Next year, we will temporarily close in May 2027. Once we finalize our new direction after careful consideration, we plan to revive NAKATSU WONIKU as a new establishment!The genius chef Kimura skillfully prepares the tongue, tenderloin, and strip loin to be crispy on the outside and soft and juicy on the inside. For now, we’ll have to wait to see his meticulous techniques. I look forward to reuniting with an even better version of this restaurant (￣^￣)ゞThank you for your hard work.Today's Menu: JPY 24,000Appetizers:- Heart marinated in sweet soy sauce- Karasumi (dried mullet roe)- Sakura shrimpWagyu Tartare:- Tenderloin and strip loin- Sea urchin, caviar, sea eelBraised Beef Cheek:- Red wine braised with chocolate demi-glace- Figs- Sherry vinegar- Mushroom sauce- BreadHoneycomb Tripe:- Rice flour breading- Dan Dan noodle sauce- Pine nuts, walnutsThree Small Dishes:- Kyoho grapes and Shine Muscat kimchi- Mountain chain tripe and mitsuba namul- Asparagus and beef tripe in vinegar- Mushrooms and honeycomb tripe- Abomasum and okra with ponzu- Smoked tongueThick-cut Tongue:- Sudachi (Japanese citrus)- Onion and mustardTottori Wagyu Strip Loin:- Bistecca, grilled with straw- Fruit tomatoes, basilKagoshima Chestnuts:- Rock chime green onions- Paprika porridgeChige-style Tail Hot PotSalad with Hime MitsubaFukushima Black-haired Wagyu:- Female filet mignon- Kaneyama miso- Man-gaji pepper- Matsutake mushroomsHorse Bone Soup Curry:- Octopus, corn, scallops- Salt and peach ice cream with honey- Other drinks.
We use cookies on this site to enhance your user experience.
