When Karyu opens in the Miami Design District on Wednesday, February 4, the restaurant will introduce a menu built almost entirely around Japanese beef. While most tasting menus and omakases treat wagyu as a single, decadent course, this Tokyo-born restaurant uses the beloved beef as the star of nearly every course.
This opening marks the latest project from Spicy Hospitality Group, the team currently expanding its Miami footprint with spots like the Joyce, Le Specialità, and Yasu Omakase.
From Clear Broth to Chateaubriand
The meal follows the kaiseki (traditional multi-course) format, focusing on pacing and temperature. It starts with nikusui (clear beef broth), an umami-rich soup meant to wake up the palate. That is followed by a beef cutlet sandwich made with Kobe tenderloin and a “taco” that swaps the tortilla for a shiso leaf and lettuce, topped with aged Gruyère and a raw egg yolk mixed at the counter.
The meal then moves into heavier preparations, including a Tajimaguro chateaubriand and traditional sukiyaki (simmered beef) served with Japanese rice. The savory side of the menu ends with tantanmen (spicy sesame noodles) in a sesame broth, then finishes with a seasonal kakigori (shaved ice) dessert…