Naoe Miami

This place is wonderful! We couldn’t find it and no one knew where it was and I loved that about it. Chef Kevin is great and Wendy is the sweetest and cutest hostess. The food was fresh and so beautiful. We met another lovely couple that night and the staff is wonderful. It’s more than a meal, it’s an experience well worth it.

Different experience From all restaurants we have been anywhere else in Miami A unique concept of limiting the number of guests to 8 persons per night! That’s mean an excellent and relaxing service with no pushing or rushing. The Japanese super kind chef choose and served us the varieties of food of all kind with full explanation of each dishes content and origin and how it’s made and that was a feast for the eyes, the knowledge and the stomach Some plates were good and only two was little salty and some was served in very small portion Disappointed by the quantity and portions of the food which I believe it should be more since we paid over $800 for two and still little hangry! Anyhow it was our wedding anniversary and my wife and I we enjoyed the dinner and the amazing traditional old sake and the lovely service and the kindness of the chef and the experience of being in almost private dinner with few guests only

An evening at NAOE is one you'll never forget. An authentic foodie experience where (during covid times) the restaurant offers a completely private experience where chef Kevin and restaurant manager Wendy will provide you with the utmost attention and level of omotenashi possible. It is absolutely wonderful. Everything is imported directly from Tsukiji Market in Japan and you can taste it in every plate. The presentation, the detail, the kindness and unparalleled hospitality... And most importantly the unique tastes of seafood like you've never experienced it before. Set aside at least 3h for your dinner and enjoy. Thank me later.

In one word: Exquisite! Everything is elegant here: The dining room has a very minimalistic design and you are immersed in a subdue light and classical music. The dishes are very beautifully set on wood or ceramics. The cuisine is divine and blend a classic but very pure presentation with inventive preparation. The sake and beer are absolutely delicious too. The service is perfect. The adventure start with a nude door with just the street number and the business card of the place. Fabulous secluded Japanese restaurant

Best Japanese Restaurant in Miami. No other place in Miami will make you travel to Japan. From the execution by the chef to the service everything is what is supposed to be ...no stupid rolls, no bling..Just the simplicity and the perfection of the Japanese cuisine.. Here cooking is an Art.. the style is Omakase, meaning you let the chef in charge and there is nothing wrong with it...He will stun you with amazing taste and visual..

One of South Florida's most well-respected restaurants hides behind a nondescript single door, and a sheer white curtain. NAOE, a natural Japanese cuisine hideaway, continues to receive high rankings and accolades without any signs of slowing down. And yet, “Where is that?” is still a question I often get. Two words, Miami: Brickell Key. Who is chef Kevin Cory? The heart and soul of NAOE, that's who. His path to success began at age 19, under the tutelage of Kyoto-based, executive chef, Nobuo Kase. Several years later, Cory traveled to Toyama, Japan where his highly disciplined uncle, Yasushi Naoe, became his next mentor. Once back in Miami, he worked passionately to prove himself while at a newly remodeled Siam River Sushi Bar. By 2004, the restaurant picked up steam under his reign. NAOE finally opened later in 2009, after years of preparation. Honored with the prestigious Five-Star award by the Forbes Travel Guide year after year, and topping every Miami must-visit omakase list (as well as many of mine here, here, and here), this tiny kingdom deserves all the attention it receives. And more. The Chef's Choice menu, $220 per person exclusive of tip and tax, is available twice nightly for only eight guests. Reservations are listed only on the Yelp app/website for either a 6:30 pm or 9:30 pm spot. Diners are adviced to be punctual and to block out three hours to complete the NAOE journey.  Don't be surprised if you are greeted by name upon arrival. The impressive attention to detail by the hostess continues throughout dinner with prompt water refills, drink orders, napkin replacement, and even course-by-course descriptions. Minimalistic modern interior design and classical music provide an immaculate and harmonious backdrop to the royal menu. For the best view and to better appreciate the entire process, I suggest requesting counter seats upon reserving. With only one assistant in the kitchen and an enviable intense focus, chef Cory works diligently to execute each course using flawless precision. He does not stop to interact with the guests much, but instead lets his work speak for himself. Despite the mounting awards and mentions NAOE receives, his grace, humbleness, and contagious serenity come across loud and clear. The adventure usually begins with a sophisticated Shokado Bento Box and continues with a nigiri sushi progression. The sea treasures will vary per visit, but will undoubtedly include a mix of the local, traditional, and obscure: Madai, Shigoku (ultimate) Oyster, Maine Lobster, Jyo-Kinmedai, Lionfish Kōjizuke, Karasumi, Sea Cucumber Innards, Sea Urchin Roe, and Unagi, to name a few. The restaurant's tagline, "It's not fresh, it's alive," explains the concept further. Seafood is sourced locally and often also shipped overnight from Japan. My last two visits included a Mirugai-Geoduck, showcased tableside alive at first, and then gingerly prepared right before our very eyes. Alive and fresh? Check! Complementing dinner, you can expect an endless selection of organic vegetable, rice, freshly-grated wasabi root, and even shoyu and sake from chef Kevin Cory's family brewery, which dates back to the 1800s. Dessert concludes with a fun variety of sweets, including the NAOE signature ice cream and its guess-the-secret-ingredient game. Yes, I know the answer. No, I won't ruin the fun by telling you. To be honest, by now I'd love to say my palate has already reached a level that can fully grasp the intensity of everything I have ever tried at NAOE. Of course, I am familiar with most courses. But others are a leap of faith in which I am a curious, willing, and enthusiastic participant. A trip to Japan currently tops my bucket list. In the meantime, I feel incredibly fortunate that we, Miamians, have chef Kevin Cory here. I welcome the challenge and lesson, one bite at a time. Nothing else compares.

Finally, I am honored to review this restaurant. The best part of the course is definitely Uni. If the sushi restaurant serves good Uni means the restaurant is good. Those Uni are freshly sent from Hokkaido, Japan and they are the sushi chief’s choice. Uni is like caviar, it has varieties and grades. This restaurant is where you can eat generous and quality of Uni sushi pieces. Excellent service.

Perfect is less than the truth! One of the top 3 japanese restaurants in the US. Reservations are mandatory! The restaurant only takes 8 ppl per round and there are two rounds per night. Be aware that the payment is done during the reservation process, so do not forget to go or get there late. The experience is something out of this world! With selected fishes from all parts of the world. It's definitely a must go for Japanese food lovers