Chef Makoto Okuwa's Edomae-style sushi on the 3rd floor of Bal Harbour Shops. Sleek room designed by India Mahdavi, premium Japanese and Australian wagyu, charcoal robata grill. Miami's finest Japanese restaurant.
Only you see this. What you ordered, what you'd order again, the table to ask for.
Signature plates include crispy rice topped with toro and a caramelized miso sea bass that regulars order on repeat. The omakase counter runs chef's-choice courses of ultra-fresh fish, much of it flown in daily from Japan.
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Chef Makoto Okuwa's Edomae sushi is the most serious Japanese cooking in South Florida. The third-floor room — moody pinks and saffron designed by India Mahdavi — earns the price point. The spicy tuna crispy rice has been the benchmark since before it became a Miami cliché.
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