Tokyo’s Sangenjaya neighborhood has welcomed a new destination for wagyu lovers with the opening of USHIHACHI’s latest restaurant, Yakiniku Ushihachi Sangenjaya.

Known for its “best cost performance in Japan” philosophy, the growing yakiniku brand focuses on serving high-quality wagyu in stylish but approachable settings. The new Sangenjaya location continues that concept with a menu built around enjoying premium Japanese beef in multiple ways — from classic yakiniku grilling to raw meat specialties and curated drinks.

One of the restaurant’s standout features is its licensed raw meat menu, allowing guests to enjoy wagyu “sashi” dishes that emphasize freshness and texture. Signature items include the Kuroge Wagyu marbled yukhoe (1,550 yen), featuring richly marbled raw beef combined with sweet sauce and egg yolk for a smooth, melt-in-the-mouth finish.

For grilled dishes, the restaurant offers an assorted platter of five carefully selected wagyu cuts (2,590 yen per person), showcasing different recommended cuts depending on the day’s sourcing. Alongside premium beef, diners can also enjoy fresh horumon and inventive side dishes such as the tabletop liver and garlic chive plate (1,190 yen), cooked directly at the table and finished with egg yolk for extra richness.

The restaurant also places emphasis on the drinking experience, offering exclusive premium whisky, sake, and shochu selections available only at the Sangenjaya branch. Together with the interactive nature of yakiniku dining, the concept is designed to encourage relaxed, social meals rather than formal luxury dining.