MIU Japanese BBQ & Sushi

FOOD

MIU’s food program is built on two parallel tracks: Japanese-style tabletop barbecue and made-to-order sushi. The current C Course shows how extensive that pairing can become. Grill meats and seafood occupy one side of the menu, while nigiri, rolls, appetizers, noodles and dessert can be ordered around them. The useful way to approach the selection is by alternation rather than accumulation: cook a few things, add something ready to eat, then return to the grill.

Beef receives the deepest attention. The C Course begins its premium barbecue selection with a Wagyu Sampler served once per table and adjusted to party size, combining Wagyu brisket, beef belly, tongue, short rib, finger rib and chuck steak. Beyond the sampler are marinated boneless short rib, rib eye, bone-in short rib, top sirloin, beef belly and brisket, with garlic, ginger and jalapeno variations extending familiar cuts in different directions. Pork belly and pork jowl receive similar treatment, while spicy and sweet-soy chicken add lighter grill options.

The tabletop fire is not reserved exclusively for meat. Scallop, black tiger shrimp, squid, shrimp and half-shell mussels bring seafood into the barbecue side, joined by vegetables such as asparagus, kabocha squash, king oyster mushroom, zucchini, onion, pineapple, corn and sweet potato. Condiments play a large role because they can change a plate without placing another full order: matcha salt, garlic salt, Himalaya salt, garlic butter, kimchi, radish wraps and pickled vegetables can move the same grilled cut through several combinations.

Sushi provides the cleanest change of pace. Premium nigiri on the C Course includes bluefin toro, bluefin akami and hotate, alongside a broader set of tuna, salmon, yellowtail, eel, shrimp, squid and roe. Tuna, salmon and yellowtail carpaccio add another raw-fish route. Several premium pieces carry one-per-order limits, encouraging smaller rounds rather than a single large sushi order beside the grill.

The roll list is broad enough to become a meal on its own. Familiar California, Philadelphia, spicy tuna and eel rolls sit beside specialty choices such as Rainbow, Dragon, Caterpillar, Crispy Rice, Kiss of Fire, Lobster Roll and Softshell Crab. Baked Salmon, Japanese Lasagna and Baked Lobster shift the sushi side toward richer, warm preparations, while negi toro and hotate hand rolls keep the premium fish in a simpler format.

Prepared appetizers help bridge the two halves of the menu. Wagyu taco and Wagyu slider use beef away from the grill; soft-shell crab, shrimp tempura, karaage, takoyaki and baked mussel add crisp or hot bites between cooking rounds. Corn rib, shishito pepper, spicy garlic edamame and tonjiru miso soup are smaller detours that can keep the table varied without interrupting the main barbecue-and-sushi progression.

If there is still room, udon, tonkotsu ramen and spicy tonkotsu ramen give the meal a final savory direction before dessert. The C Course closes with a single dessert choice: Japanese cheesecake in regular, chocolate or matcha; ice cream; or mochi ice cream in several flavors. MIU’s defining food pleasure is the ability to keep switching temperatures and textures within one AYCE structure — seared meat from the grill, chilled fish, hot appetizers and a compact sweet finish.