01 / ABOUT THE PLACE
About this place
Lifting a thick slice of beef off the tabletop grill just as it finishes sizzling brings a distinct sense of anticipation. At Uehara in Nishigahara, the first item to call for is the premium salted beef tongue (jō tan shio), cut from fresh beef tongue that has never been frozen. Its thick cut delivers a satisfying bite alongside clean, unadorned savoriness, allowing the sheer freshness of the meat to take center stage.
The menu features carefully curated cuts of Japanese Black beef (Kuroge Wagyu), including jō karubi (prime short rib), jō rōsu (prime loin), kainomi (flap meat), sasami (flank cut), and thick-cut steak karubi. Diners can readily tailor their meal, choosing between the sweet richness of marbled fat or the deeper, beefier profile of leaner cuts. Offal selections such as cubed liver, jō mino (first stomach), and salted heart are also on hand, rounded out by seafood chijimi pancakes, piping-hot sundubu stews, and stone-pot bibimbap.
In the evening, guests can order à la carte or select set courses and wooden-tub platters that feature favorites like jō tan shio and Wagyu jō karubi, convenient options for groups. The drinks list covers draft beer, highballs, and makgeolli, setting a comfortable backdrop for leisurely sips alongside freshly grilled beef.
At lunchtime, Uehara offers casual yakiniku sets and beef tendon rice bowls, making it just as popular for a hearty midday meal. From satisfying lunches to slow-paced yakiniku dinners, it remains an accommodating neighborhood table throughout the day.
