Miami’s dining landscape continues to deepen its global reach with the arrival of Karyu, located at 40 Northeast 41st Street in the Design District. It is the first U.S. destination of Oniku Karyu, the one Michelin star Tokyo restaurant created by Chef Haruka Katayanagi.
Karyu specializes in Japanese Wagyu beef, though not just any Wagyu. The restaurant sources an exceptional grade of Tajimaguro Wagyu, a hyper premium cut descended from the same lineage as Kobe beef and prized for its extraordinary marbling, tenderness and deep flavor. In Miami, the kitchen is led by chef Hiroshi Morito, a protégé sent from Tokyo to oversee the experience.
Dinner unfolds as a ten course omakase kaiseki tasting menu, a refined progression of dishes that celebrates Wagyu in multiple forms. From the moment guests are warmly greeted at the door by Jean and enter the intimate, dimly lit ten seat counter, it becomes clear the evening will be something special. Wagyu appears in eight different preparations throughout the menu, including a delicate beef soup, nigiri sushi, Wagyu sando, beef tartare, a comforting beef stew, grilled chateaubriand, sukiyaki and a deeply satisfying beef curry.
Much like the meal itself, every detail reflects Japanese tradition and thoughtful hospitality. Kimono clad service by the gracious Akiho Saito, beautiful handcrafted dishware and the serene atmosphere all enhance the experience. An ancient grill, one of only about 150 in the world, slowly cooks the beef with remarkable precision, allowing its natural richness to shine.
The menu is seasonal and evolves approximately every five to six months, while the frozen ice dessert course changes more frequently to reflect the seasons.
Karyu Miami is part of the Spicy Hospitality Group and offers a dining journey defined by precision, ritual and reverence for one of Japan’s most celebrated ingredients. The tasting menu moves through a variety of textures and techniques, showcasing the remarkable versatility of Wagyu. The beverage program is equally thoughtful, with a curated selection of sake, beer and wines chosen specifically to complement the richly marbled beef, including rare and limited producers.
I arrived curious and admittedly a little concerned that a menu focused almost entirely on beef might feel too heavy. Instead, I found the meal remarkably balanced and refined, with a thoughtful progression of dishes delivered with genuine warmth and meticulous attention to detail.
Precision, ritual, artistry and hospitality.
Enthusiastically recommended.
Happy dining,
Shanea Savours
03/08/2026
