Nathan Pauley

In a world where trends are the enemy of timelessness, KYU thrives in the in-between —
chasing the mirage of culinary innovation while honoring the beauty of impermanence. Our
menus are ephemeral, reflecting the mercurial moods of nature, the shifting seasons, and our
chefs’ restless imagination.
Born in Miami’s vibrant Wynwood arts district and now at home in New York City and Las
Vegas, with Los Angeles on the horizon, KYU has become a destination for those who seek
more than just a meal. Each location offers its own personality, yet the ethos remains the same:
bold, wood-fired cooking inspired by the grill-centric traditions of Asia, infused with global soul,
and served in warm, convivial spaces that invite connection.
While KYU’s identity transcends any single personality, our culinary vision is shaped by Global
Executive Chef Raheem Sealy and the extraordinary talent of our in-house teams. Together,
they craft dishes that are as artful as they are craveable — from charred and smoky to bright and
refreshing — designed to be shared, savored, and remembered.
To dine at KYU is to experience the collision of Japanese precision and creative rebellion.
Every plate is a provocation, every sip a story, every gathering a ritual. Whether it’s an intimate
chef’s table in New York, a sunlit celebration in Miami, an electrified night in Las Vegas, or the
anticipation of what’s to come in Los Angeles, KYU is more than a restaurant.
It’s a stage for flavors, a meeting place for cultures, and a celebration of the fleeting magic found
only in the moment.