ura matsu (うら松) Tokyo

Ura MatsuLocated within Ushimatsu, Ura Matsu features premium counter seating. I visited as part of a gourmet salon that I frequently attend.This time, it seemed like there was more meat than usual, making for a hearty meal. I managed to finish the curry and dessert at the end, leaving me completely satisfied with the course.All the meats were incredibly delicious, but my personal favorites this time were the waterless liver, waterless tsurami, waterless tongue, ribeye, and waterless colon. The richness of the meat and its flavors were divine, especially the colon, which made me feel like I could eat bowl after bowl of rice.Moreover, the non-meat dishes were exceptional as well. The Tokyo Gold corn tempura paired perfectly with the prosciutto, making it a seasonal highlight that was absolutely delicious.To finish off, the dessert was a Shine Muscat tiramisu, featuring ingredients that I truly enjoyed, making it a wonderful day. Less

I visited "ura matsu" located in Nishiazabu.This yakiniku restaurant offers a selection of carefully chosen Wagyu beef, available in both courses and à la carte, all within a calm and inviting atmosphere. The counter seating makes it easy to enjoy a leisurely meal on days when you want to take your time.The cuts of meat are impressively prepared to highlight the unique characteristics of each part, making you want to savor each piece. The lean cuts allow you to fully appreciate the natural flavors of the meat, while the fattier cuts are surprisingly light, making it enjoyable until the very last bite.The side dishes, such as kimchi and namul, complement the yakiniku beautifully and pair well with drinks. The pace of the food service was also excellent, allowing for enjoyable conversation while dining.The interior strikes a balance between sophistication and a relaxed vibe, making it suitable for a variety of occasions, including dates, business meals, and celebrations. This is a place I would love to return to when I want to enjoy yakiniku in a tranquil setting in Nishiazabu. Less

Located about a 6-minute walk from Hiroo Station, this exclusive counter with only 7 seats is set within the restaurant "Ushi Matsu." The calm atmosphere allows for a relaxed dining experience.This time, I enjoyed a course centered around the unique "Musu Wagyu," which is meat produced without the usual soaking process in water during processing. The natural flavors of the ingredients were prominent, and I could fully appreciate the dedication and charm of each dish.The lively atmosphere of the counter added to the experience, and both the dishes and the staff's hospitality were exceptional, making for a thoroughly enjoyable time.Additionally, they thoughtfully prepared a bento for me to take home for lunch the next day, allowing me to savor the meal's aftertaste. Such considerate touches are wonderful! It was a great meal. I will definitely return next year! Less

If you're looking for delicious yakiniku in Hiroo, I highly recommend this restaurant.The quality of the meat is exceptional, and everything is tender and full of flavor. The premium cuts melt in your mouth, making each bite a delightful experience.The side dishes are also delicious, leaving me completely satisfied until the end. The staff provided attentive service from behind the counter in a private room, allowing us to enjoy our meal in a calm and relaxing atmosphere.This place is perfect for special occasions or when you want to indulge. I definitely plan to visit again. Less

I was invited by a friend and finally visited for the first time. It was a long-awaited experience! The course featured Tamura beef and Tajima beef, and it was a delight. The counter seating allowed us to watch the cooking right in front of us. The high-quality meat melted in my mouth, and every dish was incredibly delicious. The thick-cut steak towards the end was a bit heavy, so if you're not confident in your appetite, I recommend going for a smaller size. The dessert, tiramisu, was fluffy and melted in my mouth. The Shine Muscat grapes were large, sweet, and the best I've ever had. Although the price is on the higher side, it was a valuable experience. Less

The finest meat in Japan. Tamura Beef from Tamura Livestock and the highest quality Tajima beef from Ueda Livestock, aged over 45 months. The beef tongue, treated without water, and the internal organs are rich in flavor, especially the beef tongue, which is incredibly delicious with its perfect sear and exquisite cooking. I held back on the earlier dishes to fully enjoy the Chateaubriand at its best, and it paired perfectly with the rice. For those who can't eat much, I recommend pacing yourself during the earlier courses to truly savor the main dish. The dessert, fruit tiramisu, combines fluffy tiramisu cream with seasonal fruits, making it a unique and sublime dessert that you can only enjoy here. Less

I visited this place with some colleagues from work.It's a counter-only restaurant located inside a yakiniku shop called Ushimatsu.They start serving all dishes at once, and they carefully prepare high-quality, famous brand beef right in front of you.This time, the main focus was on Tamura Livestock's beef, with a small portion of Tajima beef as well.Every cut and every dish was truly delicious!While meat dishes can often be overwhelming, the cooking methods and dipping sauces were thoughtfully crafted, allowing us to enjoy them without getting tired of the flavors.I usually dislike raw meat, but I could eat the beef here, which speaks to the quality of the ingredients.At the end, they served rice with Tamura beef strip loin, which was a bit rich in fat, perhaps.That said, it’s an undeniably delicious restaurant!Reservations can be tough to get, but whether you’re a meat lover or not, I highly recommend visiting if you get the chance‼️And by the way, the chef is super handsome (laughs). Less

Tabelog Rating: 4.33Awarded the Tabelog Award 2026 BronzeSelected as one of the Top 100 Yakiniku Restaurants in Tokyo 2025The restaurant "Ura Matsu" operates in private rooms within the interior of "Yakiniku Ushimatsu."Today's selection of meats:The beef is from female cows, raised longer than usual—35 months instead of the typical 25 months for Tajima beef (the superior grade of Kobe beef), making it quite rare.The handsome owner has trained in various culinary styles, both Japanese and Western.ChateaubriandTongue, Mountain Chain Tripe, ColonLiver TartareKuroge Wagyu Chili BurgerFatty TongueMountain Chain Tripe with Green ChiliOutside SkirtHere, the chef specializes in charcoal grilling. The meal costs JPY 49,500. With one draft beer and four glasses of wine, the total comes to JPY 77,682! It's said that repeat customers have reservations filled for a year in advance. For those with plenty of money, this place offers the best meat.Indeed, it is delicious. While it may be rare meat, I wonder if it is dramatically better compared to good quality meat? It looks truly beautiful, but at around JPY 20,000 (which is already quite expensive), I feel it might be sufficient at the "up-and-coming" level. Especially the Chateaubriand, while it is Chateaubriand, did not seem to exceed the plateau of flavor and texture significantly. This is just my personal opinion.I had always wanted to try such a high-end restaurant, but I think once was enough. The meat was certainly worth the price. Less

Ura Matsu: Shin's Gourmet DiaryLocated a 8-10 minute walk from Hiroo Station, Ura Matsu is a high-end yakiniku restaurant that is dedicated to sourcing the finest brand beef from trusted producers. This luxurious establishment not only made it to the 2025 Yakiniku Tokyo Top 100 but was also selected for the 2026 Tabelog Bronze award.With course prices starting at over JPY 50,000, the allure lies in the exquisite yakiniku that can only be enjoyed here. Reservations can be quite challenging, but once you visit, you may be able to secure a reservation for your next visit, making it a place you want to return to with regulars.Here’s what I had during my visit:-----------------------------◾️ No-Water Tail and Corn Puree We started with a soup dish featuring corn puree made from Gold Rush corn, topped with grilled tail. The rich sweetness of the corn combined with the umami of the tail meat was outstanding, capturing my palate right from the first dish.◾️ Assorted Raw Seven Types This dish featured a selection of the finest meats: Tajima beef tenderloin aged with kombu, sliced tongue, sliced outside skirt, Oshu beef gluteus accessorius, grilled heart, Oshu beef strip loin yukke, and sliced omasum. Each cut had a distinct texture and flavor, served at the perfect temperature to highlight the meat's taste—truly a superb dish!◾️ No-Water Skewered Yakiniku Assortment Next, we enjoyed skewered meats that were infused with the aroma of charcoal grilling. The no-water liver was rich and creamy without any unpleasant odor, while the thickly cut cheek meat burst with gelatinous flavor with every bite—absolutely delicious.◾️ Homemade Wagyu Chili Cheese Burger A bite-sized masterpiece, this chili cheese burger made from premium Wagyu was exceptional. Not only the meat and sauce but also the buns are homemade, creating a perfect balance of fluffy bread, juicy patty, and rich, melting cheese.◾️ No-Water Tongue Grilled Whole This dish featured a whole grilled tongue that was not soaked in water after slaughter, locking in its flavor. The exterior was crispy and fragrant, while the inside was beautifully pink. Adding a touch of sudachi citrus enhanced the overall taste.◾️ Two Types of Salt-Grilled Horumon This dish included no-water sand tripe with green chili and fatty no-water colon, both grilled with salt. The green chili added a nice kick, perfectly complementing the crunchy texture of the sand tripe. The sweetness of the colon fat was rich, and after tasting the green chili, the sweetness became even more pronounced.◾️ Cold Shabu-Shabu with Mizusawa Beef Sirloin This cold shabu-shabu featured Oshu beef sirloin, served with a variety of condiments including mashed okra, wasabi, seaweed, and shiso leaves. Mixing everything together created a delightful explosion of flavors in my mouth, providing a refreshing finish.◾️ Thick Cut Chateaubriand Grilled Yakiniku The thick cut of Chateaubriand was cooked slowly at low temperatures, achieving a beautifully seared exterior. This cut was so thick it felt more like steak than yakiniku, melting in my mouth with its rich and robust flavor.◾️ Freshly Cooked Clay Pot Rice "Inochi no Ichi" Served alongside the Chateaubriand, this freshly cooked clay pot rice was perfectly balanced in moisture, allowing for a fluffy yet slightly crunchy texture—truly the best white rice.◾️ Tajima Beef Steak Asshe Sukiyaki Style This dish featured a steak hamburger cooked to a yukke style, topped with an egg yolk, served over carefully prepared clay pot rice. The sweet and savory sauce tied everything together, allowing me to enjoy the flavors of the meat, egg yolk, and rice simultaneously.◾️ Miyazaki Prefecture Mango Tiramisu The course concluded with an exquisite dessert combining incredibly sweet and rich mango with a luxurious tiramisu that melted in my mouth.-----------------------------The owner’s dedication to quality meat and deep knowledge is impressive, making it a delightful experience not just for the food but also for the engaging conversations. I highly recommend visiting this restaurant.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

【Check Points】■ Experience the finest Wagyu course at the counter known as "ura matsu" behind a hidden door.■ Course duration: 2 hours and 15 minutes.At ura matsu, you can enjoy counter-style yakiniku prepared by Chef Hirakubo, accessible only through a hidden door and not available for new reservations.Located along the way to Nishiazabu Intersection, an 11-minute walk from Hiroo Station.The exterior features a small sign and an elegant noren (curtain) adorned with pine trees, creating a luxurious atmosphere.Upon entering through the noren and descending the spiral staircase, you will find a reception area. Walking through the restaurant, you will discover a beautiful six-seat counter space behind a hidden door near the kitchen, made of fine white wood.While Ushi Matsu is known for sourcing top-tier Matsusaka and Tajima beef, ura matsu takes it a step further by offering the highest grade of premium products in the country.We have prepared exceptional meats, including 46-month aged special Tajima beef, 37-month Iwate beef from Mr. Sasaki, and Horumon from Mr. Nakagawa.**Counter Yakiniku Course**■ No-water tail and Gold Rush puree■ Assorted raw delicacies (7 types)【Tajima beef tenderloin with kombu, no-water tongue sashimi, outside skirt sashimi,Iwate Mizusawa beef gluteus accessorius grilled, no-water heart grilled with straw,Iwate Mizusawa beef strip loin diced yukke, no-water omasum sashimi】■ No-water grilled meat assortment (2 types)【No-water liver, no-water tsurami】■ Homemade black-haired Wagyu chili cheese burger【Tajima beef tendon】■ Kimchi with biwa■ Mr. Nakagawa's no-water tongue grilled whole■ Mr. Nakagawa's salted Horumon grilled meat (2 types)【Superb mountain chain tripe with green chili, no-water colon】■ Cold shabu-shabu with Mizusawa beef strip loin■ Thick-cut grilled Mizusawa beef Chateaubriand■ Freshly cooked clay pot rice "Inochi no Ichi"■ Tajima beef steak assiette in sukiyaki style■ Miyazaki Prefecture mango tiramisu◆ If you find this helpful, please save it! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

This yakiniku restaurant is located about a 7-8 minute walk from Hiroo Station.It's an exclusive place within Ushi Matsu, accessible by invitation only.I was invited on a weekday evening and visited after quite a while—about four years, I think.The entrance is the same as Ushi Matsu, and then I was led to a private counter with only 6 or 7 seats, creating a luxurious atmosphere.They offer only a carefully curated omakase course featuring select cuts of beef, priced at around JPY 50,000.On this day, we enjoyed two types: the famous Mizusawa beef from producer Sasaki in Tohoku and the renowned Tajima beef.The meal began with an appetizer of tail and corn puree, followed by a sashimi platter, skewers, a burger, grilled items, pork shabu-shabu, grilled Chateaubriand, white rice, steak ash resembling a hamburger, and finished with the best dessert, tiramisu.You can really taste the difference in quality right from the sashimi stage. The burger, tongue, and grilled shima-chou were also incredible.It's rare to find a Chateaubriand this size that you can bite into.This course allows you to truly enjoy the meat without any pretenses.Mr. Hirakubo's conversation was lively and engaging.I apologize for not being in touch for so long. Less

Nestled in the basement of Nishi-Azabu, this is truly a meat kaiseki restaurant for adults. Each course is served with the optimal cooking method tailored to the specific cuts of meat, providing a continuous series of surprises and delights.The expertly cooked selected Wagyu is particularly exquisite, offering a melt-in-your-mouth texture and a burst of rich flavor with every bite. Not only the meat, but also the beautifully presented appetizers made with seasonal ingredients and each dish thoughtfully crafted, were a feast for both the eyes and the palate.Even the rice dishes at the end were impeccable, creating a blissful experience that satisfied both the heart and the stomach. This is a place you can rely on for special occasions or when inviting food enthusiasts. Less

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 (＾◇＾). Less

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. Less

Head to the premium counter at Ushimatsu in Nishiazabu, a hidden gem! Each dish is crafted with care, and the cooking and seasoning of the meat are simply perfect. The live experience of having it prepared right in front of you is fantastic! You can really savor the rich flavors of the meat, leaving you in awe until the very end. The calm atmosphere allows you to enjoy your meal at a leisurely pace, making it perfect for special occasions. This is a remarkable restaurant that I definitely want to visit again! Less

I went on a date with my wife. The food was delicious, no doubt about that. However, I knew the bill would be shocking, and it truly was. It reminded me of the prices at places like Tour d'Argent or Joël Robuchon.I’m not a fan of wine. I’ve had the chance to drink ultra-expensive wines like Romanée-Conti (always on someone else's tab, never ordered myself). While I can appreciate their taste, I just feel a sense of dread rather than enjoyment. It’s a similar feeling to what I experienced here.I generally prefer distilled spirits, but I can’t help but recoil at such exorbitant prices.I have several bottles of extremely expensive wine at home that were given to me as gifts. I have no idea when I should drink them; they just sit there, and I barely glance at them. I’ve never even felt the urge to drink them.I believe that dining here requires a certain level of qualification.I’ve been invited to places like Kawamura in Ginza, but I always hesitate when I hear the prices, which makes me too nervous to go.I used to frequent Kurogi when it was around JPY 15,000 per person, but I’ve heard the prices have nearly doubled since then. I’ve stepped off that price hike train.I thought it wouldn’t be as expensive as Kawamura, so I decided to give it a try, but I was still shocked by the bill. I hadn’t even drunk that much, yet the total was still high.At one point, I asked for water, and for the first time at a yakiniku restaurant, I was asked, "Sparkling or still?" I confidently ordered the sparkling.For example, a JPY 30,000 bottle of Romanée-Conti isn’t necessarily dozens of times better than a good red wine priced at JPY 3,000.If you think it’s only 1.2 to 1.5 times better, that’s a good perspective. There are people willing to pay for that slight 0.2 difference.I’m not one of them. That’s all there is to it.When I encounter the honey-like nuances of a good Montrachet, it actually terrifies me. It’s deflating. I feel unqualified. I don’t want to drink it.The meat here is undoubtedly good, but it’s comparable to a decent steak at a first-class restaurant. The offal and tongue were particularly impressive.I was amazed by the hassun and beef tongue.However, I find that grand maisons offer a better sense of value for someone like me, who is not a connoisseur, in terms of both price and quality.It’s delicious, of course. There’s no way it wouldn’t be at this price point.To avoid being a nuisance, I’ll give an average score for the restaurant.I prefer meals that cost just over JPY 10,000 and are enjoyable.I think JPY 10,000 for a meal is still considered high-end.I love tonkatsu restaurants.Here are some photos and my thoughts. Less