Hikiniku to Sumi, new hambagu subconcept inside Juju, opens in Orlando in June

Chef Lewis Lin has made nothing short of a name for himself in the years since the opening of his izakaya concepts Susuru and Juju. He has also had a hand in the development of the newly opened hotpot speakeasy Nabe and is set to open handroll concept Mao Mao late this year next to Susuru.

But even more timely is the opening of the new hambagu subconcept Hikiniku to Sumi, set to launch in June. The project, which will open and operate at Juju’s kappo bar during lunch hours, was first announced last summer, but will officially sometime in June. An official date has yet to be announced.

Hikiniku will specialize in Japanese wagyu hamburger steaks, sourced from Palm Beach Meats, along with koshihikari rice, egg and several sides. The meal will include two hambagu, fish soup and ice cream for $42, as well as add-ons like mapo tofu and Japanese curry.

Lin intends to use a 50-50 mix of A5 wagyu and American wagyu for his hambagu, which will then be grilled over a Japanese charcoal fire. Hikiniku refers to minced or ground meat, where Sumi means charcoal, the name of the concept being a nod to the process of cooking the hambagu.

Lin says he will be looking to potentially expand the concept to a permanent location.

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This article appears in May 21-27, 2025.