12 March 27 - april 2, 2025 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ BRICKELL KEY IKIGAI IS A BEST-KEPT SUSHI SECRET The tiny island of Brickell Key isn’t exactly known for its restaurant scene. Beyond the acclaimed La Mar at the Mandarin Oriental, named Best Asian Fusion Restaurant by New Times in 2024, dining options on this little spit of land are scarce. But that’s changing with the arrival of Ikigai, the first U.S. outpost of Mexico City’s Ikigai Hospitality Group. Opened just a month ago in soft-launch mode, the restaurant is drawing the attention of the locals with its combination of expertly crafted nigiri, innovative house specials, and a chef with a pedigree steeped in Japanese tradition. Ikigai’s story began in Mexico City a de- cade ago when a young lawyer named Juan Jose Xacur decided he wanted out of the legal world and into the restaurant business. A longtime fan of Japanese cuisine, he con- vinced chef Ignacio Carmona, a veteran of Mexico City’s renowned Hotel Nikko, to open a sushi spot with him. What was meant to be a single restaurant quickly became a major success, with 12 locations across Mexico City. Now, they’re setting their sights on the U.S., with Miami as their first step. “The word Ikigai means, ‘Doing what you love, what you’re good at, and what the world needs — all while making a living from it.’ And that philosophy is at the heart of the res- taurant.’” For chef Carmona, who has spent over 25 years perfecting his craft — including exten- sive training in Japan — Ikigai is an extension of his culinary passion. “Japanese cuisine is all about precision and respect for ingredi- ents,” he says. “At Ikigai, we stay true to that while adding a few of our own touches.” Ikigai’s menu blends classic Japanese ni- giri and maki alongside creative dishes that reflect global influences. Purists will appreci- ate the high-quality nigiri offerings — think yellowtail, freshwater eel, and squid — while those looking for something more indulgent can opt for the Wagyu A5 nigiri, where a strip of premium beef wraps around a sushi rice ball, topped with a triangle of foie gras and lightly torched for a rich, buttery bite. One standout nigiri is the salmon roe, which is marinaded in a sweetened liquor be- fore being served in a hollowed-out half lemon. Diners can squeeze the lemon, letting the juice blend with the marinated roe for a bright, citrusy balance that elevates the dish. Among the signature dishes, there’s the smoked kampachi, served with truffle ponzu, diced apple, and shaved Pecorino cheese — finished tableside by torching a rosemary sprig on the plate and quickly covering the dish with a dome to capture the woodsy aroma. Another highlight is the ribeye sashimi new-style, which is topped with thin slices of Serrano pepper and served on a zesty truffle ponzu sauce. One detail that sets Ikigai apart is that dur- ing beverage service, diners are asked if they’d like to supplement their meal with freshly grated wasabi prepared tableside from real wasabi root imported from Japan. The fresh wasabi is intensely aromatic and enhances the overall experience in a way that the standard paste simply can’t match. Ikigai’s design reflects the clean lines and natural materials often found in Japanese aesthetics. The restaurant has three sections: a bar and lounging area near the entrance, an intimate dining section, and the main dining room, which features a sushi bar where guests can watch the chefs at work. If you’re a sushi purist, grab a seat at the bar — this is where you’ll get your nigiri fresh from the chef’s hands, with the rice still warm. Despite its sleek and modern look, the res- taurant remains welcoming, making it an ideal spot for a date night, business dinner, or even a family meal. The service is attentive, ensuring guests understand the menu’s unique offerings. Rather than following the traditional appe- tizer-main-dessert format, dishes are designed to be enjoyed in a steady flow of small plates. Parking in Brickell Key can be a night- mare, but Ikigai has you covered. The restau- rant validates parking for up to two hours, a rare perk in this part of Miami. While prices aren’t exactly a steal, the quality of ingredi- ents and craftsmanship make it well worth it. With a foundation built on passion, exper- tise, and top-tier ingredients, Ikigai is setting itself up as a serious player in Miami’s Japa- nese dining scene. For Brickell Key locals and sushi lovers alike, that’s something worth cel- ebrating. Ikigai. 615 Brickell Key Dr., Miami; grupoikigai.com. MICHELLE MUSLERA ▼ MIAMI LAKES DIVE BAR FAVE CELEBRATES 10 YEARS The Bend Liquor Lounge celebrates its tenth anniversary this month. That’s a significant milestone for any dive bar in Miami, where establishments tend to open and close in the blink of a gimlet eye. It all started in February 2015, when long- time friends and business partners Mo Lacayo and Landy Lamas transformed the former Our Place Lounge and Liquors at 6844 NW 169th St. into what would become a neighborhood staple. Lacayo and Lamas, both architects who run Fortis Lamas Archi- tects and Three County Construction, saw potential in the rundown space they had fre- quented in their youth. Lacayo and Lamas discovered the opportu- nity to take over the space after, in very Miami style, seeing news of the previous bar being raided. After brief negotiations with the land- lord, they quickly signed a lease, eager to transform the troubled spot into something new. The pair named their new venture after the big bend on the Palmetto Expressway lo- cated behind the lounge. Shortly after open- ing, New Times readers named the Bend “Best Bar–West” in our annual Best of Miami™ readers’ poll. Even more impressive? More than a decade later, in 2023 New Times editors honored the Bend as “Best Suburban Bar.” “It’s been our mission since the day we opened our doors to create a space that felt like their own — a part of the community,” says Lacayo, who co-owns the Bend with La- mas. “Where people could come and let their hair down and just be themselves. We kept the old 70s vibe but made it a little nicer. No cigarettes anymore. It was cleaner. We actu- ally had a working toilet.” When COVID-19 forced many local estab- lishments to close permanently, the Bend adapted to stay afloat. The team began can- ning cocktails for takeout, offering refillable growlers for draft beer, and selling craft beer and wine to go. “Like so many, we were tested during the pandemic, but it was the strength and love from the community that we remained resil- ient,” Lacayo says. Today, the Bend continues its commit- ment to affordability with specialty cocktails at $11 and beer-and-shot combos for $10. “Our price point is still at a place that’s below many places in the rest of Miami and our parking is free,” notes Lacayo. “People tell me all the time you’ve got to raise prices, but I don’t like raising prices because I feel like it’s still a neighborhood bar.” While maintaining its authentic ‘70s ambi- ance, the Bend has added pop culture elements over the years. Guests can play on a classic Pac- Man/Galaga arcade machine, try their luck at a | TASTE TEST | ▼ Café Nick Garcia Purists will appreciate the high-quality nigiri offerings—think yellowtail, freshwater eel, and squid.
