USHIGORO S. NISHIAZABU (Nishi-Azabu｜Yakiniku/Wagyu (Japanese BBQ))

[K Course Chateaubriand] Meat is cut luxuriously thick and grilled by a high skilled chef to be juicy.

[A Course Fillet Cutlet] Many guests repeat this dish.

[Black Tongue] Uses only the rare and tender root of Japanese black beef tongue.

A

15,500 yen (tax included)

S

15,500 yen (tax included)

Q

22,000 yen (tax included)

K

31,000 yen (tax included)

The K Course Chateaubriand is luxuriously thickly cut and cooked to perfection with expert skill.

"Course A: Fillet Cutlet" is a popular repeat order among our guests.

"Black tongue" made from the soft tongue of Japanese black beef, which is rarely available

Appetizers

Beef consommé soup

soup

Fillet cutlet

Beef tenderloin and seasonal vegetable spring rolls

Wagyu beef and lotus root croquette

Matsutake and Zabuton Sukiyaki

Specially selected loin, autumn eggplant and raw sea urchin

Hokkaido hairy crab and thinly sliced selected cuts

Fresh salmon roe and beef tartar sauce

Matsutake mushroom and carefully selected cuts of meat served in clay pot

Chateaubriand cutlet sandwich with truffle sauce

Specially selected loin and eggplant with Japanese pepper sauce

Wagyu beef and grilled corn cooked in a clay pot

Hand-rolled specially selected Wagyu beef and eel