Oniku

After trying several kinds of tongue, one diner singled out the premium tongue as the most memorable. They also ordered thick-cut toro tongue, making for a meal that showcased the pleasure of comparing different cuts. The premium tongue has reportedly been available in limited quantities, so check when you visit if it is what you have in mind.

Tongue wrapped around spring onion is another option, as is thinly sliced, marbled upper-grade salted tongue. Together, they offer more ways to explore the differences between cuts; one diner who tried both appreciated what each had to offer. You could start with tongue and add a few other cuts that catch your eye.

For a raw preparation, wagyu yukhoe served with egg yolk is another dish to consider. One diner said both the meat and the egg stood out, and also enjoyed the combination of meat and egg in the sukiyaki-style roast loin. After grilled meat, a dish topped with egg yolk could make a welcome change of pace.

Liver fans may be interested in one diner's experience of the fresh seared liver. Liver and heart are also among the menu options, offering a chance to try cuts beyond tongue and lean meat.

For the finish, choose between Japanese-style cold noodles and bibim noodles. A diner who tried both enjoyed the noodles' springy texture, but personally preferred the Japanese-style cold noodles. They may suit those looking for a refreshing end to a yakiniku meal, while bibim noodles offer a different flavour.

Oniku, in Sekime, Joto Ward, Osaka, also lists lunch options. Reservations are recommended for dinner, so if there is a particular dish you hope to try—such as the premium tongue—check when booking or on arrival.