Miami's modern Asian-style eatery is expanding to Manhattan, with a third location in the Meatpacking District.

Since exploding onto Miami's dining scene in 2016, Kyu has remained a lively hotspot, whilst receiving widespread recognition for both its innovative cuisine and inspired design. A brainchild of former Zuma chef Michael Lewis and Steven Haigh, Kyu (named after its semblance to the Japanese word for grilled meat, yakiniku) - overseen by Executive Chef Chris Arellanes (Per Se and Eleven Madison Park) - who continues to dish up flawless Asian-fusion cuisine prepared on a wood-fired grill using a combination of Asian and American barbecue techniques.

Menu highlights include the Wagyu Brisket smoked for seven hours and coated in black shichimi pepper; wood-fired Bass with fermented brussels sprouts and dashi; and Maitake Mushroom with smoked pumpkin miso and pepitas. The New York outpost (replacing Bobby Flay’s Gato, at 324 Lafayette Street) draws on the dark, industrial design of the Wynwood original - featuring concrete walls, Versailles oak wood floors and a moody playlist of Nineties hip-hop.  

Ideal For

Japanese-inspired wood-fired dishes.

Signature Drinks

Crispy Crunchy - pork gyoza bonito with smoked truffle ponzu, pan-seared or fried; grilled octopus with hearts of palm ceviche & red onion; maitake mushroom, with smoked pumpkin miso and pepitas and the wagyu tomahawk.