Kaido

We were a party of six. We ordered the ten-course izakaya tasting menu, and we added several other dishes. Everything was delicious, but the sushi was standout. The fish was obviously quite fresh, and the kitchen's control of texture and their sense of the rhythm of the meal was on point. The whiskey list was very good, and the cocktails were all made with precision. I would have preferred a more daring cocktail menu, or a drinks pairing with the tasting menu, but it didn't detract enough from the experience to be hurtful.

My fiance took me to Kaido for our anniversary. He wanted to take me to a new place. Saw good reviews so he decided to give them a try. We are so happy he did!!! What a great restaurant:) From the moment you are greeted at the door to the moment you leave the customer service is EXCELLENT. I have to mention Andrew our waiter: SUPERB service and very knowledgeable about menu. All dishes we tried were beyond delicious. The drink menu is very extent and highly pleasant. The decor and ambiance is beautiful and modern. We highly recommend this place and without doubt we will going back!

Set within the stylish revival of Miami’s Design District, Kaido easily earns its place in “Paradise” Plaza. The interior design with its lush fabrics, high gloss, and shimmery surfaces, plus enough details to discover a new corner with every visit, evokes a feeling of mystery and sophistication. A fixture with 1200 exposed knives lingers dead-center above the bar and demands immediate attention. In stark contrast to Alter’s unapologetic concrete and graffiti vibe, this chic Japanese-inspired cocktail lounge stunner raises the bar with more than just expertly handcrafted sips. Chef-owner Kilgore explains, “There are many facets of Kaido that make it one of a kind. The name helps define the concept. Kaido is short for Hokkaido, which is known for its seafood and especially the sea urchin. Also if you separate the Kanji it can mean ‘Curious one, he who asks a lot of questions.’ This perfectly defines why myself and Nico de Soto, clearly not Japanese, are inspired by and curious about Japanese flavors, ingredients, and techniques.” With its cocktails and a carefully curated bites menu in which to indulge, this is one splurge-worthy and important arrival for South Florida: an untapped niche, until now. Kaido, a sharp pivot from the popular tropical-themed Miami drinking dens, is closer to being our very own kind of (The) Aviary. And it’s about damn time. As for future goals, Kilgore hopes Kaido can be “established as one of the top cocktail bars on the East Coast and known that the food and drinks are looked at as equals. Also, we are getting a following for incredible Japanese whiskeys.” Cheers to that! Tips: Park below in the Paradise Plaza garage. Translation: you don’t need an umbrella! Ever. Take the elevator to the second floor and find the lounge directly in front of you once the doors open. Make a reservation on OpenTable to secure a table and maximize your cocktail experience by pairing them with unforgettable small plates off the a la carte menu. (MUST: Uni Fondue). If available, move to AMA (secret lounge within Kaido) once it opens later in the night for a change of scenery (and ’90s hip hop).

After being open for nearly a year, Kaido, Brad Kilgore’s Asian-inspired hotspot is ready to release the 2.0 version of its cocktail menu. Nico de Soto is still the man behind the menu, while Zabdi Cobon helms the bar day-to-day. Keeping with the Asian theme, the new cocktail menu features riffs on classic cocktails like the Nikkei Sour is a pisco based sour made with chicha morada, lemon juice, egg glair, yuzu bitters, and nori. It tastes just as pretty as it looks, as it’s served in a traditional masu cup and delicately decorated. Margarita drinkers will gravitate toward the Cornishiwa, a corn-forward cocktail with a lovely Asian twist made with Altos tequila, Vide Del Maguey mezcal infused togarashi corn reduction, lime juice, dark sesame oil, and a mini elote. The Aogashima Ice Tea is the answer to tea time for those who like theirs boozy. The vodka-based drink is made with Absolut Elyx & Linie Aquavit infused lemon verbana, peach sencha tea syrup, lemon juice, umeshu, and topped with soda. The Shiitake Old Fashioned whose umami flavors add a wonderful earthy touch. It’s made with Legent Bourbon infused shiitake mushroom, PX El Maestro, roasted cocoa maple syrup, and black walnut bitters. The glassware for the Sakura is easily one of the most eye-catching vessels on the menu. This drink is made using a few out of the box ingredients, that are typically hard to come by. This extra dry drink is made with Ohishi Sherry Cask, Mancino Sakura Vermouth, and bamboo bitters. The aptly named Godzilla is a delicious twist on a classic flip made with Redemption Rye, alameda cream sherry, rice milk anko matcha syrup, whole egg, that’s dusted with black slat and crunchie. The red bean, matcha, and rice milk make this cocktail a very easy drinker perfect for any time of the day. The Hatemura Batida is a cachaca style piña colada made with coconut yogurt and ube syrup that causes the cocktail to be beautiful purple color served in a rocks glass with a delicate flower perched on top of the foamy top, garnished with a cute paper umbrella. As with any trendy cocktail menu, there’s a milk-washed rum punch. Blue Okinawan is made with Banks 7, Plantation OFTD, Batavia Arrack, pineapple, tamarind, ceylan black tea, coconut water, and blue magic garnished with a slice of dried pineapple. Other cocktails include the Buruu Beril, a twist on a French 75, made with brown butter and tonka beans, and a bit of blueberry or the Kinako Martini, an espresso martini made with Grey Goose and Guinness Black Treacle syrup. The Culantro Negroni made with Bombay Sapphire, Martini Rubino, Campari, and culantro leaves is simple with an added cooked element. The menu’s featured gimlet is made with Barley Mizu Shochu infused with licorice, and rhubarb cordial — appropriately named Rhubarb Gimlet — it’s tart with just the right amount of an anise undertone. Kaido also features happy hour every Tuesday through Saturday from 5:30 to 7:30 p.m. with an array of $7 cocktails and of course the Kaido Pickleback (a shot of Suntory Toki and a shot of shiitake brine) for just $5.

Atmosphere, food and cocktails were all high quality and I can't wait to go back! This is a great place for a small group to come and share plates together. The Uni Fondue was heaven, Koji Butter Wings were tender and the sauce was perfect, actually one of my favorite parts of all our dishes were the sauces. We also had the Dumplings and the Chocolate Matacha dessert. Both were exceptional. The Hato cocktail was my favorite from the menu. We sat outside and it was a nice atmosphere and our service was top notch.