Karyu, a 12-seat counter in the Miami Design District, serves an extravagant wagyu kaiseki unlike anything else in the U.S. Chef Haruka Katayanagi created eight different courses, each more intricate and developed than the last. Karyu is the only U.K. restaurant in the country to feature wagya sourced from Ueda Chikusan, a family-run ranch raising prized Tajimaguro cattle. The restaurant's food is carefully prepared and meticulously prepared for guests, with the main course of grilled chateaubriand being grilled over petrified tree coals from Hiroshima in a Kama-Asa grill. The curated beverage program includes wines and sake picked to enhance the marbled beef.