appetizer: Omi beef sirloin yukhoe - Soup: Winter melon, yellow chives, and wagyu tail soup - Intermediate course: Chateaubriand and fillet cutlet hand rolls - Hot dish: Thick-cut sirloin shabu-shabu - Grilled dish: Wagyu tongue with lemon - Grilled dish: Grilled chicken wings and simmered wagyu - Small pot dish: Conger eel and onions - Grilled dish: Fillet with salt and wasabi - Side dish: Fresh spring rolls - Rice: Grilled corn and Koshihikari rice - Dessert: Passion fruit The restaurant features a beautiful interior with a white wood counter where you can watch the chefs prepare the dishes right in front of you. The meat served includes Omi beef and Yamagata beef, carefully selected by the chef each day. The course starts with Omi beef sirloin yukhoe seasoned with salt and sweet soy sauce, followed by a delicious wagyu tail soup with winter melon. Each dish is expertly prepared and presented, making for a delightful dining experience. The course changes monthly, offering a variety of seasonal and delicious ingredients. It's a perfect place to visit for a satisfying meal.

I heard that there is a meat kappo restaurant in Shintomi Town where you can enjoy black-haired wagyu beef with seasonal ingredients. It opened last June and is located about a 5-minute walk from Shintomi Town Station or Hatchobori Station. In the evening, they only offer an omakase course starting at 6:00 pm. The interior of the restaurant has a white wooden counter with 8 seats, and while there are no private rooms, it seems that you can also reserve the restaurant for groups of 5 or more. First, they introduce the meat of the day, such as the beautifully marbled sirloin, fillet, and tongue. The meat is sourced from different regions depending on the season. They start with a champagne toast, followed by an appetizer of minced sirloin yukhoe with caviar, infused with the aroma of yuzu and the richness of egg yolk. The meal continues with a winter melon and wagyu oxtail soup, a luxurious Chateaubriand beef cutlet, and thinly sliced sirloin shabu-shabu. Each dish is paired with a carefully selected wine, such as a white wine from Piedmont, Italy, and a red wine with Cabernet Sauvignon from California. Other dishes include grilled wagyu tongue with Meyer lemon, crispy grilled chicken wings, and a hot pot with conger eel and onions in bonito broth. The meal concludes with a refreshing spring roll appetizer, followed by a delicious corn rice cooked in corn dashi. If there is room in your stomach, they also offer a hidden menu item of simple ramen made with clam broth. The meal ends with a dessert of firm peaches with honey and a hint of sansho pepper. Overall, the meal was a delightful experience, with a variety of seasonal ingredients and high-quality meats to enjoy. The restaurant also offers a selection of Japanese sake and highballs for those who prefer a different beverage.

Last June, a new meat cuisine restaurant called Ushitomi Mi opened in Shintomi-cho. The head chef, Katsuyoshi Nagai, was previously the head chef at the popular restaurant Kumasan in Azabu-Juban. This restaurant offers dishes using Japanese cuisine as a base, along with black wagyu beef and seasonal ingredients. The beautiful white counter allows you to watch the cooking process up close, adding to the dining experience. We started the evening with a toast with Nicola Fiat. The dinner course (23,000 yen) is the only option available in the evening, starting at 6 pm. The dishes included: - Omi beef sirloin with caviar - Beef tail soup with winter melon and yellow chives - Chateaubriand and fillet cutlet hand roll - Thick-cut sirloin shabu-shabu - Grilled wagyu tongue with lemon - Grilled chicken wings with beef stew - Hamo and onion hot pot - Fillet with salt and wasabi - Fresh spring rolls - Grilled corn rice with Koshihikari rice - Dessert of firm peach with honey and green pepper. The courses showcased the natural flavors of the ingredients and were expertly prepared. The warm and friendly personality of the head chef added to the enjoyable dining experience.

This time, I visited a meat kaiseki restaurant called "Ushitoji" that opened in Shintomi-cho a year ago, as they are offering a fried food set during lunchtime. The location is a 5-minute walk from Shintomi-cho Station on the Tokyo Metro Yurakucho Line, and a 3.4-minute walk from Hatchobori Station on the Tokyo Metro Hibiya Line and JR Keiyo Line. The business hours are 11:30-14:00 for lunch and 18:00 for dinner. I visited around 12:00 without a reservation. They only accept reservations for the 11:30 start time. The seating is only at the counter with a total of 8 seats. The menu consists of a lunch set only, specifically a weekday limited fried food course which includes Yamagata pork fillet, Osaka Naniwa black beef minced cutlet, Nagasaki horse mackerel fry, 2 types of vegetables (green eggplant, corn), shredded cabbage, Niigata Koshihikari rice cooked in a pot, red miso soup, pickles, beef curry, and shrimp curry. I also ordered additional shrimp fry (600 yen) and snow crab cream croquette (600 yen). Other options include conger eel fry (600 yen), Japanese beef fillet cutlet (1,500 yen), and sherbet (300 yen). They also serve alcohol, and I had 2 glasses of Date Masamune plum wine soda (700 yen) which was delicious. The fried food and everything else were elegant and of high quality, and all were delicious. The horse mackerel fry had a unique appearance and was really tasty. The minced cutlet was juicy with a special sauce that matched well with the tartar sauce and potato salad-like side. The additional shrimp fry and crab cream croquette were outstanding. The green eggplant had a crispy texture and fresh taste, while the corn was sweet and delicious. The rice, cabbage, dressing, and miso soup were all very tasty, especially the rice, which was exceptional. I had about 5 bowls of rice because it was so good. The curry at the end was also delicious, especially the shrimp curry which was rich in shrimp flavor. The owner was also wonderful, making me feel comfortable and engaging in interesting conversations. I would definitely love to visit again. Thank you for the wonderful meal.

Renewed ushifumi introduces a new lunch concept called "Katsu Fumi," offering great value for money and high satisfaction! Operated by QRAUD Co., Ltd., led by Yukio Terada, a meat-focused restaurant specializing in kaiseki cuisine. The company operates over 10 brands, including SHANIMUNI OPEN, EPOQE, salon du kuma3 Shimanouchi, Thick-cut Beef Tongue and Meat, salon du kuma3 Kitashinchi, Live Crab and Sea Urchin, Azabu Kumasan, Wagyu Chinese Cuisine Kumonohana, Sushi Tokidoki Kushi Ebitora, Kanijennu Ginza, and various other brands. The restaurant opened on June 14, 2022. Located about 70m west of Irifune 1-chome intersection, turn left and walk 60m to find the restaurant on the left. The nearest station is Shintomicho Station, a 4-minute walk away (or Hacchobori Station, also a 4-minute walk away). Operating hours are lunch from 12:00 to 14:00, dinner from 18:00 to 23:00, and irregular holidays. The restaurant has 8 seats, all at the counter. Reservations can be made online through the official website or Tabelog, and also by phone. The ordered menu was the Katsu Fumi lunch set. The lunch set is a limited menu for weekdays, consisting of a total of 10 items. As part of a new weekday-only project, each cutlet is carefully fried and served individually. Rice and shredded cabbage are refillable, and curry is served at your preferred timing. At 3,000 yen, this volume and deliciousness offer great value for money. The shrimp curry was delicious! [Order] <Katsu Fumi Lunch Set> 3,000 yen - Yonezawa pork fillet - Osaka Naniwa Black Beef Menchi Katsu - Nagasaki Horse Mackerel Fry - 2 types of vegetables - Shredded cabbage - Niigata Koshihikari rice cooked in a pot - Red miso soup - Pickles - Beef curry - Shrimp curry *Rice and shredded cabbage are refillable. [Additional] - Shrimp Fry 600 yen - Conger Eel Fry 600 yen - Snow Crab Cream Croquette 600 yen - Wagyu Fillet Cutlet 1,500 yen

★instagram@chihoda★YOUTUBE@Chihoda93★TikTok@chihoda★Twitter@chihoda★blog★Chihoda Blog★Located relatively close to Exit 5 of Shintomi Town Station, making it easily accessible. The restaurant, which opened in June last year, is exceptionally clean and has a refreshing atmosphere. Inside, there are counter seats arranged in an L-shape, accommodating around 7-8 people. The owner is very friendly and welcoming, creating a comfortable dining experience without any tension. First, the impressive cuts of Omi beef, Kagoshima black beef tongue, and Omi beef fillet. ★Nosei Ginger Ale - A ginger ale from Nosei Sake Brewery with a nice level of carbonation, light and easy to drink. The course includes: ★Appetizer: Omi beef sirloin, sea urchin, fuki no tou miso bread - The combination of yukke and sea urchin on bread is delicious, with the miso flavor enhancing the dish. The hint of shiso flavor is also excellent. ★Hassun: A dish featuring wasabi-flavored watercress with juicy and spicy flavors. ★Yakimono: Kagoshima black beef tongue with Meyer lemon - The combination of beef tongue and Meyer lemon is exceptional, with a perfect balance of sweetness and acidity. ★Yakimono: Omi beef fillet chateaubriand with wasabi, garlic chips, and salt - Incredibly tender and flavorful, with the garlic chips adding a nice touch. ★Shinshoku: Wagyu beef tail simmered in a mix of beef and chicken broth - The wagyu beef tail is tender and delicious, complemented by the soft texture of the ayu fish. ★Mukozuke: Fruits tomato suri flow with Tosa vinegar and jelly cucumber - A refreshing and easy-to-eat dish with a balanced level of acidity. ★Gohan: Cherry shrimp and koshihikari rice - Served with miso soup with seaweed and cucumber pickles, the combination of ingredients is excellent. ★Dessert: Lightly sweetened tofu with red strawberries in black honey - A delightful Japanese dessert with a soft and chewy texture, served with warm hojicha tea for a cozy finish. The koshihikari rice with plenty of cherry shrimp was made into onigiri for takeout, which was a thoughtful gesture. Overall, the menu was delicious, and I am grateful for the enjoyable dining experience. As of April 2023, the restaurant's rating on Tabelog is 3.11, which I believe is underrated, as I expect it to become a highly-rated establishment in the future, given that it opened just last year. Thank you for the wonderful meal!

Omi beef sirloin topped with sea urchin on toasted bread with miso-marinated butterbur stalks and uni, mixed together with the meat, is delicious! The octopus in the appetizer is flavorful. The roast beef and sweetfish in the appetizer are also delicious. The soup, made with meat broth instead of bonito dashi, is very mellow and tasty. It's so delicious that it disappears in no time. The Chateaubriand wrapped in seaweed is amazing. The beef juice in the Chateaubriand is also delicious. The hot dish of thick-cut sirloin shabu-shabu with Kyoto vegetables is very tender and tasty. The combination of Kyoto vegetables and sirloin is excellent. The Meyer lemon with mandarin orange was a great match. The grilled dish of Kagoshima black beef tongue is excellent. The grilled dish of Omi beef fillet with wasabi, garlic chips, and salt is also very good. The simmered dish of Wagyu tail with Sichuan pepper is tender and very tasty. The Sichuan pepper enhances the flavor even more. The dish stays warm in the clay pot, which is great. The fruit tomato and cucumber puree was delicious. The rice with sakura shrimp, koshihikari rice, and steamed shrimp mixed with edamame was well-prepared and tasty. The seaweed soup had a rich flavor. The mixed rice turned into rice balls was a nice touch. The dessert of light tofu and strawberry with honey was a refreshing end to the meal. Finally, warm tea served in a lovely cup was delicious. I would like to visit again as the menu changes with the seasons.

Visited "Ushi Tomia" a meat kappo restaurant located a 5-minute walk from Shin-Tomi-cho Station. Made a reservation for 6:30 pm on a weekday and ordered the chef's choice course for 23,000 yen. The menu was a combination of kappo and yakiniku dishes, all of which were incredibly delicious. Particularly enjoyed the appetizer of sirloin yukhoe, the tail soup-wrapped Chateaubriand fillet cutlet, Omi beef fillet, and wagyu tail simmer. Despite being full, everything was enjoyed until the end. The course menu included: 1) Appetizer: Omi beef sirloin yukhoe with white shrimp and baguette - the sirloin was sweet and the shrimp's saltiness paired perfectly with the baguette. 2) Hassun: Horseradish, shrimp, roast beef, soft-boiled young ayu, steamed conger eel - beautifully presented, a true kappo experience. 3) Soup: Ayu and wagyu tail dashi - surprising combination of ayu and tail dashi, with the tail soup being light and the tender ayu being delicious. 4) Palate cleanser: Chateaubriand fillet cutlet hand roll - cooked on a hot plate! 5) Hot dish: Thick-cut sirloin with new onions for shabu-shabu - the sweetness of the new onions paired perfectly with the richness of the sirloin. 6) Grilled dish: Omi beef fillet with wasabi and garlic chips - tender with plenty of meaty flavor. 7) Grilled side dish: Kagoshima black wagyu tongue with Meyer lemon - the crunchy texture of the tongue paired well with the refreshing Meyer lemon. 8) True side dish: Wagyu tail simmer - incredibly rich and tender, the tail was melt-in-your-mouth delicious. 9) Main course: Bamboo shoot with koshihikari rice and red miso soup - sweet bamboo shoot with no bitterness, had seconds. 10) Dessert: Fruit tomato - a refreshing end to the meal.

It's been a while around here. I went to Shirayuki nearby in the past - today I'm going to eat meat! Meat and Japanese cuisine. Harmony Appetizer: Omi Sirloin Yukke with Caviar on Baguette. The sirloin is so tender! It melts smoothly on the tongue at a nice temperature. The baguette is spread with butterbur miso, which pairs well with the meat! Appetizer: Beef simmered in soy sauce, New Tea Castella, Ayu fish, Bamboo shoot simmered in Kochi style, Octopus simmered, Roast beef (ribeye). The ribeye roast beef is a luxurious cut that you can only enjoy in restaurants, not something you can make at home. It's a treat to be able to eat this quality of meat. I particularly liked the New Tea Castella with a subtle sweetness. Soup: Ayu fish tail dashi. The gentle flavor of the tail dashi enhances the taste of the Ayu fish. It's very delicious and comforting. Main Dish: Chateaubriand Filet cutlet roll. The beautifully prepared filet cutlet with red vinegar rice is rich in flavor and satisfying. Hot Dish: Thick-cut sirloin shabu-shabu with new onions. The thick-cut sirloin is enjoyed shabu-shabu style with new onions, giving a perfect balance of flavors. Grilled Dish: Omi beef fillet. The fillet is grilled with soy sauce powder, and pairs well with wasabi soy sauce and red wine. Grilled Dish: Kagoshima Black Wagyu beef tongue. Kagoshima is famous for its black pork, but also for its black beef. The beef tongue is served with Meyer lemon and mandarin orange, adding a refreshing touch to the rich flavor of the meat. Appetizer: Wagyu beef tail stew. The stew is rich and flavorful, with a hint of fragrant Sansho pepper. Rice: Cherry shrimp with Koshihikari rice. The rice is topped with plenty of cherry shrimp, giving a taste of spring. Soup: Red miso soup. Dessert: Dorayaki. The dorayaki has an incredibly fluffy texture that is irresistible. Perfect for a calm and sophisticated date. Thank you for the meal!

Deep in history, in the quiet town of Hatchobori away from the hustle and bustle of Ginza, lies the "Ushi Tomi" restaurant which opened last June. The interior features an L-shaped counter with only 8 seats, giving off a clean and luxurious atmosphere. Despite the formal setting, the young chef is friendly and approachable, making the dining experience relaxed and enjoyable. Unlike other meat-focused restaurants, this establishment leans towards a more traditional Japanese cuisine style. The meal begins with a toast with highball, followed by a luxurious appetizer of minced Omi beef sirloin, white shrimp, and baguette. Each dish that follows showcases the chef's attention to detail and creativity, from the sashimi appetizer to the hearty beef stew. The meal ends with a satisfying dessert of strawberry-filled dorayaki. Overall, the experience at Ushi Tomi is a delightful journey through the flavors of Japan, with a focus on high-quality ingredients and expertly crafted dishes.

I want to recommend: ◉ I want to enjoy delicious meat in a refreshing way, not heavy like yakiniku ◉ I want to eat Japanese meat dishes ◉ I want to eat delicious meat after work The service: - Very friendly and considerate service The ordered dishes: ◉ Chef's course: 23,000 yen + drink Impressions: - Appetizer: Omi beef sirloin with white shrimp bucket. The sweetness and tenderness of the Omi beef combined with white shrimp created an elegant taste. The first dish was amazing! - Appetizer: New tea castella, asparagus, crab on top of bamboo shoot simmered in Tosa style, cherry blossom simmered octopus, firefly squid roast beef. The various dishes were beautifully presented and meticulously prepared. The roast beef, in particular, was cooked for 3 hours at low temperature, resulting in a concentrated umami flavor and a delicious aroma. - Soup: Sweetfish and wagyu oxtail. The surprising combination of wagyu oxtail broth with sweetfish was incredibly delicious, comforting, and warming. - Side dish: Chateaubriand, fillet cutlet hand roll. The luxurious Chateaubriand turned into a fillet cutlet was amazing. Served with flavored rice and black pepper, it was incredibly delicious and went well with sake. - Appetizer: Wagyu oxtail simmered. The oxtail was tender and flavorful, with a rich broth that was not overpowering, making it light and enjoyable. - Hot dish: Thick-cut sirloin shabu-shabu. The sirloin was cut thick, and the tableside shabu-shabu presentation was delightful. - Grilled dish: Kagoshima black beef tongue with Meyer lemon. The impact of the half-cut Meyer lemon on top of the beef tongue was impressive. Squeezing the lemon enhanced the deliciousness of the dish. - Grilled dish: Omi beef fillet. A dish that allowed you to fully enjoy Omi beef. It was meaty but incredibly delicious. - Rice dish: Cherry shrimp with Koshihikari rice. Koshihikari rice topped with plenty of cherry shrimp was excellent. The option to make onigiri with the leftovers was a thoughtful touch. - Dessert: Kinugata jelly. A beautiful and elegant dessert with cherry blossom petals, a light pink color, and a refined sweetness, perfect for ending the meal. Chit-chat: - This day was a date with my daughter, who came to discuss my son's worries! We were curious about a restaurant that served Japanese meat dishes, so we decided to go there. The atmosphere was friendly and welcoming, and the food exceeded our expectations. We had a great time chatting and enjoying the delicious food. I would love to go out with my daughter again sometime. She was very happy and enjoyed the experience.

I was in Shin-Tomi Town. Ushi Tomi. It is a Japanese restaurant that mainly focuses on black wagyu beef. I was really looking forward to trying their Japanese-style meat dishes. First, I started with a beer to relax. The appetizer was a tartare of Omi beef sirloin, which had beautiful marbling. The raw sirloin topped with caviar and wasabi added richness and aroma. I placed it on a baguette with miso of butterbur sprout and pounded squid, creating a harmonious and happy combination. Next, the appetizer platter arrived. It consisted of 6 different dishes on a lively tray. The tender simmered abalone had a flavorful liver sauce with chewy soba grains. The simmered bamboo shoot was paired with seasonal rape blossoms and vinegar miso with firefly squid. A castella cake made with green tea, baby eel, and asparagus wrapped in it, creating a smooth and creamy texture. The roast beef with rib roast sauce had a juicy meaty sweetness. The wagyu tail soup had a large piece of shark fin. The shark fin, boiled to the right texture, had a crunchy and satisfying texture. The hand-rolled Chateaubriand fillet cutlet had a crispy coating with meat umami and fat oozing out when you bite into it. I enjoyed it with a famous sake, Hakurakusei from Miyagi, along with thick slices of sirloin shabu-shabu. The melting fat with grated garlic and grated citrus peel complemented each other perfectly. The fillet steak of Omi beef was fragrant and tender. The dry soy sauce with wasabi and fried garlic enhanced the meat umami. The thick-cut beef tongue grilled was served with Meyer lemon on top. The strong umami of the bouncy beef tongue paired well with the citrusy flavor of orange-scented lemon. The simmered oxtail made with soup from fillet meat and sirloin was bubbling hot. The rich flavor of the beef was condensed in the piping hot pot. For the finishing touch, I had clam rice cooked in a clay pot. The abundant clam flavor with crunchy leeks added a nice texture. The crispy rice crust from the clay pot added an extra aroma. I ended the meal with a cold dessert of fruit embedded in agar jelly, like a luxurious wagyu beef feast. I thoroughly enjoyed this special experience and would love to come back for another special occasion.

Ushifumi 050-5589-2371 1-15-13 AXAS Ginza Azure Court 1F, Shintomi, Chuo-ku, Tokyo https://lit.link/ushitomi A Japanese meat cuisine restaurant located within walking distance from Ginza. I enjoyed the wonderful dishes at Ushifumi, which carefully and deeply bring out the flavors of seasonal ingredients, including the "Chef's Special 'Hirekatsu Temaki'". I sat at the counter, watching the chef's skillful hands at work while engaging in occasional quiet conversations. A pleasant time began to unfold. First, thinly sliced Omi beef sirloin topped with large caviar. The packet also had squid on top, and the combination was delicious on its own, but then they added the sirloin on top. It was absolutely delicious. The assorted appetizers were delightful. The simmered abalone was delicious, but what was interesting was the buckwheat underneath, which was mixed to create a risotto-like dish. The seaweed salad with olive oil in an Aglio e Olio style, and the fresh rapeseed with vinegar miso were elegant. The roasted meat (Togarashi) was perfectly seared, allowing the sweetness of the meat to come through. The lily bulb was not only cute but also a delicious steamed bun. Each dish was meticulously crafted, and the deliciousness was evident in every bite. The beef tail soup with shark fin was luxurious and elegantly presented. The moment I opened the bowl, a delightful aroma tickled my nose. Delicious, delicious. I can't help but repeat it. The hand-rolled sushi with Chateaubriand fillet, carefully placed on red vinegar sushi rice with fragrant seaweed, was a sight to behold. When you take a bite, the meat cuts smoothly. The combination of seaweed, meat, and rice was absolutely delightful. The thick-cut sirloin shabu-shabu was just right. It was a shabu-shabu for adults. The balance was very good, the meat was tender and easy to chew, and the accompanying garlic chips were to my liking. The Omi beef cabri was slow-cooked and then roasted to create a roast beef dish. It was served with organic lemon squeezed over orange. The Omi beef fillet was incredibly tender, almost like it could be eaten without teeth. The meat was of such high quality that only a small amount of toppings was needed, but the wasabi, soy sauce salt, and garlic chips were all excellent and it was hard to choose between them. The tail simmered dish was served piping hot. It had a gentle sweetness from red miso. The clam and onion nouveau rice dish was filled with clams and had a great flavor that paired well with the green onions. I only had a little bit of it and made it into rice balls to take home. The secret menu ramen with clams and chicken broth was delicious. The soup was rich and deep with clam flavor. The noodles were sourced from Kyoto and were thin flat noodles this time, but they may vary on different days. For dessert, there was a strawberry daifuku made with a hint of sweetness right in front of you, and the refreshing summer tangerine was a nice touch. The pace of the meal was excellent, as was the hospitality of the two hosts. The handsome chef resembled a celebrity, but I can't remember who it was. I'll add it later if I remember. My friend who went with me was delighted to try such delicious dishes for the first time and said she wanted to become a regular at this restaurant. Yes, I completely agree. Shopping in Ginza and having lunch with Ushifumi's 8000 yen course reservation also seems like a great idea. It was so delicious that the text ended up being too long. Ushifumi's Chef's Special "Hirekatsu Temaki" Course 23,000 yen (tax included) Appetizer: Omi Beef Sirloin Caviar Baguette Assorted Appetizers: Seaweed Salad, Sasa no Hana Vinegar Miso, Lily Bulb Steamed Bun, Simmered Abalone, Togarashi (Meat) Seared, Bamboo Shoots Simmered Soup: Shark Fin Omi Beef Tail Main Dish: Chateaubriand Fillet Hand-Rolled Sushi Hot Dish: Thick-Cut Sirloin Shabu-Shabu Grilled Dish: Omi Beef Cabri Roasted Dish: Omi Beef Fillet Strong Dish: Tail Simmered Rice: Clam, Onion Nouveau, Koshihikari Rice Dessert: Amanatsu

In June 2022, the renowned meat cuisine restaurant "kumasan Azabu" opened a new meat kaiseki restaurant combining Japanese cuisine with wagyu beef in Shin Tomi-cho. This restaurant has already been a hot topic in the media (such as Tabelog Magazine, ELLE, LEON, pen, FIGARO, Yahoo News, etc.). On this day, he made a reservation for a 23,000 yen course for a White Day return dinner date. We started with a highball and Noses ginger ale for a toast. - Appetizer: Omi beef sirloin marinated with sea urchin - Eight-course meal: a colorful and beautiful eight-course meal that evokes the arrival of spring - Soup: a luxurious soup made with simmered shark fin and wagyu beef tail flavored with fragrant vegetables - Sashimi: Chateaubriand fillet cutlet hand-rolled (with fresh pepper, wood buds, and sansho soy sauce) - Hot dish: thick-cut sirloin shabu-shabu cooked in front of you - Grilled dish: Omi beef with chili peppers grilled over binchotan charcoal - Grilled dish: Shimane beef tongue with Meyer lemon - Strong dish: stewed tail for 9 hours with red miso broth and served with spring vegetables - Rice: clay pot rice with Aichi clams and green onion - Dessert: Setoka citrus and strawberry daifuku With only 8 seats, this restaurant offers high-quality dishes, perfect hospitality, a sommelier, and the aroma of premium meat cooked over binchotan charcoal that stimulates the appetite. The live cooking experience in front of you adds to the enjoyment of the meal.

I had a ¥23,000 course at a meat cuisine restaurant in Shinfu-cho. The restaurant had a beautiful white wooden counter, giving it a traditional Japanese feel. The meal started with appetizers of Omi beef sirloin with sea urchin and fuki baguette. The soup course included a luxurious double soup with clam and shark fin. The sashimi course featured young eel, which was very extravagant. The main course included dishes like Chateaubriand and beef cutlet hand rolls. The meal also included thick-cut sirloin shabu-shabu and roasted Omi beef fillet. The wine selection was impressive, with a Pinot Noir that paired well with the meat dishes. The meal ended with a stewed oxtail stew, rice with clams and scallions, and a delicious dessert of strawberry daifuku and citrus toro. The service was excellent, and I would highly recommend this restaurant for special occasions or entertaining guests.

One week prior to the visit, a reservation was made for two people at 7:00 PM on Tuesday. The restaurant is a high-quality meat cuisine establishment associated with "kumasan Azabu," so expectations were high. The set menu included dishes like Omi beef sirloin, sea urchin, baguette, shark fin, wagyu tail, and more. They also served a variety of recommended Japanese sake to complement the seasonal dishes. The high-quality meat dishes were served continuously without causing any stomach discomfort, and the vegetables served alongside them were also delicious. The addition of ramen, not listed on the menu, was a pleasant surprise. The elegant atmosphere of the counter seating allowed guests to watch the skilled preparation of the meat dishes. The chef engaged in enjoyable small talk, making the dining experience even more delightful. The restaurant currently has a rating of 3.11 on Tabelog (as of March 2023).

A Japanese restaurant in Shintomi-cho specializing in meat dishes. They offer a course menu that combines delicate Japanese cuisine with high-quality Wagyu beef. While the restaurant is known for its meat dishes, they also incorporate seafood into their offerings. They even have a luxurious seasonal course called "Matsubagani and Wagyu Feast." The location is a 4-minute walk from Shintomi-cho Station or Hatchobori Station. The restaurant is on the first floor of a building, with a modest exterior that blends in with the surroundings, giving it a hidden gem vibe. The interior features a white wood L-shaped counter with a maximum of 8 seats, creating a clean and comfortable atmosphere. For dinner, they offer 3 course options, including a well-balanced combination of Japanese cuisine and Wagyu beef, with seasonal vegetables and seafood also featured. The presentation includes playful elements that add to the dining experience. The "Ushitomi Taste Omakase" course costs 23,000 yen and includes various dishes like Wagyu beef tartare, Matsubagani and Wagyu tail soup, an assortment of small dishes, Chateaubriand cutlet hand rolls, Wagyu beef shabu-shabu, Hitachi beef ribeye, Shimane Wagyu tongue, Wagyu tail stew, clay pot rice, clam miso soup, and strawberry daifuku for dessert. The restaurant also offers a selection of drinks.