If you fancy pairing your wagyu beef with a bottle of fine wine, head to one of Ushigoro Bambina’s six branches around Tokyo. We visited their Ebisu Hilltop location, where bottles are on offer for around ¥2,900 and the sommelier will recommend a good fit for your meal.
As for the meat, the restaurant is not that concerned with specific brands; their focus is on sourcing the best A5 grade beef of the day. Each cut of meat is prepared in just the right way to bring out its inherent flavour, but we were particularly blown away by the sweetness of the thinly sliced misuji (marbled shoulder), which we ate rare.
We’d also recommend the sirloin, prepared in two different ways: thinly cut in sukiyaki style with raw egg, and as a steak with the specially prepared onion sauce. And don’t ignore the side-menu items such as the Tomato Motsu Nikomi Stew, which features motsu (offal) simmered slowly with 20 kinds of vegetables.