No matter how many times I visit, I am always overwhelmed by my favorite restaurant, Oniku Karyu. Chef Katayanagi's dishes not only feature high-quality meat but also highlight the allure of Wagyu by combining it with the freshest seasonal ingredients.On this day, we started wonderfully with Kobe beef, Kamo eggplant, white cucumber, junzai, and yuzu. The delicious dashi, the freshness of the vegetables, and the umami of the Kobe beef came together beautifully, capturing my heart from the very first dish. The following sushi, enhanced by ginger and green onions, showcased the sweetness of the meat, feeling both simple and highly refined.The signature katsu sandwich was as delicious as ever, with its tenderness and concentrated meat flavor making it a dish I always look forward to. The dishes and stew made with Tajima beef were also exquisite, demonstrating not only the strength of the meat but also the delicate techniques involved.What particularly impressed me were the Chateaubriand and young corn. The perfect cooking resulted in tenderness and a rich meat aroma, harmonizing beautifully with the sweetness of the seasonal young corn. Additionally, the soup combining beef tongue, winter melon, wood ear mushrooms, and green beans was a dish where the techniques of Japanese cuisine and meat dishes fused at a high level. It wasn't flashy, but rather reflected the accumulation of meticulous work.The final corn rice with meat miso sauce, raw egg, and red miso soup was also wonderful, providing a high level of satisfaction throughout the course. Even the dessert, featuring wasanbon ice cream and Nishijima melon, left a delightful aftertaste.With an exceptional level of completion in the genre of meat kaiseki, every aspect—cuisine, tableware, ambiance, and hospitality—was of high standard. I look forward to continuing to visit this remarkable restaurant to enjoy dishes that change with the seasons.