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It’s umami on overdrive when the luridly orange organic egg yolk from a farm in the Yamanashi prefecture is burst and used to lather the ridiculously delicious fold of juicy sukiyaki beef in.
1 Michelin star Oniku Karyu is a Japanese restaurant serving omakase in the kaiseki tradition, with wagyu appearing in almost every dish. It’s hard to choose a favourite course amongst all the stellar dishes but if I had to pick a favourite this comes close.
Taste: 5/5
The savoury finale of the night before dessert – gorgeous thick cuts of rosy chateaubriand steak with ponzu sauce, perfectly seared, meaty as hell and well complemented by roast purple potatoes, a dab of wasabi and a dusting of salt.
A meal here starts from ¥10,000, but the food and experience is well worth the splurge.
Taste: 5/5
So unusual yet so tasty – crunchy bamboo shoot sheathed in thin slices of teriyaki steak. Served with a slightly powdery tofu with wasabi.
Taste: 4/5
1 Michelin star Oniku Karyu is a Japanese restaurant serving omakase in the kaiseki tradition, with wagyu appearing in almost every dish. Only the best quality A4 and A5 black wagyu is used, in small quantities but of the highest quality. I don’t say this lightly, but this is easily the best wagyu beef experience I’ve had anywhere. As throw away as the phrase has become, you could probably define a meal here as mindblowing.
This wagyu nigiri will melt like butter in your mouth like as well as melt your mind with its insanely flavourful tenderness, and it’s only the second course in.
Taste: 5/5
