The word “yakiniku” automatically conjures images of several diners gathered around a stove, grilling up vegetables, seafood and most importantly, slices of juicy meat — typically beef.  

However, it’s safe to say that even as many times as one goes to yakiniku, one isn’t necessarily aware of the best ways in which a specific meat should be grilled. How does one know when the ideal doneness of kalbi short rib is, versus a harami skirt steak? What about various parts of the tongue — how done is too done?  

This issue is what gave rise to the Yakiniku Ushi Jirushi series of restaurants, the latest dining experience innovation from arguably the most famous name in yakiniku, the Toraji Group. Rather than have guests grill the meat themselves, each party is assigned a “master griller” — one of the restaurant’s expert chefs who has been trained to cook each type and cut of meat in a way such as to maximize the flavor and texture.   

The beef served at Ushi Jirushi is all Toraji’s brand of Kuroge wagyu, otherwise known as Japanese black beef. Each cow is raised on Toraji Ranch, the first company-owned ranch in the industry. There, strictly female cattle from the Kanto region are safely, sustainably and humanely raised in extremely limited numbers, with this treatment netting Toraji Ranch the coveted Bushu Wagyu Champion status in 2018.  

Needless to say, this beef deserves all the treatment and attention that it receives from Ushi Jirushi’s master grillers. Guests can also select from an extensive selection of wines, teas and sakes to savor as they tuck into Toraji’s finest, all the while luxuriating in one of the restaurant’s semi-private partitioned rooms. Find out for yourself why the Ginza branch has made it into this year's edition of the Tabelog Top 100 Restaurants.