SAVOR JAPAN Tokyo Area Tokyo, Yakiniku/Wagyu (Japanese BBQ) Roppongi, Yakiniku/Wagyu (Japanese BBQ) Nishi-Azabu, Yakiniku/Wagyu (Japanese BBQ) USHIGORO S. NISHIAZABU Menu

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

USHIGORO S. NISHIAZABU

USHIGORO S.　NISHIAZABU

Helpdesk
050-2030-4678 (+81-50-2030-4678)

Tempat Makan

03-6419-4129 (+81-3-6419-4129)
Reservasi
Markah

Menu

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

[K Course Chateaubriand] Meat is cut luxuriously thick and 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. 
[A Course Fillet Cutlet] Many guests repeat this dish.

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

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

Tongue of Japanese black beef is an indispensable starter for their yakiniku (Japanese BBQ) cuisine. They carefully select beautifully-marbled and sweet black tongue. Black tongue are cut and seasoned in various ways depending on the dish. Enjoy different textures and savoriness. 

■Course

A

A

15,500 yen (tax included)

S

S

15,500 yen (tax included)

Q

Q

22,000 yen (tax included)

K

K

31,000 yen (tax included)

*Please refer to the course page for details. *A separate 10% service charge will be charged.

■ Recommended menu

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

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

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

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

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 the appeal is that you can feel the difference in texture and flavor.

■Example of a course

Appetizers

Appetizers

Beef consommé soup

Beef consommé soup

soup

soup

Fillet cutlet

Fillet cutlet

Beef tenderloin and seasonal vegetable spring rolls

Beef tenderloin and seasonal vegetable spring rolls

Wagyu beef and lotus root croquette

Wagyu beef and lotus root croquette

Matsutake and Zabuton Sukiyaki

Matsutake and Zabuton Sukiyaki

Specially selected loin, autumn eggplant and raw sea urchin

Specially selected loin, autumn eggplant and raw sea urchin

Hokkaido hairy crab and thinly sliced selected cuts

Hokkaido hairy crab and thinly sliced selected cuts

Fresh salmon roe and beef tartar sauce

Fresh salmon roe and beef tartar sauce

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

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

Chateaubriand cutlet sandwich with truffle sauce

Chateaubriand cutlet sandwich with truffle sauce

Specially selected loin and eggplant with Japanese pepper sauce

Specially selected loin and eggplant with Japanese pepper sauce

Wagyu beef and grilled corn cooked in a clay pot

Wagyu beef and grilled corn cooked in a clay pot

Hand-rolled specially selected Wagyu beef and eel

Hand-rolled specially selected Wagyu beef and eel

*Mulai April 2021, total biaya termasuk pajak konsumsi wajib ditampilkan. Harap dicatat bahwa biaya yang ditampilkan mungkin berbeda.

USHIGORO S. NISHIAZABU

USHIGORO S.　NISHIAZABU

Nishi-Azabu , Roppongi , Tokyo

Japanese / General , Asian/Ethnic / Yakiniku (grilled meat) , Alcohol / Wine

Yakiniku/Steak / Yakiniku/Wagyu (Japanese BBQ)

Reservasi online

Reservasi
Markah

Nomor telepon Tempat Makan

03-6419-4129 (+81-3-6419-4129)

Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.

Nomor telepon Helpdesk

050-2030-4678 (+81-50-2030-4678)

Detail

Akses
10-minute walk from Exit No.2 of [Roppongi Station] on Tokyo Metro Hibiya Line / Toei Oedo Line
Masakan
Japanese / General, Asian/Ethnic / Yakiniku (grilled meat), Alcohol / Wine / Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak
Buka
Dinner 5:00 pm - 0:00 am
Tutup
Tidak Ada
Harga rata-rata
20,000 JPY
Metode Pembayaran

  • Kartu Kredit Diterima

    Visa / JCB / Diners Club / American Express / Master Card

Alamat
B1F, Barbizon 73, 2-24-14, Nishiazabu, Minato-ku, Tokyo map
Alamat (untuk sopir taksi)
東京都港区西麻布2-24-14バルビゾン73 B1F
Layanan Berbahasa Inggris
Menu berbahasa Inggris dan Staf berbahasa Inggris tersedia.
Fasilitas

English menu / English-speaking staff / No smoking / Western cutlery / Reservations / Reserved rooms / Sommelier/wine steward / course meals / Large wine selection

*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.

Informasi Berdasarkan UU Transaksi Komersial Spesifik Jepang