Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in
… View more
Hiyakawa is a contemporary Japanese restaurant rooted in tradition that blends an unwavering dedication to craft with a devotion to the world’s finest ingredients to present an experience like no other. Our focus is simplicity, seasonality, and kikubari, the Japanese art of caring for others by flawlessly anticipating their needs. We use time-honored practices to prepare no more than 50 meals a night composed with seasonal ingredients from boutique purveyors and growers. From our aged soy sauces to fresh wasabi, nothing is overlooked. Our kitchen uses such traditional techniques as agemono, yakimono, nimono, and tsukemono to offer complete, balanced meals alongside omakase progressions tuned to seasonality.
Address and Contact Information
Address: 2700 N Miami Ave #5, Miami, FL 33127
Phone: (305) 333-2417
Website: http://www.hiyakawamiami.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Photo Gallery
Related Web Results
Hiyakawa Miami
A Contemporary Japanese Restaurant Rooted in Tradition. 2700 N Miami Ave. Miami, FL 33127. Make a Reservation. Join our mailing list for updates. Join.
Hiyakawa Miami (@hiyakawamiami) – Instagram
agency 2700 N Miami Ave #5, Miami, FL 33127 +1 305-333-2417 #HiyakawaMiami #JapanGastronomy #Gastronomy #miamifood. Photo …
Hiyakawa Miami – Restaurants – MICHELIN Guide
Hiyakawa Miami – a restaurant in the 2025 MICHELIN Guide USA. The … Hiyakawa Miami. 2700 N. Miami Ave., #5, Miami, FL, 33127, USA. $$$ · Japanese …
Reviews
Sophia Tong
We had a fantastic evening at Hiyakawa—warm hospitality, generous portions, and an omakase that reminded us why this place is so special. Chef Royce’s talent really shines in the precision and balance of each course.
The shrimp nigiri was the standout for us—cooked to perfection—closely followed by the otoro with caviar, which was a wonderfully generous touch and beautifully balanced. My friend loved the monkfish liver, and I was especially impressed by the baby eel nigiri.
Chef Jaimie’s dishes were also memorable—especially the steamed tofu, which was incredibly silky and tasty, with a delicate, well-balanced flavor. The perfectly fried shrimp head was a treat, and the refreshing dessert ended the meal on a light, clean note.
Overall, an excellent experience and one we’re still savoring—highly recommended.
… moreThe shrimp nigiri was the standout for us—cooked to perfection—closely followed by the otoro with caviar, which was a wonderfully generous touch and beautifully balanced. My friend loved the monkfish liver, and I was especially impressed by the baby eel nigiri.
Chef Jaimie’s dishes were also memorable—especially the steamed tofu, which was incredibly silky and tasty, with a delicate, well-balanced flavor. The perfectly fried shrimp head was a treat, and the refreshing dessert ended the meal on a light, clean note.
Overall, an excellent experience and one we’re still savoring—highly recommended.
Charles Liu
We were able to get a last minute reservation at the chefs table/sushi bar on Wednesday, December 10. We had an absolutely wonderful experience sitting at the sushi counter. 5-star service, attention to details, top quality and variety of nigiri available were the highlights. For example, chef had dishes I have never had like the mature yellowtail that is significantly tastier than the yellowtail you get in other – even Michelin star – sushi restaurants. Truly a special experience and highly highly recommend.
… moreAmanda Libero
This was really Experience.-you’re paying for more than just food and a Miami atmosphere. You’re paying for inexperience that you’ll remember where every detail was taken into place not only were we greeted and served with the upmost of respect care as well as love for what they are doing at Kiki Yawa.
For example, we ordered a cold soba appetizer, and the woman herself brought the dish to our table and shared with us how she spent two hours, pulling together the noodles with the flower that was brought in from Japan. Another example is our lovely waitress who grew up in Japan as a child and moved to Miami later in life and has loved working at Hikawa and was so warm and caring as well.
Enough about the service, the food itself was so fresh and so well put together to be eaten in a special way where everything was thought of. before the meal started, we were given hot towels to clean ourselves and throughout the meal there would be constant cleaning of hands and cleaning of the table to prepare for their next course even the eating of courses was thought of where you dip the noodles for the first part and then you later, get a soup with the remaining sauce for the hot water. Or like the Sonata appetizer where you eat the fish first from a presentation and then they go back and fry the fish to have these chips fish chips that are apparently a very high in calcium
Now onto the food, there was really nothing I didn’t like besides the eel and cucumber roll. I didn’t think it was anything special other than that I would probably order everything again.
Sugata Mori was the first dish it had fresh fish that you ate with a ginger soy sauce and then one in the back and they deep-fried it the bone so you can crisp it into chips and serve with lemon and salt. What an experience.
Gindara miso is a black miso and melts in your mouth for sure wonderfully prepared and wouldn’t say it’s the best cod miso so I’ve ever had- seas bream at amazónico was better or even paperfish
Waygu gyoza- another great presentation being served with the air fryer crisp grease, which is basically cut into with your topic to get to the dumpling dumpling itself was just a very, very good and flavorful wagyu gzosa
Thursday special soba- they serve this on a full board and thought of everything. They had a side dip where you would make your own wasabi and scallion mixture and then you would have the soba noodles which you would dip into the sauce and eat served with a side of tempura vegetable. When you finished the soba noodles, they would cleanser palette by bringing over hot water to that soup sauce that you made and return it into soup for you to finish drinking, which was so so so yummy because I had a hint of wasabi spice from that I put into the soy sauce.
… moreFor example, we ordered a cold soba appetizer, and the woman herself brought the dish to our table and shared with us how she spent two hours, pulling together the noodles with the flower that was brought in from Japan. Another example is our lovely waitress who grew up in Japan as a child and moved to Miami later in life and has loved working at Hikawa and was so warm and caring as well.
Enough about the service, the food itself was so fresh and so well put together to be eaten in a special way where everything was thought of. before the meal started, we were given hot towels to clean ourselves and throughout the meal there would be constant cleaning of hands and cleaning of the table to prepare for their next course even the eating of courses was thought of where you dip the noodles for the first part and then you later, get a soup with the remaining sauce for the hot water. Or like the Sonata appetizer where you eat the fish first from a presentation and then they go back and fry the fish to have these chips fish chips that are apparently a very high in calcium
Now onto the food, there was really nothing I didn’t like besides the eel and cucumber roll. I didn’t think it was anything special other than that I would probably order everything again.
Sugata Mori was the first dish it had fresh fish that you ate with a ginger soy sauce and then one in the back and they deep-fried it the bone so you can crisp it into chips and serve with lemon and salt. What an experience.
Gindara miso is a black miso and melts in your mouth for sure wonderfully prepared and wouldn’t say it’s the best cod miso so I’ve ever had- seas bream at amazónico was better or even paperfish
Waygu gyoza- another great presentation being served with the air fryer crisp grease, which is basically cut into with your topic to get to the dumpling dumpling itself was just a very, very good and flavorful wagyu gzosa
Thursday special soba- they serve this on a full board and thought of everything. They had a side dip where you would make your own wasabi and scallion mixture and then you would have the soba noodles which you would dip into the sauce and eat served with a side of tempura vegetable. When you finished the soba noodles, they would cleanser palette by bringing over hot water to that soup sauce that you made and return it into soup for you to finish drinking, which was so so so yummy because I had a hint of wasabi spice from that I put into the soy sauce.
Jeffrey Hernandez
Truly a unique and authentic experience that is not easy to find in South Florida. Celebrated a birthday here and it was tough to find a part of our evening that wasn’t made flawless by the excellent staff that work here. Their sharp attentiveness and warm and welcoming service made it a memorable night along with the stunning quality of food. The chefs clearly have a passion for culinary art and it was a privilege to dine here. We cannot wait to return.
… moreTom Szelag
Great place, easily recommended. You can opt for an omakase-style tasting menu experience (which takes about two hours) or order entirely a la carte. Either way it’s not exclusively sushi; for example the tasting menu includes some simmered and tempura dishes as well as dessert.
The sushi menu has a purist or enthusiast emphasis with a strong variety of fish, flown in multiple times per week. This includes both a standard year-round menu and an evolving seasonal list.
Very nice atmosphere and vibe to the place. Just right; kind of a small and intimate space, nice enough feeling without being formal and stuffy, friendly and attentive staff.
I could certainly see coming back here on a return visit, perhaps a different time of year to see how the seasonal menu changes.
… moreThe sushi menu has a purist or enthusiast emphasis with a strong variety of fish, flown in multiple times per week. This includes both a standard year-round menu and an evolving seasonal list.
Very nice atmosphere and vibe to the place. Just right; kind of a small and intimate space, nice enough feeling without being formal and stuffy, friendly and attentive staff.
I could certainly see coming back here on a return visit, perhaps a different time of year to see how the seasonal menu changes.
Dasha Dani
Amazing restaurant and an unforgettable experience! Everything was top-notch — from the warm welcome at the hostess desk to the impeccable service, perfect ambiance, and talented, happy chefs preparing incredible sushi right in front of you. The fish is as fresh as it gets in Miami. Truly 120 out of 100!
… moreВера Маврина
An incredible experience. The service was excellent, attentive, calm, and very welcoming. The food was also outstanding, everything tasted very fresh and delicious.
Definitely try the tuna, eel, and yellowtail, they are amazing here in any form.
This place is absolutely worth visiting!
… moreDefinitely try the tuna, eel, and yellowtail, they are amazing here in any form.
This place is absolutely worth visiting!
Arnold Wong
Having eaten at plenty of top sushiyas in Japan and around the world, we can safely say Hiyakawa is among the very best. We visited twice in four days and the standard was top notch both occasions. Chef Royce is so talented and personable it’s a joy to watch him work his magic at the counter. Service from Miguel and his team is flawless. Special mention to the hot kitchen chef (didn’t catch her name) rare to see such respect and attention given to hot dishes too. We also love the vibe and energy of the restaurant. Overall 11 out of 10!
… moreDarryll Fish
Hiyakawa is a diamond that sparkles with a quiet confidence in a city overflowing with shimmer and shine. 5 stars really doesn’t do it justice.
After hearing rave reviews from friends since its inception, I didn’t think twice when deciding where to have dinner for my 40th birthday. Despite going in with high expectations, they were somehow exceeded across the board.
From the warm greeting upon entry, to the effortlessly playful spirit embodied by each and every member the wait staff, to Chef Jamie eagerly bringing us a second round of dessert, it couldn’t be more clear that this team loves what they do.
I’ve worked in both casual and fine dining, explored restaurants around the world, and extensively studied the work and philosophy of Danny Meyer.
Hiyakawa seamlessly weaves elegance with fun, and I’d be hard pressed to come up with a handful of other restaurants I’ve been to that compare in the hospitality department.
Oh, and then there’s the food! THE FOOD!
I could say so much about the food. But, I’ll control myself and keep it brief. Everything was amazing, simple as that. The nigiri was mouth-watering, the wagyu; world class. You really can’t go wrong. Two dishes that I’ll specifically mention, for they could easily – and tragically – fly under the radar, are the Eel Tempura and the Lamb Chops. The Eel Tempura infused the perfect dose of Umami to our first round. I’ve had Lamb Chops at easily 100 restaurants, and I’m pretty sure these are my #1 favorite. I think both of these dishes are seasonal, but if they have them, I highly recommend them.
As for the sushi, there’s not much I need to say. They serve top shelf fish with expert preparation. They do have quite a variety, so I’d suggest taking the opportunity to try something new!
Given that it was my birthday, Chef Jamie prepared a full spread of desserts, each beautifully presented, and their flavor just as vibrant. Fortunately, we were the last remaining guests, so Jamie was able to hang out and see just how much we appreciated her sugar skills, as it took us all of a few minutes to devour every bit, prompting her to rush back to the kitchen to throw together one last hurrah, which was literally and figuratively, the icing on the cake of an absolutely incredible dining experience… Along with one of the Miguel’s (Hiya has TWO, and they’re both fantastic) sneakily printing out a photo of me to use as a garnish on my drink.
We left with our bellies – and our hearts – full. A perfect dining experience.
… moreAfter hearing rave reviews from friends since its inception, I didn’t think twice when deciding where to have dinner for my 40th birthday. Despite going in with high expectations, they were somehow exceeded across the board.
From the warm greeting upon entry, to the effortlessly playful spirit embodied by each and every member the wait staff, to Chef Jamie eagerly bringing us a second round of dessert, it couldn’t be more clear that this team loves what they do.
I’ve worked in both casual and fine dining, explored restaurants around the world, and extensively studied the work and philosophy of Danny Meyer.
Hiyakawa seamlessly weaves elegance with fun, and I’d be hard pressed to come up with a handful of other restaurants I’ve been to that compare in the hospitality department.
Oh, and then there’s the food! THE FOOD!
I could say so much about the food. But, I’ll control myself and keep it brief. Everything was amazing, simple as that. The nigiri was mouth-watering, the wagyu; world class. You really can’t go wrong. Two dishes that I’ll specifically mention, for they could easily – and tragically – fly under the radar, are the Eel Tempura and the Lamb Chops. The Eel Tempura infused the perfect dose of Umami to our first round. I’ve had Lamb Chops at easily 100 restaurants, and I’m pretty sure these are my #1 favorite. I think both of these dishes are seasonal, but if they have them, I highly recommend them.
As for the sushi, there’s not much I need to say. They serve top shelf fish with expert preparation. They do have quite a variety, so I’d suggest taking the opportunity to try something new!
Given that it was my birthday, Chef Jamie prepared a full spread of desserts, each beautifully presented, and their flavor just as vibrant. Fortunately, we were the last remaining guests, so Jamie was able to hang out and see just how much we appreciated her sugar skills, as it took us all of a few minutes to devour every bit, prompting her to rush back to the kitchen to throw together one last hurrah, which was literally and figuratively, the icing on the cake of an absolutely incredible dining experience… Along with one of the Miguel’s (Hiya has TWO, and they’re both fantastic) sneakily printing out a photo of me to use as a garnish on my drink.
We left with our bellies – and our hearts – full. A perfect dining experience.
Leah Krawiec
Unfortunately this was not our favorite omakase we’ve had. We were told we could customize the omakase menu and asked for no uni and no scallop, of which they brought us both of those and we had to send back. None of the fish or dishes wowed us, and it ended up being $1000 for 3 people for not that much food. We were stilled hungry at the end but did not want to order more due to the hefty cost of the omakase. They also added portions on without asking us. For quality, taste and price, I feel like there are so many better options unfortunately and we would likely not be back :/
… more