Relax and savor the moment as you feast on unbelievably delicious morsels of WAGYU. Zen philosophy uses spring images of pink flowers and soft green willow branches to alert us to the wonders of nature and remind us to live each moment for what it is. That is the very sentiment behind the name and concept of Karyu. Here you can slow the pace right down and be treated to Japanese kaiseki focussed on wagyu, creatively prepared and served amongst an array of seasonal motifs and ingredients.



With a brand new interior and name, there is a strong sense of unity about the furnishings, the concept and chef’s passion for giving his customers the best. His many years of hard work and study are all culminating in his ideal space. It has a refreshing aura with the clean tones of unvarnished wood and touches of nature all around. The seats are the very green of the willow tree, known for its relaxing qualities, and the wood design invites you to peek through the small window in the wall. As you sit at the counter, you can admire the earthiness of the exquisite pottery, an intriguing ikebana flower display, and the gleaming copper case of the charcoal grill. Your senses are being stimulated from every direction.

The restaurant seats a total of 16 at three tables and a four-seat counter. The prized counter seats are in fact front row seats to see the master cut, sear, boil, and charcoal grill the many elements of your meal, whetting your appetite as you watch.


Japanese kaiseki cuisine always relies on the season for its inspiration, highlighting seasonal vegetables, mushrooms, nuts and fruits paired most commonly with a variety of seafood. Chef Katayanagi has instead decided to use his knowledge of wagyu acquired throughout his career to showcase wagyu and its many parts, styles and cooking methods in a full course of wagyu kaiseki. He is constantly contemplating and designing new dishes that tempt and satisfy customers bellies without overwhelming them. The result has to be eaten to be appreciated.

Alternating temperatures and textures, some dishes have a great deal of steps behind them to develop flavors; others are so simple with the premium ingredients speaking for themselves. The chef has mastered both. All the while with delicate touches of the season: for example, chestnuts, persimmons, and miniature green maple leaves remind guests that they are partaking in the rich bounties that autumn has to offer.

Salivate as soon as you remove the lid from a small white pot that reveals a single portion of beef tongue stew to warm you from within, followed by an assortment of barely cooked wagyu pieces with seasonal ingredients like fig or persimmon, and lightly seared chuck wagyu wrapped around uni sea urchin roe with freshly grated wasabi ? can you imagine a more luxurious morsel than that? Next a creative roast beef dish in a creamy sauce, simmered thinly-sliced sukiyaki beef with the perfect golden egg yolk, and in a twist on the traditional dish of steamed grated turnip served with lily bulbs and gingko nuts in a delicate dashi, this one contains oxtail. After all this, you might ask what the finale could possibly be…chateaubriand steak cooked to perfection and served ever so simply with wasabi and salt or ponzu. When you have had your fill of the beautiful and richly satisfying dishes, a comforting bowl of clay pot-cooked rsice and accompaniments awaits you.

Choose from the restaurants wide selection of drinks to accompany your meal, including beers, both popular and rare shochu and sake, and glass and bottled wines from Japan and overseas.

Katayanagi’s many years of working with wagyu mean he can view a piece of beef and guess where it is come from and some clues as to how it was raised. His focus is on the premium wagyu, thus when he goes in search of product, he makes sure the butchers turn down all the signs with information about the wagyu or brand. There is no need for brand bias; he just wants quality wagyu. Even then he touches it, gets a feel for it and uses only the most delicious parts in the core for the best in flavor and texture. His wagyu suppliers, who he has established a relationship with over about eight years, are in various locations around Tokyo. He will go wherever he needs to in order to find the best product, including Tsukiji for deliciously fresh uni sea urchin roe.


- CHEF -
Haruka Katayanagi

Haruka Katayanagi was raised in Tokyo.

Katayanagi’s first passion was music and during school he was a very active member of the wind instruments club. He later left university to pursue the role as percussionist in an orchestra, but injury caused him to abandon that dream. Katayanagi took up work in a prominent central Tokyo hotel and learned all the basics of Western-style cooking over five or six years before moving on to the largest wagyu restaurant group to further hone his skills and knowledge. Then at the age of 27, he went independent establishing his charcoal grill restaurant at the site in Ningyocho where Karyu stands today.

Over the last ten years, Katayanagi has grown and gone deeper into his work, pleasing many guests along the way, but he was still not satisfied with where he was. Not one to sit back contentedly, he wanted to challenge himself further and that is how he has now arrived at Karyu, newly reopened in October 2016.

VISION Chef Katayanagi is the first to admit that it is very difficult to keep the same quality everyday with the same intensity and passion. But that is his mission. Rather than expanding his business he wants to focus on his food and his customers, going deeper and deeper to achieve ever more delicious dishes, to satisfy new visitors and regulars alike.


Japanese Restaurant
1F K Building, 11-11, Nihonbashikobunacho, Chuoku, Tokyo
Sunday and Holidays

The travelers from another country who stay at the hotels nearby, please ask the concierge about our restaurant and how to visit us.
You shall know how to taste, so you will be satisfied the taste of Japanese beef as much as you can.

About Reservation

Please go to go to online booking site from below button, or ask a hotel concierge for reservation.