Yakiniku Ushimatsu’s omakase experience begins with a detailed presentation of the day’s prized beef. A knowledgeable staff showcases a platter of marbled slices, explaining the unique characteristics of each cut. Layered beautifully like flower petals, the deep, reddish-black hue signifies the superior quality of Matsusaka cattle.

The beef is sliced by hand to enhance its natural flavors, with the thickness and seasoning meticulously tailored to each cut, the chef explains. Techniques such as hidden knife cuts and specialized grilling methods yield the best results. The meat is flavored in an aged marinade, made of garlic, ginger, sesame oil, and other aromatic ingredients. The dipping sauce, infused with fruit and white wine, further enhances the umami of the meat.

The "Tied Tongue” is a masterpiece made using the thick base of the tongue. The meat is wrapped around a flavorful filling and tied with strings of green onions. Like little presents with ribbons tied around them, the sacks are placed carefully onto the hot grill and cooked thoroughly.

The Chateaubriand clay pot rice is a luxurious dish cooked in a rich consommé soup that has been reduced for over 3 days. Slices of tender Chateaubriand are placed on top of the fragrant rice, and gently cooked using just the residual heat to achieve a moist and flavorful finish.

Yukhoe, or beef tartar, is made using the freshest cuts of the marbled beef. Enjoy the sweet flavor and excellent texture as you mix the meat with a rich egg sauce. The cutlet sandwich uses juicy fillet meat and crispy bread. The Tasmanian mustard and roasted onion sauce add great accents.

The garlic fried rice offers a satisfying finish to the evening. Small cubes of tender wagyu are cooked slowly in low-temperature and tossed with rich garlic and a pinch of plum paste.

INGREDIENTS
Yakiniku Ushimatsu sets stringent criteria for the beef it serves. For the best flavor, the chef prefers female, purebred Tajima cattle that are over 30 months old. By purchasing the entire cow, he is able to craft a unique menu that showcases a diverse range of cuts and flavors.

The Makkaran eggs from Aomori are famous for having red-colored yolks that are rich in flavor. The rice, aptly named "Goddess's Smile," is known for its exceptional texture. The pickled plum from Kishu are large in size with a firm texture and an ideal salt concentration of 7%.