Oniku Karyu Tokyo

I visited "Oniku Karyu" located in Ginza 1-chome.When I heard "meat kaiseki," I imagined a strong, meaty, fatty, and flavorful night. However, after taking a sip of the first dish, "Beef Broth Noodle with Matsutake, Yuzu, and Black Pepper," my perception completely changed."This is not a place to eat a lot of meat, but rather a restaurant that serves Japanese cuisine using meat."The translucent beef broth was astonishingly delicate, with the aroma of matsutake, yuzu, and just a hint of black pepper adding subtle contours. From the very first course, I was completely captivated.This course featured seasonal ingredients like matsutake, figs, ginkgo nuts, and grapes, allowing me to experience autumn a bit early. What stood out throughout the meal was the concept of "the ultimate subtraction." The richness of flavors, aromas, and accents seemed to be adjusted to the millimeter. Instead of adding something to make it luxurious, they left only what was necessary, allowing us to enjoy the best meat in its finest state.Particularly memorable were the signature dishes: "Nigiri Sushi," "Katsu Sandwich," and "Stew."The nigiri sushi looked beautifully marbled, yet it was surprisingly light when I took a bite. The tender, thick meat melted with the vinegared rice, leaving only the sweetness of the fat to disappear. It was a moment that made me realize, "Good meat has a refined quality even in its fat."The katsu sandwich was incredibly tender, allowing my teeth to glide through despite its thickness. The bread, coating, and sauce were all present, yet the meat remained the star until the end. I was convinced when I heard that the type of bread, cooking level, coating, and secret seasonings were all finely adjusted.The stew was rich and creamy yet somehow not heavy. It was a dish that perfectly embodied the phrase "a stew made by a meat kaiseki restaurant," distinct from Western-style beef stew.What surprised me the most was that even after enjoying so much meat, my stomach never felt heavy.The meat, primarily Tajima beef, was astonishingly tender, almost cutting with chopsticks, yet it was more than just "soft" and "sweet fat." The seasonal ingredients centered around matsutake made each subsequent bite feel fresh.Even while continuously eating meat, I never felt fatigued by it. This might be the brilliance of Karyu.For drinks, I had "ROCOCO Tokyo WHITE." As someone who isn't fond of beer, this is one of the few beers I find myself wanting to order. Its bitterness is mild, with a smooth mouthfeel and a touch of elegance, pairing well with the delicate dishes.The restaurant has a serene atmosphere that is strangely not stiff. It allows you to focus on savoring the food without feeling overly tense. I believe this exquisite ambiance is thanks to the attentive service from Mr. Katayanagi and the staff, who pay attention to every detail with kindness and care.After finishing my meal, I realized that it was not just about "eating delicious meat," but rather an evening spent savoring "Japanese cuisine made with Wagyu."Despite being a meat kaiseki, what lingered in my memory was not the "strength of the meat" but rather its "delicacy." I look forward to returning when the seasons change to experience different seasonal combinations with the meat. And I will definitely come back on nights when I simply want to enjoy truly delicious meat. Less

I made a reservation for 8:30 PM on Saturday and arrived at the restaurant. The private room was spacious and comfortable. I don't usually visit meat kaiseki restaurants, but every dish was delicious. The dashi (broth) was particularly outstanding. The staff recommended drinks that paired well with the dishes, and the combinations were excellent. However, it was a bit disappointing that I could hear a lot of noise from outside the private room, likely due to the many inbound guests. Despite that, the flavors were truly wonderful! Less

Located on the 7th floor of a building just a 5-minute walk from Ginza Station, the renowned Wagyu kaiseki restaurant "Oniku Karyu" has been awarded a Michelin star for 11 consecutive years, making it one of the top establishments in Tokyo.Chef Katayanagi prepares rare Wagyu, such as Tajima beef, right in front of you, allowing you to enjoy the experience with all your senses as he grills it over Kishu Binchotan charcoal.Despite being a high-end restaurant, Chef Katayanagi's warm and friendly personality captivates all who visit.The menu consists solely of a seasonal omakase course, but the signature beef stew, Wagyu katsu sandwich, and Wagyu hand-rolled sushi are particularly popular.The interior features a calm and sophisticated Japanese atmosphere, with 8 counter seats and private rooms, providing a perfect setting to relax and savor your meal.Tonight, I visited the restaurant to celebrate a friend's special occasion and indulged in exquisite Wagyu dishes made with domestic eel and Tajima beef.☆ Regular visits【Oniku Karyu Seasonal Omakase Course】☆ Wagyu is made with Tajima beef.◆ Corn and sea urchin consomme with Kobe Wagyu◆ Tajima beef nigiri sushi ◆ Katsu sandwich◆ Tajima beef grilled over straw◆ Signature beef stew◆ Chateaubriand grilled over charcoal with avocado and egg yolk vinegar◆ Kobe beef and silky eggplant with sesame tofu sauce◆ Grilled eel◆ Eel rice bowl, pickles, and clear soup ◆ Ice cream with wasanbon sugar topped with blueberries◆ Beverages☆ Champagne◎ Extra Brut Rose Premiere Cuvee 2008☆ Red Wine◎ Ornellaia 2015◉ The signature beef stew is rich and addictive, enhanced with tamari soy sauce and Hatcho miso, offering a deep yet light flavor.This time, I enjoyed domestic eel carefully grilled over charcoal, which rivaled even the best traditional eel restaurants.It's a wonderful place to visit on special occasions.It was a great meal. I will definitely return. Less

I visited Oniku Karyu to celebrate my wife's birthday. We enjoyed sitting at the center table where the chef prepared dishes right in front of us, slicing meat and grilling eel. The chef had a very warm demeanor, engaging us in conversation and even seeing us off as we left, which made the service truly wonderful. Of course, every dish was absolutely delicious!In addition to the meat, the rice cooked in a clay pot and the wine selections made by the chef, who is also a sommelier, were highlights that left a lasting impression!Here’s the menu:⭐︎ Consommé, sea urchin, and corn jelly → I was amazed by the depth of flavor in the consommé and the sweetness of the corn. ⭐︎ Meat sushi → It tasted just like fatty tuna sushi! ⭐︎ Katsu sandwich → The crispy and fluffy texture was fantastic!! - Meat sashimi ⭐︎ Stew → It paired perfectly with red wine!! - Chateaubriand steak - Nasu (eggplant), sesame tofu, and braised meat - Sukiyaki ⭐︎ Eel → The crispy and fluffy texture was outstanding. - Melon and ice cream dessert *The dishes marked with ⭐︎ were particularly memorable! Less

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. Less

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 ___________________ Less

Oniku Karyu is not just a place to enjoy meat; it offers a delightful experience with each dish presented in a unique way.What impressed me the most was how they change the cutting style and serving method for each cut of meat. Even though it's all beef, the textures and flavors are varied, keeping the course exciting until the very end. You can truly feel the chef's meticulous attention to detail throughout the meal.The tableware is also a point of strong emphasis, with each glass, plate, and bowl enhancing the presentation of the dishes. The vibrant visuals and the artistry in the waiting time for the food are remarkable.The staff, including the owner, mostly have shaved heads, creating a focused atmosphere in both the kitchen and dining area. You can sense a commitment to "letting the food speak for itself," yet the service is attentive and makes for a pleasant experience.The combination of corn rice with miso sauce as a finale was innovative. The sweetness of the corn harmonized perfectly with the richness of the miso, making for a course full of surprises until the end.If I had to mention one concern, it would be the price range. This is more of a place for special occasions, such as anniversaries, business meetings, or a treat for oneself, rather than everyday dining.You can feel the dedication in every aspect: the food, the tableware, the ambiance, and the service. It was a memorable dining experience that goes beyond just being "delicious." This restaurant truly deserves its ★4.0 rating. Less

《What I Had》--------------------------------Iced Oolong TeaKobe Beef with Kamo Eggplant (White Cucumber, Junzai, Yuzu)Wagyu Sushi (Ginger, Green Onion Paste)Wagyu Katsu SandwichSashimi "Tajima Gyu" (Tajima Tuna) with Sea UrchinWagyu StewGrilled Chateaubriand with Lotus Root Cake and Watercress in Sesame DressingUme Cold Noodles (Mashed Okra, Purple Shiso Flowers)Beef Tongue and Winter Melon Stew (Wood Ear Mushrooms, Snap Peas, Fresh Ginger)Corn Rice with Meat Miso Sauce, Raw Egg, Red Miso Soup, PicklesWasanbon Ice Cream with Nishijima Melon--------------------------------The presentation of the dishes, the beautiful tableware, and the chef's skill were all exquisite, and everything was delicious.However, it was far too much for me (what a pity).I wish I could eat more.They kindly prepared some corn rice for me to take home.I forgot to take a picture of the dessert.It was a great meal. Less

Everything was delicious.The food was incredibly tasty, and the restaurant itself was very clean with a wonderful atmosphere. Everything, including the dishes, was beautifully presented and meticulously prepared. The chef's movements were also very graceful.The Kobe beef soup was exquisite, with a delicious broth. Both the Kobe beef and eggplant were incredibly tasty. The nigiri was outstanding, and the chef's technique was impressive. The katsu sandwich was very delicious, cooked to perfection. The Tajima beef was exceptional, and it was very flavorful. The sea urchin was delicious, but the red sea urchin was truly exceptional. It was a luxurious tasting experience. The beef stew was very tasty. The Chateaubriand was also very delicious, with a generous portion. The Ume Ramen was exquisite, and the okra added a wonderful touch. The simmered black tongue was exceptional, with great flavor. It was far tastier than I imagined, and the tenderness was surprisingly good. The corn rice was exquisite, simply made with corn and rice. The chef referred to it as pure corn rice, and it was delicious. The wasanbon ice cream was very tasty, with a wonderful texture. Everything was incredibly delicious, with beautifully presented and carefully prepared dishes.The restaurant was free of any unnecessary items in plain sight, even during the meal. The spacious counter and cooking area were comfortable, and there were two private rooms as well. Despite having many customers, the service was seamless, with no delays in food delivery. There was no need to wait outside or start at the same time. I believe that true hospitality includes all these aspects.In Ginza, this spaciousness is rare; most places feel compact or cramped.It was a comfortable experience.Thank you for the delicious meal. I will definitely visit again.Best regards. Less