The menu changes daily and is entirely chef's choice. Courses range from delicate nigiri to unique preparations like sun-dried sea cucumber innards and sake-marinated mullet roe aged to a parmesan-like funk. Chef Cory personally prepares every course, working alone at the five-seat counter. The experience spans roughly three hours with no à la carte options.
Tips from diners
Book well in advance — the five seats fill months ahead. Reservations only via Tock.
The meal lasts three quiet hours — arrive with time and an open mind. No rush.
Reviews across multiple platforms specifically call out the uni as memorable, noting its quality and the chef's careful presentation of this prized ingredient.
Tips from diners
The uni changes seasonally — ask Chef Cory about the sourcing, he loves talking about the daily selections.
This opening course sets the tone for the meal, showcasing the chef's attention to balance and presentation. The egg custard's gentle sweetness plays off umami-rich components, introducing the evening's flavors.
Tips from diners
Pace yourself — this is just the opening. Enjoy watching Chef Cory work as you eat.
The sake selection changes with the menu and features bottles from breweries established in 1825. Each pour is chosen to complement the courses ahead, adding another layer of storytelling to the meal.
Tips from diners
Ask the chef about the current sake selection — each bottle has a story tied to his family's brewery.
The specific fish changes daily based on Chef Cory's sourcing. Diners have reported pristine cuts of local snapper, imported hamachi, and other seasonal selections. The variety is part of the menu's appeal — no two visits are identical.
Tips from diners
Mid-week visits (Wed–Thu) sometimes offer fresher selections and slightly shorter waits for reservation bookings.
Naoe opened in 2009 on Brickell Key and is Miami's longest-running Japanese omakase, now a Forbes Travel Guide Five-Star and AAA Five-Diamond establishment. Chef Cory is the sole chef preparing all 20 constantly-changing courses, from bento box to artisanal nigiri. The restaurant's soy sauce and sake come from Chef Cory's family breweries, established in Kanazawa, Japan in 1825.
Reservations are required and the restaurant is only open Tues–Sat 5–12am. Plan to arrive on time; they have a strict schedule with multiple seatings.
This is a special-occasion destination. The island location on Brickell Key and intimate counter create a one-of-a-kind Miami dining experience.
At $280 per person, Naoe is the median price for Miami's upscale omakase but delivers unmatched ingredient quality and chef expertise.
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