USHIGORO S. GINZA (USHIGORO S. GINZA) Tokyo

USHIGORO S. is one of my favorite yakiniku restaurants, but this high-class location was my first visit. I had the Q Course. First of all, the experience of having a dedicated grill master in a private room of high quality was exceptional. The sound from other rooms was completely blocked out, creating a calm atmosphere. The first dish, steamed egg custard with beef broth and fresh sea urchin, was delicious and set the tone for the meal. The caviar and smoked Wagyu tartare, as well as the katsu sandwich, were also outstanding. Every piece of meat was incredibly tasty, especially the black tongue, which had an exceptional texture. The overall quality and experience of the course were at a very high level, truly reflecting the high standards of USHIGORO. On the other hand, I realized that to increase prices at a yakiniku restaurant, they inevitably need to enhance offerings beyond just the grilled meat. I felt that USHIGORO offers the best balance of cost performance, especially if I plan to return regularly. (S is wonderful in its own right.) Less

I enjoyed a course at USHIGORO S. Ginza. Each dish was meticulously prepared, showcasing the high quality of the meat. The overall balance of the course was excellent; despite indulging in a lot of premium meat, I surprisingly didn’t feel heavy and enjoyed every bite until the end. The cooking level and timing of the dishes were impeccable, and the staff provided attentive service. The dish featuring truffles and rich egg yolk, as shown in the photo, was particularly memorable. This is a restaurant I would highly recommend for special occasions or anniversaries—truly satisfying! Less

I thoroughly enjoyed the "K Course" at USHIGORO S. GINZA.In a calm, fully private room, a dedicated grill master prepared each dish with the perfect cooking technique, making it feel more like a fine dining experience than just yakiniku. You can truly understand why this place is highly rated on Tabelog and recognized as a top-tier brand.What stood out were the hand-rolled Wagyu, thick-cut black tongue, sukiyaki with truffles, and the finale of grilled corn and clay pot rice with tenderloin. Each dish was not only made with high-quality ingredients but also carefully crafted in terms of aroma and temperature, allowing me to enjoy every bite without getting bored.For drinks, I paired "MASTER’S DREAM Hakushu Barrel-Aged" with Japanese sake. The beer, with its floral aroma from the barrel, complemented the rich sweetness of the Wagyu beautifully, while the sake enhanced the meat's umami.The service was exceptionally attentive, with detailed explanations of the dishes and a focus on the grilling process, making it a perfect spot for special occasions or important gatherings.Ratings:️ Food: 5.0/5.0 Drinks: 5.0/5.0✨ Atmosphere: 5.0/5.0 Service: 5.0/5.0 Cost Performance: 4.7/5.0I look forward to returning to try a different course when the seasons change. Less

I enjoyed the course at Ushigoro in Yokohama, so I visited USHIGORO S. to see if it was even better.In conclusion, the quality of the meat is clearly superior to that of Ushigoro, and the fact that the staff cooks everything right in front of you is fantastic. However, considering that Ushigoro's course is JPY 15,000, I wouldn't say it's worth double the price. On the other hand, one could argue that Ushigoro's course is quite reasonable. If you're just looking for flavor, Ushigoro's course is more than sufficient. But if you're after a certain atmosphere or a more refined experience, it might be worth choosing this place. Less

………………………………………………………《Visit》(Weekday) 20:00 Reservation visit………………………………………………………《Order_φ(･_･》・K JPY 32,000………………………………………………………《Taku’s Point》・Chilled Pure White Corn Potage with Beef Consommé Jelly Rich sweetness with concentrated corn flavor! Milky texture that highlights the natural sweetness of corn!・Hand-Rolled Sushi with Selected Cuts and Grilled Eel Melting eel stands out! The deliciousness of eel and Wagyu spreads at once! The eel has a stronger presence! Rich and melts in your mouth, absolutely delicious! The seaweed adds a nice ocean flavor and crisp texture!・Wagyu Tartare with Green Chili The deliciousness of Wagyu shines with a spicy kick! The melting flavor combined with the spiciness is a great accent!・Seasonal Vegetable Platter (6 varieties) Grilled corn mousse with fresh sea urchin, Osunik tomatoes with mascarpone cheese, simmered eggplant, green beans with sesame, salted kombu with suzuki pumpkin, and Ichida persimmons! A true taste of the season! Each ingredient is highlighted, allowing you to savor the umami!・Sukiyaki with Truffle and Zabuton Melting deliciousness! Tender and melts in your mouth, simply irresistible! The aroma of truffle wafts beautifully!・Caviar Somen Using hand-made somen from Tokushima! Chewy noodles! Enhanced with olive oil for a delightful aroma! Perfectly balanced saltiness and mildness! The fragrance of shiso flowers adds a lovely accent!・Ultimate Black Tongue Melting deliciousness! Crispy texture! Tender with a burst of umami! The more you chew, the more flavor seeps out, which is delightful!・Special Outside Skirt Juicy and overflowing with flavor! The meaty texture is fantastic! One bite and the juices burst in your mouth!・Salad Refreshing taste! Perfect as a palate cleanser!・Chateaubriand Katsu Sandwich with Truffle The meat's flavor is incredible! Unmatched tenderness, with the flavor of the meat spreading beautifully! The richness of the sauce and sweetness of the bread enhance the meat's deliciousness!・Selected Cuts Grilled Shabu Refreshing yet aromatic! Tender with a melt-in-your-mouth feel! The sweetness of the sauce highlights the meat's flavor!・Palate Cleanser - Water Kimchi Salted cucumber! Enjoyable texture! Perfectly salted for a refreshing palate cleanser!・Truffle and Grilled Corn Clay Pot Rice with Beef Tenderloin The natural sweetness of corn is irresistible! The meat's flavor blends beautifully with the rice, overwhelmed by the umami and sweetness of corn! The aroma is delightful, making it perfect for pairing with sake!・Salted Milk Ice Cream Rich flavor! The sweetness and richness of salted milk are beautifully complemented by a citrus sauce!………………………………………………………《Overall Impression》 Yakiniku in a prime location in Ginza! Indulging in Yakiniku in a luxurious private room is simply irresistible! The meat's flavor is exceptional, and the course features many Japanese-style dishes that reflect the season! With a wide variety of wines available to pair with the meat, it’s a delightful experience!………………………………………………………Thank you for reading until the end! I hope this serves as a helpful reference for everyone! If you enjoyed it, please like, save, and follow! (*^ω^*) Less

Welcome to "USHIGORO S. GINZA," located in the heart of Ginza.This place promises a special moment where top-notch hospitality meets carefully selected ingredients.✨As soon as you open the door, you are warmly greeted by staff dressed impeccably in suits. A dedicated sommelier is also on hand to accurately recommend wines tailored to your preferences.On this day, I ended up ordering several pairings and recommended wines, and the drinks were so delicious that I found myself quite tipsy by the end (laughs).All the dishes are expertly grilled and finished right in front of you by the staff. The first dish, "Chilled Pure White Corn Potage," features the astonishing natural sweetness of corn from Aichi Prefecture, gently opening up the palate.Next, the "Hand-Rolled Sushi with Selected Lean Meat and Grilled Eel" combines the rich flavor of Tamura beef's shintama with the crispiness and sweetness of grilled eel from Aichi, creating a surprising and delightful marriage of flavors.The "Wagyu Tartare" is elevated by the refreshing spiciness of green chili peppers from Chiba, perfectly balancing the richness of the meat.Then came the highly anticipated "Sukiyaki with Truffle and Zabuton." The highest quality zabuton, with its fine marbling, is quickly seared and paired with a rich egg yolk and freshly shaved Spanish truffles. The fat melts in your mouth, releasing the luxurious aroma of truffles, leaving you speechless with its exquisite taste.The "Caviar Somen" features smooth Handa somen noodles elegantly coated with the saltiness of top-grade Five-Star caviar from Poland, pairing perfectly with chilled white wine or champagne.The star of the grilled dishes, the "Ultimate Thick Cut Black Tongue," is crispy on the outside and astonishingly juicy on the inside, overflowing with meat juices. The "Special Outside Skirt" also bursts with rich flavor with every bite.A stunning dish is the "Chateaubriand Katsu Sandwich." The unbelievably tender Chateaubriand from Tamura beef is wrapped in a crispy coating, enhanced by the aroma of truffles. The balance of the sweet and sour sauce with the meat's sweetness is exquisite.To finish, we had "Truffle and Grilled Corn Clay Pot Rice with Beef Tenderloin." The moment the lid is lifted, the sweet aroma of grilled corn and the fragrance of truffles waft up. The flavor of the tender Tamura beef tenderloin seeps into each grain of rice, making it impossible to stop eating, even when I was full.We concluded with a refreshing "Salted Milk Ice Cream."The attentive service from the staff truly enhanced the experience, making the deliciousness of the meat even more remarkable. This is a special place where you can enjoy a luxurious time.【Dishes Ordered】Chilled Pure White Corn Potage (Pure White: Aichi)Hand-Rolled Sushi with Selected Lean Meat and Grilled Eel (Shintama: Tamura Beef (36 months) / Eel: Aichi)Wagyu Tartare (Green Chili: Chiba)Seasonal Vegetables (Corn: Hokkaido / Osmic Tomato: Chiba / Long Eggplant: Fukuoka / Green Beans: Ibaraki / Suzu Pumpkin: Kanagawa / Ichida Persimmon: Nagano)Sukiyaki with Truffle and Zabuton (Zabuton: Tamura Beef / Truffle: Spanish)Caviar Somen (Handa Somen / Five-Star Caviar: Poland)Ultimate Thick Cut Black TongueSpecial Outside SkirtSaladChateaubriand Katsu Sandwich with Truffle (Chateaubriand: Tamura Beef)Selected Cuts Shabu-Shabu (Misuj: Tamura Beef)Palate CleanserTruffle and Grilled Corn Clay Pot Rice with Beef Tenderloin (Corn: Hokkaido / Tenderloin: Tamura Beef)Salted Milk Ice Cream**Notes**I drank too much wine.The "Truffle and Grilled Corn Clay Pot Rice with Beef Tenderloin" was the best.The service was top-notch! Less

If you love Yakiniku, this is a must-visit restaurant that truly serves delicious grilled meat. The carefully selected cuts are incredibly fresh, bursting with flavor the moment they hit your palate, and offer a melt-in-your-mouth texture. The thick-cut tongue and premium kalbi are particularly exquisite, allowing you to fully enjoy the natural sweetness and juiciness of the meat. The pairing with sauces and condiments is exceptional, making you want to savor each piece slowly. The restaurant has a calm atmosphere, and the attentive service from the staff adds to the pleasant experience, allowing for a special time. Surrounded by delicious meat, our conversations flowed effortlessly, making for a truly satisfying moment. This charming place is definitely one I would love to revisit for anniversaries or as a treat for myself. Less

I visited USHIGORO S. located in Ginza. I've been to other branches, but this was my first time here.It's situated in a lucky building called 777, right behind Uniqlo. I noticed there were many female staff members, including a female grill master.The meat was outstanding—thick Chateaubriand, thick tongue, and outside skirt. Even if you have dental issues, it's perfect for a date. It melts in your mouth.The service was excellent, and the restrooms were cleaned after each use. I almost forgot I was at a yakiniku restaurant.While I wouldn't mind a bit more meat, the seasoned rice was made into onigiri for takeout.The dessert, wasanbon ice cream, was incredibly delicious.I will definitely come back. Less

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ 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! ✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ Less

It might have been the most intense Yakiniku experience of my life.From the moment I opened the door, there was an atmosphere that set it apart from an ordinary high-end Yakiniku restaurant. The chic space, dominated by black, exuded a sense of tranquility while also being somewhat glamorous, instantly relaxing my body as I took my seat. At the fully attended grill, the chef skillfully interjected laughter into the cooking process, making the flames dance in the air before me. It was a moment that oscillated between tension and exhilaration.The opening dish was a beef consomme made with truffles and soft-shelled turtle. The deep, clear umami gradually seeped into my stomach, serving as a perfect introduction to the upcoming course. It had a smoothness akin to laying velvet directly on my stomach.Next came the hand rolls with sakura shrimp and carefully selected lean beef. Using shin-tama and sakura shrimp from Suruga Bay, this combination looked beyond the recent trend of rolling uni and tuna. The lingering aroma of the toasted sakura shrimp and the iron-like taste of the lean beef intertwined beautifully, erasing the boundaries between "sea" and "meat" in my mouth.The smoked tartare of caviar and Wagyu was no longer just an amuse-bouche for a Yakiniku restaurant. The tartare, made with zabuton and chestnuts, was paired with five-star caviar from Poland. The smoky aroma, fat, saltiness, and texture all harmonized perfectly, creating a complete experience in a single bite. Its level of perfection was unmatched by any standard French amuse-bouche.The six types of vegetables served here were also cleverly chosen. They prepared my palate for the next onslaught of flavors, providing a quiet intermission before the explosion of umami began.The sukiyaki with truffles and Tamura beef zabuton was bold, as it was a dish typically reserved for the end of the meal, thrown into the spotlight right away. The sweet fat, richness of the egg, and the penetrating aroma of truffles hit me like a top gear punch, making me smile involuntarily.The grilled Wagyu wrapped in cabbage looked like a cabbage roll to the eyes but tasted like an exquisite hamburger. As I cut into it, the juices flowed, and the soft sweetness of the cabbage slowly melded with the umami of the Wagyu. In that gentle moment, time seemed to slow down.Then came the ultimate thick-cut black tongue. I had never seen tongue so beautifully decorated with intricate cuts. Not only was it visually stunning, but the way the cuts were made designed the texture itself. By cutting it in half after grilling, different textures emerged, all calculated perfectly.What surprised me further was when the sommelier introduced a rosé leaning towards orange, reminiscent of the landscapes of Garda, instead of red wine. Rather than washing away the fat, it expanded the aromas in a pairing that left me in awe of their sensibility.The special outside skirt featured Kenzo Estate's "Asuka." As I bit into the meat fibers, the umami spread, enveloped by a supple fruitiness that transported my taste buds far ahead. I felt a shift in the resolution of the relationship between Yakiniku and wine.The Chateaubriand katsu sandwich was completely unfair. The cross-section adorned with truffles was a work of art, yet the texture was surprisingly delicate. The bread, meat, and fat all maintained a quiet balance without overpowering each other. It was rare to encounter such an "elegant katsu sandwich."In the shabu-shabu, the Omi beef heart appeared. While retaining the umami unique to lean meat, the technique of shabu-shabu brought out its tenderness to the extreme. It was a dish that showcased the meat's inherent strength rather than relying on fat.With the final clay pot rice, my rationality was completely shattered. It featured tenderloin and grilled corn, topped with Italian truffles. The sweetness and texture of Hokkaido corn connected the meat and rice at an extraordinarily high level. Every detail of the cooking was precisely calculated, and with each waft of aroma, my chopsticks couldn't stop. Despite intending to limit my carbohydrates, I found myself eating four bowls. Before my stomach could react, my brain had already surrendered.The burnt wasanbon ice cream was a mystery until the very end. Its soft appearance reminded me of Hakata Torimon. However, the moment I bit into it, the refined sweetness and the aroma of the burnt sugar melted together, quietly leaving only an aftertaste. From start to finish, it was a night that continuously updated my experience of "something I had never tasted before."And then there was the wine. Starting with Grand Cru Class champagne, moving on to Montrachet, Chambertin, Kenzo Estate's "Asuka" and "Ai," and even the rare Zinfandel "Saldo." The speed at which the bottles emptied accelerated in proportion to my happiness.This was no longer just Yakiniku. It was a comprehensive culinary art form borrowing the guise of Yakiniku.Tomorrow, I might die. Such words oddly suited the night. Less

Personal Rating ◇Taste ★★★★★ ◇Atmosphere ★★★★★ ◇Satisfaction ★★★★★ ◇Cost Performance ★★★★☆ ◇Uniqueness ★★★★★ Recommendation Score: 8.8/10 Budget: from JPY 30,000 Friends □□□■□ Date ◇Recommended for◇ - Those who want to celebrate the best day of their life with the ultimate pairing of "premium meat × fine sake" - Those who wish to enjoy extraordinary hospitality in fully private rooms with dedicated grill masters - Those who have important business meetings or dates in the heart of Ginza and want to ensure a top-notch experience ------------------------------------------------------------------------------------------------ This is the highest brand in the Ushigoro series, which has been continuously awarded as one of the top 100 restaurants and received the BRONZE award since 2019. Moreover, the restaurant is located at "Ginza 7-7-7 (Three Sevens)," a place that already feels like a remarkable destiny... haha Honestly, if I tried to write everything that moved me here, I wouldn't be able to stop... Since it might end up being too long for anyone to read, I will carefully select and report the overwhelming emotions (*'▽')✨ ◇◆=Atmosphere=◆◇ The interior is a sophisticated adult space with a subdued tone. Every room is a refined fully private room, and each has a dedicated staff (grill master) who provides exquisite grilling! The staff's formation was so perfect that it left me in awe✨ For important meetings, family gatherings, or special anniversary dates, this place is undoubtedly the right choice◎ ◇◆=Cuisine=◆◇ ▼What I ordered this time - "K Course"… JPY 32,000 ▲ From the very beginning, I was blown away... The toast was with champagne called - "Henri Giraud." The finest bubbles with a fresh minty flavor and toastiness cleanse the palate beautifully. At that moment, I knew it was going to be the best night ever (^^) The meat served is all top-notch, including the premium "Tamura Beef" aged 36 months and the astonishing "Omi Beef" aged 42 months, which kept my excitement soaring✨ The course started with - "Truffle and Soft-Shelled Turtle Beef Consommé" A bowl concentrated with the umami of Kagoshima soft-shelled turtle and beef. The moment I opened the lid, the aroma of truffle was incredible and instantly captivated me. - "Sakura Shrimp and Selected Lean Beef Hand Roll" A hand roll with fragrant Sakura shrimp from Suruga Bay and lean Tamura beef. The crispy texture of the shrimp packed tightly on the surface, combined with the rich aroma of the seaweed, was simply irresistible... and the synergy of the flavors of meat and seafood was outstanding‼️ - "Caviar and Smoked Wagyu Tartare" "Wha... what is this!?" A visually delightful dish. The Zabuton cut of Tamura beef is luxuriously smoked with cherry wood. The combination of the exquisite five-star caviar's saltiness and the crispy Danish bread was an unfair level of deliciousness—"This is just too amazing!" - "Truffle and Zabuton Sukiyaki" Summer truffles were shaved right in front of me, mixed with the grilled premium Zabuton and egg... the texture melted in my mouth perfectly☺️ I was so lost in the moment that I didn’t even realize it was gone! haha Pairing it with red wine brought out a refreshing depth of flavor. After six seasonal vegetables, I was surprised by - "Cabbage Roll" Inside the ground meat was seasonal fava beans, topped with refreshing dried tomatoes. I’ve never seen such a luxurious cabbage roll... when I bit into it, the sweetness and umami burst forth, with the fava beans providing a delightful texture contrast. It was the best cabbage roll, completely different from my mother's! - "Ultimate Thick Cut Black Tongue" The thickness was impressive, but even more so was the beautiful decorative knife work by the chef. The side that doesn’t move is seasoned with lemon, while the side that does is seasoned with miso. The textures were completely different! I was amazed by the tenderness. I knew about the "difference in tongue cuts," but experiencing how the texture changes based on movement was a first for me...! - "Special Outside Skirt" The intricate knife work was beautiful, and the umami burst was intense the moment I bit into it. The outside skirt was incredibly delicious‼️ Then came a lineup of wines that were astonishing... The pinnacle "Kenzo Estate" wines "ai" and "asuka" made an appearance. Moreover, the "ai" was from the exceptional 2021 vintage! As the CEO of Capcom is the owner, I had always wanted to try this bottle. Additionally, the legendary sake "Bon Chogin" was also served~('Д') Not only the meat but also the lineup of drinks was completely top-notch. - "Chateaubriand Katsu Sandwich with Truffle" A special dish that is grilled right in front of you. The robust Chateaubriand from Tamura beef was unbelievably tender, and the crispy bread harmonized with the luxurious aroma of truffle, creating a blissful experience (*'▽') I could eat this every day... I ended up having three or four more glasses of - "Selected Cuts and Grilled Corn Clay Pot Rice with Truffle" The rich sweetness of Hokkaido corn, the tenderness of Tamura beef tenderloin, and the toasted aroma of the rice combined with truffle made for the perfect finale. I was particularly impressed by the synergy of the rich flavor of the rice soaked in sweetness and dashi(^^) Finally, I finished with a slightly bitter yet elegant "Burnt Wasanbon Ice Cream" paired with a Zinfandel wine that the manager loves! ◇◆=Overall Review=◆◇ The quality of the meat, the selection of fine drinks, the atmosphere of the private rooms, and the perfect hospitality from the dedicated grill masters. All of these elements stimulated my senses, creating an extraordinary experience. While the price is high, the emotions and value found here are undoubtedly worth it! This is the ultimate private yakiniku experience that everyone should try at least once in their life. Make sure to save and mark this for your special day (*'▽')✨ ----------------------------------------------------- I write reviews about restaurants mainly in Tokyo (especially around Ikebukuro and the Saikyo Line). If you could give a "like" or "save" using the button below, it would greatly motivate me, so I would appreciate it! ▼I also have an Instagram @gurume_uc ----------------------------------------------------- Less

The interior has a calm and luxurious atmosphere, making it perfect for special occasions. The staff's service was exceptionally attentive, allowing us to enjoy our time there comfortably.Overall, the quality of the dishes was high, and the beef tongue shabu-shabu particularly stood out as delicious and memorable. The balance of tenderness and flavor was exquisite.On the other hand, almost every menu item featured truffles, which I found somewhat monotonous. It felt like a strong emphasis was placed on the aroma and presentation of truffles, and I would have appreciated a bit more creativity in showcasing the flavors and cooking methods of the ingredients themselves.I believe this place would be a paradise for truffle lovers, but personally, I’m not that fond of them, so I probably won’t be returning. Less