Recent Reviews
This is a high-end establishment within the Ushigoto Group. The food is all quite delicious, and the staff expertly grills the meat right in front of you, making it an enjoyable experience. The rice is also excellent, and the drinks are well-chosen. While there are places with better value or even tastier meat, this restaurant's ease of reservation and private rooms make it a very convenient option.
Visited in July 2024. USIGORO.S, the top-tier brand of "Usigoro," opened on the upper floors of the newly built HULIC building in Shinjuku Sanchome. We enjoyed a luxurious private room experience for four. The quality of the meat was exceptional, but the wine selection by sommelier Mr. Okawa was truly outstanding.
I booked a champagne-paired course for my boyfriend's birthday. The semi-private room provided a very private and intimate setting. The food was truly delicious! I requested a birthday cake with a message and they brought it out at the perfect time! The staff was incredibly kind and provided excellent service.
Ushigoro S. is a luxurious yakiniku restaurant renowned for its premium Kobe and Japanese black beef. Guests enjoy an intimate dining experience in private rooms, each with its own chef skillfully crafting seasonal dishes from prized cuts right before them. This personalized approach makes it one of the finest places for indulging in yakiniku. - Chilled Pure White Corn Potage w/ Beef Consommé Jelly - Hand Roll Beef Sushi w/ Shark Fin - Truffle & Mushroom Salad - Smoked Beef Tartare w/ Caviar - Thick-Cut Beef Tongue - Outside Skirt - Chuck Flap w/ Truffle -Sukiyaki Style - Somen Noodles w/ Caviar - Chateaubriand Cutlet Sandwich w/ Truffle - Selected Loin -Softshell Turtle and Beef Broth - Selected Sirloin -Shabushabu Style - Clay Pot Beef Rice w/ Grilled Corn & Truffle - Water Manju w/ Wasanbon Ice Cream The highlight was the grilled beef tongue, which had an amazingly tender texture after being cooked to perfection by the chef. With a subtle seasoning, it simply melted in the mouth. Another favorite was the chateaubriand cutlet sandwich. Thinly pounded premium beef was cooked to a crisp outer layer while staying tender inside. It was a treat to watch the chef meticulously assemble each dish tableside. The quality of ingredients and precision cooking combined to create a truly memorable yakiniku experience. Tip: If you find yourself getting full during the dinner, the staff is happy to prepare leftover clay pot rice into take-home rice balls. This allows you to savor the flavors again later.
I made a reservation and visited on a weekday evening. The spacious private room with a view of the Shinjuku skyline is very luxurious! This time, I visited in December, so I had the white truffle course. It started with a soup made with turtle that was butchered at the restaurant. It's amazing that a yakiniku restaurant can butcher turtle! The caviar and wagyu tartare with a rich buttery aroma, and the beautifully presented hand-rolled sushi with red meat and hairy crab were delicious. Next came the meat. The sukiyaki with zabuton also had plenty of white truffle. I enjoyed it luxuriously in one bite, making sure not to waste any of the rich egg yolk. Delicious! The chateaubriand katsu-sando also came with white truffle this time. It was heavenly. I enjoyed mainly wine for drinks. I saw two magnum bottles that are rarely seen. I also had the rindo from Kenzo Estate, which was very delicious. I also found the lemon sour from "Open Book," another restaurant in Shinjuku, and had a taste of both. The two types of liqueur, one with chopped lemon and the other with infused lemon, are likely to be divisive, but both were delicious. The soft drinks were also impressive, with options like Royal Blue Tea. The final black truffle and beef fillet rice in a clay pot was topped with not only black truffle but also plenty of white truffle. The aroma of the white truffle sent me to heaven that night. ■ K Course - Wagyu and Turtle Consomme Soup made with 10 hours of simmered Tajima beef Turtle butchered at the restaurant - Caviar and Wagyu Smoked Tartare - Selected Red Meat and Hair Crab Hand-Roll - Inside Round, Crab Miso, Sudachi, Clear Butter - White Truffle and Zabuton Sukiyaki Tokushima Awasono Egg - 6 Seasonal Vegetables Charcoal-grilled Shiitake Mushrooms, Kinpira, Taro Root with Sesame Dressing, Spinach with Sesame Dressing, Burdock with Buds Dressing, Ichida Gaki from Nagano - Ultimate Black Tongue - Special Selection Harami - Salad - Chateaubriand Katsu-Sando with White Truffle - Special Selection Sirloin Shabu-shabu - Selected Red Meat Yakishabu, Okazaki Farm, Omi Beef, Cri - Palate Cleanser: Cucumber and Napa Cabbage Water Kimchi - Black Truffle and Beef Fillet Rice in a Clay Pot - Tanba Black Beans and Hojicha Ice Cream