Former Waku Ghin and Wakuda chef Masaya Suzuki has launched Ushiyama Yakiniku, a Japanese restaurant in Holland Village specializing in the prized Ohmi beef. After a decade working under renowned chef Tetsuya Wakuda, Suzuki opened his own establishment to showcase a variety of Ohmi beef cuts, ranging from shank to chateaubriand. In addition to grilled meats, the menu includes cooked dishes like truffle cold somen and Wagyu fried rice, offering a diverse range of flavors.
Ohmi beef, one of Japan’s top three Wagyu brands alongside Kobe and Matsusaka, has a history spanning over 400 years and is celebrated for its intricate marbling, tenderness, and rich flavor. Ushiyama Yakiniku sources its Ohmi beef from Daikichi Ranch in Shiga Prefecture, where the cattle are raised on high-quality straw and natural groundwater. At the restaurant, diners can enjoy five distinct cuts of Ohmi beef, such as chuck rib, shoulder clod, rump, and tenderloin, all grilled over a gas-fired shichirin. The menu also features Australian Wagyu, Hokkaido pork, sashimi-grade seafood, and fresh vegetables from a sustainable farm in Cameron Highlands.
To complement the savory dishes, the restaurant offers salads, truffle cold somen, garlic fried rice, and desserts like Okinawa black sugar ice cream and pineapple passion fruit sorbet. To celebrate its opening, Ushiyama Yakiniku is offering promotions, including free corkage and one-for-one deals on Kakubin Whisky highballs and house-pour wines, with the promotion running until further notice.