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 shabushabu, 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: https://trib.al/ZhP7gXM

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