MIAMI (CBSMiami) – Buya Izakaya + Yakitori is described as a Japanese soul food restaurant and bar in the heart of Wynwood.
Buya, which means “small fire”, belongs to the team that founded KYU, a well-known hotspot also in Wynwood.
General Manager Felipe Ojeda explains the concept of Izakaya and Yakitori.
“An izakaya is basically like a casual drinking place in Japan, they are very popular in and around Tokyo,” explained Ojeda Lisa Petrillo from CBS4, while toasting sake.
Felipe describes the pub-style look and food as fun and unconventional.
“It’s a small place, really casual, you can get great drinks and great food. The yakitori side is a little more geared towards street food or the soul food of Japan. So it’s not sushi, not hibachi. This is skewered food, ”he said.
The look is edgy and cool, where rock’n’roll meets downtown.
“When you see there’s something like broken tiles and all these posters and stuff on the walls. The idea was that it looked like an abandoned subway station, ”he explained.
(CBS4)
“So if you look at the wall posters, you have the Beastie Boys, Nine Inch Nails, Nirvana, a little Led Zeppelin, old Aerosmith posters. So it should give you that rock ‘n’ roll feeling, ”he said.
The man behind the magic in the kitchen is taller than Chef Zach West, who is 6 feet 7 inches tall.
Petrillo starts her tasting with Chef West with his Tempura Beech Mushroom with Onion Ash and Tokyo Ranch Sauce.
Tempura beech mushroom (CBS4)
“I love the taste of Swiss chard and roasted onion. It’s really delicious, ”said West.
“Really delicious,” said Petrillo. “It’s so unique. It’s hearty. It’s like it could be a light lunch. “
“This is our number one seller. People can’t get enough of it, ”he said.
Next there was yakitori with chicken and spring onions.
“This is a classic for any izakaya or yakitori spot. It’s the chicken thigh, ”he explained.
“The paint on it is a kind of bowl that has so much flavor. Then it has the fat of the thigh meat. It’s so delicate inside, ”said Petrillo.
You wrap yourself up with two Wagyu beef dishes. First the grilled Wagyu Kushiyaki, served with Shiso Chimichurri and more.
“The marbling is just really buttery,” explains Chef West.
“That kind of makes you resort to beef again,” joked Petrillo.
Finally the elegant Wagyu Tataki. It has homemade kimchee, yuzu kosho, and hearty soy sauce.
“They say it’s street food, but it looks nice,” said Petrillo.
“The bite just has so much taste and texture. Really nice cook, you know what you’re doing, ”laughed Petrillo.
“Thank you very much. I appreciate that. I do occasionally,” he joked back.
Buya Izakaya + Yakitori is open 7 days a week for lunch and dinner and is available for brunch on Saturdays and Sundays.
Click here for more information.
If you want to try the grilled Wagyu beef at home, here is the recipe:
- Take 8 ounces of Wagyu and cut it into 1-inch squares. and skewer
- Grill at the desired temperature
Shiso Chiso Chimichurri Ingredients:
- olive oil
- Rice wine vinegar
- Shiso
- parsley
- Confit garlic
- mint
- salt
- Chilli sauce
- Know i am
- Combine all the ingredients in Robocoupe and Pulse
- Separate half and stir until smooth
- Put both in a mixing bowl and work in. Save and enjoy!