Ushimatsu

Since opening in 2019, Ushimatsu has climbed to the very top of Tokyo’s yakiniku scene. These days, many Tokyo-based food lovers find themselves choosing Ushimatsu over well-known names like Yoroniku or Jumbo.

What truly sets Ushimatsu apart is its unmatched sourcing power. The restaurant has direct relationships with producers and secures some of the rarest wagyu in Japan. This includes the coveted Tokusen Matsusaka beef, which makes up only two percent of all Matsusaka cattle, along with top-tier Tajima-line brands such as Mizusawa beef from Iwate, Tamura beef, and Kobe beef. If you are seeking the very best wagyu yakiniku available in Japan, Ushimatsu is the place to go.

The most recommended option is the omakase course, which features various cuts from a whole wagyu cow. The chef, who trained at the renowned yakiniku restaurant Shimizu, prepares each cut with expert precision. Depending on availability, the course may include thick-cut chateaubriand, harami, or tongue, each of them rich, tender, and almost overwhelming in flavor.

Unlike many long-established yakiniku restaurants in Tokyo, where exclusive seasonal menus are reserved for regulars, Ushimatsu makes special courses available to all guests. If your timing is right, you might enjoy a luxurious pairing of fragrant seasonal matsutake mushrooms with premium wagyu.

The price for the course runs around twenty thousand yen. That may seem steep for yakiniku, but compared to omakase courses at Tokyo’s top sushi counters, which now often exceed thirty thousand yen, it begins to feel surprisingly reasonable.

If you are visiting Tokyo for culinary discovery, Ushimatsu is a must-visit. This is one restaurant that absolutely deserves a spot in your travel itinerary.