FOCUS IT.] A two-month waiting list for reservations within one day of opening! A genuine meat lover has set up a rumored yakiniku restaurant.

Every morning, he goes to the market to connoisseur and purchase meat.

Nishiazabu is one of Tokyo's most popular gourmet towns. In this most competitive yakiniku district, "Ushimatsu" will open on January 10 (Fri.), serving only female Japanese black beef.

Entrance facing Gaien Nishi Dori.

The restaurant has 60 seats and many private rooms.

Of course, this is no ordinary yakiniku restaurant. They are genuine meat lovers, each of them eating 300 servings of yakiniku a year, or five times a week.

When we tried to interview them, they said, "We want to compete only with the taste and passion of our meat," so we decided not to have them appear on the show. They are so talented that we can expect to attract many customers just by putting their names and titles on the website. It is a pity that I cannot introduce them to you, but at any rate, they are sincere about meat.

Now let's talk about the differences between Ushimatsu and other yakiniku restaurants.

Meat used in yakiniku restaurants is usually ordered from a wholesaler and delivered to the restaurant. However, "Ushimatsu" goes to the market every morning and, just like a sushi restaurant, selects the beef, not the fish, and decides what to purchase that day. This is a technique that is made possible by the fact that the person in charge of purchasing beef at Ushimatsu was once an apprentice to a wholesaler. He has the unique ability to identify beef from the carcass (beef with the bones still attached, hanging from the top).

We also visit livestock producers throughout Japan to research what kind of producers and how they raise their livestock, and purchase only what we are truly satisfied with.

The dish was perfected through repeated prototyping and tasting, and the beautiful wagyu beef.

So without further ado, here is a portion of the course menu that was offered that day.

To warm up your stomach, start with the beef tail soup.

Mellow suji meat. The secret flavor of white miso paste whets the appetite.

First, an appetizer: beef tail soup cooked for more than 8 hours, assorted namul, and braised beef tendon. Perfect as an aid to stimulate stomach and intestinal activity. At this point, we inhale two beers and move on to the main dish we have been waiting for.

Thick slices of tongue are grilled well. Wrapped with plenty of scallions on a separate plate.

From left to right: Harami, Hormone, and Roast.

From left to right: filet mignon, uchimomo, and tomobara. Rare parts are abundant.

The use of a roaster with an adjustable heat level allows you to set the heat just the way you want it. There is little smoke, so there is no need to worry about odors.

Recently, we often hear people say, "I prefer lean meat to the one with tannin. However, it is precisely for such people that we want them to taste the fatty meat selected by "Ushimatsu".

Beef served in many places is usually made from bulls that have been castrated. On the other hand, Ushimatsu purchases only female beef. The fat from female beef melts in the mouth without causing stomach upset.

In addition, Wagyu is ranked as A5 or A4, but the indicator is how much sashi is in the beef. It is not the quality but the quantity that counts. Ushimatsu is not influenced by these indicators, but thoroughly considers the balance between lean meat and sinew when purchasing our beef. This is only possible with a good eye for quality. The fatty meat of "Ushimatsu" is a must-try, and you can eat as many slices as you like.

Reservations required for binding tan.

On this special day, we were also served something that was not included in the course. That is Ushimatsu's speciality, the "Bari Tongue". It is a thickly cut tongue wrapped with green onion seasoned with salt sauce. The moment you bite into the tongue, the juices from the tongue and the flavor of the green onions that have accumulated inside fill your mouth...it is sublime. Reservations are required in advance, so don't forget to make yours.

Beef bowl made with Wagyu sirloin.

The final dish was an extravagant beef bowl that can be enjoyed only with the ¥15,000 course. It is a perfect way to mix the beef with egg and eat it in a very vulgar manner. The course is composed without forgetting the entertainment, and it will fascinate you to the very end.

Another thing I want to tell you is that the service is also very thorough. From the reception to the explanation of the food and the timing of when the next menu item is brought in, it is pleasant in every way. There are no gaps at all.

Courses start from 9,000 yen. A la carte orders are also available. Reservations by phone have already started.

But at this point, there is a two-month waiting list. Foodies with a keen sense of smell are rushing to get in. It is expected to become even more difficult to make reservations, so now is the time to get in on the action, as long as you can wait two months.

Photo_Hiroyuki Takenouchi