This Restaurant Is the Only Place in the US Serving An Ultra-rare Wagyu

"Wagyu has quietly, confidently risen through the ranks to take its status as one of the world's most coveted foods, counting only the likes of caviar, foie gras, and truffle as its contemporaries. So then, being able to open a restaurant on the premise that you are the only one in the US serving wagyu from one Japanese cattle ranch comes with a certain amount of gravitas."

"Ueda Chikusan exclusively rears Tajimaguro cattle, known for its intense marbling, its sweet flavor, and its melt-in-the-mouth softness. With a highly restricted number of animals raised each month, Tajimaguro is considered one of the rarest, most premium wagyu around the world."

"Just 12 spaces are available per sitting (6pm and 9pm, Wednesday through Sunday), with each seat angled around an open kitchen, primed for views of the master chefs at work. Throughout the evening, Morito and his team craft course after course, adhering to the traditional kaiseki conventions - a multi-course meal of small, artistic dishes that both celebrate ingredients and showcase skill."

Wagyu has achieved elite status alongside caviar, foie gras, and truffle as one of the world's most coveted foods. Karyu, a Miami Design District restaurant and second location of Tokyo's Michelin-starred Oniku Karyu, exclusively serves wagyu from Ueda Chikusan, a family-run farm in Hyōgo Prefecture. The restaurant features Tajimaguro cattle, renowned for intense marbling, sweet flavor, and melt-in-mouth texture. With only 12 seats per sitting at 6pm and 9pm Wednesday through Sunday, the intimate space surrounds an open kitchen. Head chef Hiroshi Morito, trained under Haruka Katayanagi, leads the team in preparing traditional kaiseki multi-course meals featuring beef throughout various dishes, from broths to rice preparations.

Read at Elite Traveler