Shinagawa City, Tokyo, Japan｜Ushihachi Gotanda

I got it on the course, but all the meat is excellent! The amount of each is not large, but if you get 10 different parts and eat cold noodles at the end, it's quite a volume. Staff education is thorough, so that you can get a glimpse of the personality of the management team. Especially the area manager who is educating newcomers is wonderful!

This is a yakiniku restaurant that buys and serves whole A4 Wagyu cows. The location is a 2-3 minute walk from Tokyu Ikegami Line "Osaki Hirokoji Station" and a 3-4 minute walk from JR Gotanda Station. From Gotanda Station, go straight on the road on the left side of the west exit, occasionally seeing the Tokyu Ikegami Line on your left, and you will see it after crossing the bridge. From Osaki Hirokoji Station, turn left at the exit, turn right at the first traffic light, and it is on the right after the second corner. USHIHACHI is written in white letters on the second floor of the building, so you can easily find it. First of all, toast with gin toni. There are two slices of thickly sliced ​​lemon, or two chunks. Accented with black pepper. Namul platter Bean sprouts, spinach, fern, kale Kale namul for the first time. Just the other day, I wanted to eat Karl's salad, so I was in a good mood. Premium Tongue Salt Lightly grill the thinly sliced ​​tongue salt and squeeze the lemon. Rock seaweed choregi salad Sunny lettuce, green onions, and mizuna greens are mixed, and plenty of Korean seaweed is on top. Assorted kimchi Chanja, Kakuteki, Chinese yam kimchi, Chinese cabbage kimchi It's a kimchi platter, but it also comes with chanja. It's nice to have a chanja to drink a little. one head Japanese black beef cow 7 parts: shoulder hump, nakabara, outside skirt, habaki, sirloin, zabuton, and tomosankaku. Marinated from red meat to sirloin, Softness and hardness, habaki that can be loosened when chewed, etc. You can enjoy a completely different texture and flavor depending on the location. 3 seconds roast It's large enough to cover the grilled surface and thin enough to turn over quickly, and the front and back are baked for 3 seconds. I'm going to dive in the sweet and spicy sauce and egg yolk. Place a bite-sized piece of rice in the sauce, egg yolk, and meat that has been broiled for 3 seconds, and serve it like egg-cooked rice. Wrapping it in meat would be nice too. Rich horse red soup Strong flavor. It doesn't feel as hot as the color. Reset the inside of the mouth that received the meat. Nigiri Beef also goes well with vinegared rice. Beef fatty salmon roe bowl A luxurious rice bowl topped with beef fatty tuna and salmon roe. The last is a fuzzy navel cocktail and silky smooth pudding The combination of smoothness and firmness that I like, I couldn't help but eat it all up. The restaurant has spacious table seats and private rooms. There is a high partition between the table seat in the middle and the next door. It is said that the best cows are procured at that time without limiting the place of origin of the cows. Isn't there a lot of times when you want to order one? I hesitated, but after all, it was a dinner party that I thought would be interesting to leave it to the order of a meat lover, such as comparing the parts I ate for the first time and comparing them.

To Mr. USHIHACHI after a long time on the way back from the Gotanda TOC event. It was USHIHACHI who made me realize that the quality of beef is much higher than that of A4-ranked Japanese black cows, rather than poor A5-ranked beef. This time I ordered the Tsubo-zuke Aged Harami for the first time. It was said that it was aged in a pot, but what surprised me was its volume. long! big! The skirt steak is so large that it cannot be placed on the iron plate unless it is placed at an angle. Is it really Harami? It was so soft and odorless that I doubted it, and I was very satisfied with the filling. A noteworthy drink is the craft tea sour. Based on Maker's Mark, I had a fruit tea sour with a refreshing scent of black tea and fruits with oranges. Personally, I think that Christmas is the closest time to yakiniku, but USHIHACHI, who looks stylish, is perfect. Italian and French special courses tend to be expensive, but I personally love to enjoy delicious meat stylishly at yakiniku during the year-end and New Year holidays.