感動の近重前、うしみつグループの集大成。 : Edo Yakiniku

Dinner here today. This will be the top-of-the-line store in the Ushimitsu Group. The restaurant's atmosphere, which feels like a high-end sushi restaurant, was born from Mr. Chikashige's idea of expressing the style of Edomae sushi with Yakiniku (Grilled meat). On this day, there were only 2 groups, and the restaurant only had 6 seats. Although it is Yakiniku (Grilled meat), it is a fully attended course. We also have a sommelier (also a magician lol) and a pastry chef. ◆ Edo Yakiniku (Grilled meat) ~Kondo-mae~ 33,000 yen/tax included ・New potato steamed egg custard, Wagyu beef shavings ・Heart sashimi with sauce and salt ・Wagyu shikimbo bresaola 5 year aged honey ・Cold leek leeks ・Apple and gari juice ・Meat Sushi ・Manyo beef tongue, nori tsukudani and enoki mushroom namul ・Manyo beef skirt steak, kosiabura ・Manyo beef sirloin, pungent radish, Gyoja garlic ・Edomae micro herb, Dekopon fruit juice ・Special minced meat cutlet ・Manyo beef fillet Taste comparison ⇒Kujo green onion and urui Nuta dressing, chicory ⇒ Homemade gochujang ・Rice cooked with minced pork, bamboo shoots, and butterbur ・Red sesame soup ・Pickles ・Milk ice cream from Yamakawa Farm in southern Hokkaido ・Strawberry Daifuku eaten with a spoon ・Matcha ------- Details below ------- First of all, we have Surinagashi Chawanmushi. You'll quickly forget that it's Yakiniku (Grilled meat) restaurant lol. You can feel the slight sweetness of the new potatoes, and the shaved wagyu beef on top creates a salty and umami accent. Next is heart sashimi. Careful preparation with a sticky texture. Enjoy with sauce and salt. Salt makes the sweetness stand out more. Next is Wagyu Prosciutto, Bresaola. The cut is shikimbo, and honey aged for 5 years is poured over the top. It's packed with flavor and depth, and the sweetness of the marbling permeates throughout the meat. It's insanely delicious. The fourth item is cold nirareba. The liver has been thoroughly prepared, requiring a week to remove the blood. It has a rich taste with a crisp texture. Surprisingly, there is no smell of blood, and the taste is very strong. Chive's accent is also great. Let me clarify once here. It is made with apple and gari juice, and is incorporated to match the timing of eating gari at a sushi restaurant. It's refreshing and delicious. The last dish before Yakiniku (Grilled meat) is meat Sushi. There's a cuteness to it with the nori seaweed that resembles Chika Shige's little beard, but above all, it's a sophisticated nigiri. It melts in your mouth...I've never had meat Sushi so delicious. Now, this is where Yakiniku (Grilled meat) begins! First, we will be showing off each part of the "Pure-Blood Tajima Pedigree Manyo Beef" that we will be using today. A huge real tongue also appears. I'm also excited to see how the fish are handled so beautifully right in front of my eyes. The first grilled item is a special tangen. Each person gets two pieces, one with nori tsukudani and the other with enoki mushroom namul, a new way to eat it. The taste of the tongue is outstanding! The crunchy texture, juicy flavor and fat are the best. The seaweed tsukudani and the enoki mushroom namul are both interesting combinations, and it's strange how they go together so well.The second grilled dish was the special skirt steak. Steak is thick and has a good amount of marbling, so it doesn't look like skirt steak in a good way lol. Paired with striped mackerel fat, garlic, and fried sardines with fish sauce and koshiabura. You can feel the fibers of the meat that melts easily and the rich flavor of the red meat. Kosiabura is the best garnish, with animal and seafood flavors on top. The third grilled item is premium sirloin. It is served lightly grilled. Wrapped with spicy daikon radish and ascetic garlic, it's refreshing... Sirloin tends to be heavy in fat, but it doesn't feel greasy at all. The melting point of the fat is low, and the flavor disappears quickly. Here's a refreshing salad. The first thing I received as an aperitif was the freshly squeezed Dekopon, which was served in a container with micro herbs in it. By applying Dekopon fruit juice afterwards, you can enjoy a very refreshing scent while also feeling the crispness and bittersweetness of the micro herbs. Your mouth will also be reset towards the end. Next was the homemade minced meat cutlet. A fried minced meat cutlet made from scraps of sirloin and skirt steak, mixed with tail soup and citrus fruits. Cooked a little rare, it's extremely juicy. In addition to the flavor and fat from the offcuts, the flavor that spreads in your mouth is further enhanced by the stock from the tail soup. This minced meat cutlet is dangerous... it's scary. The last of the 4 grilled items is the king fillet. 2 pieces per person, 2 ways to eat. One piece is a combination of Kujo green onions and urui with nuta dressing. In the first place, the quality of the fins is perfect, and it's more than enough as is. It's extremely tender, yet has a strong meaty texture, and the red meat itself has a strong flavor. The texture of the Kujo green onion and the unique flavor of the urui with nuta dressing create a delicate marriage that is similar to Japanese Cuisine. The second one is aged gochujang. The deep sweet and spicy flavor further enhanced the potential of the fillet. The food is also luxurious. A rice dish made with freshly dug bamboo shoots, bamboo shoots, and ultra-coarsely ground minced meat smoked with straw to give you the feel of spring. The smoky smell of minced meat, the chewy and juicy bamboo shoots, and the fragrant butterbur pepper add an indescribable accent. Too delicious...! You can have a second helping, and I was able to eat the second bowl with egg yolk. 2 cups is not enough haha The red soup stock has a crispy taste... and even the aromatic ingredients are perfect. Now that the meal is finished, it's time for dessert. This shop doesn't compromise on desserts as much as you can enjoy authentic Sweets made by pastry chefs. The first dessert item is homemade milk ice cream. Made with milk from Yamakawa Farm located in southern Hokkaido, it is extremely smooth and rich, with a refreshing aftertaste. The sweetness is almost that of milk, making it a luxurious Ice cream. The second dessert is strawberry Daifuku, which is eaten with a spoon. Instead of the usual strawberry Daifuku wrapped in cowhide, this style is covered with raw cowhide. The strawberries are "Cold-ripened strawberries Red Yamazaki" from Shizuoka Prefecture, and there is Benihoppe jam. The melty cowhide went well with the sweet and sour large red Yamazaki. After everyone took a breather, the sommelier performed card magic. This kind of service is also fun and exciting. I could feel that they want their customers to go home satisfied. Thank you for the meal! It's great, no complaints. There was a wide selection of drinks, and I ended up drinking a little too much lol.Of course, the quality of the meat was also top notch. What surprised me was that I ate so much and didn't feel any upset or sluggish the next day. I think I'll be addicted to Yakiniku (Grilled meat) that I eat at the counter lol. I would definitely come back again. *At the time of visit → Rating 3.62