Authentic Sushi
in Miami.

Authentic Japanese cuisine and Miami's most coveted omakase counter, 'The Den' — Michelin Selected, operated by Tokyo's Plan Do See.

Miami's most clandestine 1-Michelin-Star omakase: 8 seats, concealed in Wynwood, served by Hiroshima-born Chef Seijun Okano.

Ikigai Sushi Bar opened in March 2025 at Brickell Key, bringing Chef Ignacio Carmona's 30-plus years of Japan-trained sushi mastery to a sleek 80-seat venue. Grupo Ikigai's U.S. debut offers both structured omakase experiences and à la carte dining seven days a week.

Kasumi occupies the waterfront of Boca Raton's Waterstone Resort & Marina, where James Beard Award-winning Chef Takashi Yagihashi's philosophy of omotenashi shapes every plate. Japanese master sushi chef Toyoji Hemmi leads the nine-seat chef's counter with fish flown in from Japan.

Kuro is the flagship fine-dining Japanese restaurant inside the Seminole Hard Rock Hotel & Casino Hollywood, anchored by Japanese Executive Sushi Chef Tomohiro Inoue — a Morimoto protégé and former chef at Makoto Miami. The dramatic interior, pool-terrace setting, and premium Japanese wagyu and omakase sashimi menu make Kuro one of the most visited Japanese restaurants in Broward County.

Miami's highest-rated Michelin-starred restaurant: Osaka Chef Masayuki Komatsu crafts kappo omakase with daily deliveries from Toyosu Market.

Coral Gables' only Michelin Star: Chef Shingo Akikuni — fourth-generation sushi lineage from Osaka — presents an 18-course seasonal omakase for 14 guests.

Sushi by Bou brings its nationally acclaimed timed-omakase format to Fort Lauderdale's landmark Pier Sixty-Six resort, occupying the glass-walled Nectar Room. Chef David Bouhadana, who trained in Japan and honed his craft at Morimoto NYC, delivers a kinetic omakase experience with fish sourced daily from Japan.

Sushi by Scratch Restaurants Miami in Coconut Grove is a Michelin-adjacent omakase counter where Japan-trained Chef Phillip Frankland Lee presents a 17-course progression of Edomae-style nigiri and creative preparations anchored by Japan-sourced fish and a sake pairing program. Three intimate seatings per evening make it one of the most exclusive Japanese dining experiences in Miami.

Takato at the Conrad Fort Lauderdale Beach is the showcase restaurant of Japan-trained chef Taek 'Taka' Lee, who cut his South Florida teeth at Zuma Miami and Makoto. Within Takato operates Oku by Takato — a 10-seat omakase counter at $250 per guest, using Japan-imported fish and relaunched in 2025 — making it one of the most exclusive Japanese dining experiences in Broward County.

Taki Omakase delivers a 18-course chef-driven tasting menu in an intimate Boca Raton counter by chefs trained at Masa NYC and Morimoto. Fish flown in from Japan creates an Edomae experience rarely found in South Florida.

Taki Omakase's Atlantic Avenue location brings the same Masa NYC and Morimoto pedigree to Delray Beach's vibrant dining corridor with an 18-course tasting priced at $170. The intimate counter setting and Japan-sourced fish make it the area's most authentic omakase experience.

Miami's most intimate new omakase counter: 8 seats at a 600-year-old hinoki counter, with Chef Yasu Tanaka channeling Yamanashi and Ginza into every course.

Contemporary Japanese fine dining in Wynwood with an omakase counter — Michelin Recommended, from Osaka master Masayuki Komatsu and Chiba Chef Hiro Asano.

An icon of Japanese cuisine in Miami Beach: Chef Katsuya Uechi (Okinawa) brings contemporary sushi classics to the legendary SLS Hotel.

Kazumi brings the acclaimed Latin-Japanese fusion of the Ke-uH family to Key Biscayne, where it serves as the island community's anchor for serious Japanese cuisine. Executive Chef Oscar Noborikawa, whose 14 years at Nobu Miami and fourth-generation Japanese heritage anchor the menu, crafts inventive robata and sushi that complement the island's relaxed affluence.

Ke-uH at Acqualina Resort melds Latin warmth with Japanese precision under Executive Chef Oscar Noborikawa, who spent 14 years as executive chef at Nobu Miami. The oceanfront setting and inventive robata-and-sushi menu make it one of North Miami's most compelling dinner destinations.

Ke-uH Weston is where it all started — the original 2017 outpost of the acclaimed Latin-Japanese concept developed by chef Oscar Noborikawa (14 years, Nobu Miami) and founder Carlos Delfino. With nearly nine years of loyal patronage, the Weston location remains the heart of the brand.

Exquisite modern Japanese cuisine from Iron Chef Makoto Okuwa at the luxurious Bal Harbour Shops — Michelin Selected.

Momi Market is Brickell's standout Japanese food marketplace concept by Michelin-trained Chef Takashi Terashima, who trained for decades under Japanese masters in Amsterdam and Bangkok before arriving in Miami. Japan-sourced fish — including Hokkaido uni, kinmedai, and seasonal scallops — drives a concise menu of don bowls, sashimi, and handmade sushi rolls.

Mottai opened in February 2026 at The Plaza Coral Gables, anchored by Japanese sushi chef Hiroshi Shintaku, a veteran of Makoto Bal Harbour and Hiyakawa Wynwood. Brazilian group Attivo's first US restaurant concept seats 150 in an elegant marble-and-velvet dining room.

Nobu Matsuhisa's global culinary flagship in Miami: Japanese-Peruvian fusion, Miso Black Cod, and iconic ambience at the Eden Roc.

Sushi by Bou Wynwood is a 14-seat omakase counter inside the Arlo Hotel's Higher Ground cocktail lounge, combining Japan-trained Chef David Bouhadana's sushi craftsmanship with a hip-hop-soundtracked speakeasy atmosphere. With 12-course menus from $65 and 17-course from $125, it is the most accessible omakase format in Miami.

Sushi by Bou's Boca Raton outpost at Royal Palm Place is chef David Bouhadana's hometown flagship, offering a 12-seat speakeasy-style timed omakase from his Japan-trained sushi canon. Choose the 12-course Signature Omakase ($65) or the 17-course Bou-gie experience ($125) Tuesday through Sunday.

Michelin-listed walk-in sushi counter from Chef Yasu Tanaka in the Design District — premium fish from Japan delivered daily, no reservation required.

Miami's original sushi bar since 1987: the Takarada family (Japan) carries the torch of Japanese tradition into a second generation in the heart of South Beach.

Asaka Japanese Restaurant has anchored Aventura's Japanese dining scene since 1994 under the stewardship of Osaka-born Chef Koji Ando, a practitioner of the traditional Kansai Washoku-Kappou culinary tradition. Over four decades in Florida, Ando has built one of the most respected Japanese-owned restaurants in South Florida, built on authentic technique and consistent quality.

Koume is Plantation's go-to authentic Japanese sushi bar and izakaya, owner-operated by Japanese chef Mitsutoshi 'Toshi' Sekita who is present at every service. The casual strip-mall exterior conceals an earnest kitchen that has drawn a loyal following — including catering for the NHL's Florida Panthers.

Mikan Japanese Restaurant in Pembroke Pines has been serving authentic Japanese cuisine under the ownership of Tokunoshima-born Chef Seiji Ikemizu since 1996. A neighborhood institution known for fresh sushi, katsu curry, teishoku bento sets, and a genuinely Japanese-kitchen ethos, Mikan is regarded by locals as the most authentic Japanese dining option in the Pembroke Pines area.

Shibui Japanese Restaurant has been a South Miami landmark since 1981, blending traditional Japanese techniques with South American Nikkei influences under Japanese-heritage family ownership. Tatami seating, fresh sashimi, and a kitchen philosophy rooted in both Tokyo and Peru distinguish Shibui from every other sushi restaurant in Miami.

Sushi Chef is Miami's most beloved authentic Japanese neighborhood restaurant, quietly anchoring Coral Way since 1991 under Japanese chef-owner Fusao Enomoto. The no-frills setting belies serious craftsmanship — expect pristine sashimi, traditional noodles, and a sushi boat for four.

Sushi Erika is North Bay Village's celebrated lunch-only sushiya run by Erika Michio, daughter of the late Japanese master Michio Kushi. A deeply personal continuation of her father's legacy, the tiny counter consistently draws lines for impeccably fresh fish, handmade rolls, and a menu built on Japanese technique and quality ingredients.