The albacore hand roll showcases the delicate, buttery texture of white tuna. Each roll is hand-wrapped to order with a perfect ratio of rice to fish. The nori is cut fresh from premium Japanese sources and the rice is remade every 15 minutes for optimal texture.
Tips from diners
Order at least two hand rolls — the concept is designed for sampling multiple preparations.
Sit at the counter to watch the chefs hand-roll your order — it's the Omakai experience.
The salmon hand roll features rich, buttery Pacific salmon. Hand-rolled to order and served immediately so the nori stays crispy and fresh. The balance between the sweet salmon and the savory nori is intentional and precise.
Tips from diners
This is a great introduction to hand rolls if you're new to the concept.
The blue crab hand roll highlights the sweetness of premium jumbo lump crab. Prepared simply with just cucumber for crunch and a touch of yuzu mayo for brightness. The crab flavor is meant to dominate — nothing masks the quality of the protein.
Tips from diners
This is the premium hand roll — worth the extra dollar for the quality of the crab.
The negi-toro combines rich toro (from the fatty belly of the tuna) with fresh scallion to cut through the richness. A touch of soy-sesame sauce adds umami depth. This is the hand roll for tuna lovers who appreciate the fattier, more flavorful cuts.
Tips from diners
Order this if you've already had albacore — it shows a different side of tuna.
The premium set showcases the kitchen's full technique. Five carefully selected hand rolls paired with sashimi and seasonal preparations. The chef chooses based on the day's best ingredients, ensuring variety and quality across the selection.
Tips from diners
Order this to experience the full range of Omakai's technique and ingredient quality.
Pair this with sake or wine from their list for a complete experience.
Omakai Hand Roll Bar opened in Brickell in 2024 as Miami's first dedicated hand-roll focused concept. Founded by brothers Diego and Pedro Quijada, Nicolas Sayavedra, and Chef Aaron Pate, Omakai reimagined the sushi experience by focusing exclusively on the art of hand-rolling. The 27-seat counter allows diners to watch the chefs craft each roll with precision. Rice is made fresh every 15 minutes, and nori is cut to order from a premium Japanese source.
All 27 seats are at the counter facing the chefs — there's no traditional table seating. Arrive early for best viewing.
Lunch service (12-3pm weekdays) is quieter than evening service. Easier to get a spot without a reservation.
Omakai is designed for ordering multiple rolls per person. Budget accordingly and plan to share.
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