This was my first visit to the restaurant. It is a Michelin 2026 and Tabelog Award BRONZE 2026 selected establishment.Part of the USHIGORO group, the restaurant offers a kappo course that includes not only meat but also a variety of dishes, as the name suggests.Today's course included the following:- Sweet Sea Bream- Flap Meat Tartare- Beef Round / Aori Ika (Cuttlefish) / Scallop Sushi: This was the standout dish, with an unexpectedly perfect combination of ingredients. The balance of light saltiness and red vinegar was exceptional.- Grilled Tail Meat with Sauce: Tasted and smelled like grilled eel.- Beef Ham and Blue Cheese Spring Roll- Sirloin Shabu-Shabu: The broth was very delicious, but the flavor and aroma of the shabu-shabu meat seemed to be lost.- Mita Beef Tenderloin Steak: Very tasty, but the portion was small and left me wanting more. It was also disappointing that there was some sinew.- Curry- Daifuku with Miyazaki MangoGiven the location in Roppongi, all the customers were foreigners. While this was not an issue at all, it was unfortunate that one person had a rather strong perfume.
We use cookies on this site to enhance your user experience.
