Miami’s culinary scene is set to reach new heights with the arrival of KARYU, a new restaurant bringing the esteemed wagyu kaiseki experience from Tokyo’s Michelin-starred Oniku Karyu. In partnership with Spicy Hospitality Group, KARYU promises an authentic taste of Japan, focusing on the meticulous preparation and reverence for wagyu beef.
Key Takeaways
- KARYU is the U.S. debut of Tokyo’s Michelin-starred Oniku Karyu.
- The restaurant specializes in wagyu kaiseki, a refined multi-course Japanese tradition.
- It features exclusive Tajimaguro wagyu from a family-run Japanese ranch.
- The Miami team is led by protégés of Chef Haruka Katayanagi from the Tokyo flagship.
- The space is designed by Rockwell Group, blending Japanese craftsmanship with modern aesthetics.
A Taste of Tokyo in Miami
KARYU, located in the vibrant Miami Design District, aims to transport diners directly to Japan. Chef Haruka Katayanagi’s vision is brought to life by his trusted team from Tokyo: Head Chef Hiroshi Morito, Sous Chef and Sommelier Seishiro Tatsukawa, and Service Director Akiho Saito. They are dedicated to preserving the precision, ritual, and exceptional hospitality that earned Oniku Karyu its Michelin star.
The Art of Wagyu Kaiseki
Kaiseki, Japan’s celebrated multi-course dining tradition, is elevated at KARYU with a singular focus on wagyu. The restaurant highlights wagyu not just as an ingredient, but as a symbol of Japan’s dedication to perfection. The wagyu served is sourced exclusively from Ueda Chikusan, a family-owned ranch in Hyōgo Prefecture, known for raising Tajimaguro cattle—the same lineage as Kobe beef. This exclusive partnership makes KARYU the only U.S. establishment to feature wagyu from this esteemed farm.
The KARYU Dining Experience
The opening menu at KARYU offers a curated progression of wagyu-focused dishes, showcasing premium Tajimaguro through both traditional and innovative preparations. Highlights include:
- Nikusui: A delicate, umami-rich beef broth.
- Beef Cutlet Sandwich: A refined take on the classic, featuring Kobe beef tenderloin.
- KARYU “Taco” Tribute: A unique presentation with lettuce, shiso, aged Gruyère, and raw egg yolk.
- Grilled Chateaubriant: Highlighting the tenderness of Tajimaguro.
- Traditional Sukiyaki: Served with Japanese white rice and raw egg yolk.
- Tantanmen: A flavorful sesame-based noodle dish.
- Seasonal Kakigori: A shaved ice dessert celebrating Japan’s micro-seasons.
The menu will change monthly to reflect the subtle shifts in Japan’s seasons, ensuring a dynamic and fresh experience with each visit.
A Harmonious Ambiance
Designed by the renowned Rockwell Group, KARYU’s intimate 12-seat space is a fusion of traditional Japanese craftsmanship and contemporary design. The interior features Japanese cedar, raku pottery, and terrazzo floors, creating a serene and sophisticated atmosphere. The design emphasizes subtle contrasts, with elements evoking both traditional Japanese interiors and modern architectural sensibilities, culminating in an intimate chef’s table experience.