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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. A second offshoot of Tokyo’s Michelin-starred Oniku Karyu by chef Haruka Katayanagi, Karyu opened…
