A5 Japanese black beef sirloin — the highest grade. The marbling is visible and the meat is known for melting in your mouth. Grill it quickly on the table-top burner and enjoy the rich, buttery texture. This is the signature cut at Ushigoro.
Tips from diners
A5 grade is so marbled it cooks fast. Grill for 30 seconds per side maximum, or it becomes too done. The beef does the work.
A visual spectacle: multiple cuts of A5 wagyu stacked high on a plate. It's theatrical but also a way to sample different parts of the premium beef in one order.
Tips from diners
This is a showstopper dish visually and tastewise. Great for groups since you get variety.
A thick-cut A5 wagyu steak grilled to order and finished on a hot stone to keep it warm. The stone cooking adds a subtle crust while keeping the interior tender.
Beef tongue from A5 black cattle, sliced thick enough to have real texture but tender enough to not require cutting. The tongue has a different fat profile than other cuts — leaner but with a unique mineral quality.
A curated progression of A5 beef: sirloin, tongue, and sukiyaki preparation. The course is designed to showcase different cooking methods and cuts.
Ushigoro Bambina Shibuya is the casual sibling to the Michelin-starred Ushigoro S. Ginza. It exclusively uses A5 Japanese black beef (the highest grade) and pairs it with wine selected by a famous sommelier. Three floors: standing bar on floor 1, full menu on floor 2, semi-private rooms on floor 3. This is high-quality beef done right, not fussy.
The wine list is curated by a famous sommelier. Ask for pairing recommendations—they complement the beef beautifully.
Ground floor is standing bar (casual), 2F is full seating (most options), 3F is semi-private rooms (best for groups). Choose based on your group size and mood.
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