Our focus is Nakanishi Premium Special Wagyu,
raised from breeding to finishing at Nishinohara Farm,
at the foot of the Kirishima Mountains in Kobayashi, Miyazaki.

To understand the lineage, the feed, the water, and the land—
this is where our cuisine begins.

Each animal is carefully considered,
and every cut is guided to its ideal expression
through precise control of temperature and time.

The shank is gently clarified,
the filet allowed to rest,
and the sirloin brought to its peak.
The course follows a single animal,
each cut revealing its own character,
from delicate to deeply expressive.

Here, the focus remains on the ingredient itself—
Wagyu, treated with simplicity and respect,
revealing its inherent depth.

With each plate,
discover the evolving character of every cut.
This is the Journey of Beef at Ushinomiya Tokyo.

Head Chef Yuichi Kawahara

Born in Miyazaki Prefecture in 1973.
Head Chef of "Ushinomiya" from 2014.
Dedicated 7 years to mastering Beef Kappo cuisine.
Head Chef of "Ushinomiya Tokyo" from October 2021.
Consistently exploring the possibilities of Wagyu.