A new Wagyu Omakase is opening in Osaka in March 2026.
This was our preview at Oniku Nakamura.
With only 6 to 8 counter seats, Chef Nakamura prepares and grills everything himself. The setting is intimate, allowing direct conversation about sourcing, technique, and how each animal was raised.
Nakamura San regularly visits farms and studies the cattle, shaping his cooking style around the background of each Wagyu. During our course, he used Omi Wagyu from Inoue-san and Yamato Wagyu, adjusting treatment based on marbling levels and melting points.
This is not standard Yakiniku. It is a composed course with controlled fire, seasonal vegetables, and carefully selected beef. At ¥23,200 per person, this counter only omakase restaurant is a place for those who want to understand Wagyu beyond simple grading.
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📍Oniku Nakamura
@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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1 Comment
Wow, the quality of the meat is truly incredible.