About KYU Miami
KYU Miami opened on NW 25th Street in Wynwood in 2016 under chef Michael Lewis (a former executive sous at Zuma New York) and has been James-Beard-nominated for Best New Restaurant (2017) and Outstanding Restaurant in the intervening years. The dining room runs approximately 120 seats around a central open kitchen.
The menu is Asian-influenced wood-fired barbecue: the signature 12-hour smoked Thai-marinated short rib, grilled whole branzino in banana leaf, the roasted cauliflower that has been reproduced on dozens of Miami menus since, and a Korean fried-chicken wing programme. Dinners land $70-120 per person. The kitchen runs entirely on wood with no conventional gas stove.
The dining room is Wynwood-industrial — exposed steel trusses, polished concrete, a long open-kitchen pass — and the acoustic environment is comfortable for groups of six to ten. The service is senior and fluent with the menu's shared-format structure; the regulars are a mix of Wynwood creative industry and broader Miami professionals on their night off.
Best Occasion Fit
KYU is a team-dinner room calibrated for groups of six to twelve. The shared-plate format, the 12-hour short-rib centrepiece, and the Wynwood location combine into a dinner that handles a cross-department team without feeling like a chain restaurant booking.
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