KYU

Chef Michael Lewis and General Manager Steven Haigh open the fresh new concept, 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 KYU’S first home.

Diverse menus, offering an awesome array of flavors inspired by the many adventures and global travels of Chef Lewis and the Japanese barbecue grilling practice, Yakiniku. KYU offers a balanced collection, from the refreshing and uplifting chilled crudo to the smokiness and flawlessly charred tastes from the wood fired grill.

Their second location, located in the heart of Mexico City, in Polanco is a shared love for the vibrant city and evolving food scene. “It just seemed like a perfect fit for our next venture” says Haigh.

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 program pumps out some serious cocktails in categories such as “BOOZY A.F and Mind blown. The beverage and culinary teams work directly with each other 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.