Karyu Tokyo

I can't say I had much experience with Wagyu Beef before eating at Karyu in Tokyo. Karyu is a sixteen seat restaurant with Chef Katayangi at it's helm, creating a kaiseki menu centered on Wagyu Beef, accented by seasonal ingredients. It was such a fun experience to experiment with the different ways beef can be prepared. Plus, the sake selection was absolutely wonderful. Some of my favorite dishes include Sirloin Sukiyaki style steak served with an egg yolk (I'm still dreaming about this dish) and the really unique dessert of sweet noodles in syrup and soy flour. I also couldn't help but notice the beautiful presentation and tableware each dish was served on. Tokyo overall did not disappoint in the presentation of dishes, included the unique and vibrant plates and bowls. It's clear that taste is not the only priority of Japanese chefs!

Sake in unique pottery glasses

Beef Stew

Top right: lightly seared chuck wrapped around sea urchin with wasabi

Top left: Beef nigiri sushi with shallots

Bottom: The third stomach, Warabi bracken & Japanese honeywort with miso

Different angle of the beautifully displayed trio

Roasted "Miyazaki-beef" with white asparagus, green peas, "Sakura" shrimp & green onion sprouts

Sirloin Sukiyaki style steak with small rice and fresh egg

This was my absolute favorite dish of the night. You eat it by breaking the egg yolk with the beef and allowing the yolk to coat the beef slightly, and dumping the rest of the yolk onto the rice and mixing it up.

Bamboo shoot soup

Beef tongue with lemon

Palate cleanser: boiled edible wild plants with bonito flakes

Beef Chateaubriand with grilled eggplant and avocado

Starting from bottom left, clockwise:

Steamed rice with bamboo shoots

Miso soup

Pickled vegetables

Beef cooked in soy sauce - another favorite!

One of the most interesting desserts I have ever had.

"KUZUKIRI" starch noodles (top left) with brown syrup and soy flour

You take a noodle from the bowl (filled with ice water), dunk it in the syrup then coat it in the soybean flour. It had just the right amount of sweetness and nuttiness and was absolutely excellent!