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Nestled on the island of Brickell Key in Miami, NAOE offers an intimate 5-seat counter omakase experience that is truly unforgettable. With a focus on highlighting the chef’s family soy sauce, established in 1825, and family sake, NAOE takes guests on a unique culinary journey through the natural flavors of Japan.
Renowned Japanese eatery with a chef’s menu of traditional fare in an intimate, minimalist space.
Address and Contact Information
Address: 661 Brickell Key Dr, Miami, FL 33131
Phone: (305) 947-6263
Website: https://www.naoemiami.com/
Menu Photos
Order and Reservations
Reservations: naoemiami.com
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Reviews
Andrea Kasparis
Wow! What an experience.
We had heard about this spot & finally made it in the other night
We were surprised by an intimate atmosphere, just 4 of us dining total, plus 3 staff members (chef, chef assistant & server). The service was excellent. Samantha, the server, made the experience top notch, explaining everything in depth and just being warm & chatty. She ensured we were well taken care of and were enjoying the experience
The food was good! We started with a bento box featuring some unique flavors, followed by nigiri, several other courses & dessert
Everything was carefully curated from the ingredients used to the dishes the food was served in
There’s a reason this restaurant has been in business for 17 years (!), the OG Miami omakase spot!
… moreWe had heard about this spot & finally made it in the other night
We were surprised by an intimate atmosphere, just 4 of us dining total, plus 3 staff members (chef, chef assistant & server). The service was excellent. Samantha, the server, made the experience top notch, explaining everything in depth and just being warm & chatty. She ensured we were well taken care of and were enjoying the experience
The food was good! We started with a bento box featuring some unique flavors, followed by nigiri, several other courses & dessert
Everything was carefully curated from the ingredients used to the dishes the food was served in
There’s a reason this restaurant has been in business for 17 years (!), the OG Miami omakase spot!
Rafael Rocha
NAOE was an absolutely exceptional experience from start to finish. The entire omakase was flawless, a beautiful balance of fresh local ingredients paired with incredible selections imported directly from Japan. Every course felt thoughtful, precise, and intentional.
The chef was incredibly cool and approachable, and the attention to detail was evident throughout the meal. The rice, in particular, stood out, easily the best we’ve had anywhere in the US, perfectly seasoned and textured, and clearly treated as the foundation of the experience rather than an afterthought.
A special shoutout to the hostess, Stephanie, who was incredible. She went above and beyond, even taking the time to give us thoughtful tips for our upcoming trip to Japan, which made the experience feel even more personal and memorable.
Truly one of the best omakase experiences we’ve had, unforgettable and worth every moment.
… moreThe chef was incredibly cool and approachable, and the attention to detail was evident throughout the meal. The rice, in particular, stood out, easily the best we’ve had anywhere in the US, perfectly seasoned and textured, and clearly treated as the foundation of the experience rather than an afterthought.
A special shoutout to the hostess, Stephanie, who was incredible. She went above and beyond, even taking the time to give us thoughtful tips for our upcoming trip to Japan, which made the experience feel even more personal and memorable.
Truly one of the best omakase experiences we’ve had, unforgettable and worth every moment.
Roman Beylin
NAOE is a Japanese omakase restaurant focused on seasonal Japanese cuisine, but it is not a traditional sushi omakase. That distinction is important. If you’re looking for a classic, sushi-forward omakase experience, this is not the right place.
We had a 7:30 pm reservation, but dinner didn’t begin until around 8:15 pm. It wasn’t clear why there was a 45-minute delay, which was not a great way to start the evening. Aside from that, the service was knowledgeable, attentive, and friendly.
The meal included a mix of cooked dishes, raw preparations, sushi, and dessert. The quality of the ingredients was clearly very high. I especially appreciated the use of local ingredients such as crab claws, king mackerel, and other local fish. There was a lot of creativity in both concept and execution.
That said, we didn’t enjoy every course. Some dishes, while technically well prepared, leaned into flavor profiles that simply weren’t for us. Monkfish liver is a good example. If you enjoy it, you’ll probably love that course, but I suspect it may be challenging for many diners. A couple of other dishes fell into the same category.
The sushi portion was the weakest part of the meal. The chef is not classically trained, and unfortunately it shows. The rice was overcooked and used too generously on the nigiri, causing it to fall apart. The technique and balance were not what you’d expect from a traditionally trained sushi chef.
Overall, we still really enjoyed the experience. The ingredient quality and creativity were on full display, and the meal felt thoughtful and ambitious. I’d happily return once or twice a year to see how the menu evolves, and I do think the experience is ultimately worth the price.
… moreWe had a 7:30 pm reservation, but dinner didn’t begin until around 8:15 pm. It wasn’t clear why there was a 45-minute delay, which was not a great way to start the evening. Aside from that, the service was knowledgeable, attentive, and friendly.
The meal included a mix of cooked dishes, raw preparations, sushi, and dessert. The quality of the ingredients was clearly very high. I especially appreciated the use of local ingredients such as crab claws, king mackerel, and other local fish. There was a lot of creativity in both concept and execution.
That said, we didn’t enjoy every course. Some dishes, while technically well prepared, leaned into flavor profiles that simply weren’t for us. Monkfish liver is a good example. If you enjoy it, you’ll probably love that course, but I suspect it may be challenging for many diners. A couple of other dishes fell into the same category.
The sushi portion was the weakest part of the meal. The chef is not classically trained, and unfortunately it shows. The rice was overcooked and used too generously on the nigiri, causing it to fall apart. The technique and balance were not what you’d expect from a traditionally trained sushi chef.
Overall, we still really enjoyed the experience. The ingredient quality and creativity were on full display, and the meal felt thoughtful and ambitious. I’d happily return once or twice a year to see how the menu evolves, and I do think the experience is ultimately worth the price.
Maxim Zavet
I am not a big raw fish guy but this place is amazing and the food was incredible. If you like Omakase you are going to love it. Fresh, tasty, incredible service in quiet intimate setting.
… moreLinda Tung
Service was impeccable and I am not exaggerating when I say that this is one of my favorite omakases I’ve had outside of Japan. I eat quite a bit as well, and the portions were just enough to make you happily full. Great splurge for a special occasion.
… morejkaw
The course portions are very small and the ingredient quality is average.
It’s very clear the chef has not had professional training in either washoku or sushi. His skill level has also not improved much over the years.
While the concept and the chef’s enthusiasm is admirable, the outcome (especially for the cost) is not worth the visit. 10-15 years ago when there were fewer authentic Japanese restaurants Naoe was more of a standout, but its time has come and gone.
… moreIt’s very clear the chef has not had professional training in either washoku or sushi. His skill level has also not improved much over the years.
While the concept and the chef’s enthusiasm is admirable, the outcome (especially for the cost) is not worth the visit. 10-15 years ago when there were fewer authentic Japanese restaurants Naoe was more of a standout, but its time has come and gone.
Stu Andrew
Wow. Wow. Wow. What an absolutely incredible curated experience.
From the greeting by Samantha you know you are in for an elevated experience. We get seated at an intimate 5 seat maximum table and observe Chef Kevin Cory. Samantha the host explains the Sake menu and could not be more attentive and exceptional the entire night.
The dishes vary widely and I was introduced to new flavors and items I have never tried before.
Chef ended the evening with a freshly whipped up batch of Soy sauce ice cream. Honestly the best I have ever had.
Thank you to this dream team for an amazing experience to celebrate my wife’s birthday.
… moreFrom the greeting by Samantha you know you are in for an elevated experience. We get seated at an intimate 5 seat maximum table and observe Chef Kevin Cory. Samantha the host explains the Sake menu and could not be more attentive and exceptional the entire night.
The dishes vary widely and I was introduced to new flavors and items I have never tried before.
Chef ended the evening with a freshly whipped up batch of Soy sauce ice cream. Honestly the best I have ever had.
Thank you to this dream team for an amazing experience to celebrate my wife’s birthday.
Carlos Iglesias
As a sushi lover, Naoe is an absolute must-visit! The quality of the fish is outstanding, and each dish is a work of art. The intimate setting and attentive service make for a perfect dining experience. I can’t recommend it enough—definitely a gem for sushi enthusiasts!
… moreKseniia K
This review has no intend to hate on the restaurants, but being a warning to people with similar tastes as mine.
I wish I googled what kind of Japanese omakase it would be before I decided to come. I’m not a stranger to delicacy food and kaiseki, but these taste palette left me very confused: huge slug, rice dessert, sea cucumber, etc. The chef approach is very unique and not everybody is ready for it.
… moreI wish I googled what kind of Japanese omakase it would be before I decided to come. I’m not a stranger to delicacy food and kaiseki, but these taste palette left me very confused: huge slug, rice dessert, sea cucumber, etc. The chef approach is very unique and not everybody is ready for it.
NAHIR
This is one of my favorite spots for Omakase. The quality and taste of all the varieties of sea food makes it an amazing experience. The chef served us Surf clams, they were delicious, but my favorite was the Camasuri if am spelling it correct lol, it’s sake cured Molet Rome ( fish eggs from the Molet) and the Eel
The place is very nice and relaxing, smooth dim light and soft melody’s. I recommend this place 100 % if you want good fresh quality food and a a pleasant night
… moreThe place is very nice and relaxing, smooth dim light and soft melody’s. I recommend this place 100 % if you want good fresh quality food and a a pleasant night