✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ A 28-year-old gourmet who loves alcohol, traveling between Tokyo and Nagoya. ⬇️ Today, I’d like to introduce a restaurant: 【USHIGORO S. GINZA】 This time, I was invited by a true connoisseur to a place I’ve always admired. To be honest… In my 28 years of life, this might have been the most impressive dining experience I’ve ever had! It’s not just about the food; from the moment I entered, the service, the ambiance, the drink recommendations, and even the subtle guidance to the restroom left me in awe. I was continuously surprised by how attentive they were! While every seat is in a fully private room, it provided a special feeling without being overly tense. "Truffle and Soft-Shelled Turtle Beef Consommé" Kagoshima soft-shelled turtle with Italian truffle. The umami was so profound that I was completely captivated from the first bite. At this point, I was certain it was going to be an incredible night… "Sakura Shrimp and Selected Lean Beef Hand Roll" Sakura shrimp from Suruga Bay and Tamura beef shintama. The combination of the savory flavor and the richness of the lean beef was beautiful! "Caviar and Smoked Wagyu Tartare" Five-star caviar from Poland with Tamura beef zabuton and cream. The balance of smokiness, fat, and saltiness was exquisite, making this dish a perfect match for wine. The six seasonal vegetables were also impressive! They included asparagus and vegetables from Niigata and Miyazaki, along with Ichida persimmons, making the combination of ingredients delightful. "Truffle and Zabuton Sukiyaki" I loved this! Tamura beef zabuton aged 36 months. The melting fat combined with truffle created an irresistible indulgence. "Wagyu Cabbage Wrap" This dish allowed me to enjoy the umami of Wagyu from a different angle, and the flow of the meal was truly skillful! "Ultimate Thick Cut Black Tongue" "Special Outside Skirt" This is something you need to experience rather than just read about! The grill master’s technique was outstanding, and the quality of the meat was exceptional. "Chateaubriand Katsu Sandwich" Tamura beef Chateaubriand. This was a game changer! Not only was it tender, but the aroma and flavor of the meat were truly present. It felt like the atmosphere changed with just one bite. Ah, just thinking about it makes me want to savor it again (the aftertaste). "Selected Cuts Shabu-Shabu" Omi beef aged 42 months. The deliciousness of the lean meat stood out, showing a different side! "Selected Cuts and Grilled Corn Clay Pot Rice" Hokkaido corn and Tamura beef tenderloin. They didn’t cut corners even at the end; in fact, the finale was strong. The flavor was rich, and I couldn’t help but ask for a second helping! "Burnt Wasanbon Ice Cream" Even at this point, the aftertaste was beautiful. However… What surprised me the most this time might have been the wine. Even someone like me could tell it was top-notch. I never expected to enjoy KENZO wine here; it was truly breathtaking. Wine lovers will definitely appreciate this. There are many famous meat restaurants, but this place cannot be described as just a "yakiniku" restaurant! The combination of food, wine, service, and ambiance created a complete experiential gourmet journey.✨️ If you’re looking for a special day or an important dining experience in Ginza, I highly recommend you try it at least once! Thank you for saving and liking my posts! I appreciate your support! I evaluate based on my actual experiences, so please consider this as a reference! ✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
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