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
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[@sebgee4499]

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

[@SG-jm7np]

It’s a Japanese thing. Perfectionists.

[@loganparr8490]

I know, the reverence they have for crafts and material is second to none. Watching this sort of thing always makes me emotional. Ha

[@AJ1990.]

You just said that because of the curious, happy music in the background.

[@fayogiffaro4584]

@@SG-jm7np Perfecsionit makes happy customers by serving them perfectly 👍

[@zes3813]

wrg

[@-XSX-]

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

[@xcodenuke9729]

🌚🔫👴🏻

[@romavictoriano]

🤣🤣

[@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

[@t_xxic8814]

Same from Vienna, Austria.

[@JB-zb7ho]

Video is by Tofu Media, company of Polish youtuber living in Tokyo. Check KRZYSZTOF GONCIARZ youtube for more videos, best travel vlogs series from Greenland

[@liquidtunes]

You weren't put off by the jerky framing?

[@samuelraditya7921]

I feel the same too, greetings from Indonesia :)

[@endruaditya9364]

@@t_xxic8814 0000 pp 0000 I0😁0 0 pp0 me 00 0 pp0000 00

[@ramenadventure]

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

[@felipecirne]

How expensive is it?

[@ramenadventure]

@@felipecirne Around 18,000 yen a person

[@tangaurelia]

@@ramenadventure how much in advance do you have to make a reservation?

[@ramenadventure]

@@tangaurelia we did it a few weeks

[@tangaurelia]

@@ramenadventure thank you!

[@99iwaena]

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!

[@YourSideHoe]

This guy just poured all his knowledge and not thinking twice to even share his techniques. Great great respect from me 🙇🏻‍♂️

[@animeshsahu4126]

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.

[@511dydy]

The last thing you should do is to try them. Dont just try one, try as many as you cab

[@greghelton4668]

Animesh Sahu try Wagyu from different regions of Japan. I sampled it from the breeds of the regions I visited and the variations are amazing. My favorite might have been Ishigaki-gyu but it’s hard to say. .

[@YamiYaiba]

*awe

[@ajharmiah2692]

Can anyone tell me what’s he dipping the meat into at 3:20? It’s some powder I’m guessing flour? Then egg yolk then a different type of powder?

[@greghelton4668]

Ajhar Miah flour. Then egg followed by bread crumbs.

[@davidbelanger9952]

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.

[@nmunirk]

he looks more like an artist, simply brilliant !

[@jordanahamed4316]

Cooking is art?

[@blacklion1876]

@@jordanahamed4316 si

[@sonny9054]

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.

[@josedelarocha2455]

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

[@18007422066]

He looks more like a food scientist.

[@shuttze]

more like a regular scientist...

[@mcribs4ever]

Dr Bunsen Honeydew-san.

[@LPGamingScreen]

German Butchers also look like this mostly, when you're higher ranked in the workplace.

[@ultrafastidious6497]

​@@shuttze more like MADTV's North Korean Scientist

[@shuttze]

@@ultrafastidious6497 or unit 731 scientist 731部隊

[@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.

[@renegade8981]

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

[@LibraMiku271]

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...

[@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.

[@yo_black_Clash]

have fun dawg

[@anaydcms4557]

i hear ya

[@myoopsie5324]

Good luck

[@qilu6313]

Gonna do exactly this. Flight to japan was canceled earlier this year.

[@jakerson181]

I feel you, bro.

[@user-bk5qj3yh4v]

Food look beautiful and those pottery plates he is using look very nice, as well. Most of them are in Japanese traditional style, seems like made by special creators' hands. I especially love the Oribe style piece, he used for the beef trip and asparagus.

[@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

[@adamf894]

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.

[@ciganyweaverandherperiwink6293]

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.

[@graceandmarvellouswonders6249]

So beautifully presented in every way!! Thank you

[@TalibowyPL]

I really enjoy watching everything made by Tofu Media. It always have class.

[@michaelsanchez2417]

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

[@tosht2515]

I love all preparations of wagyu but *_shabu-shabu_* is indeed my current personal favorite.

[@michiisthatyou8816]

Thank you for the subtitles

[@user-fu8fk8fp5t]

他にはない新しいスタイル！本当に尊敬してます！

[@bmx28kenilworth]

Incredible. These vids are amazing

[@mariomargalic6470]

I think I would start crying if I got the chance to try this. That looks godlike

[@Crucifixion]

This was incredible. Thank you

[@JordanReedYT]

This man has a PHD in Bovine Quartering, Thermo-Gastronomy & Edible Structures Configuration.

[@WhiskeyDip]

0:33 Obligatory wasabi grater scene

[@jasonchen4807]

TRUEEEE

[@christellepineda3898]

Wasabi is actually really good with wagyu - it cuts the fat in the tongue. I still dream of wagyu steak and real wasabi. 🤤 It’s a treat.

[@TheCheat_1337]

Of course, wasabi is closely related to horseradish and mustard which are common pairings with beef in Western cuisine.

[@christellepineda3898]

The Cheat thanks for the info... you don’t have to relate everything back to western cuisine tho.

[@Paintplayer1]

@@christellepineda3898 the point is that certain flavors work together regardless of region. We think nothing of beef and horseradish in the west, so we shouldn't expect any different in the east, where Wasabi is analogous to horseradish

[@kauaixtremeshorefishing1021]

So yummy... one day I will enjoy this amazing Japanese cuisine

[@dice8372]

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.

[@haaziqahmed8263]

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

[@attaillahmoza]

lmaooo

[@kobecastro3022]

lmfao

[@peterthermocline]

A true perfectionist, thank you for this amazing video production and for Whetting my appetite. 🎎🎏🎋

[@kalchoudhury8150]

And we are honoured to be able to watch you practice your craft with such love and passion.

[@Chicorodrigo781]

Truly an art form. Brilliant and beautiful culinary work. I dream of going to his restaurant during my lifetime.

[@klyderdhanncabanal1608]

i really love this kind of video, inspiring as always😍

[@gerardcowan155]

Hows it inspirational

[@absoluteunit8628]

You didnt even watch the whole video. You just wrote some generic comment to get likes. So sad...

[@gerardcowan155]

@@absoluteunit8628 rofl he was to

[@tamamap1549]

I always watch this chanel when im eating

[@pratamaridho6754]

What the hell, he says its not perfect? He just gave me the definition of natural perfection. Holly cow,

[@GalacticSpartan]

They treat their cows with love and comfort all the way to the end, hence all of the texture and that.

[@maman89]

The filming crew hit the jackpot with this one. I wonder if their other colleagues ever get jealous lol

[@akane3549]

Watching this around midnight... makes me crave 🤤

[@redskins17084]

Fantastic, professional.

[@gusbeever]

I initially thought the tripe was a dishrag and wondered where the tripe was. Either way, I want to eat everything he made. It all looks spectacular.

[@hikaribarabara]

話してる内容も良いですしなにより謙虚ですね、実力を感じさせます。海外発信の日本の料理人インタビューでみかける人は胡散臭いイメージがありましたがそうでない方をみれて安心しました・・・

[@jackwong3626]

Can’t wait for Covid 19 situation to end for me to travel to Japan

[@ballistic350]

I admire all these Japanese chefs...the countless hours and thinking they put in their cookings...

[@ich2874]

This red crispy wagyu is the most delicious looking thing I have ever seen ... would kill for try a piece 😋

[@realnobeats4525]

Thank you for video

[@christianbass10]

When it comes to Japanese goods and services you won't think twice because it is automatically genuine and priceless.

[@bregietagadiad5457]

Wow, another addition to my bucket lists.

[@veronicaisl]

All about perfection 👌🏼

[@sssseeeeeeeeeeyyyyaa]

Someone give this man a Michelin star!!! I'm in tears.

[@kaLexHub]

Both tried Wagyu and Kobe beef in Japan. All I can say was, Japan is the best!

[@H18333]

His voice is so calming.

[@ericsretavan235]

Imagine being a package theif and opening a box to find high quality wagyu

[@vincentacosta4742]

Perfection...

[@robmoore2625]

Master of his craft 🙌

[@connormcclelland6075]

The tripe with asparagus plate was stunning

[@recoil53]

I'm glad he was using the tail & tripe. I was going to comment that you see people talking about and cooking Wagyu but never the less expensive cuts - never the shank, chuck, or round.

[@dailylifeofanything399]

Tails r expensive bro. Love the balance of gelatinous cartilge and most active part of the cow meat

[@keitasalmon6485]

that's amazing stuff

[@greenday9090]

"You don't cut the beef like that!" "Sometimes I do..."

[@hans3331000]

omfg is that a bobby lee reference. i havent thought of him in years haha

[@morgant.7908]

This is so tender that he cuts it like a salami. Doesn't need to freeze it to make fine slices for carpaccio.

[@stevensanchez1061]

He looks like a food scientist, I like this guy!

[@Calallenbrian84]

I just want to try one of these dishes!!!!

[@bourbakis]

Am moved by the chef's incredible devotion.

[@SplashAttackTCG]

My peasant a$$ watching this: Mmmm, ramen will do.

[@jengalayla8597]

Genuinely suprised I don’t see any “that piece of beef is too raw!” comments.

[@StudentOf10]

Superb

[@aam7585]

I have been foreign food shows from last 14 yeatrs now, i know all the tricks ,techniques and understand the nuisances about food almost from alll the major cusiine around the world. I know how methodical japanese are when it comes to food as well however didnot know that choose the BREADCRUMB also based on the taste ,color it will be impart and consider its chemical compositions before selecting it- Amazing ,1st time i heard and saw it , no other culture cuisine goes so deep that they give a thought abt the Breadcrumb... i dont think even the French do it ,i have never seen or heard them do it. Thats why i drive a SUZUKI ;)

[@lesevesel2898]

Awesome.

[@foodshare7619]

Who's here drooling after watching the videos??? More drooling videos here ⬅️⬅️⬅️

[@charlesyam804]

Its amazing how Japanese chefs devote their entire life to perfect such simplicity. But than again ... its just food.

[@simonsimcic8154]

2.32 that's quality!!!

[@handikacitragata7330]

Perfection.

[@chansaicommerce1721]

AWESOME !!!!!

[@richardcletus6026]

A chef with a professor's appearance, that's a bit of a new one for me. I can respect his dedication and admire his thorough knowledge of his craft. The choice to go bald was a bold move, but it definitely works in his favor. I sure don't look good with my male pattern baldness.

[@jasonx409able]

I need to go to his restaurant to try some of the best!!!

[@ryanhartwell6972]

Oh my God that peice of beef looks amazing,

[@famscrow]

5:27 We use one spoon (hydrogen peroxide), one lemon, one spoon of vinegar and 1 litter cold water to clean cow stomach.

[@IAMDIMITRI]

0:56 "It's a fillet from a female cow." Bahaha I wonder what other type of cow there are according to translator.

[@randyschwaggins]

Dirty cow

[@descheong86]

My food isnt perfect yet. Beef is bottomless, there is so much to learn. So humble

[@phildre1974]

I'm just in awe

[@jtchavez9311]

Slap it on the grill on a good reverse sear. That is what I would do with the ribeye of this type of Wagyu. But in reality this man is truly a magnificent chef, I would love to try his wagyu dishes. Dream come true it would be🤤

[@allenmkhize5175]

Be safe watch this when you have eaten or about to eat

[@motomisa2002]

GREAT!

[@harshpinto1]

hats off to his dedication to his trade and skill ....

[@henryg6689]

Did anyone else notices that on 6:51 it said thick slices when the chef cuts it extremely thin

[@davidpaul6615]

Maximum Respect to the Master Chef 😎🇨🇦✌️

[@dumperrjohnson781]

Awesome. .....

[@sayconamiel]

Heaven on a plate.

[@DylanM333]

Master level knife skills

[@nothingevermatters..1109]

When you do it with love, everything is beautiful..💖

[@tjruff84]

What a beautiful story

[@jepoyeah]

Sarap i beef pares nitong wagyu siguro 😋

[@jerrinjohnson3770]

Treat them like your child ,feed the good food and then eat them nice😂👍

[@j.p7311]

I dont believe best of the best ingredients means best of the best food. Though that is most of the case, i really admire chefs that can turn average ingredients into mindblowing dishes

[@p0331546]

This is why you dont eat steak cooked well done.

[@asencionaguirre5985]

the best of the best in japan .