Ushikuro

Along Shinobazu-dori in Sendagi, Ushikuro’s standout order is its signature Negi-hasami Kiwami Tan-shio. Thick slices of marbled tongue are sliced and generously pocketed with seasoned minced scallions, allowing the meat to crisp over the grill without letting any scallions tumble through the grates. The brisk bite of the tongue releases juicy fat that mingles with the gently steamed scallions inside, delivering rich flavor in every parcel.

Balancing Lean Depth and Marbling

Following the tongue, Wagyu naka-roast (middle loin) lets diners experience tender lean meat directly. With fine grain and minimal greasiness, its clean meaty savor comes through best with brief grilling, leaving a refined finish. The Kuroge shabu-ton, featuring lightly torched rare zabuton (chuck flap) dipped into egg yolk, is equally well regarded for its velvety texture and concentrated richness.

From Side Dishes and Noodles to Sweet Finishes

Between rounds on the grill, creamy avocado topped with spicy changja cod innards or house-made kimchi provides a pleasant contrast, especially alongside a frozen lemon sour stacked with citrus wedges. To close the meal, firm, slurpable Morioka cold noodles and deeply simmered, warming taegu-tang ramen are both on hand. A bowl of ice cream dressed with kuromitsu (black sugar syrup) and roasted soybean kinako makes a gentle sweet note before leaving the table.

Inside, private table rooms and sunken kotatsu seating combine with smokeless roasters for a comfortable, unhurried meal. Open for weekday dinners (except Tuesdays) and adding lunch service on weekends, Ushikuro makes an appealing destination for sharing high-grade beef with friends or family.