This wood-fired Asian-inspired Wynwood restaurant’s concept is based on “wabi-sabi” the art of finding perfection in something imperfect. Chef Michael Lewis’s array of flavors is based on discoveries he made in his world travels, notably the Japanese grilling practice, yakiniku. A believer in sustainability, the KYU team vows to plant trees to for those used in their wood-fired grill, and source their food locally.

Best bets: Roasted cauliflower and Duck Breast Burnt Ends, and Pork and Shitake Gyoza with smoked truffle Ponzu. On their first anniversary, they received their first James Beard nomination for “Best New Restaurant.” They’re opening a second location in Mexico City late 2019.

Visit: 251 NW 25th St., Miami; 786-557-0150;