The story
In the heart of Ginza, on the seventh floor of VORT GINZA briller, Oniku Karyu offers a focused and deeply personal expression of Japanese cuisine. The restaurant’s name is drawn from the Zen phrase “ryu-ryoku-ka-kou-shinjitsu,” a principle the chef carries with him daily. It is a place where the singular ingredient of wagyu is explored through the precise techniques of kaiseki.
The chef-owner’s journey began with a childhood memory of a steak his father grilled, a simple dish of butter and soy sauce that became his definition of a true feast. After years of training in hotels and restaurants, he opened his first establishment in Ningyocho in 2006. That restaurant earned a Michelin star, a recognition that has been consistently renewed at Oniku Karyu following its relocation to Ginza in 2022. The chef is also a J.S.A. certified sommelier and a Chevalier of the Ordre des Coteaux de Champagne.
The menu is a single, seasonal omakase course, priced from 33,000 to 38,000 yen per person (for two or more guests). Every dish, from the appetizer to the final rice course, centers on wagyu. The chef personally selects A4 and A5 grade Japanese black wagyu from across the country, choosing cuts that showcase the meat’s inherent richness. The meal is accompanied by a carefully chosen selection of wines and sake, curated by the chef-sommelier to complement the beef.
The dining space is designed for quiet appreciation. A counter seat offers a view of the kitchen, while private rooms for four and eight guests provide a more secluded setting. The tableware is chosen with the same care as the ingredients, each piece selected to enhance the color and texture of the food. Oniku Karyu is a restaurant built on a single, clear conviction: that the best way to honor exceptional wagyu is to serve it with skill and sincerity.
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