Oniku Karyu

Haruka Katayanagi’s love of beef fairly tumbles from a menu sure to tickle the fancy of Black wagyu beef lovers. The presentation of char-grilled chateaubriand sets the mood. The kaiseki does full justice to wagyu irrespective of genre, as sushi, stew and cutlet sandwiches are all on offer. In combination with sea urchin and abalone, it is a taste of luxury. As the beef cuisine brings smiles to guests’ faces, the flawless service of the owner-chef and Team Karyu is a joy to behold.

1. Exclusive Use of Kuroge Wagyu Beef

• Chef Haruka Katayanagi exclusively uses kuroge wagyu beef from all over Japan in the restaurant.

2. Personalized Attention to Detail

• The chef shows attention to detail in preparing each dish, including the thickness of a slice and temperature of water used.

3. Traditional Dashi and Cooking Techniques

• The restaurant is known for its creative meat dishes that utilize traditional dashi and various cooking techniques.

Tasting Menu

• ¥20,000 per person (excluding drinks)

Signature Dishes

• Cold appetizer: ¥? (covered with smooth tofu and sesame sauce, as well as asparagus jelly)
• Beef tongue stew: ¥?
• Chuck wagyu wrapped around sea urchin from Hokkaido: ¥?
• Simmered thinly-sliced sukiyaki beef from Nakamura Farm in Yamanashi: ¥?
• Smoked roasted beef fillet: ¥?
• Chateaubriand steak from Kagoshima prefecture: ¥?

Note: Prices are not explicitly mentioned for each dish, but the total cost of the meal was ¥12,000 per person (excluding drinks).