USHIMITSU NISHIAZABU

One pleasure of dining at USHIMITSU NISHIAZABU is being able to focus on conversation while sharing yakiniku, without having to watch the grill. Diners have reported a fully attended experience in private rooms, where staff grill the meat for them. Leave the cooking and seasoning of each cut to the grill chef, and follow the changing flavours from one dish to the next.

The wagyu uni yukhoe dog has made a strong impression as the opening dish of the course. One diner described a bite combining uni and yukhoe, served with seaweed and awaseyuki salt; it makes for a striking start before the grilled dishes arrive. Other diners have enjoyed cuts such as tongue, skirt steak and lean beef with sauces and condiments chosen to suit each one, offering a range of flavours even within the wagyu selection.

Another highlight is the wagyu fillet brioche katsu sandwich. One course pairs it with a savoury-spicy sauce, while another diner recalled the combination of tender fillet, crisp coating and brioche. Some courses finish with seaweed cold noodles. Described by one diner as refreshing, they offer a lighter note towards the end of the meal.

In some courses, diners have also finished with clay-pot rice topped with fillet and sirloin, enjoyed with dashi poured over it. With the USHIMITSU monaka ice cream for dessert, this is a place to consider for an evening when the progression of the whole course matters as much as the grilled meat.