January 30, 2026
Each Friday, we try to compile South Florida food-related news and events that we couldn’t fit on the site earlier in the week, as well as other local news that piques our interest. Want to be included in our next roundup? Shoot us an email at bark@miamifoodpug.com.
Super Bowl Sunday at ViceVersa
The Rare Tour at Daniel’s Miami
Lunar New Year at JARANA
Coming Soon: Karyu
Super Bowl Sunday at ViceVersa
For those looking to pre-game before the Big Game, ViceVersa will open for brunch service on Sunday, Feb 8th from 10 a.m. – 2 p.m. The menu features Chef Justin Flit’s biggest hits from the dinner menu alongside Italian-leaning brunch items. For cocktails, guests may enjoy the likes of Garibaldi, Micheladas, and Martinis.
The menu features:
– Lemon Ricotta Blueberry pancakes, $14
– Vaca Frita Sandwich (on Cuban Bread), $15
– Veggie Frittata, $15
– Cotechino Egg Muffin, $15
– Donuts, $4/each
– Caesar Salad, $17
– Margherita Pizza, $22
– Spice Pepperoni Pizza, $26
– Smoked Potato & Sausage Pizza (with shaved egg & chive), $24
Photo Credit: R.C. Visuals
The Rare Tour at Daniel’s Miami
Daniel’s Miami, Gioia Hospitality Group’s destination for premium steaks, responsibly sourced seafood, and refined hospitality, will once again take center stage on the global culinary map as it hosts the return of The Rare Tour for a flagship North American stop. Following the success of Daniel’s Miami’s acclaimed Rare Tour collaboration with ROCKPOOL Bar & Grill (Sydney), the internationally recognized dining series returns to Miami with a special-edition 6-hands dinner residency.
For three nights only (26–28 February), Spain’s acclaimed Basque grill institutions Laia (No. 3) and Casa Julián (No. 7), both ranked in the overall World’s 101 Best Steak Restaurants list, will be welcomed by Daniel’s Miami, which currently holds No. 9 in the North America’s 50 Best Steak Restaurants ranking. Traditionally presented as a four-hands experience, The Rare Tour arrives in Miami with an elevated 6-hands dinner format created specifically for Miami. The experience unites Danny Ganem of Daniel’s Miami, Jon Ayala of Laia, and Xabier Gorrotxategi of Casa Julián – three chefs with distinct culinary identities and a shared dedication to steak culture.
“Daniel’s has already proven Miami is ready for the highest calibre of collaboration,” said Ekkehard Knobelspies, Creator of The Rare Tour and Founder of World’s 101 Best Steak Restaurants. “To return to Miami and bring two Basque institutions ranked in the world’s Top 10 is exactly what The Rare Tour stands for – singular talent, serious craft, and a format that can’t be replicated anywhere else.”
During the residency, the chefs and their teams will collaboratively build a menu that interweaves Daniel’s refined steakhouse style, Laia’s contemporary Basque expression, and Casa Julián’s iconic grill tradition, positioning Miami as the setting for one of the most elite steak collaborations in the world. Each evening will feature exceptional pairings: Vega Sicilia on night one, Gaja on night two, and a joint Vega Sicilia and Gaja pairing on night three, with Grey Goose Altius featured throughout all three nights to complement the collaborative menus. Mercedes Benz of Coral Gables will also serve as valet partner for the event.
Photo Credit: Louis Collection
Lunar New Year at JARANA
JARANA brings together the vibrant flavors and festive spirit of a Peruvian celebration with Lunar New Year offerings created exclusively for the Year of the Horse. To mark the occasion, JARANA will host a celebratory lion dance on Friday, February 20 at 8:40 p.m. The special menu highlights include Siu Mai ($12), featuring four delicate shrimp dumplings finished with curry-spiced apuchado sauce, coconut cream, and fresh scallions, and Wantanes Chiferos ($19), crisp fried wonton dough topped with rich pork belly relleno and a bright tamarind glaze. Guests are invited to join the celebration for an evening of vibrant flavors, cultural tradition, and festive energy.
Coming Soon: Karyu
Tokyo’s acclaimed Oniku Karyu, a Michelin one-star restaurant celebrated for its elegant wagyu kaiseki, will make its U.S. debut with the opening of KARYU in Miami. Led by Chef Haruka Katayanagi and created in partnership with Spicy Hospitality Group, KARYU brings Japan’s meticulous craftsmanship and reverence for wagyu beef to one of America’s most dynamic dining destinations.
Leading Chef Katayanagi’s vision in Miami are his protégés from Tokyo: Head Chef Hiroshi Morito, Sous Chef and Sommelier Seishiro Tatsukawa, and Service Director Akiho Saito, all of whom are relocating from Japan to lead the Miami kitchen and dining room. Together, the team will uphold the precision, hospitality, and artistry that define Oniku Karyu’s Michelin-starred legacy.
Renowned in Tokyo for its elevated interpretation of kaiseki, Japan’s refined multi-course culinary tradition, KARYU celebrates wagyu not merely as an ingredient, but as an embodiment of Japan’s pursuit of perfection. In Japan, wagyu represents centuries of breeding, care, and respect, each cut prized for its marbling, texture, and harmony. At KARYU, that reverence is transformed into a sensory journey.
A true farm-to-table connection, the wagyu served at KARYU originates from Ueda Chikusan, a family-run, full-cycle Japanese cattle ranch located in the scenic mountains of Hyōgo Prefecture. KARYU is the only restaurant in the U.S. to feature wagyu from this farm.
The ranch is dedicated exclusively to breeding and raising Tajimaguro cattle, the purest lineage of Japan’s famed Tajima-gyu, from which Kobe beef also descends. With only a limited number of animals raised each month, Tajimaguro is considered among the most exclusive wagyu in Japan, prized by gourmet restaurants for its traceability and extraordinary depth of flavor.
Each course at KARYU highlights premium cuts prepared through a range of traditional and modern techniques, all unified by the purity, balance, and seasonality central to the kaiseki tradition.
MENU & BEVERAGE PROGRAM
KARYU’s opening menu presents a refined progression of wagyu-focused kaiseki, showcasing premium Tajimaguro through both traditional and modern expressions. The initial opening menu includes:
Nikusui – a delicate beef broth that awakens the palate with clarity and umami
Beef Cutlet Sandwich – a playful take on the classic, featuring a Kobe beef tenderloin
KARYU “Taco” Tribute – lettuce in place of a tortilla, layered with shiso, aged Gruyère, and lightly seasoned raw egg yolk, mixed tableside as part of the chef’s live presentation
Chateaubriand – an elevated expression of Tajimaguro’s tenderness and depth
Traditional Sukiyaki – served with Japanese white rice, raw egg yolk mixed in front of the guest, and miso soup
Tantanmen – a sesame-based broth with noodles nestled beneath the surface, finished with aromatic vegetables
Seasonal Kakigori – a shaved ice dessert that honors Japan’s micro-seasons
The menu will evolve monthly to reflect Japan’s micro-seasons, ensuring each visit introduces new expressions of seasonality, temperature, texture, and wagyu preparation.
KARYU’s beverage program features a carefully curated selection of sake and wines, chosen to highlight the umami depth and nuance of Japanese wagyu. Approximately ten sakes will anchor the list, including rare and limited producers, complemented by a focused wine selection of three whites and five reds chosen for their structure, acidity, and ability to pair with richly marbled beef.
Photo Credit: World Red Eye