Yakiniku Ushifuji - Review - Nishi-Shinjuku - Tokyo - The Infatuation
"Although yakiniku originated from Korean-style barbecue, it’s evolved in Japan to become its own thing. At Yakiniku Ushifuji in Nishi-Shinjuku, it means glistening tartar topped with black iridescent caviar and thick cuts of chateaubriand wagyu, marbled with enough fat that it looks like somebody laid woven lace on top. Inside, you get a semi-private booth, so it really feels like it’s just you, the grill, and the meat. Yakiniku Ushifuji offers three main courses, starting with 13 items and unlimited drinks. Each highlights the restaurant’s superb meat quality, all Kuroge A5-grade wagyu beef, the highest ranking meat can get. But the premium tasting course is the meat magnum opus, offering cuts that were purchased earlier that day. When you’re trying to find the restaurant, just look for the giant gold cow out front." - Kiera Wright-Ruiz
