Chef Michael Lewis and General Manager Steven Haigh bring a fresh concept to Miami with the opening of KYU. The wood-fired Asian inspired restaurant features a diverse menu and focuses on professional yet relaxed service and a commitment to green practices.  Located in the heart of Wynwood on 25th St., KYU now opens. Wabi-sabi, the art of finding perfection in something imperfect. This beautiful Japanese mind-set, echoes the philosophy that Chef Michael Lewis and General Manager Steven Haigh emulate throughout the heart and soul of KYU. A diverse menu, offering a wonderful array of flavors inspired by the many adventures and global travels of Chef Lewis and the Japanese barbecue grilling practice, Yakinku. KYU offers a balanced collection, from the refreshing and uplifting chilled crudo to the smokiness and flawlessly charred tastes from the wood fired grill. Here is more information about Kyu :

 

According to Urban Daddy :

“Yep, it’s definitely nailed that whole wood-fired-Asian-grill-meets-Wynwood vibe. Raw concrete, local art, wood and metal accents. Pretty much the ideal third-date scenario here. Mostly because your dinner date enjoys such things as duck breast burnt ends. And dinner. You’ll want to aim for a table near the open exhibition kitchen, where you can watch all the smoking and charring happening to your Korean fried chicken with butter-braised chicory or Wagyu beef brisket in black shichimi pepper. But they’ve also got sashimi and snapper tartare if you’re looking to counter all of that. Or, hell, throw a little caution to the wind and go for the Chef Experience instead. That’s six courses and a dessert left entirely to the chef’s whims.”

 

According to Eater :

“The grill is the star of the show at KYU, with most of the menu centered around dishes prepared on it. Expect items like duck breast “Burnt Ends,” wagyu beef brisket, Thai fried rice along with lighter options like hamachi and crispy spicy snapper tartare. Taking over the former Shikany space, KYU features “elements of the neighborhood in with raw concrete, local art, and wood and metal,” with the grill itself serving as the centerpiece inside the open kitchen. It also promises to enlist many “green” practices such as using a Orca waste composter and planting trees to compensate for those used by the wood charcoal grill.” written by Olee Fowler.

 

According to Hungry Post :

“Chef Lewis’s menu is influenced by years of global travel   and inspired by Japanese and Korean yakiniku (literally translated to grilled meat in Japanese). The menu will feature a variety of grill specialties, seasonal locally sourced produce and new-style sashimi. Highlights   include   Duck Breast “Burnt Ends” with yuzu pickles; Wagyu Beef Brisket with black shichimi pepper; and Thai Fried Rice Stone Pot; balanced by lighter dishes such as Heirloom Tomatoes with red onion and shiso; Hamachi in white ponzu, green herbs and chili; and Crispy”

 

According to Yelp :

“Beautiful restaurant, great ambience, incredibly attentive staff, our server, Edward (?) was genuinely nice and interested in providing a great experience.  The food was AMAZING.  The soft shell crab buns are a MUST (those buns are so soft and doughy, best buns I’ve ever had!) !! So delicious! The fried kale another must…so light crunchy and tasty! The burrata and brisket were exquisite.  I had two non-alcoholic drinks (strawberry basil drink and coconut something, forgot the name) which were delish and refreshing.  For dessert the chefs mom’s recipe coconut cake was divine. It was THE BEST CAKE I’ve ever had in my life.” written by Giselle (rated 5 stars).