USHIGORO S. SHINJUKU

Chateaubriand, a very rare beef cut, is the chef's top recommendation, among many other recommended cuts. Enjoy its exquisite texture melting in your mouth. Depending on the season, Chateaubriand is also served as a thickly cut steak and steak sandwich. 

This popular menu is highly supported, especially by heavy repeaters. Enjoy their proud tenderloin cutlet of Wagyu (Japanese beef) cooked by their original cooking method to keep the rose color to the limit inside. It boasts a contrast between the unique juicy texture inside with the crispy batter outside. 

Their beef is stocked from the selected farms with the utmost care in raising their cows, including the growing environment and meat quality control. They check the images of meat to select the best cuts with fat that is white and not reddish, meat that is reddish-brown in color like azuki beans, and has a fine texture with beautiful and uniform marbles.