These dumplings represent Kaori's luxury-fusion approach — the wrappers are perfectly crimped and pan-seared until golden and crispy on the bottom. Inside, foie gras and wagyu beef create a rich, buttery filling that melts on the tongue. Finished with a truffle reduction that adds umami depth.
Tips from diners
Eat these immediately when they arrive — the crispy bottoms are best enjoyed hot.
The duck is dry-aged to concentrate flavors and enhance tenderness. Sliced medium-rare and glazed with a balanced five-spice reduction that complements without overwhelming the rich meat. Served alongside charred bok choy that adds freshness and textural contrast.
Tips from diners
Request medium-rare doneness to appreciate the tenderness of the dry-aged meat.
This dessert showcases the purple root vegetable ube, which gives the flan an unusual hue and subtle nutty, vanilla-forward flavor. The custard is silky and not overly sweet, with a crisp caramelized sugar crust. Topped with coconut cream for a Pacific Rim touch.
Tips from diners
This is the dessert that converts skeptics — the ube flavor is unique and beautiful.
The short rib is braised for hours until it falls apart at the slightest pressure. Mixed into a rich paste and enclosed in thin dumpling wrappers, these parcels arrive pan-seared. The umami from the braised meat and the crispy wrapper exterior create a perfect textural contrast.
Tips from diners
Order this with the gyoza — they pair beautifully and justify sharing.
The daily whole fish selection varies based on what's available from day-boat sources. The fish is grilled whole until the skin crisps and the flesh stays moist. Finished with brown butter infused with garlic and herbs, this dish celebrates seasonal seafood availability.
Tips from diners
Ask your server what whole fish is featured that evening — it varies by catch.
Kaori opened in 2019 as an upscale Asian fusion restaurant with a dedicated listening bar downstairs and dining room above. The two-story space features concrete and warm wood, creating an intimate venue for Chef Yoshiharu Oyamada's refined Asian cuisine. The restaurant earned Michelin recognition in 2025 and a Best Restaurant nod from Miami New Times — both testaments to the kitchen's technical precision and creative ingredient combinations.
Book 2-3 weeks ahead for Friday and Saturday dinner. The restaurant fills quickly with only 60 seats.
Arrive early and spend time at the listening bar downstairs — the cocktail program is thoughtful and pairs well with the dinner menu.
Happy hour (5-7pm Mon-Sat) offers discounted cocktails downstairs — perfect for sampling Kaori without the full dinner commitment.
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