Hidden behind a secret door in the Ushi Matsu restaurant in Nishiazabu lies a special counter space called "ura matsu," featuring only 7 seats. Here, you can indulge in a course crafted by Executive Chef Tatsuhiro Hirakubo, offering a world of Wagyu cuisine that transcends traditional yakiniku.The course I enjoyed featured "Tajima Maguro" from Hyogo Prefecture. One standout dish was the hamburger, made without any fillers. It allowed the natural flavors of the meat to shine through, and the subtle addition of perilla leaves brought a refreshing taste with every bite. Its simplicity highlighted the quality of the ingredients.The Benie of asparagus from Fukushima Prefecture was also exceptional. Paired with it was Kobe beef prosciutto, crafted by Japan's only artisan. This dish showcased a meticulous dedication to quality and technique.The cold noodles served at the end were memorable as well. The refreshing flavor was enhanced by homemade chili oil made with Tajima Maguro, spreading umami and aroma throughout the course.Lastly, the dessert tiramisu was surprisingly fluffy. It melted gently in the mouth, providing a light finish that didn’t feel heavy after the meal.Each dish reflects Chef Hirakubo's philosophy and dedication, and the live cooking experience adds to the charm. This unique course in a special setting was a wonderful experience that makes me want to return.
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