Review
London’s first high-end Japanese yakiniku restaurant, USHIO comes from Fukuoka and is inspired by USHIO Haruyoshi Bettei, a counter-style yakiniku restaurant in the city. Head chef Yuto Nagata and owner Hakusei Chin relocated from Fukuoka to London for the opening.
The focus is on Akami Wagyu, the leaner, red-meat cuts of Japanese Wagyu, selected in Japan and brought directly to London. Less intensely marbled than the Wagyu more commonly served in London, Akami has a deeper beef flavour, plenty of umami and is considerably lighter.
The omakase explores different cuts and preparations, all grilled by the chefs at the counter, from Wagyu simply seasoned with salt to sirloin prepared sukiyaki-style and lean cuts glazed with tare. The intimate setting and beautiful Japanese ceramics add to the experience.