Artistic Design, Asian Cuisine, Curated Cocktails, and Community Pride

Executive Chef Michael Lewis and General Manager Steven Haigh opened KYU in February 2016, in the red hot arts district of Wynwood, Miami. The wood-fired Asian-inspired restaurant features a diverse menu with a commitment to green practices and community outreach and has quickly become a local favorite. The name KYU roughly translates as the Japanese word for grilled meat, yakiniku, and the open kitchen concept is based around the wood-fired cooking techniques.

Grilled Specialties and Curated Cocktails

The menu is comprised of grilled specialties and seasonal, locally sourced flavors, with influences from Japan, Korea, and, Thailand. Highlights include the Roasted Cauliflower, Korean Fried Chicken, and Duck Breast Burnt Ends, with dessert options such as, Lemongrass Pannacotta, Dark Chocolate S’mores Cake, and Mom’s KYU Coconut Cake, an original recipe inspired by Chef Michael’s mother.

Spiritual Advisor, Ilan Chartor, oversees the full bar program that features his exquisitely crafted and trend-forward libations that are as visually stunning as they are enjoyable to sip. The cocktail menu is separated into KYU Classics, Floral and Fancy, Mind Blown, Boozy A.F., and Sober. It was designed to aid guests in their cocktail selection, making it easier to single out the perfect drink to quench that craving.

Cocktails for the Connoisseur

 The Pollinator

Fennel milk-washed Bombay Gin, lemon yuzu, miso mirin honey & bee pollen.

Hickory Chicory Dock

Remy Martin 1738 Cognac, Hoodoo Chicory Liqueur, Panther coffee, chocolate bitters, hazelnut & smoked Aperol

Raging Geisha

Double aged Toki Japanese Whiskey, St. Germain, Thai Basil, Obliterated Cucumbers & Fresh Dill

Another popular libation is the Guatemalan Tradewinds 3.0, a seasonal tiki-inspired cocktail made with Old Smuggler blended scotch, Diplomático Mantuano rum, Zacapa 23 rum, St. Elizabeth Allspice Dram liqueur, roasted walnut orgeat, and upcycled citrus. For each one sold, $1 is donated to the Cameron G. Scholderer Scholarship Endowment, which supports students pursuing an education in beverage management.

There’s also a great selection of wines that showcase the best varietals regardless of their country of origin, and the beer is all locally sourced within Florida, covering the major categories from Lager to Brown Ale.

Commitment to Community

KYU is also now aligned with non-profit, 1% For The Planet, committing to donate one percent of sales of it’s most popular dish back to environmental causes. Other charities that KYU is currently working with include, Trees for the Future and Debris Free Oceans. They also donate a portion of their Happy Hour sales to local charities and run seasonal food and toy drives. KYU will also be launching an internal volunteering project in 2020, from beach cleanups to shelter volunteering. The team also prides itself on its zero-waste and sustainability initiatives and is always on the lookout for new environmentally-friendly hospitality options.

All About the Experience

The team worked with local designers to create a chic industrial warehouse look. The KYU Lady painting that greets guests when they enter was created by local artist, 2Alas, and the design is also featured on the cans of their signature Wynwood Mule cocktail. As well, the custom wood-fronted reception desk and cutlery holders are made by local designer Habib.

They can host semi-private events with a Chef’s KYU Experience menu and custom beverage pairing packages, and special events are held throughout the year. Happy Hour happens in the bar and lounge, Monday through Saturday, from 4:20 p.m. to 6:30 p.m.

Ola, Mexico City

Their second location opens January 2020 in the Polanco neighborhood of Mexico City. “The culinary scene in Mexico City, especially in the Polanco neighborhood where KYU will be, is very vibrant. Most of the menu will be the same between the two locations, however, there will be some dishes that are unique to KYU Mexico City,” Lewis concludes.