The Den at Azabu Miami Beach
An 18-seat Edomae-style omakase counter tucked inside Azabu Miami Beach at the Stanton South Beach hotel. Seasonal fish is flown in several times a week from Tokyo's Toyosu market; chef's-choice menu only, dinner service Tuesday through Saturday.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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The Vibe
An 18-seat Edomae omakase counter behind a sliding door inside Azabu Miami Beach at the Stanton South Beach — you walk through the main restaurant to find it. Chef Atsushi Okawara's fish arrives from Toyosu market in Tokyo several times a week, aged and cured in the traditional Edomae style. It held a Michelin star in 2023 and remains on the Michelin Recommended list.
What to Order
- OMAKASE UME (15 courses, $160) — the entry-tier chef's menu; 8 pieces of nigiri — the option that gives the most flexibility on priceAzabu Miami Beach
- Edomae omakase — 21 courses — led by Chef Atsushi Okawara; every fish aged, cured, or marinated in traditional Edomae style, flown from Toyosu market in Tokyo several times a weekopenPR / Azabu
- Akami nigiri (soy-marinated) — the lean tuna nigiri that Michelin reviewers called a standout; classic Edomae marinating techniqueMichelin Guide
- Setting
- Indoor dining
- View
- None
- Formality
- Upscale
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