AZABU’S OMAKASE HAVEN, THE DEN, INTRODUCES CHEF ATSUSHI OKAWARA TO HELM ITS MAGNIFICENT CULINARY VOYAGE.

Experience the special omakase meal, which leaves the menu up to the chef—featuring rotating fish and ingredients that are fresh and seasonal. PHOTO BY RUBEN CABRERA PHOTOGRAPHY

The practice of Japanese omakase commands the highest level of culinary technique, mastery and balance of ingredients. When executed properly, it is an experience that exceeds all dining expectations. Over the last few years, we’ve been lucky enough to go no farther than Miami to find that craft—no longer having to jet off to New York or California to indulge in the delicacy with its new influx of culinary destinations.

Experience the special omakase meal, which leaves the menu up to the chef—featuring rotating fish and ingredients that are fresh and seasonal. PHOTO BY RUBEN CABRERA PHOTOGRAPHY

Since its introduction to the city, Japanese restaurant Azabu Miami Beach has received praise for its authentic fare as well as its high-level omakase programming in the stunning hidden omakase room, which is referred to as The Den. Following a brief hiatus after COVID-19 restrictions and successful pop-ups, Azabu excitedly introduces acclaimed chef Atsushi Okawara, who now helms The Den, hailing from Michelin-starred Kenzo Estates in Napa Valley. Bringing his international expertise to the Miami Beach dining destination, Okawara presents his artistry in a setting that is both breathtaking and inviting, with cuisine that will stun.

Experience the special omakase meal, which leaves the menu up to the chef—featuring rotating fish and ingredients that are fresh and seasonal. PHOTO BY RUBEN CABRERA PHOTOGRAPHY

Featuring a diverse menu that highlights the delicately refined flavors of Japanese omakase and utilizing the highest-quality fish flown in from Japan, Okawara’s menu serves as a full-circle culinary journey for guests to step outside their comfort zone and indulge in some of the world’s greatest luxuries. Fooling guests for the two-hour time period that they are not in Tokyo’s legendary Toyosu Fish Market and are indeed in Miami Beach, he promises a truly unique experience that will bring guests back for many a return.

Chef Okawara’s omakase experience highlights the balance of ingredients PHOTO BY RUBEN CABRERA PHOTOGRAPHY

Beginning with a chef’s selection of sashimi, expect delicate cuts of Japanese fish with freshly grated wasabi and ginger, followed by a chef’s selection of sushi. Sourcing from local and seasonal ingredients, the hot dish of the day will follow, promising a palate-bursting bite to continue the pace of the meal, followed by an ultrasatisfying tuna tasting and special dish of the day. For the sushi finale, chef will present three indulgent pieces of sushi that will melt in your mouth, seamlessly guiding your palate from one bite to the next, topped off with a hand roll, tamago, miso soup and sweet dessert to conclude.

Chef Okawara preparing sushi PHOTO BY RUBEN CABRERA PHOTOGRAPHY

Under his guidance, the expert team at Azabu’s The Den will ensure that guests embark on the memorable exploration of cuisine, enhanced by the option of sake or wine pairings, exquisite libations and unparalleled attention to detail. Omakase seatings at The Den are open all week, except Mondays, with two seatings, 6:30 and 9PM, 161 Ocean Drive, Miami Beach, @azabumiami

Each piece presented showcases the chef’s artful expertise. PHOTO BY RUBEN CABRERA PHOTOGRAPHY