This Tokyo Restaurant Uses the Best Wagyu in the World — Omakase

All Japanese beef is called wagyu, but kuroge wagyu is said to be the best of the best. At Oniku Karyu in Tokyo, Chef Haruka Katayanagi only uses kuroge wagyu in his dishes. With it, he makes specialty dishes like beef tongue stew, Japanese beef sirloin and Chateaubriand shabu-shabu, white beef tripe and white asparagus with miso dressing, Japanese beef sukiyaki Chateaubriand, and Japanese beef rare cutlet.

Credits:
Producer: Pelin Keskin
Editor: Connor Reid
Video by: Tofu Media

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

[sebgee]

You can see the passion and dedication he puts in his craft. Love it

[neddamax]

Just a sincere and honest post from germany coming through. I just love the editing of those videos. They bring me peace in a very special way and i just wanted to say thank you for this series. A whole lot of love from Munich

[animeshsahu]

Earlier I used to think this all expensive food is a gimmick but after watching such videos I am amazed the amount of care is taken in each step from born of the animal to dish coming to plate it is really fascinating to me I am in an aww. These chefs take such care of each step involved in the making of the dish. It is just awesome and hopefully one day I would have the pleasure of eating these executive dishes.

[ramenadventure]

Went to his shop a few months ago. A dozen or so dishes at a four person counter. Thank you chef Katayanagi.

[-XSX-]

You know .. meat is expensive, when your chef is also a doctor.

[iwaena]

He has to be a Top Scientist in Japanese beef cuisine, very knowledgeable and he dresses the part of a professor teaching a science class!

[davidbelanger]

The focus, the precision and the mindfulness with which he cooks makes it seems like he's meditating. Humbleness, passion and dedication blended with makes this restaurant special.

[sonny]

I speak a little bit of Japanese. The most astounding thing for me is that how this chef talks about some of the most intricate techniques as if these were like super mundane steps to follow if you were cooking at home. Goes to show how high the bar is to begin in the first place.

[nmunirk]

he looks more like an artist, simply brilliant !

[bobaganush]

I ate at his restaurant in February of this year. Absolutely amazing food. He came in and cooked shabu shabu with Kobe beef for us as the main course. An absolutely unforgettable dining experience.

[Ramencafe]

Got money standby and ready for Japan foodie trip as soon as this whole pandemic is over.. As long as I'm alive & healthy til then.

[josedelarocha]

Never had my eyes witnessed a so beautiful cooked wagyu steak in my life, and there is a lot of good chefs out there

[ciganyweaverandherperiwink]

Whenever I hear or read someone talking about going to Japan for the first time, sharing their travel itinerary/budgeting plans and making a triumphant point of saying that they're going to save money by 'not eating out much' I burst out laughing. What's the point in going to Japan if you're going to try and save money by eating convenience store food, ramen, Starbucks and weird Westernised basics on the fly served in commercial chain restaurants?! One of the main things that's 100% worth sacrificing and saving for when planning a trip to Japan is the extraordinary food; cut back on other indulgences but NEVER EVER the food you eat there. I'm sorry for this confession but it's all true. I laugh out loud on reflex every time and then scramble in a mild panic for a gentle explanation, so people know that my laughter is not meanspirited but coming from a totally different place. This was a fantastic video by the way, thank you so much for your hard work in filming and editing it.

[LibraMiku]

I'll admit it's an artwork with great details to the design and to the overall presentation of the final piece.

Truly outstanding. I got nothing else after that. Pure dedication, discipline, respect, honor...

[pigpiggig]

That white liquid was a mixture maily vinegar and slat, water and some sort of grain alcohol (probably sake in this case). My family has been using that mixture for beef tripe for generations now. Works wonder

[adamf]

I had a Kobe Chateaubriand at Kaiseki 511 in Tokyo in 2019 when I was there for the rugby World Cup and it was a mind blowing experience. I was highly expensive but I think for the chance to try the best cut of beef in the world it was totally worth it. In my opinion.

[renegade]

Everything these people do, they do it with such dedication!

[michaelsanchez]

It's not cooking, Its a true art. Simply beautiful

[haaziqahmed]

“I have never grown a child but I would say you treat them like a cow”

[dice]

Despite how very interesting this is to see, his mastery and passion for his craft, I'll be damned if I'll ever a steak that's so raw it can walk itself on my plate.