A wood-fired restaurant born in Miami has landed in Century City, bringing dry-aged tomahawks, a Thai rice stone pot topped with king crab, and an LA-exclusive happy hour menu to the ground floor of one of the neighborhood's biggest redevelopment projects. Kyu opened its doors on Monday, November 9, inside Century Plaza, marking the brand's first California location after stops in Miami and Las Vegas.
The new restaurant sits at 10200 Constellation Boulevard, Suite 225, according to Eater Los Angeles, part of a sprawling Century City project that includes a two-skyscraper luxury residential development owned by billionaire developers David and Simon Reuben. Kyu debuted in Miami back in 2016 before opening a second location inside Las Vegas's Fontainebleau resort in December 2023, and the Los Angeles spot now extends that footprint westward with a menu built around wood-fired, pan-Asian cooking.
Diners can expect fire-roasted shishitos with yuzu salt, hamachi crudo finished with tomatillo ponzu salsa, and pork gyoza in truffle ponzu, alongside roasted cauliflower dressed in a shishito herb vinaigrette and smoked brisket served on the bone. The Infatuation, in its review of the restaurant, lists additional dishes including smoked brisket with yuzu pickles, elote crispy rice, and a black sugar cinnamon roll finished with chai frosting.
A Stone Pot and a Serious Steak Menu
The signature dish appears to be a Thai rice stone pot served with either king crab or confit duck, with a vegetarian version also on offer, per the same Eater LA report. For bigger spenders, Kyu's reserve menu features dry-aged steaks including a 30-day-aged rib-eye and a 45-day-aged tomahawk, plus cuts of Japanese and Australian wagyu. Dessert closes things out with a cinnamon roll topped in chai frosting.
Happy hour runs from 4 p.m. to 6 p.m. on days the restaurant is open and includes items exclusive to the Los Angeles location: a Korean-style short rib taco and a pork belly bao bun, the report notes. Kyu is open Monday through Thursday from 4 p.m. to 10 p.m. and stays open until 11 p.m. on Friday and Saturday; the restaurant is closed on Sundays, and reservations are accepted.
Leadership Behind the Kitchen
Corporate executive chef Raheem Sealey continues to oversee food operations across Kyu's locations, while culinary director Emre Koyel will run the Los Angeles kitchen on a day-to-day basis. General manager Harley DeMeyers, who previously worked at Tao, San Vicente Bungalows, and Houston Hospitality, rounds out the opening team.
The physical space itself is sizable: a main dining room sits within a restaurant that stretches more than 6,000 square feet, according to The Hollywood Reporter, with an open kitchen anchoring the center of the room and a curved facade facing the plaza's fountain. A separate account from Restaurant Business describes the same roughly 6,000-square-foot footprint as including a large private patio, part of the broader Century City redevelopment.
More Restaurants Headed to the Same Block
Kyu isn't arriving alone. Sushi Noz, transplanting from New York, and Estiatorio Milos, a Greek seafood specialist, are both slated to open next to Kyu at Century Plaza in 2027, the restaurant's Eater LA opening report notes. Nearby, Birdie G's — chef Jeremy Fox's restaurant — relocated from Santa Monica into the former Lumière space at the Fairmont Century Plaza, according to the Hollywood Reporter's rundown of hot tables.
The cluster adds to an already dense Century City dining scene. Westfield Century City mall has recently added Super Peach, Casa Dani, Katsuya, and Rumi's Kitchen to its restaurant lineup, per Eater LA's report, making the surrounding blocks increasingly competitive for diners weighing dinner options.
What Comes Next for the Brand
Kyu's operators have previously floated ambitions beyond Los Angeles. An earlier report from the Miami New Times indicated the brand's partners were eyeing additional locations in Los Angeles, Las Vegas, London, Paris, and Dubai.
For now, the focus is squarely on Century City, where Kyu joins a growing roster of high-profile openings reshaping what was once a quieter corporate corridor into one of the city's more ambitious new dining destinations.
