Chef Michael Lewis and General Manager Steven Haigh Bring a Fresh Concept to Miami With the Opening of KYU.
In February 2016, this wood-fired Asian inspired restaurant opened its doors, featuring a diverse menu, professional yet relaxed service and a conscious commitment to green practices
Wabi-sabi, “the art of finding perfection in something imperfect” was the beautiful Japanese mind-set, that echoes the philosophy that Chef Michael Lewis and General Manager Steven Haigh emulate throughout the heart and soul of KYU. With its many quirks and imperfections, Wynwood’s rawness, creative energy and eclectic vibe is why the duo chose the neighborhood as home.
A diverse menu, offering a awesome 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.
Kyu is a believer in green and sustainable methods, the KYU team vows to plant trees, for using their wood fired grill, source much of their food locally and constantly look for more environmentally friendly hospitality options.
The bar, facing the open kitchen, is pumping out some serious cocktails in categories such as “BOOZY A.F and Mind blown." They are working directly with the chef to make sure the end product is cohesive with the food as well as the ethos of the company. No plastic straws and a Zero Waste Citrus Program are just some of the additions in 2018.
What not to miss, by the guys who know best:
CHEF MICHAEL LEWIS FAVORITE: Roasted Cauliflower or the Duck Breast Burnt Ends
STEVEN HAIGH’S FAVORITE: Pork and Shitake Gyoza, with Smoked Truffle Ponzu
On the day of their one year anniversary, the team received their first James Beard Nomination for “Best New Restaurant”
But who are we kidding…just come in a find out by yourself 😊