Versatile Restaurateur’s New Concept to Center Beef

Ambitious local restaurateur Lewis Lin is prepping a meat-centered lunch concept, according to recent reporting in Orlando Weekly.

Hikiniku to Sumi, as the concept is named, will introduce Orlando to Japanese Hamburg steaks, or “hambagu.”

“The ground Japanese wagyu will be grilled over binchotan coals and served over steamed koshi-hikari rice that Lin says will be made in a traditional clay donabe pot. The wagyu, by the way, will be procured from Palm Beach Meats, who recently announced plans to open a shop/eatery in SoDo this fall,” adds Weekly

Reportedly, Lin will use 50-50 mix of A5 wagyu (the highest grade of Japanese beef) and American wagyu (a crossbreed of Japanese wagyu and continental beef) for his hambagu. Local diners hoping to avoid beef can find fish hikiniku, a patty made of tuna, salmon and madai.

No opening date has been announced.

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