Every part of Wagyu tongue served in one Omakase course.
This was our experience at Oniku Nakamura in Osaka.
Tongue is typically divided into four sections: tip, center, bottom, and root. Each part carries different texture and resistance. The root is the most tender and is often sliced thicker to preserve structure.
The root of Chateauburitonguee tenderest part, and usually portioned thicker. Given it’s the best part of the Tongue, some places even call it the Chateauburitongue, a mix of Chateaubriand and Tongue.
The other parts all carry their own characteristics. But after all, every part is packed with umami.
¥23,200 per person.
Counter-only.
Omakase.
📍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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