Special Course Unveiled, Curated by a Michelin-Starred Chef

Founded in 2011 with the motto "To make that emotion a global standard," SANG SANG Co., Ltd. presents "USHIGORO S.," its highest-tier brand. From January 10, 2020 (Fri) to March 31, 2020 (Tue), they will offer the "Q Course," supervised by a Michelin-starred chef, and the "K Course," designed for savoring the flavors of winter.

"USHIGORO S." features entirely private rooms, each attended by a skilled grill master. They expertly grill premium, rare cuts sourced from Tamura Ranch and Kawagishi Ranch, along with Mita beef—a delicacy rarely found in Tokyo—serving it at its absolute peak of flavor.

The "Q Course," curated by a Michelin-starred chef and changing with the seasons, includes dishes such as "Beef Fillet Cutlet Sandwich with Mushroom Sauce," a tender fillet of exquisite beef and rich brown mushrooms sandwiched in brioche, and "Special Sirloin Steak with Taro Root Tempura." The latter features sirloin steak, slow-grilled over charcoal to bring out its condensed sweetness, served with taro root tempura, prepared by simmering in a special broth before frying.

The winter-exclusive "K Course" showcases luxurious ingredients like crab, a quintessential winter delicacy, in dishes such as "Snow Crab and Wagyu Red Meat Hand Roll with Raw Sea Urchin" and "Wagyu Clay Pot Rice with Snow Crab, Ikura, and Scallops," where carefully selected red meat and seafood are layered over rice in a clay pot. These offerings highlight the harmonious blend of their prized wagyu and fresh seafood.

"USHIGORO S." Winter Limited "Q Course"
■ Sales Period:
January 10, 2020 (Fri) - March 31, 2020 (Tue)

■ Stores:
"USHIGORO S." NISHIAZABU, GINZA

■ Business Hours:
Weekdays / 5:00 PM - 12:00 AM
Weekends & Holidays / 5:00 PM - 12:00 AM

■ Price:
¥20,000 (excl. tax)

■ Overview:
Introducing the winter-limited "Q Course," a fusion of the "technique" of a Michelin-starred chef and the "meat power" that "USHIGORO S." boasts.
Please fully enjoy the array of refined and flavorful masterpieces.

■ Menu:
1. Black Tongue and Turnip Ankake in a Yuzu Pot Steamer
2. Marinated Wagyu Red Meat Sashimi & Today's Yukhoe
3. Six Kinds of Seasonal Vegetables
4. Ultimate Black Tongue, Thick Cut
5. Special Harami
6. Salad
7. Beef Fillet Cutlet Sandwich with Mushroom Sauce
8. Selected Red Meat and Cress with Sesame Dressing
9. Seared Milt and Zabuton Sukiyaki-style
10. Special Sirloin Steak with Taro Root Tempura
11. Palate Cleanser
12. Clay Pot Rice with Snow Crab and Braised Beef
13. Crimson Apple and Vanilla Ice Cream with Cinnamon Crumble


"USHIGORO S." Winter Limited "K Course"
■ Sales Period:
January 10, 2020 (Fri) - March 31, 2020 (Tue)

■ Stores:
"USHIGORO S." NISHIAZABU, GINZA

■ Business Hours:
Weekdays / 5:00 PM - 12:00 AM
Weekends & Holidays / 5:00 PM - 12:00 AM

■ Price:
¥28,000 (excl. tax)

■ Overview
The winter-limited "K Course," featuring carefully selected wagyu and seasonal seafood, prepared with delicate, masterful techniques, is now available.
Savor the array of exquisite dishes, each crafted with the chef's unique flair.

■ Menu:
1. Truffle and Soft-shelled Turtle Consommé
2. Snow Crab and Wagyu Red Meat Hand Roll with Raw Sea Urchin
3. Six Kinds of Seasonal Vegetables
4. Botan Shrimp and Wagyu Sashimi, Today's Yukhoe
5. Special Harami
6. Grilled Snow Crab and Selected Red Meat
7. Beef Fillet Cutlet and Truffle with Truffle Salt
8. Garland Chrysanthemum Salad
9. Special Kalbi, Peking Duck Style
10. Black Tongue Shabu-shabu
11. Truffle and Zabuton Sukiyaki
12. Palate Cleanser
13. Chateaubriand Steak
14. Wagyu Clay Pot Rice with Snow Crab, Ikura, and Scallops
15. Homemade Ice Cream

"USHIGORO S."
http://ushigoros.com/

NISHIAZABU
2-24-14 Nishi-Azabu, Minato-ku, Tokyo Barbizon73 B1F
03-6419-4129

GINZA
7-7-7 Ginza, Chuo-ku, Tokyo GINZA777 ADC BUILDING 6F
03-3289-1129