Located just a 2-minute walk from Ginza Ichome Station on the 7th floor of VORT Ginza Briller, Oniku Karyu has been perfecting its meat kaiseki style since its founding in Nihonbashi in 2006, moving to Ginza in 2022. It has established a solid reputation for Wagyu cuisine in Ginza.The course menu features around 10 dishes, almost all of which include beef, yet each dish is light and easy to enjoy until the end. The secret lies in the carefully selected premium Wagyu and the exquisite "dashi" (broth). Various broths, including Japanese dashi, consomme, soft-shelled turtle, and Kinka ham, are meticulously used for each dish, enhancing the meat's flavor. The selection of meat is determined solely by the chef's discerning eye, without regard to brand or grade, with the only exception being the "Tajima Gen" from Ueda Livestock. This time, we savored a special 48-month-old female Tajima Gen.▶ Access & Basic Information 2-minute walk from Ginza Ichome Station / 3-minute walk from Hōchō Station / 7F VORT Ginza Briller Reservation only / 8 counter seats & 12 private seats (2-8 people) / Non-smoking / Private reservation available Open Monday to Saturday from 17:00 to 23:30 / Closed on Sundays and holidays ⚠️ No use of perfumes or colognes. A 10% service charge will be added.▶ About the Course The omakase course is priced from JPY 33,000 to JPY 38,000. Dishes such as meat sushi, beef stew, tenderloin katsu sandwich, and Chateaubriand showcase a masterful blend of Japanese and Western techniques. Notably, the demi-glace sauce is prepared over three days using beef shank, tail, and duck bones, while the tenderloin katsu sandwich is supported by specially made breadcrumbs and beef dashi sauce to enhance the meat's flavor. A wide selection of Japanese sake and wine is also available.▶ Omakase Course ■ Kobe Beef with Kamo Eggplant, White Cucumber, Junmai, Yuzu The umami of the meat seeps into the dashi, creating a delicious experience that satisfies hunger. The tender and flavorful Wagyu is simply the best.■ Sushi with Ginger and Green Onion Served at a warm temperature, the acidity of the rice and the richness of the lean meat create a delightful aroma when bitten into.■ "Special Tajima Gen" Luxuriously paired with two types of sea urchin from Yamaguchi Hagi, this special 48-month-old female Tajima Gen has a low melting point and a truly deep sweetness.■ Stew A rich and flavorful stew filled with tender braised shank meat and the umami of Wagyu. It was so delicious that I bought some to take home.■ Chateaubriand with Young Corn Served with salt, ponzu, and steak sauce. The quality of the ingredients is outstanding, and it tastes simply delicious with just salt.■ Ume Ramen with Okra, Shiso, and Purple Shiso A refreshing palate cleanser that resets the mouth.■ Beef Tongue with Winter Melon, Wood Ear Mushrooms, Green Beans, and Barley The tender, braised tongue and the flavorful dashi sauce are irresistible.■ Corn Rice A seasonal finishing rice dish that you could keep ordering forever, with plenty of options for flavor variations: meat miso sauce, raw egg, red dashi, and pickles.■ Wasanbon Ice Cream with Nishijima Melon The course concludes with a refined sweetness from the ice cream and the sweet, ripe melon.◆ I hope you find this helpful and save it for reference! ◆ ___________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________
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