The Ushiya Grill Story

Ushiya Grill was born from a deeply personal journey—and a long-standing friendship.

Owner Jeremy, born in Ueno, Tokyo, grew up immersed in Japan's uncompromising food culture, where craftsmanship, restraint, and respect for ingredients define every dish. Among all culinary traditions, yakiniku left the strongest imprint, shaping his lifelong pursuit of balance between fire, flavor, and precision.

To bring this vision to life, Jeremy partnered with Avery, his close friend of 17 years, who shares the same deep passion for yakiniku. With over three years of hands-on BBQ experience, Avery brings practical grilling expertise and operational insight, translating technique into consistency across every dish served at Ushiya Grill.

Together, they collaborated with a Korean chef to design the entire menu—blending Japanese precision, Korean grilling mastery, and modern BBQ execution into a unified culinary expression.

Believing that great yakiniku begins with sauce, Jeremy spent over a year in Ebisu, Tokyo, visiting some of the city's most respected yakiniku houses. Through extensive tasting, study, and refinement, he developed Ushiya Grill's signature sauces.

All sauces at Ushiya Grill are crafted in-house, using organic, all-natural ingredients. Clean, layered, and intentional, they are designed to enhance the natural character of the beef, never overpower it.

At Ushiya Grill, yakiniku is not about excess—it is about purity, control, and respect for the craft.