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Experience Unrivaled Yakiniku: Ushimatsu Premium in Nishi-Azabu, Tokyo

Embark on an extraordinary culinary adventure at Ushimatsu Premium, a distinguished yakiniku specialist nestled in Tokyo’s upscale Nishi-Azabu district. Born from a profound quest to define the essence of truly delicious yakiniku, Ushimatsu has, over three years, cemented its reputation as a high-end destination in Tokyo’s vibrant dining scene, boasting an impressive rating on Tabelog.

My recent visit was driven by an exclusive opportunity: to indulge in their special Omakase course, featuring a limited offering of Japan’s most exquisite “extreme Masuzaka-gyu.” Having previously savored the incredible depth of Masuzaka-gyu during a meat tour in Osaka, the anticipation for this premium experience in Tokyo was immense. What impression would Japan’s finest Masuzaka-gyu, presented through a special omakase, leave this time?

An Elegant Setting and Impeccable Service

Ushimatsu Premium is strategically located in Nishi-Azabu, a refined area between Shibuya Station and a corporate hub. Our journey led us from Omotesando to the restaurant, perfectly timed for the first evening reservation. The establishment is situated in the building’s basement, its entrance hinting at the luxury within: an evocative painting depicting Kuroge Wagyu and a pine tree, setting a sophisticated tone.

Upon entering, we were greeted by numerous certifications related to Wagyu, akin to prestigious awards like Korea’s ‘Hanwoo President’s Award.’ The staff were incredibly welcoming and attentive from the moment we arrived. Each table is thoughtfully partitioned, minimizing inter-table interference and allowing for intimate conversations, save for the general murmur of delighted diners.

The Masuzaka-gyu Omakase: A Culinary Masterclass

The course began with a delicate consommé soup, a light yet deeply flavorful beef broth, subtly adorned with gold flakes. Its aroma was reminiscent of a rich gomtang (Korean beef bone soup), incredibly clean yet profound—a truly exceptional start. This was followed by crisp kimchi and bean sprout salad, a refreshing contrast.

All the meat served throughout the course was meticulously selected Masuzaka-gyu cows. The quality of the raw meat was, in a word, superb. We were even presented with the actual cuts before grilling, a testament to their transparency and pride in their product.

Highlights of the Yakiniku Journey:

• Thick-Cut Beef Tongue (Usol): The first grilled cut was a thick slice of beef tongue, roughly 1cm thick. The grilling technique was impeccable, delivering a consistent, perfect char. The texture was uniquely tender, unlike any beef tongue I’d had before, completely devoid of any gamey odor, leaving a clean, rich flavor.
• Dry-Aged Beef Tongue: Served with lemon and green onions, this offered a different profile. While delicious, the thick-cut piece showcased the inherent flavor and texture of the tongue even more profoundly.
• Premium Skirt Steak (Anchangsal): This cut, grilled to a perfect medium to medium-well, exuded an intensely rich aroma and deep flavor. The marbling was wonderfully uniform, a signature advantage of high-quality Wagyu. The interaction of fat and meat created an incredibly concentrated umami.
• Tail Meat (Korisal): Lightly seared, this cut presented a unique texture. While some might find the fat slightly less melted, its distinct flavor was undeniable.
• Sirloin (Boseoksul – Jewel Meat): This sirloin was surprisingly tender, almost like pudding or tofu, with a melt-in-your-mouth quality distinct from Hanwoo. The muscle fibers were incredibly fine, adhering delicately to the palate.

Beyond the Grill: Innovative Creations

The omakase transcended simple yakiniku with creative interpretations of Masuzaka-gyu:

• Eggs with Sauce: A vibrant, persimmon-colored egg yolk served with a special sauce, tasting almost like a sweet potato or carrot juice—exceptionally delicious.
• Tenderloin Katsu Sando: An absolute showstopper. This cutlet sandwich featured an incredibly soft, melt-in-your-mouth tenderloin, perfectly rare inside, encased in fluffy bread. It wasn’t just soft; it felt like mochi, leaving an indelible impression.
• Kamameshi (Pot Rice): A delightful surprise. The rice, cooked to perfection, was infused with the rich essence of beef, making it an ideal companion to the remaining cuts.

The Verdict: Is Masuzaka-gyu Worth It?

Having tasted Masuzaka-gyu in both Osaka and Tokyo, I can confidently say the moniker “Japan’s finest black cattle” is no exaggeration. It offers a distinctly different experience compared to typical Wagyu yakiniku. The balance of flavor and depth is unparalleled. My personal favorites from the course were the skirt steak, tenderloin, and the katsu sando.

Ushimatsu Premium: Pros & Cons

Location & General Rating: Ushimatsu Premium is located in Nishi-Azabu, Tokyo, and maintains a high rating on Tabelog.

Pros:

• Exceptional Masuzaka-gyu: A truly remarkable and unique culinary experience, living up to its reputation.
• Meat-Centric Course: Ideal for serious meat lovers who prioritize quality cuts over diverse dish types.
• Premium Ambiance & Service: Clean, comfortable environment with highly attentive and friendly staff, ensuring a feeling of being well-cared for.

Cons:

• Limited Variety: Guests seeking a wider range of dishes beyond meat might find the course somewhat narrow.
• High Price Point: At approximately 300,000 JPY (around $200 USD), it’s a significant investment, making it a luxury rather than a casual dining choice.
• Challenging Reservations: It’s a 100% reservation-only establishment. Online booking can be tricky, often requiring phone calls, which can be difficult for non-Japanese or non-English speakers.

For those visiting Tokyo and desiring an authentic, high-end yakiniku experience, Ushimatsu Premium, with its focus on the unparalleled Masuzaka-gyu, offers a memorable gastronomic journey. Despite the challenges in booking and the premium price, the exquisite flavors and impeccable service make it a highly recommended destination for discerning foodies and beef connoisseurs. It truly leaves a lasting impression, a wonderful addition to any Tokyo gourmet itinerary.