KARYU
KARYU marks the U.S. debut of Tokyo’s Michelin one-star Oniku Karyu, brought to the Miami Design District by Spicy Hospitality Group. Led by Michelin-starred Chef Haruka Katayanagi and executed by his protégés from Tokyo, the intimate counter experience presents rare Tajimaguro wagyu through a seasonally driven kaiseki tasting menu. With just a limited number of seats, KARYU offers a refined journey defined by precision, omotenashi, and reverence for Japan’s most celebrated ingredient.
The concept is guided by Michelin-starred Chef Haruka Katayanagi, with the Miami kitchen led by Executive Chef Hiroshi Morito, a longtime protégé entrusted with carrying forward the philosophy and discipline of the Ginza flagship. Together with the Tokyo-trained team, Karyu presents a seasonally guided tasting menu centered entirely around wagyu, where each course highlights the ingredient through traditional and contemporary techniques, allowing texture, temperature, and balance to unfold naturally.
At the heart of Karyu is an uncompromising commitment to sourcing. The restaurant is the only establishment in the United States to feature Tajimaguro wagyu from Ueda Chikusan, a family-run, full-cycle Japanese cattle ranch in Hyōgo Prefecture dedicated to a single lineage. Raised in limited numbers, this rare wagyu is prized for its purity, traceability, and depth of flavor.