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 ---------------------------------------------------------------------------------------------------------- For more episodes of ‘Omakase,’ click here: 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,