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When it comes to renowned yakiniku groups, "Ushitoro" is a name that needs no introduction. It's a super famous yakiniku restaurant that any Tokyo yakiniku lover has heard of at least once. I've been to many Ushitoro group restaurants before, but I had never been to the Ginza Namiki-dori branch. This time, I got to know another side of Ushitoro, and I love it even more. It's the kind of place that makes you fall in love with the restaurant itself. There are many yakiniku restaurants popping up these days, but this one feels like the pinnacle of classic yakiniku. It's not trying to be anything fancy or different; it's simply perfected the art of traditional yakiniku, which is how it achieved its current status. It's a testament to what happens when you combine the highest quality meat with the best grilling techniques. I'm completely smitten. I definitely want to go back. ▽--------------------------▽ ○Restaurant Name: Yakiniku Ushitoro Ginza Namiki-dori Branch ○Tabelog Rating: 3.76 (as of June 25, 2024) ○3-minute walk from Ginza Station ○Budget: ¥30,000 per person ○Address: 7F, New Ginza Building, 5-4-9 Ginza, Chuo-ku, Tokyo ○Business Hours: [Mon, Tue] 5:00 PM - 11:30 PM [Wed, Thu, Fri] 11:30 AM - 3:00 PM / 5:00 PM - 11:30 PM [Sat, Sun, Holidays] 11:30 AM - 11:30 PM ※Closed: Year-end and New Year's ※Credit cards accepted △--------------------------△ 【Reservation Availability】 Reservations available 【Recommended Usage Scenes】 Colleagues, friends, lovers, family, business entertainment 【Crowdedness】 80% full at 8:00 PM on Monday. Reservations are recommended. 【Order】 ◆August Special Course 【Course Contents】 Meat Origin: Chateaubriand (Kagoshima) ・Cri (Hokkaido) ・Misuji (Sendai Beef) ・Sirloin (Kagoshima) ○Ushitoro Yukke with White Shrimp from Toyama Prefecture Sweet white shrimp and smooth wagyu yukke ○Selected Red Meat Hand Rolls Wagyu tartare with caviar rolled in Saga's top-grade nori seaweed ○Seasonal Mixed Namul Mix of seasonal summer vegetables, bitter melon, red bell pepper, young corn, zucchini, etc. ○Eggplant Kimchi Two-day fermented, melt-in-your-mouth kimchi ○Chateaubriand Mille-feuille Sukiyaki with Truffle Sliced truffle, Tokushima Prefecture's Awasodachi egg, and sukiyaki-style sauce ○Ultimate Black Tongue Thick Cut ○Selected Thick-Cut Harami with Wasabi ○Ushitoro Salad Lettuce and cucumber with a sesame oil-based special dressing ○Truffle Wagyu Fillet Katsu Sandwich Wagyu fillet gently cooked at low temperature, finished with truffle sauce and shaved truffle ○Selected Cuts Special Sauce: Using Upper Misuji ○Supreme Red Meat Yakishabu: Using Cri ○Selected Sirloin with Plum Sauce and Sanchu Juicy thick-cut sirloin with plum and Japanese wild ginger sauce ○Wagyu and Autumn Salmon Stone-Grilled Rice with Ikura Autumn salmon, Niigata Prefecture's Maitake mushrooms, and other ingredients suitable for the beginning of autumn, mixed with wagyu and oyster sauce, topped with ikura ○Rich Mango Sauce Blancmange】 Fresh mango and creamy blancmange

I've been to many yakiniku restaurants, but this one is top-notch. Even though I didn't order a course, they were able to provide the next cut of meat at just the right time. The staff was also very attentive and even offered to grill the meat for us. The table next to us was celebrating, so it seems like they can accommodate special occasions. The quality of the meat, the service, and the atmosphere were all perfect. I will definitely be back.

I made a reservation and went to the restaurant. The meat was all delicious, and the atmosphere of the restaurant was very good. It was a semi-private room, and the dim atmosphere was very relaxing. The staff's service was also high-quality and I felt it was good. The portions were surprisingly large, and even I, a man, was full. Overall, the food was good and the atmosphere of the restaurant was good, so I would like to go again.

A memorable meal that makes you realize that "grilling" is everything in yakiniku! When asked about yakiniku restaurants, "Ushitoro" is a popular yakiniku group that is sure to be mentioned. Among their multiple locations that have been featured in the "Hyakumeiten" (Top 100 Restaurants) guide, this particular restaurant has even earned a bronze award, showcasing its true talent. To put it simply, this was a sublime meal that completely shattered my concept of "yakiniku." While many restaurants use ingredient combinations to create unique flavors, this one focuses on the classic, quintessential "yakiniku" experience with a simple approach. I was amazed at how the grilling skills of the chefs could elevate the meat to such a level. ----------Order---------- 【August Course】 ■ Seasonal Mixed Namul ■ Eggplant Kimchi ■ Toyama Prefecture White Shrimp Ushitoro Yukke ■ Carefully Selected Lean Meat Hand Roll ■ Chateaubriand Mille-Feuille Sukiyaki with Truffle ■ Ultimate Black Tongue Thick Cut ■ Carefully Selected Thick-Cut Harami with Wasabi ■ Ushitoro Salad ■ Truffle Beef Fillet Katsu Sandwich ■ Carefully Selected Cuts with Special Sauce ■ Premium Lean Meat Yakishabu ■ Special Sirloin with Plum Sauce and Sanchu ■ Gomtang Soup ■ Wagyu and Autumn Salmon Stone-Grilled Rice with Ikura ■ Rich Mango Sauce Blancmange ----------Review---------- 【Meat Origin】 ・Chateaubriand (Kagoshima) ・Kuri (Hokkaido) ・Misuji (Sendai Beef) ・Sirloin (Kagoshima) ■ Toyama Prefecture White Shrimp Ushitoro Yukke The white shrimp has a rich sweetness that pairs perfectly with the smooth texture of the wagyu yukke. ■ Carefully Selected Lean Meat Hand Roll This luxurious hand roll features melt-in-your-mouth wagyu tartare topped with caviar. It's wrapped in Saga's finest nori seaweed. ■ Chateaubriand Mille-Feuille Sukiyaki with Truffle The initial grilling is done in a sukiyaki style. Sliced truffles are placed on top of the Chateaubriand, which is then drizzled with Tokushima Prefecture's "Awasodachi" eggs. It's a classic dish, but the melt-in-your-mouth grilling technique is exceptional. ■ Ultimate Black Tongue Thick Cut ■ Carefully Selected Thick-Cut Harami with Wasabi The tongue is incredibly thick, probably about the size of a knuckle. This was the first time I've ever had tongue that made me think, "I'm so glad I'm alive!" The harami is crispy on the outside, but the fibers melt in your mouth, releasing juicy meaty flavors. I was amazed at how much the grilling process could transform the meat. ■ Truffle Beef Fillet Katsu Sandwich This exquisite dish features wagyu fillet that's been sous vide cooked and paired with truffle sauce, finished with shaved truffles. It showcases the restaurant's unique style, but it's also simple and classic. One bite and you'll be grinning from ear to ear with delight. ■ Carefully Selected Cuts with Special Sauce This is Sendai beef's upper misuji. It's thinly sliced because of the marbling, making it fragrant and flavorful, and it's served with a sharp sauce. ■ Premium Lean Meat Yakishabu This is kuri. It's served with a refreshing grated radish and ponzu sauce. ■ Special Sirloin with Plum Sauce and Sanchu Juicy, thick-cut sirloin. Wrapped in sanchu and perilla leaves with a plum and Japanese ginger sauce, it's a truly sublime experience. ■ Wagyu and Autumn Salmon Stone-Grilled Rice with Ikura This dish features autumn salmon, Niigata Prefecture's Maitake mushrooms, and other ingredients that evoke the early autumn season, all combined with wagyu. The oyster sauce adds a fragrant aroma, and it's finished with ikura. ■ Rich Mango Sauce Blancmange Fresh mango and creamy blancmange. The sweetness of the blancmange and its smooth texture are exquisite. ---------- This was the most impressive yakiniku experience I've ever had. It completely redefined my concept of "yakiniku." I enjoyed the wine pairing as well, making for a truly memorable evening. This is a truly exceptional restaurant that I would definitely visit again. Thank you for the delicious meal! ✨

I dined at this popular restaurant, opting for their carefully curated lunch course. I started with a refreshing beer, its fine-grained foam adding to its deliciousness. The beef yukke was a delight, the rich flavor of the meat perfectly complementing the egg yolk and enhanced by the fragrant sesame oil. The thick-cut tongue was cooked to perfection, offering a satisfying texture and a savory salt-based sauce that paired beautifully with lemon. All the meats were marbled with just the right amount of fat, melting in my mouth with a sweet, buttery flavor. The classic sukiyaki was a highlight, especially when enjoyed with rice. It's no wonder this place is so popular; every dish was absolutely delicious. Thank you for the wonderful meal.