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What We're Cooking
The Menu
Wood-fired. Asian-inspired.
The Menu
The Experience
Wood-fired. Asian-inspired. The menu changes with the season, the fire, and whatever we can't stop thinking about.
Miami
Las Vegas
Los Angeles
Dinner
Cocktails
KYU Experience
Snacky Snacks
Krunchy Kale
17
Nam prik, togarashi
Pork Belly Bao Buns
19
Chipotle, yuzu pickles
Classic Shishitos
16
Yuzu salt
Tuna Crispy Rice
32
Smoked chili
Crispy Pork Guy
14
Basil dip
Hamachi Crispy Rice
29
Wasabi
Keep It Light
Hamachi Crudo
29
Coconut milk, basil oil
Komono Cucumber
14
Thai basil, chive relish
Pork Gyoza
24
Bonito, truffle ponzu
Wagyu Steak Tartare
52
Furikake aioli, bone marrow, parker house roll
Roasted Cauliflower
33
Goat cheese, shishito-herb vinaigrette
Tuna Tataki
29
Roasted peppers
Burrata
28
Yuzu jam, brûléed orange
Avocado Salad
29
Feta, lemon, ginger
Grilled Octopus
39
Hearts of palm, smoked paprika
Smoked & Wood-Fired
Thai Rice Stone Pot
37 | 43 | 47
Vegetarian / Confit Duck / King Crab
Smoked Bone Marrow
38
Shiso chimichurri, miso toast
Broiled King Crab Legs
78
Grilled citrus butter
Chilean Sea Bass
68
White miso, mixed herbs
Baby Back Ribs
46
Yakiniku, cilantro
Duck Breast
49
"Burnt ends"
Prime Brisket
68
Black shichimi pepper, sweet soy
Beef Short Rib
89
Black shichimi pepper, sweet soy
Lamb Chops 18oz
110
Scallions, house hoisin
Korean Fried Chicken
36
Chili butter, braised spinach
Prime Filet Mignon 8oz
72
Fire-roasted kimchi, toasted garlic soy
Rosewood Wagyu Rib Cap 12oz
135
Maitake mushrooms, szechuan peppercorn sauce
Dry Aged Tomahawk 32oz
210
Roasted onion miso
Sides
Baby Bok Choy
18
Chili garlic oil
Coconut Cream Spinach
18
Lemongrass, makrut lime
Japanese Sweet Potato
18
Buttered black sugar, parmesan cheese
Grilled Broccoli
18
Ginger-scallion vinaigrette
Grilled Asparagus
18
Bacon vinaigrette
