TASTE 2025 miaminewtimes.com 4 I t’s not every day that a Venezuelan restaura- teur becomes the face of Japanese cuisine in Miami, but Alvaro Perez Miranda has done just that. The entrepre- neur has created four stand- out Japanese restaurants that each have their own aesthetic, from the cozy Wabi Sabi to the Michelin-starred Ogawa. Named a Goodwill Ambas- sador for Japanese Cuisine by Japan’s Ministry of Agriculture, Forestry, and Fisheries in 2023, Perez Miranda is the first Latino to receive the honor. His success story is as layered as a piece of nigiri: art, reinvention, and an un- wavering respect for authenticity. Perez Miranda’s path to culinary prominence began in Caracas, Venezuela, where he nurtured a love for art that eventually took him to Flor- ence at age 16. But it was in Los Angeles, working as a busboy at Café Roma in Beverly Hills, that he first encountered the energy of the restaurant world. “It was supposed to be temporary,” he recalls, “but I was hooked.” By 24 he was managing Il Forno in Tokyo, an opportunity that immersed him in Japan’s culture. Over 15 years, he built a portfolio of 33 Italian restaurants across Japan, refining a sense of hospitality and artistry that now defines his Miami ventures. After stepping away from the industry for some years to focus on family and work as an art dealer, he found himself back in the game in 2014, revitalizing the restaurant at Mi- ami’s historic Vagabond Motel and reigniting his passion for crafting unforgettable dining experiences. Perez Miranda’s return to res- taurants came at the urging of his son. “He saw how much I missed it,” Perez Miranda shares. In 2018, he partnered with chef Shuji Hiyakawa to open Wabi Sabi on an unlikely stretch of the 79th Street Causeway east of Biscayne Boulevard. Guided by Japanese principles like omotenashi (hos- pitality) and sensai (delicacy), the restaurant struck a chord with diners. Wabi Sabi’s $100 omakase menu, featuring seafood flown directly from Tokyo, combined accessible pricing with a neigh- borhood vibe, creating a space where personal touches — like remembering guests’ names and dining preferences — set it apart. The result? A local favor- ite that became the blueprint for a burgeoning empire. Success bred ambition. In 2020, building on Wabi Sabi’s success, Perez Miranda launched the museumlike Hiyakawa with sushi master Masayuki Komatsu in Wynwood. The restaurant’s design, an undulating canopy of wooden slats framing the intimate dining area, reflects Perez Miranda’s passion for artistry, while the menu focuses on nigiri, sashimi, and other meticulously crafted dishes. “The idea was to create a place where the space itself was part of the dining experience,” Perez Miranda says. Hiyakawa quickly garnered acclaim for its top-tier sushi and immersive ambiance. Then came Midorie in 2021, tucked away in Coconut Grove. Intimate and laidback, the ten- seat sushi bar features a whimsi- cal mural of rainbow fish and turns out high-quality sushi at prices that welcome repeat visits. With plans to expand the concept to West Palm Beach and beyond, Perez Miranda envi- sions Midorie as a “template for accessible excellence.” Ogawa, Perez Miranda’s most ambitious project to date, opened last year in Little River. An inti- mate, 11-seat sushi bar offering just two seatings a night, TASTE 2025 miaminewtimes.com 4 Meet the Venezuelan visionary behind some of Miami’s top Japanese restaurants. BY MICHELLE MUSLERA The Emperor of Omakase >> p6 Alvaro Perez Miranda World Red Eye photo He envisions Midorie as a “template for accessible excellence.”
