The heart of Hiyakawa — a seasonal tasting menu (price $180 per person) that changes daily or weekly based on what arrives from Tokyo's Toyosu fish market. Chef Hiro Asana curates a progression that balances raw fish, cooked preparations, hot dishes, and finishing courses. Each menu is a snapshot of what the market offered that day.
Tips from diners
This is how to experience Hiyakawa — let Chef Asana guide you through the market's best offerings with no à la carte decisions to make.
The tasting menu format is intimate and allows Chef to interact with your table. Arrive with no expectations and let the progression unfold.
The tasting menu concludes with a light dessert or palate cleanser — perhaps a seasonal fruit preparation, a delicate cake, or a sorbet. This represents Chef's vision for closing the meal and leaves a lasting impression.
Tips from diners
The dessert is the Chef's final statement. Don't skip it — it's always carefully considered.
A soul-warming course showcasing a carefully constructed broth — perhaps clear dashi with seasonal vegetables and a premium protein, or a refined miso preparation. This course demonstrates the kitchen's understanding of balance and subtlety.
Tips from diners
The broth is made fresh daily. It's the kind of subtle, refined cooking that rewards attention.
A refined tempura course featuring light, crispy batter on vegetables and/or seafood, served immediately after frying. The batter is barely-there, letting the ingredient shine. This is tempura as a technique, not indulgence.
Tips from diners
Eat tempura immediately after it arrives — the texture is the whole point. The batter should be crispy and light.
A hot course showcasing grilled or seared fish with seasonal vegetable accompaniments. The cooking method — charcoal grill or pan — is selected to highlight the fish's character. This course demonstrates Chef's skill with applied heat and balance.
Tips from diners
The grilled preparation is where technique shines. The fish is cooked just right and the vegetables provide balance.
A primary course in the tasting menu showcasing the finest raw fish from Toyosu market — typically 4-6 varieties, each selected for its specific characteristics. Sliced to order and dressed minimally, this course is pure appreciation of fish quality and Chef's knife work.
Tips from diners
Pay attention to the differences between each fish variety. Ask Chef about sourcing and characteristics — he's knowledgeable and happy to share.
Hiyakawa is a contemporary Japanese restaurant in Wynwood led by Chef Hiro Asana. The restaurant earned a Michelin star recognition for its refined approach to Japanese cuisine that balances modern technique with traditional principles. The seasonal menu is driven by Tokyo's Toyosu fish market, with daily or weekly menu variations based on the freshest ingredient selections. Hiyakawa offers both a seasonal tasting menu and an à la carte menu featuring appetizers, soups, grilled and steamed items, tempura, and desserts.
Reservations are required and highly competitive. Book as far in advance as possible for Friday and Saturday. Wednesday-Thursday typically have better availability.
Wynwood is Miami's art district. Come early or stay late to explore the neighborhood's street art, galleries, and other dining options.
The seasonal tasting menu changes daily based on the Tokyo market. Each visit is different. This is what makes returning worthwhile.
Solo diners are welcome and often have the best experience — Chef can interact directly and customize the progression based on your preferences.
Inform the restaurant of your occasion when making reservations. Chef may add special touches or adjust the menu to celebrate.
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