The restaurant's most celebrated and photographed dish. The highest grade of Tamura beef tenderloin (Chateaubriand) is lightly breaded and flash-fried until the crust is golden and the center remains perfectly rare and juicy. It's tucked into buttery toasted brioche and finished with an intensely aromatic black truffle sauce. Reviewers consistently praise the incredible tenderness of the meat and the decadence of the truffle pairing. It is a benchmark for the city's 'elite' sando trend.
Tips from diners
This is part of the 'K Course.' The truffle sauce is the secret—it's remarkably rich and perfectly complements the fatty wagyu. Eat it while the brioche is still warm and crispy.
A standout course that highlights the restaurant's superior sourcing. 'Black Tongue' refers to the highest quality tongue from wagyu cattle, known for its incredible fat content and snap. It is sliced thin and grilled over high heat until it has a savory char while maintaining a soft, bouncy center. It's seasoned only with high-quality sea salt to allow the pure flavor of the beef to shine. Reviewers highlight its unique texture as being superior to standard tongue cuts.
Tips from diners
The tongue is grilled for a very short time. The dedicated griller will ensure the timing is perfect. It's the most savory thing on the menu—don't skimp on the fresh lemon juice.
A heart-warming and texture-rich conclusion to the meat courses. High-quality rice is cooked in a heavy clay pot with savory beef juices and topped with succulent pieces of grilled wagyu and sweet, charred corn. Reviewers often mention the sweetness of the corn as being a delightful counterpoint to the rich, smoky beef. It represents the heart of Japanese comfort refined for a luxury setting.
Ushigoro S. is the flagship luxury concept from the Ushigoro group. Located in Nishi-Azabu, it specializes in the world-class Tamura beef from Hyogo prefecture. The restaurant offers exclusively private-room dining, with a dedicated griller assigned to each group to ensure every cut is cooked to its absolute peak. It is celebrated for its technical precision and its status as one of Tokyo's most refined meat-focused experiences.
Private rooms only. Requires reservations months in advance. The atmosphere is intimate and high-service—perfect for celebrations and important dinners.
The Tamura beef from Hyogo is world-class. Each cut is explained by the dedicated griller. The marbling and fat quality are exceptional.
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