Karyu
First U.S. location of Tokyo Michelin-starred Oniku Karyu. 12-seat wagyu kaiseki omakase by Chef Haruka Katayanagi. Only restaurant in the U.S. serving wagyu from Ueda Chikusan ranch. Designed by Rockwell Group.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
Karyu opened in February 2026 as the first U.S. location of Tokyo's Michelin-starred Oniku Karyu, brought to the Design District by Chef Haruka Katayanagi in partnership with Spicy Hospitality Group.
Deals
2 deals at Karyu
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The Vibe
Tokyo's Michelin-starred Oniku Karyu brings its wagyu kaiseki counter to the Design District — 12 seats, chef Haruka Katayanagi, and a wagyu progression built around Tajimaguro cattle from Ueda Chikusan ranch in Hyōgo (the only restaurant in the U.S. with this specific wagyu). The menu moves from delicate nikusui broth through a Kobe katsu sando to tableside sukiyaki. The most exclusive counter in the Design District as of early 2026.
What to Order
- Nikusui — Delicate Tajimaguro wagyu broth that opens the kaiseki progression; clarity and umami in a bowlResident Magazine
- Kobe beef tenderloin katsu sando — Japanese milk bread, fried Kobe beef tenderloin; a signature KARYU courseResident Magazine
- Tableside sukiyaki — Tajimaguro wagyu from Ueda Chikusan ranch; only available in the U.S. at KARYUPROFILE Miami
- Setting
- Indoor dining
- View
- None
- Formality
- Upscale
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