Nearest Station: 8-minute walk from Hiroo Station Closed: Saturday, Sunday, and Monday Tabelog Rating: ⭐️⭐️⭐️ 4.31 Total Bill: JPY 56,628 Congratulations on winning the Bronze Award at the Tabelog Awards 2026!! This was my first visit in a year, and the Tabelog score has significantly increased from 3.78 to 4.31. Chef Hirakubo at Ushimatsu offers a platinum seat with only 7 reservations available, operating on Tuesdays, Wednesdays, Thursdays, and Fridays at 17:30 and 20:30, with no new reservations accepted. This time, I enjoyed a course featuring the highest brand of Kobe beef, Tajima Gyu, specifically the top-grade female cattle raised for over 40 months, known as "Special Tajima Gyu"! From start to finish, it was all about the meat, yet I never felt tired of eating, and the rice just kept coming (＾ω＾). The rice was cooked in a clay pot using the premium brand "Inochi no Ichi," and they served us only the top half, while the bottom half was reserved for the staff meal, showcasing their dedication to hospitality (^ ^). Chef Hirakubo is also a bread artisan, and each course features a unique dish made with bread. This time, it was a Wagyu and grape pepper burger! So delicious... There was also a dish of asparagus wrapped in Kobe beef and deep-fried, which perfectly combined the aroma of Kobe beef with the texture and sweetness of the asparagus—simply the best!!! The dessert, tiramisu, was exceptionally good. They have crafted it to allow you to experience sweetness, bitterness, and acidity all at once. This time, they used musk melon. It was their first attempt with melon! The flavor of the tiramisu was incredible!! Chef Hirakubo's passion and dedication to meat are remarkable; he can make bread and desserts, truly a genius chef. I look forward to visiting again in winter (＾◇＾).
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