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[G Course Black Tongue Steak] Uses only the rare tongue root from Japanese black beef.
Only a small amount of Japanese black beef tongue is available in the market. We cut a block from its root, the tender part, and slowly grill it with the highest-grade binchotan charcoal. Its unique texture and taste cannot be enjoyed from any other part.
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[K Course Chateaubriand] Luxuriously and thickly cut meat is grilled by a high skilled chef to be juicy.
Among the many recommended cuts, our chef's No.1 recommendation is the rare [Chateaubriand]. Enjoy its exquisite texture melting in your mouth. It is served in different ways depending on the season, such as thickly-cut steak and steak sandwich.
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[A Course Fillet Cutlet] Many guests repeat this dish.
[Fillet Cutlet] of Japanese black beef. Very popular especially among repeaters. It is cooked in their original way to retain the rose-color as much as possible. Enjoy its exquisite contrast in texture between the crispy fried batter and unique texture in the middle.
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■Course
A
15,500 yen (tax included)
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S
15,500 yen (tax included)
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Q
22,000 yen (tax included)
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K
31,000 yen (tax included)
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L (Ginza only)
11,000 yen (tax included)
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Please see the course menu for details. A 10% service charge will be charged separately.
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■ Recommended menu
The K Course Chateaubriand is luxuriously thickly cut and cooked to perfection with expert skill.
Among the many recommended dishes, the rare cut "Chateaubriand" is the one the chef would particularly recommend. The texture that melts in your mouth is exceptional. Depending on the season, you can enjoy it in a variety of ways, such as thick-sliced steaks and steak sandwiches.
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"Course A: Fillet Cutlet" is a popular repeat order among our guests.
This popular dish has received overwhelming support from repeat customers. The Wagyu beef fillet cutlet is made using a unique cooking method that preserves the maximum amount of rosy flavor, and boasts a contrast between the crispy batter and the unique texture of the center.
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Rare Japanese Black Beef Tongue
Wagyu beef tongue is an essential cut to start off a yakiniku meal. We carefully select black tongue with a strong marbling and sweet taste. The way it is cut and seasoned varies depending on the dish, and you can feel the difference in texture and flavor, which is what makes it so appealing.
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■Example of a course
Appetizers
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Beef consommé soup
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soup
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Fillet cutlet
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Beef tenderloin and seasonal vegetable spring rolls
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Wagyu beef and lotus root croquette
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Specially selected loin, autumn eggplant and raw sea urchin
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Matsutake and Zabuton Sukiyaki
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Matsutake mushroom and carefully selected red meat hand roll
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Hokkaido hairy crab and thinly sliced selected cuts
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Matsutake mushroom and carefully selected cuts of meat served in clay pot
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Chateaubriand cutlet sandwich with truffle sauce
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Specially selected loin and eggplant with Japanese pepper sauce
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Wagyu beef and grilled corn cooked in a clay pot
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Hand-rolled specially selected Wagyu beef and eel
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USHIGORO S. GINZA
USHIGORO S. GINZA
Help desk
Shop
03-3289-1129 (+81-3-3289-1129)
- location_onAccess
- 2-minute walk from Exit B3 of [Ginza Station] on Tokyo Metro Lines / 5-minute walk from Exit A1
- restaurantCuisine
- Western / Steak,Asian/Ethnic / Yakiniku (grilled meat) / Yakiniku (Japanese BBQ),Yakiniku/Steak
- scheduleOpen
- Dinner 4:00 pm - 8:00 pm (Currently open in different hours)
- blockClosed
- None
- paymentsAverage price
- 20,000 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
- pin_dropAddress
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6F, GINZA 777 ADC Bldg., 7-7-7, Ginza, Chuo-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都中央区銀座7-7-7GINZA777 ADCBUILDING6F
- translateEnglish services
- English menu available.
- listFeatures
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English menu / No smoking / Reservations / Reserved rooms / Sommelier/wine steward / course meals / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions