KARYU is the Meat Lovers Answer to Omakase
A multi-course, all wagyu experience proves omakase does not have to mean sushi
The idea of a wagyu omakase sounds almost too good to be true. Eight full courses dedicated entirely to Japanese beef seems like a decadent dream that might not actually work in reality, but in this case, it genuinely lives up to the hype.
Admittedly, I usually find that sushi omakase leaves me searching for a snack afterward, and I have realized that the meat course is always my favorite part of the meal. At KARYU, the meat is the entire point, and it is fascinating to watch how intricately it is cared for and prepared.
This is the U.S. debut for Tokyo’s Michelin-starred Oniku Karyu, brought to the Design District by Spicy Hospitality Group - the same team behind neighborhing Le Specilita and newly opened YASU. They have built an intimate 10-seat counter that focuses on Tajimaguro wagyu from the Ueda Chikusan ranch. This meat is a BIG deal! Trust. KARYU is the only spot in the USA serving this specific beef, which is beloved and treated in …
