01 / ABOUT THE PLACE
About this place
Among the salt-seasoned tongue and skirt steak, one diner particularly enjoyed the salt-grilled skirt steak, appreciating the option beyond the usual sauce and ordering more. Ushi-no-Shippo’s regular menu includes skirt steak, tongue, cheek and large intestine, while rump and ichibo offer leaner choices. The menu describes ichibo as having the savoury flavour of lean beef balanced by a moderate amount of fat. One diner who tried it also remarked that it was easy to chew, without troublesome sinew. The descriptions of each cut can help guide a choice, from sirloin, noted for the sweetness of its fat, to tender, lean fillet with less fat.
Between grilled meats, try a kimchi assortment of Chinese cabbage, daikon and cucumber, or white kimchi, which the menu recommends with steak. One diner enjoyed the white kimchi as a palate cleanser after steak. Beyond yakiniku, the menu also offers motsunabe in a light broth made by slowly simmering Kuroge Wagyu oxtail. Diners have praised the hot-pot broth, and the motsunabe course includes noodles or rice porridge.
For a final bowl, there is light Chinese-style noodle soup made with Wagyu stock. A diner who ordered it after yakiniku and hot pot singled out the ramen as a memorable finishing dish; the menu also lists Chinese-style noodles in oxtail soup. Other hearty options include a steak rice bowl and a Wagyu yakiniku rice bowl. At lunchtime, the listed Kuroge Wagyu yakiniku lunch is another possibility, with 100g priced at 1,500 yen. From evening yakiniku and motsunabe to a last bowl of noodles, the menu lets you shape the meal around what you feel like eating.
