Oniku Karyu

"The chef’s love of beef began when he was a boy, when his father would cook thick-cut steaks for him. He is a beef evangelist, proclaiming its appeal to the world. His decision to create a ‘meat kappo’ arose from his training in kaiseki. Wagyu beef is used in every Japanese preparation style, including nigiri sushi, char-grilled and shabu-shabu. The beauty of the traditional building, the kimono-clad service and the colourful dinnerware all add to the ambience. Through beef cuisine, Oniku Karyu is spreading the word about Japanese culture." - Michelin Inspector

Tokyo Restaurant Oniku Karyu Uses the Best Wagyu Beef in the World - Eater

"At Oniku Karyu, chef Haruka Katayanagi exclusively uses kuroge wagyu. The restaurant features wagyu beef from all over Japan, but they are all of the kuroge variety, known to be the best breed of cattle in the world. Chef Katayanagi shows us how he makes different dishes from each cut, with painstaking attention to detail." - Terri Ciccone

Tokyo Restaurant Oniku Karyu Uses the Best Wagyu Beef in the World | Eater

"Chef Haruka Katayanagi translated a childhood memory of her father grilling wagyu into a restaurant devoted to kuroge wagyu from across Japan, a breed she praises for its superior color, gloss, softness and marbling. She personally breaks down each cut and demonstrates how to turn them into a range of dishes—paying painstaking attention to details like slice thickness, water temperature and a custom flour blend—to showcase each part of the animal. Signature preparations include beef tongue stew; Japanese beef sirloin and Chateaubriand shabu-shabu; white beef tripe with white asparagus and miso dressing; Japanese beef sukiyaki Chateaubriand; and a Japanese beef rare cutlet. Katayanagi says she does not claim to be a superior chef simply for serving wagyu, but feels honored to present such exclusive ingredients that many consider a treat." - Terri Ciccone

great beef dinner (it's just like beef 8 different ways)