Chef Jotaro Okubo, who has earned Michelin stars, showcases his skills at Ushigoro Group's meat cuisine! I have visited several times and I love this restaurant for its sophisticated and serene atmosphere. It is located near Nishi-Azabu crossing, in the same building as Ushigoro Nishi-Azabu and USHIGORO S NISHIAZABU. The nearest stations are Nogizaka and Roppongi, about a 10-minute walk away. There are 7 counter seats and one private room for 4 people. What's great is that you can enjoy a variety of dishes in small portions. All the meat dishes are refined and unique, with updates every time I visit. Compared to other meat cuisines, there is a good balance of seafood dishes, allowing you to enjoy the seasonal flavors without feeling overwhelmed. Meat cuisine is a challenging field, with a small market, but this restaurant offers the best of the best in meat cuisine. I visit regularly and am always impressed by the new seasonal dishes, making it a favorite meat cuisine restaurant for me.【Order】<Chef's Special Course> 27,500 yen◻︎ Spring chrysanthemum, mirugai, sudachi jelly◻︎ Spring roll, wagyu thigh ham, black truffle◻︎ Abalone cold pasta◻︎ Pickled ribeye◻︎ New ikura and thigh meat mini bowl◻︎ Sagari skewer◻︎ Tail◻︎ Kobe beef sirloin cold shabu, matsutake Kumamoto red eggplant, ponzu jelly◻︎ Kobe beef Chateaubriand sandwich◻︎ Fillet, rib◻︎ Finale: lobster porridge, tantanmen, curry◻︎ Ice cream, passion fruit jelly.

I visited for lunch. They are open for lunch on Fridays and Saturdays. It cost us less than 40,000 yen for two people. The service was excellent. I had dinner here last time and it seems the menu changes depending on the season. The small rice bowl dish was the most visually appealing and delicious. I will visit again.

Second visit. Of course, it was very delicious again this time. Even though it's a meat cuisine restaurant, the fish is also delicious. The wine is also delicious and satisfying. You can choose from 3 different ways to finish the meal, but you should try all three. And the manager's customer service is amazing. I had a wonderful and enjoyable time. Thank you very much. I want to go again soon.

I entered the restaurant with a slight sense of unease as it was part of the Ushigoro Group. The food was not bad, but nothing particularly special. As expected from the Ushigoro Group, the dishes looked visually appealing. They used high-quality ingredients, but I had doubts about how they were prepared as the flavors did not fully bring out the ingredients. There is still room for improvement to increase customer satisfaction. There were also foreign customers, but it seemed like there were no staff members who could speak English, so communication was limited to simple words. It made me realize the difficulty of balancing profit and customer satisfaction in the restaurant business as I left the restaurant.

The "Ushigoro" group, known for its meat cuisine, operates a meat kappo restaurant called "Ue" which aims for the highest quality in ingredients, techniques, ambiance, and hospitality. The Tokyo branch has earned one Michelin star. Their main dish, the charcoal-grilled steak, is cooked using a custom open-style kiln with charcoal, seasoned simply with salt and wasabi. They prioritize the flavor of the meat over the grade, often using "A4" or "A3" instead of "A5." They have a sommelier on staff for perfect wine pairings, and their service is impeccable. They pay attention to detail in all aspects, making "Niku Kappo Ue" an extremely high-quality restaurant in the meat cuisine genre, even for those with limited experience in such establishments.

I visited "Nikuwari Kappo Ue," where Takataro Okubo, who has won a Michelin star, showcases his skills in the meat kappo cuisine style of the Ushigoro Group. The restaurant is located in the Barbizon Building B1F in Azabu-Juban, about a 10-minute walk from Roppongi and Nogizaka. Upon entering, you can feel the traditional Japanese atmosphere. I was escorted to a counter seat by the staff. The restaurant has about 6 counter seats and private rooms are also available. I ordered a drink and the course began with: - Fig and Hanasaki Crab with white miso and mascarpone cheese - Sushi with red meat, simmered conger eel, island shrimp, and red squid on vinegared rice with yuzu citrus - Steamed abalone from Aomori and awabi from Yamaguchi, each with a unique texture and taste - Grilled nodoguro fish with a ginger-flavored dashi broth - Cold shabu-shabu of sirloin beef with red eggplant ponzu jelly and yuzu pepper - Spring roll with black truffle, Tamura beef from Hokkaido, and blue cheese sauce - Beef tartare with smoked caviar, capers, and shungiku sauce - Grilled beef tail marinated for 7 hours with a sweet and savory sauce - Chateaubriand cutlet sandwich - Two types of steak with rice, served with fillet, rib core, and half-cooked whole peppercorns and wasabi soy sauce - Ending dishes include beef jusho rice, bolognese pasta, and a choice of three types of curry - Yogurt-flavored ice cream with Nagano purple grapes and passion fruit jelly This is a highly recommended restaurant for special occasions!

Each dish was delicately crafted, with a classic and delicious flavor that exceeded expectations. I was impressed by the variety of ways to enjoy the meat dishes. It was a highly satisfying dining experience, and I would love to visit again.

Roppongi Ushigorogroup, a bronze award-winning restaurant! We were looking forward to the omakase course for ¥27,500! It's important to arrive on time as everyone starts at the same time. First, a Yamazaki highball. Refreshing... Next, we had Hanasaki crab from Nemuro with a white miso and mascarpone sauce with vinegar. Peak season for Hanasaki crab in July! The vinegared rice with thigh meat (ramp), Nagasaki anago, Hokkaido sweet shrimp, and red squid were all delicious! The fried Okoze had a subtle aroma with shichimi pepper. The rib roast was grilled and then served raw. It melted in the mouth, incredibly delicious! We also had a Hibiki highball. The cold shabu-shabu with yuzu pepper and ponzu jelly was very elegant. The spring roll with blue cheese sauce, beef prosciutto, and truffle was surprisingly good. The turtle's tartare with smoked caviar was perfect with the highball. The Chateaubriand cutlet sandwich, beef tail teriyaki, and Kobe beef fillet with mountain wasabi were all amazing. The finale of bolognese and curry was delicious. The yogurt ice cream, Nagano grapes, and jelly were all exceptional. The Chateaubriand was the most delicious I've ever had. The fillet and curry were also surprisingly flavorful. The harmony of flavors in the meat dishes was incredible. The seafood dishes were also excellent, with no shortcuts taken. The yogurt ice cream was richer than expected. Truly a remarkable restaurant! Chef Okubo's wonderful personality shines through in his heartfelt dishes. It was an impressive dining experience!

I am definitely more of a meat lover than a fish lover. Every dish is bite-sized, but within that small size, there is a lot of attention to detail and deliciousness packed in. Every dish is delicious. I was particularly impressed by the katsu sandwich. I have a weakness for katsu sandwiches, and the flavor of the meat is condensed, and the sauce is just right. This katsu sandwich might be the best I've ever had. The course menu has many dishes, but the portion size of each dish is not too big, so you finish the meal feeling just right, pleasantly satisfied.

Chef Jotaro Okubo, who has earned Michelin stars, showcases his skills at Ushigoro Group's meat cuisine! I have visited multiple times and I love this restaurant for its sophisticated and tranquil atmosphere. Located near Nishi-Azabu intersection, in the same building as Ushigoro Nishi-Azabu and Ushigoro S Nishiazabu. It is a 10-minute walk from Nogizaka or Roppongi station. There are 7 counter seats and one private room for 4 people. The small portions allow you to enjoy a variety of dishes, all of which are refined and constantly updated. Unlike other meat cuisines, there is a focus on seafood which prevents you from getting tired of eating, and allows you to experience the seasonal flavors, resulting in high satisfaction. Meat cuisine is a challenging genre, but this restaurant stands out as the pinnacle of meat cuisine, offering the ultimate dining experience. I visit regularly and enjoy the new seasonal dishes each time, never getting bored. It is hands down my favorite meat cuisine restaurant. [Order] <Chef's Special Course> 27,500 yen ◻︎Hanasakigani and fig with mascarpone cheese ◻︎Shrimp, squid, simmered anago ◻︎Fried okoze ◻︎Chilled shabu-shabu with Mita beef sirloin, red eggplant, yuzu pepper ◻︎Meat sushi ◻︎Red sea urchin and ichibo meat sushi ◻︎Wagyu beef prosciutto and blue cheese spring roll ◻︎Tail steamed with sansho pepper ◻︎Sea urchin meat sushi ◻︎Chateaubriand cutlet sandwich ◻︎Steak ◻︎Rice ◻︎Finale: shigure-ni, pasta, curry ◻︎Dessert

Located in Nishi-Azabu, Tokyo, the main temple of the Ushigoro Group, "Niku Kappo Ue," has a rating of 4.2 on Tabelog. The address is 2-24-14 Nishi-Azabu, Minato-ku, Tokyo, in the basement of Barbizon 73. The price range is between 35,000 to 50,000 yen per person. As a greeting, Michelin-starred Chef Okubo introduces Kobe beef with a distinguished pedigree suitable for the main course, complete with a pedigree certificate. The special omakase course includes: corn soup, small bowl (beef tataki, sea urchin, white shrimp, caviar), clam and butterbur rice, blue cheese and prosciutto spring rolls, hairy crab chawanmushi, Kobe beef shabu-shabu, meat sushi, braised beef tail with flower pepper, Chateaubriand cutlet sandwich, Kobe beef fillet steak, beef simmered rice bowl, bolognese, beef curry, and dessert. To complement the meal, red, white, and orange wines are available for tasting. The white wine "asatsuyu" is a personal favorite. Enjoy the refined and elegant atmosphere while savoring the true flavor of the meat. Highly recommended for dates or special occasions. P.S. A disastrous day when I arrived 30 minutes late due to a direct hit by a typhoon...

All dishes from the first to the last were delicious. When I mentioned that I like sake, they generously served premium ones, which made me very satisfied! I received three different options for the finishing course, but I was too full and it was overwhelming. I would like to visit again on a special occasion.

Located about an 8-minute walk from Roppongi Station, this is the top-tier line of the Ushigoro Group. You can enjoy the highest quality Wagyu beef in a kaiseki-style, multi-dish format. The special omakase course includes: - Scallop and sesame tofu, corn grated flow - Wagyu beef thigh, Nagasaki squid, saltwater sea urchin, smoked caviar seafood bowl - Grilled nodoguro - Blue cheese spring roll with Tanba beef prosciutto and summer truffle - Hairy crab chawanmushi - Kobe beef sirloin shabu-shabu with Hokkaido asparagus and light soy sauce - Rib roast meat sushi roll - Sagari (diaphragm) meat sushi - Grilled beef tail with sansho pepper - Chateaubriand cutlet sandwich - Rib roast core and tongue base - Bolognese pasta - Beef shigure-ni rice - Caramel ice cream with pineapple and marmalade Luxurious ingredients are all in this bowl with a modern and easy-to-understand visual appeal. The feeling of indulgence in mixing the ingredients together is quite enjoyable. The grilled nodoguro offers a fleeting, rich fat that complements the soy sauce and charcoal flavors. The blue cheese spring roll with Tanba beef prosciutto and summer truffle is a standout dish, showcasing the richness of the high-quality ingredients. The hairy crab chawanmushi has a strong crab flavor enhanced by the ginger. The Kobe beef sirloin shabu-shabu with Hokkaido asparagus and light soy sauce is a delightful combination. The rib roast meat sushi roll has a tantalizing texture. The Sagari (diaphragm) meat sushi offers a unique taste with a hint of richness. The grilled beef tail with sansho pepper is a decadent dish with gelatinous texture and rich flavor. The Chateaubriand cutlet sandwich is easy to bite into, with a perfect balance of bread and meat. The rib roast core and tongue base offer a light and flavorful experience. The Bolognese pasta is rich in meaty flavor.

When I heard the term "Niku Kappo" (meat kappo), I only had the impression that it was like a regular kappo meal but with meat as the main dish. However, this Niku Kappo was truly a kappo style meal centered around meat. Located on the basement floor of a building in a back alley off the main street in Nishi-Azabu, with Usigoro Nishi-Azabu across the street. The entrance was elegant with the word "up" displayed, and inside there were beautiful counter seats. I visited during the 8:30 PM session. The owner first introduced the main dish - Kobe beef with a prestigious pedigree. The appetizers included a jelly made with fragrant sansho pepper, a refreshing soup made with sweet crab meat, and grilled fish, providing a variety of dishes beyond just meat. However, the highlight was the meat dishes, especially the meat sushi served in a dish with caviar, sea urchin, and tartare. It was exquisite. There was also a shabu-shabu dish with white asparagus and dashi, a chateaubriand cutlet sandwich, and of course, the main fillet steak. For rice dishes, you could choose from three options: beef stew rice, meaty bolognese, and beef curry. I couldn't decide, so I ended up ordering all of them! Despite trying all these dishes, the portion sizes were just right, making it a comfortable meal even for women. The drink selection was extensive, with a good selection of wines available. This was truly one of the ultimate forms of Niku Kappo.

The food was all very delicious and it was a fun dining experience. The drinks were also chosen to complement the dishes, and for small groups, I think glasses are better than bottles. As a first-time visitor to this meat-focused restaurant, it was perfect for meat lovers. The order of the dishes in the posted photo was completely wrong. I apologize for the mistake.

Chef Jotaro Okubo, who has earned Michelin stars, showcases his skills at Ushigoro Group's meat cuisine! I have visited several times and I love this restaurant for its quiet and sophisticated atmosphere. It is located near Nishi-Azabu intersection, in the same building as Ushigoro Nishi-Azabu and USHIGORO S NISHIAZABU. The nearest stations are Nogizaka and Roppongi, about a 10-minute walk away. There are 7 counter seats and one private room for 4 people. The small portions allow you to enjoy a variety of dishes, all of which are refined and constantly updated. Unlike other meat cuisine restaurants, there is a good selection of seafood dishes, allowing you to enjoy the seasonal flavors without getting tired of meat. Meat cuisine is a challenging genre, and I believe this restaurant represents the pinnacle of what meat cuisine should be. I visit regularly and always enjoy the new seasonal dishes, making it my favorite meat cuisine restaurant. [Order] <Chef's Special Course> 27,500 yen - Corn soup with sesame tofu - Small bowl with firefly squid, white shrimp, Hokkaido sea urchin - Clam and butterbur shoot - Spring roll with blue cheese sauce, cheese, wagyu beef prosciutto, summer truffle - Steamed hairy crab - Kobe beef shabu-shabu - Meat sushi with ribeye, harami - Grilled wagyu beef tail with flower pepper - Kobe beef fillet steak - Finale: curry, shigureni rice bowl, pasta - Dessert: caramel ice cream, sweet orange marmalade, pineapple

◆Appearance "Ushigoro Nishiazabu Honten" is located on the 1st floor of the building, and "USHIGORO S. NISHIAZABU" is on the basement 1st floor. "Nikugappojo" is an affiliated store of "Ushigoro." - No free parking available - Reservation required ◆Interior - Counter seating for 7 - Private room for 1 table The atmosphere is calm and welcoming. Despite the number of staff, the ambiance is not formal, making it a comfortable place to dine. You can enjoy watching the food being prepared in front of you at the counter. - Takeout available - Prices include tax ■Menu - Chef's Special Course: ¥27,500 - Shabu-shabu with beef, sansho pepper, and mushrooms in a delicious broth - Filet sushi - Assorted mountain vegetables and shellfish with clam jelly - Tartare of harami and karasumi with herb vinegar - Blue cheese spring rolls with beef ham and truffle - Mini rice bowl with red vinegar rice, beef tataki, sea urchin, Hokkaido hairy crab, and firefly squid - Tail skewers grilled eel style with vinegar citrus and sansho pepper - Sirloin shabu-shabu with smoked shiitake mushrooms - Chateaubriand beef cutlet sandwich - Fillet steak with wasabi, black pepper, and soy sauce - Sun-dried rice from Yamagata - Beef wonton salt ramen - Spicy curry - Homemade salt ice cream with olive oil - 10-year aged hon mirin - Hojicha tea The variety of dishes is impressive. Each dish is elegantly presented, allowing for a refined dining experience. The portion sizes are moderate, leaving room for more if desired. Nikugappojo (Jyo) Phone: 03-3486-2929 Saturday: 12:00-14:00 / 17:00- Sunday, Public Holidays 2-24-14 Nishi-Azabu, Minato-ku, Tokyo, Barbizon 73 B1F