Best Dishes at Ushigoro Bambina

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.

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.

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.