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 Japan for a texture so delicate it is compared to fatty tuna. Because the fat is so well-controlled, the meal never feels heavy or overwhelming despite the multiple courses.
The Space: The restaurant is tucked away right next to Le Specialità. You walk down a quiet hallway that looks like a wine cellar to find a small check-in area. Once you are inside, the room has no windows, which helps you stay focused in the experience at hand. Three team members even relocated from Japan to help lead the opening, including Chef Hiroshi Morito, who spent sixteen years in the Ginza kitchens of the Tokyo flagship prior to coming to Miami. Even though they do not speak much English, they are incredibly sweet and clearly know their food and hospitality, often navigating service with translation apps and kitchen slang.
What to Eat & Drink: This is a set menu, so the chef sets the meal and you, you lucky diner, are just along for the ride, and FYI: the menu changes constantly to align the micro-seasons of Japan with Florida produce. You will not find any traditional nigiri fish courses here, though the meal starts with a Beef Soup where they shave dashi flakes in front of the group.
There is one nigiri course topped with rare beef. Then comes the Miami exclusive Beef Tartare, finished with raw egg yolk and aged Gruyère mixed tableside. The beef is lightly seared on a 1908 Kamado grill, number 105 of only 150 in existence, then chopped to create a tartare that balances char and raw texture in a single bite. It is wrapped in lettuce and topped with more Gruyère. Dairy on a menu like this sounds unexpected, but the cheese adds a nutty, savory edge that works.
The Beef Cutlet Sandwich follows, featuring breaded and fried Kobe beef tenderloin tucked into toasted milk bread with a signature sauce oozing from each side. It is playful and decadent. Then comes the Chateaubriant, where you see the meat in its purest form, tender and well-balance.
A traditional Sukiyaki course with rice and raw bright orange egg yolk that you combine yourself at the table. The meal ends with Beef Curry, and you choose your portion size: small, medium, or large, depending on your hunger level. It is a nice touch and makes sure no one leaves hungry.
Wine pairings lean heavily into Burgundy and Bordeaux, alongside a sake and whiskey selection. Whites also appear often, which was a nice change of pace, cutting through the umami and fat in interesting ways.
Perfect For: Special occasions, serious wagyu fans, and anyone who thinks sushi omakase is not enough meat.
Expect to Pay: It’s not cheap. Not in the least, at $350 per person for the omakase, plus whatever you want to drink.
How's the parking? It is the Miami Design District, which has some of the best parking rates in the city. The Museum Garage is right there, or you can use the valet if you want to pull up to the door.
@karyu_mia // 40 NE 41st Street, Miami Design District