A new Wagyu Omakase opens in Osaka in March 2026.
This was our preview at Oniku Nakamura.
With only six counter seats, the experience is built around proximity. Conversations move naturally as Chef Nakamura prepares each cut directly in front of the guests.
Sourcing is central to the concept. Nakamura-san regularly visits farms, studies how the cattle are raised, and adjusts his cooking style accordingly. In our course, he used Omi Wagyu from Inoue-san, Yamato Wagyu, and Yamagata Gyu for the offals, treating each differently based on structure and fat composition.
¥23,200 per person.
Counter-only.
Omakase.
For those who want to understand Wagyu beyond grades of marbling, this is the kind of place worth watching.
📍Oniku Nakamura
〒530-0003 大阪府 大阪市北区 堂島1-2-25 谷安フォースビル2F
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