Michelin-Starred Japanese Spot Opening in Miami

How a One-Star Michelin from Ginza Landed in Miami

Karyu Miami is an extension of the original Oniku Karyu, the Michelin one-star restaurant tucked into Tokyo’s Ginza district, where diners travel from around the world for its deeply considered approach to Wagyu. Oniku Karyu is about restraint and refinement, where its impeccable service and cleanliness further elevate the overall experience, making it an unmissable destination when visiting the Ginza district.

The experience unfolds as an intimate omakase, led by chef Haruka Katayanagi’s team of culinary protégés, each trained in the meticulous techniques that have defined the restaurant’s reputation in Japan for its kaiseki banquet-style meat courses. Inside the restaurant, guests can sit at the counter and watch their food being prepared or enjoy a private dining experience in one of its rooms.

As to how Oniku Karyu landed in Miami, the city can thank Spicy Hospitality Group, a relatively new hospitality group in Miami led by art collector Andre Sakhai, Marc Lotenberg, and chef James Taylor. They are a new, dynamic force in Miami’s dining scene, launching restaurants such as the Joyce, an upscale speakeasy and winner of New Times‘ Best Intimate Restaurant 2025, and the Window at the Joyce on Española Way.

Most recently, the team opened Milanese import La Specialità in the Miami Design District, focusing on refined Italian dishes, art, and unique atmospheres. This means the team may be in the process of developing a repertoire of bringing international stars to Miami.

What to Expect at Karyu Miami: Ultra-Premium Wagyu

Although the exact menu or format of the restaurant has yet to be released to the public, in Japan, the heart of the menu is Tajimaguro Wagyu (an ultra-premium cut of Tajima beef; a type of Kuroge Wagyu known for its marbling and balance of lean meat), sourced with obsessive care. In Tokyo, the restaurant’s owner personally visits butchers to select only the finest cuts, and that same philosophy carries over to Miami.

Each course highlights the meat’s natural umami, prepared using traditional Japanese methods designed to enhance texture, aroma, and balance rather than overpower it. The result is less about indulgence and more about storytelling — a progression of dishes that honors seasonality, craftsmanship, and the art of omotenashi (the unique Japanese ethos of wholehearted, selfless hospitality, focusing on anticipating a guest’s needs without expecting anything in return).

The Miami outpost is likely to evoke a sense of transport. Expect a sleek, design-forward space that bridges authentic Japanese craftsmanship, as found at Oniku Karyu in Japan, with Miami’s creative energy, offering a sense of quiet luxury.

As New Times waits for more details to emerge, this opening is a major moment for Miami. Tourists have long flocked to Tokyo for world-class Wagyu and omakase experiences that felt impossible to replicate elsewhere. Now, Miami joins that conversation in a meaningful way. With Karyu Miami, one of Japan’s most refined dining experiences is no longer a plane ride away.