Oniku no Osushi – Kyoto Gion – Exceptional sushi made with nearly raw wagyu beef in downtown Kyoto
Wagyu beef is something the people of Kyoto and the tourists coming here can’t get enough of. But if you want to enjoy wagyu beef to the fullest, you’ll have to try it as rare as possible.
And at Oniku no Osushi – Kyoto Gion you can do just that! The beef they use here is all Matsusaka beef, one of the most famous wagyu beef brands in Japan, reared in the Matsusaka region of Mie Prefecture. The wagyu beef at Oniku no Osushi goes through a secret process that kills the bacteria in it, making it perfectly safe to eat raw. The wagyu is then made into delectable pieces of sushi by a seasoned sushi chef, and if you get a seat on the first floor, you’ll get to watch him work his magic up close!
Oniku no Osushi offers both lunch and dinner, and you can also get a nice glass of sake to go with your wagyu sushi too. Also, with a shabu shabu course (¥13,000/excl. tax) available as well, Oniku no Osushi offers beautiful Matsutaka Wagyu in every form imaginable.
Lunch – Gyusendon
/ ￥1,980 (excl. tax)
Oniku no Osushi’s Gyusendon is a unique take on the classic donburi that comes with four types of beef and an assortment of pickles from a veteran Kyoto pickler. Sitting atop the vinegar rice that graces the center of the plate is an egg yolk and special frozen flakes of Matsutaka Wagyu beef.
Enjoy this dish by first hitting the egg yolk with a splash of soy sauce and mixing it through the bed of wagyu flakes and rice. Take the mixture and top it off with your favorite thing from the accompanying assortment of lean, roast and marbled beef and pickles from Nishiki Market’s Uchida Tsukemono.
This dish is also accompanied by Oniku no Osushi’s very own “Kyo no Miso-shiru,” white miso soup (sold separately during dinner service for ¥350/excl. tax).
Chef’s Choice – Matsutaka Wagyu Beef Sushi - 6 pieces
/ ￥4,800 (excl. tax)
This dinner exclusive menu item is a tasting plate of blow torched Matsutaka Wagyu beef nigiri sushi. The six pieces of nigiri contain two pieces each of lean, marbled and roast beef. Lining them up next to each other, this tasting plate allows you to compare and contrast the various different textures of each style of beef,
If you follow the chef’s recommendation and eat the marbled beef with a whole lot of wasabi, you’ll be treated to a flavor that contrasts immaculately with the fat of the beef. For those not fond of wasabi, don’t worry as it comes on the side.
Aside from wasabi, the nigiri should be enjoyed with either tamari soy sauce or rock salt.
It’s also possible to adjust the degree to which the meat is cooked. Ask the staff if you’re interested.
Grilled Matsutaka Wagyu
/ Lean: ¥2,500 ❘ Marbled: ¥3,000 (excl. tax)
Oniku no Osushi’s Grilled Matsutaka Wagyu is for those out there who are looking for, well, a grilled wagyu steak. As the specific section of the cow the meat comes from differs depending on what’s available, you’re given the option between “lean” and “marbled” beef.
Enjoy with the accompanying *irizake, rock salt and wasabi.
*Irizake is a traditional Japanese seasoning made by boiling dried plums, bonito flakes and kombu kelp in sake. Irizake tastes less salty than soy sauce and has a strong dashi-like flavor.
Flat Iron Wagyu Beef Onigiri Served Sukiyaki-style
/ ￥1,200 (excl. tax)
If you’ve only had onigiri rice balls from convenience stores, you’re in for a surprise. This dish at Oniku no Osushi replaces the seaweed in an onigiri with flat iron wagyu beef, and the rice on this beef is topped not with dried plum, but with the yolk of a quail egg. You roll the beef so that it covers the egg, and then just enjoy. The taste is sweet, salty, full of umami, and the wagyu beef is astonishingly tender.