Ushigoro-Group

" Autumn Limited Menu

"Ushigoro-Group" will launch its autumn limited menu on September 1. The following is a list of new menus that will be available at Yakiniku Ushigoro, Ushigoro S, Ushigoro Bambina, Ushigoro Nukan, and New Modern Chinese Cheena.

Yakiniku Ushigoroku Autumn Limited Menu

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New Wagyu Beef Tartar with Newly Selected Crab Roe and W

agyu Beef
A dish that combines carefully selected red Wagyu beef with beautiful red "new kuraura" (freshly sliced salmon roe). You can enjoy the crunchy texture of the new salmon roe and the concentrated flavor of the red meat in this luxurious combination. The price is 1,600 yen (tax included).

Seared Nigiri with Matsutake Mushrooms and Zabuton

The best part of the "zabuton" is lightly seared and served with slices of seasonal matsutake mushrooms. The melting texture of the zabuton is complemented by the aroma and texture of the matsutake mushrooms, making this a luxurious seasonal nigiri that can only be enjoyed at this time of the year. The price is 1,600 yen for two pieces.

Ishiyaki rice with autumn salmon, salmon roe and selected parts

Autumn salmon, which is in season now, is combined with Wagyu beef and served in a hot stone pot. The aroma of soy sauce and salmon spreads as you mix the ingredients, and you can even enjoy the crispy roasted rice. Finish with salmon roe. The price is 2,600 yen.

Only available at the Ikebukuro branch on October 1.

Ushigoro-S Autumn limited menu

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Hand-rolled sweet sea bream and selected parts (Autumn Q course)

The dish features a sea bream grilled in a salty salt broth as the main ingredient, carefully selected red beef and a crisp red vinegar rice wrapped in a top-quality nori "kon-tobi" seaweed with a rich aroma of the seashore.

Sukiyaki with Matsutake Mushrooms and Pomelo (Autumn Q Course

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Matsutake mushrooms, the king of autumnal delicacies, and the finest part of the pork belly, the zabuton, are cooked in sukiyaki style. The fresh matsutake mushrooms, with their gorgeous aroma and lush texture, are wrapped in the sweet, melt-in-your-mouth "pomelo" and served in a luxurious dish.

Earthen pot rice with matsutake mushrooms and selected parts (Autumn K Course

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Matsutake mushrooms, which are in season now, and carefully selected parts with concentrated flavor are generously spread over freshly cooked rice in an earthenware pot for a glamorous and luxurious finish. You can enjoy the aroma of the wagyu beef and matsutake mushrooms with a melt-in-your-mouth texture, finished rare with only residual heat.

Ushigororo Bambina Autumn Limited Menu

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Ishiyaki Bisque Risotto of Selected Wagyu Beef

Special bisque soup, made by crushing shrimp in their shells and repeatedly simmering and condensing them, is poured into a hot stone pot with fresh Wagyu beef yukke and shrimp to finish. The sweetness of the wagyu beef and the rich flavor of the prawns, along with the savory roasted rice cake, make for an exquisite end to the meal. Price: 1,400 yen.

Roasted Eggplant and Wagyu Beef Tartar

Soft, sweet, and delicious seasonal autumn eggplant is combined with moist roasted red meat cooked at low temperature. Accented with dried tomatoes and black olives, this autumnal dish enhances the flavor of the eggplant and tartar. The price is 1,800 yen.

Chateaubriand and Foie Gras Rossini Style

The robust flavor of chateaubriand and the richness of foie gras are in perfect harmony in this dish. You can enjoy the sumptuous bambina-style Rossini, which combines the deliciousness of Wagyu beef, the richness of foie gras, and the aroma of truffles. The price is 3,800 yen.

Ushigorokoronuki: Autumn limited menu

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Beef fillet cutlet with aonori (green laver)

A thin batter coated with aromatic aonori (green laver) brings out the flavor of the rare beef fillet cutlet cooked to just the right degree of perfection. It is served with a salt that goes well with the cutlet. The price is 2,400 yen.

Tataki Yukke (Tataki Yukke with leek and ginger

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A smooth, smooth tartar made by combining carefully selected lean Wagyu beef with leek, ginger, and a rich egg. The rich flavor of the lean Wagyu beef is further enhanced by the "peri onion" and ginger. The price is 1,800 yen.

Sukiyaki Sirloin with Matsutake Mushroom Rice

The classic sukiyaki is served with seasonal matsutake mushrooms and takikomi-gohan (cooked rice). The matsutake mushrooms, the taste of autumn, are carefully prepared by our chefs so that you can enjoy them to the fullest. The price is 1,600 yen.

New Modern Chinese Cheena Autumn

Special:

Wok-fried Shrimp and Bluefin Squid with XO Sauce

This dish combines fresh shrimp and bluefin squid with colorful seasonal vegetables and is finished with CINA's original XO sauce that concentrates the flavor of seafood. Once you try it, you will become addicted to its deep flavor. The price is 2,900 yen.

Yun Pai Lau - Thinly Sliced Pork and Cucumber with Flavorful Sauce

This dish features Kato pork belly that has been cooked to the perfect degree of doneness, and a very thin cucumber with a special savory sauce that goes perfectly with the meat. This dish is made with the utmost care and attention to detail, down to the soft texture. The price is 1,400 yen.

White Bean Curd Bean Curd with Seasonal Truffle

This dish uses rich paitan (bean curd), minced pork, and mildly spicy spices, which are mixed with smooth tofu. Finished with a generous garnish of truffles, this is the chef's signature dish. Price: 3,600 yen.