Oretachi No Nikuya

Steps away from its previous address, this paradise for beef lovers keeps even the most jaded connoisseur happy – whole cows are shipped monthly from all over Japan and only the most premium cuts make it to the grill. You even get to try some rare cuts not found elsewhere. The young owner-chef knows his bovine so is more than happy to recommend a cut or offal. The friendly service and bustling vibe make it perfect for get-togethers.

Monthly Imported Whole Cows

• Oretachi No Nikuya imports whole cows from Japan on a monthly basis, allowing them to serve premium and rare cuts of wagyu beef that are not commonly found elsewhere.

Interactive Grilling Experience

• Each table is equipped with its own grill, and while customers can grill their own meat, the friendly staff often take over the grilling, providing a more relaxed and engaging dining experience.

Bustling Atmosphere

• Unlike many Michelin-starred restaurants that lean towards elegance, Oretachi No Nikuya has a lively and friendly vibe, making it a casual yet high-quality dining destination where guests can feel comfortable in casual attire.

Signature Ingredients

• Japanese Wagyu Beef: The restaurant specializes in high-quality A5 wagyu beef imported monthly from Japan, known for its exceptional marbling, tenderness, and rich flavor. This premium cut is a highlight of the menu, often served in various forms including the Japanese wagyu beef combo, which features a selection of rare cuts.
• Dry Aged Australian Wagyu Beef Tongue: Due to import restrictions on certain organ meats from Japan, the restaurant offers dry aged beef tongue sourced from Australian wagyu. This ingredient is celebrated for its unique texture and flavor, providing a tender yet bouncy bite that is expertly grilled to enhance its natural qualities.
• Koshihikari Rice: The restaurant serves high-quality Japanese Koshihikari rice, known for its bouncy and slightly chewy texture. This rice is carefully prepared to complement the grilled meats, enhancing the overall dining experience.
• Yakiniku Sauce: A house-made sauce that combines soy sauce, mirin, and sake, tailored with the restaurant's unique twist. This sauce is essential for dipping the grilled meats, adding depth and flavor to each bite.
• Oroshi Ponzu: A citrus-based sauce that pairs beautifully with the grilled meats, providing a refreshing contrast to the rich flavors of the wagyu. This sauce is often recommended by the staff to enhance the dining experience.
• Fleur de Sel: A finishing salt that is used to season the grilled meats, enhancing their natural flavors without overpowering them. This ingredient is a staple in high-end dining, emphasizing the quality of the meat.