KYU, known for its Japanese yakiniku wood-fired grilling techniques, now has a location in NoHo, in the former home of Bobby Flay’s Gato. The restaurant’s Miami location has been drawing praise for its Asian cuisine and was named a James Beard Foundation semifinalist for Best New Restaurant.
Executive Chef Chris Arellanes (Per Se and Eleven Madison Park) is leading the kitchen with signature dishes such as 7-hour smoked short ribs and wagyu beef brisket cooked “low and slow,” along with whole-roasted cauliflower served with a goat cheese and shishito herb vinaigrette. Other offerings include pan-roasted red snapper with brown butter-white miso and pickled myoga slaw; and duck breast "burnt ends” slowly smoked to bare rareness then resoundingly crisped over a wood fire. And you won’t want to miss out on its coveted multi-layered coconut cake.
Asian influences also make their way into cocktails like the Spicy Shiso Sour crafted with tequila, fresh-pressed cucumber juice, and Thai chili tincture; and the Raging Geisha with double aged Toki Japanese whisky, Thai basil, obliterated cucumbers and fresh dill.
The modern space, spanning 5700-square feet, showcases an open kitchen and chef’s table for larger parties where guests can take in KYU’s wood-burning grills and smoker. A glowing twenty-foot brass mesh curtain divides the lounge and dining areas, while concrete finishes and brick columns are softened by fabric light fixtures.
KYU is also embarking on a global expansion driven by a newly formed partnership between British-based firm, Reuben Brothers, and KYU founders Alan Omsky and Jordan Sayfie. Together they plan to expand the KYU brand across America and Europe. KYU is also putting in place sustainable dining initiatives designed to cut down on waste and carbon emissions while partnering with 1% for the Planet charity.
KYU is located at 324 Lafayette Street (Off Houston), New York, NY
For more information visit https://www.kyurestaurants.com/
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