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If you've ever wanted to take a deep dive into the extraordinary world of wagyu beef, get ready to make a reservation at Karyu. Opening February 4, Karyu is the U.S. debut of Tokyo’s Michelin star Oniku Karyu, an ultra-focused wagyu kaiseki experience. This is not steakhouse wagyu or Instagram wagyu. This is wagyu as culture, cooked with discipline, restraint and a deep respect for its origins.
The discreet, 12-seat counter is led by chef Haruka Katayanagi, whose Tokyo restaurant is known for elevating wagyu through the formal structure of kaiseki, Japan’s traditional multi-course dining style. The Miami outpost comes in partnership with Spicy Hospitality Group, the team behind The Joyce, Le Specialità and Yasu Omakase. Karyu sticks close to the original, with Katayanagi’s own protégés relocating from Tokyo to run the kitchen and dining room to ensure the experience stays true to its roots.
Sourcing is top priority at Karyu. The restaurant is the only place in the U.S. serving wagyu exclusively from Ueda Chikusan, a family-run ranch in Hyōgo Prefecture that raises Tajimaguro cattle. This lineage is considered among the rarest in Japan and is the foundation of Kobe beef. The ranch operates on a full-cycle model, raising only a limited number of cattle each month, which makes the beef exceptionally traceable. It's also prized for its unmatched depth of flavor.
The multi-course menu unfolds as a progression of wagyu expressions. Dishes include nikusui—a clear beef broth meant to reset the palate—a playful Kobe beef cutlet sandwich and a tribute to the taco with a lettuce "tortilla" layered with shiso, Gruyère and a raw egg yolk mixed tableside. There’s also a chateaubriand course, a classic sukiyaki served with rice and miso soup and a sesame-rich tantanmen, followed by seasonal kakigori shaved ice. The menu will change monthly to reflect Japan’s micro-seasons, so no two visits will be the same.
Drinks are intentionally restrained. Expect a tight list of rare sakes alongside a small but thoughtful wine selection chosen to stand up to richly marbled beef without overwhelming it.
The room, designed by Rockwell Group, mirrors the food: quietly dramatic and detail-driven. Natural woods, linen scrims, raku pottery and subtle lighting create a sense of ceremony. It’s intimate, deliberate and very Design District.
Karyu is meant to be an intentional exploration of the dish that many other restaurants use for pizazz, offering a sensory journey comprised of reverence, cultural tradition and of course exceptional flavors.
Karyu is located at 40 NE 41st Street and will be open for seatings Wednesday to Sunday at 6pm and 9pm.