103 June 27- July 3, 2024 New Times b e s T o f m i a m i ® 2 0 2 4 miaminewtimes.com | browardpalmbeach.com If you’re looking for a club scene, you won’t find it at Ogawa. The restaurant’s ambient “music” is the sound of water gently cascad- ing from the fountains on the lush patio. “We want to enhance your dining experience without the dis- traction of loud music,” says Perez Miranda. Pro Tip: Don’t forget to or- der a traditional highball made with Japanese Suntory whisky and soda water made in-house with five times more carbonation than that of regular soda. Wabi Sabi Miami 851 NE 79th St, Miami (305) 890-7228 wabisabimiami.com Before there was an omakase restaurant on nearly every block in Miami, Wabi Sabi opened with one main goal: To offer quality sushi at affordable prices. “When Wabi Sabi opened in 2018, the idea was to create an experience as close to being in Japan as possible,” says Perez-Miranda. Chef Hiro Asano flies in sushi from Japan for his creations, which range from individual temaki to affordable omakase dinners. Don’t sleep on Wabi Sabi’s bespoke bowls. Start with a base of noodles, rice, grains, or greens before adding fish or vegetables and a sauce. Perez Miranda’s order is the “Wabi Sabi”, a mix of blue crab, shitake mushrooms, salmon, and tuna with soba noodles. “It’s so refreshing and the price is reasonable.” Pro Tip: If you want to eat like the owner, order three or four temakis. “I like to start with a salmon, then I move to hamachi and shima aji, before finishing with the otoro.” Save room for dessert. “One of my favorite things is the black sesame pudding,” Perez-Miranda says. Hiyakawa Miami 2700 N Miami Ave #5, Miami (305) 333-2417 hiyakawamiami.com This Wynwood stunner provides a quality meal in one of Miami’s most unique settings: The entire restaurant is framed by a gor- geous wood installation designed by Bea Pernia and Perez Miranda. Some say the gigantic art piece resembles the hull of a ship or even the in- side of a whale, but it’s meant to serve as the restaurant’s prosceni- um arch. Perez Miran- da likens the restaurant to the theater. “The chefs as the performers and patrons spectators in the nightly show that is dinner,” he says. The restaurant practices the Japanese art of kikubari, which means, “to flawlessly anticipate the needs of others”. To ensure that level of service, Hiyakawa caps its dinner service at 50 meals per night. Dishes are prepared with seasonal ingredi- ents and seafood flown in from Ja- pan’s famed mar- kets. For its at- tention to detail, Hiyakawa has been featured in the 2024 Florida Michelin Guide. Pro Tip: If you’re undecided, ask your server to guide you through the menu for a personalized experience. Midorie Miami 3444 Main Hwy., Miami (305) 775-2233 midoriemiami.com Tucked away in a courtyard, Midorie is a hidden gem located di- rectly in the middle of Coconut Grove. Perez Miranda chose Miami’s most lush neighborhood for a reason: The Japanese word for “green” or “giving health” is midori. To speak to Coconut Grove’s nautical roots, Perez-Miranda commissioned artist Jud Tani to create 400 ceramic fish, found swimming on the restaurant’s walls. This casual restaurant of- fers fresh sushi in a neighborhood setting. “We designed Midorie as a restaurant you want to come to weekly. The prices are approachable and people love to eat in the garden,” says Perez Miranda, who adds the most popular menu item is the $100 nigiri box that contains 12 pieces of sushi and one maki. Pro Tip: If your boat is docked at one of the nearby marinas lining Coconut Grove’s waterfront, Midorie will pack you a fantastic sushi lunch to go. THE RESTAURANT PRACTICES THE JAPANESE ART OF KIKUBARI, WHICH MEANS, “TO FLAWLESSLY ANTICIPATE THE NEEDS OF OTHERS”. Midorie Miami Ogawa Miami Wabi Sabi Miami
