Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Oniku Karyu
(おにく 花柳)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Haruka Katayanagi: Bringing out the best in Wagyu beef
Food
From appetizer to final course, a kaiseki meal made entirely of meat
Space
A Japanese-style space where the owner's attention to detail is evident, down to the last detail.
Review
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Review 537casesFollower 568PeoplePick-up reviews
都内カウンター肉割烹のパイオニア
旧店名の然時代に伺って以来、久しぶりの訪問。 若い頃に京都で肉割烹にはまって、都内で探してこちらを知ったのは、お店がら開店して間もなくの頃。 人形町の某店で偶然店主をお見かけし、折角のご縁ですから、長女の誕生会を予約。 今日は残念ながら4席のカウンターは取れず、個室です。 水...Find out more
2022/07 Visitation
1times
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Review 153casesFollower 256Peopleさすが！最高のおにく！
個室を予約して妻＆娘と訪問。 片柳大将がちょくちょく登場してくれてとても楽しい。 TVに出演しているときと同じ黒縁メガネで、とっても気さくに話してくれます。 店員さんも皆笑顔...Find out more
2022/10 Visitation
1times
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Review 4,325casesFollower 1,578People移転前の口コミになります。
久しぶりの再訪です。 店内はカウンター4席と個室があり今回は個室で頂きました。個室は広くて席もゆったりしていて会話も楽しめるし良かったです。 29700円のコースを頂きまし...Find out more
2022/09 Visitation
2times
Restaurant information
Details
| Restaurant name |
移転Oniku Karyu（Oniku Karyu）
|
|---|---|
| Categories | Beef dishes、Yakiniku (BBQ Beef) |
| Address |
東京都中央区日本橋小舟町11-11 Kビル 1F |
| Transportation |
371 meters from Ningyocho. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
10％の奉仕料を頂戴致します。 |
Seats/facilities
| Number of seats |
14 Seats （ 4 seats at the counter, 4 seats and 6 seats in private rooms） |
|---|---|
| Private dining rooms |
OK For 4 people、For 8 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables There is a smoking area at the store |
| Parking lot |
not allowed There is a public parking space in front of the store. |
| Space/facilities |
Stylish space,Counter,Sofa seats |
Menu
| Drink |
Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations |
| With children |
Kids are welcome
Children aged 6 years or older (elementary school age) are permitted only in private rooms. |
| Dress code |
[To everyone considering visiting] Our restaurant is small, with 14 seats (4 seats at the counter). We apologize, but please refrain from using perfume or cologne. Although our space is small, we would like to share and deliver to you the maximum extent of the "aroma" of our cuisine. |
| Website | |
| The opening day |
2006.2.14 |
| Remarks |
We are only offering the Omakase Course for 33,000 yen (tax included, per person). The price of the course may change depending on the availability of ingredients. Thank you for your understanding. We look forward to your reservations. * Some seats are available through the reservation site "OMAKASE". For customers of foreign nationality, we ask that you make reservations through the reservation site "OMAKASE" or the concierge of your hotel. https://www.omakase-japan.jp/stores/27893 * We do not accept reservations made on behalf of others. If there is anyone other than you present, we may refuse entry. Thank you for your understanding. |
閉じる
ChefHaruka Katayanagi: Bringing out the best in Wagyu beef
Born in 1978 in Okayama Prefecture, he first encountered beef when his father cooked a steak for him as a child. He then aspired to become a chef, and as he continued to train, he became captivated by the bottomless charm of "wagyu beef." After going independent, he opened a yakiniku restaurant, but he believed that Japanese cuisine could bring out the best in wagyu beef, so in 2006 he opened "Wagyu Meisaizen." In 2016, he changed the name of the restaurant to "Oniku Hanayagi" when it was renovated, and has continued to evolve both in the quality of the food and the hospitality.
Food From appetizer to final course, a kaiseki meal made entirely of meat
Owner Katayanagi, who is an expert on Japanese beef, selects A4 and A5 rank domestic black beef without limiting the origin or brand, and purchases small amounts of the beef and innards from two locations. The beef is then aged until it reaches its best taste and texture. Guests are served a kaiseki course consisting of Japanese beef from the starter to the final meal. The specialty is "Hokkaido raw sea urchin rolls," which are sea urchin wrapped in meat. Other dishes that you can enjoy include beef shank stew and sukiyaki, and other dishes with the finest Japanese beef.
SpaceA Japanese-style space where the owner's attention to detail is evident, down to the last detail.
The restaurant has a Japanese atmosphere, with special counter seats where you can watch the owner's beautiful dexterity up close, and table seats with a calligraphy of "Willow, green, flowers, red, sincerity" by the Song Dynasty poet Su Dongpo, from whom the restaurant is named. The sake vessels and tableware are mainly made by Karatsu and Bizen artists, and once a year the owner visits the pottery studio to check the compatibility of the vessels with the restaurant. The owner's thoughts are put into not only the food, but also the vessels and interior details.
Enjoy an all-you-can-eat course meal that brings out the richness of Japanese beef. A famous meat restaurant representing Tokyo
restaurant will be relocating to the following address from November 14th: 7th floor, GINZA LOIUS, 1-14-6 Ginza, Chuo-ku, Tokyo 03 (6264) 4129 Please contact the current restaurant until November 5th.
... In a quiet corner of Nihonbashi Kofunecho, which still evokes the atmosphere of Edo, you will find Oniku Hanayagi, which continues to fascinate meat lovers. Owner Haruka Katayanagi, who knows everything about Japanese beef, serves up a meat-filled kaiseki course where you can enjoy every last bit of A4 and A5 rank Kuroge Wagyu beef, from the appetizer to the final meal.