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 itโs 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.
ยฅ23,200 per person.
Counter-only.
Omakase.
๐Oniku Nakamura
ใ530-0003 ๅคง้ชๅบ ๅคง้ชๅธๅๅบ ๅ ๅณถ1-2-25 ่ฐทๅฎใใฉใผในใใซ2F
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