Oniku Karyu is opening its first U.S. location in Miami, named KARYU. The new restaurant brings precision and care to every wagyu dish. Its seasonal menu reflects Japan’s micro-seasons, offering guests something new each visit.
Oniku Karyu to Open KARYU in Miami
In a partnership with Spicy Hospitality Group, Tokyo’s Michelin one-star restaurant Oniku Karyu is making its U.S. debut. It is opening KARYU in Miami on February 4, 2026, and will be led by acclaimed chef Haruka Katayanagi. The new opening brings an intimate, 12-seat, refined, wagyu-focused experience to the Miami Design District.
At KARYU, chef Katayanagi’s Tokyo-trained team, relocated from Japan, delivers a precise, curated dining experience. The team includes Head Chef Hiroshi Morito, Sous Chef and Sommelier Seishiro Tatsukawa, and Service Director Akiho Saito. Together, the team upholds the precision, hospitality, and artistry seen at the original Tokyo restaurant.
Tajimaguro wagyu, sourced exclusively from Ueda Chikusan, stars on the menu. This family-run cattle ranch in Hyōgo Prefecture breeds Tajimaguro cattle, the purest lineage of Japan’s famed wagyu.
Inside the 12-Seat Intimate Space
The space is designed by Rockwell Group and it blends traditional Japanese craftsmanship with modern touches, creating an intimate, immersive dining experience inspired by omotenashi and wabi-sabi.
Mirroring the omakase experience, guests walk past layers of linen scrim and softly lit parasol-inspired fabrics. The path leads to the sake room, where a brilliant bottle display and an ikebana-inspired botanical installation brighten the space.
The path leads to the chef’s table, where Japanese cedar-inspired millwork shifts the space into a warm, elegant setting. Additional design elements include the lacquered walls, bronze oven hood, noren screens, and green terrazzo, which further enhance the dining experience.
Opening Menu at KARYU
KARYU’s menu changes monthly to reflect Japan’s micro-seasons, offering new flavors at each visit. The opening menu is a wagyu-focused kaiseki and includes:
- Nikusui: The dining experience opens with a delicate beef broth that awakens the palate with clarity and umami.
- Beef Cutlet Sandwich: Featuring a Kobe beef tenderloin, it offers a playful take on the classic.
- KARYU “Taco” Tribute: This is part of the chef’s live presentation. Here, lettuce, in place of a tortilla, is layered with shiso, aged Gruyère, and lightly seasoned raw egg yolk, which are then mixed tableside.
- Chateaubriand: This brings an elevated expression of Tajimaguro’s tenderness and depth.
- Traditional Sukiyaki: Served with Japanese white rice, raw egg yolk is mixed in front of guests, and miso soup.
- Tantanmen: This is a sesame-based broth with noodles that are nestled beneath the surface. It is finished with aromatic vegetables.
- Seasonal Kakigori: This shaved ice dessert honors Japan’s micro-seasons and brings the perfect end to the experience.
The beverage program features a carefully curated selection of sake and wines. These are chosen to highlight the quality of Japanese wagyu and to enhance the experience.
KARYU is set to introduce the refined artistry of Tokyo’s Oniku Karyu to Miami. The restaurant blends exclusive Tajimaguro wagyu sourcing and meticulous craftsmanship with an omakase-style setting. The restaurant brings Tokyo’s meticulous wagyu craft to Miami Design District, blending precision with the city’s vibrant culinary scene.
