NAOE

“Such an intimate and beautiful omakase experience at NAOE!! The three things I look for most in omakase are quality, knowledge, and above all else, creativity, and Chef Kevin and the team exceeded my expectations in every category. I especially appreciated the attention to detail in each dish and the incorporation of seasonal ingredients, like baby squid, which is only available for a few months each year. I usually gravitate toward red fish like salmon and tuna, but this experience completely opened my eyes to the range and versatility of white fish. They also introduced me to ingredients I’d never tried before, including barnacle, which ended up being delicious. Definitely don’t skip the sake. I tried the Library variation, and it complemented each course beautifully, with flavor notes that evolved as the sake moved from chilled to room temperature. Every course felt intentional, and you could truly feel the passion for sushi throughout the experience. With only five seats per seating, the atmosphere felt deeply personal and intimate, almost transportive. Overall, I highly recommend giving this place a try! If you love seafood, NAOE absolutely won’t disappoint :)”

“Great sushi spot with fresh, high-quality sashimi. Everything tasted clean and well-prepared. Service was smooth and the atmosphere was nice and relaxed. Definitely a place to come back to.”

“Wow! What an experience. We had heard about this spot & finally made it in the other night We were surprised by an intimate atmosphere, just 4 of us dining total, plus 3 staff members (chef, chef assistant & server). The service was excellent. Samantha, the server, made the experience top notch, explaining everything in depth and just being warm & chatty. She ensured we were well taken care of and were enjoying the experience The food was good! We started with a bento box featuring some unique flavors, followed by nigiri, several other courses & dessert Everything was carefully curated from the ingredients used to the dishes the food was served in There’s a reason this restaurant has been in business for 17 years (!), the OG Miami omakase spot!”

“NAOE was an absolutely exceptional experience from start to finish. The entire omakase was flawless, a beautiful balance of fresh local ingredients paired with incredible selections imported directly from Japan. Every course felt thoughtful, precise, and intentional. The chef was incredibly cool and approachable, and the attention to detail was evident throughout the meal. The rice, in particular, stood out, easily the best we’ve had anywhere in the US, perfectly seasoned and textured, and clearly treated as the foundation of the experience rather than an afterthought. A special shoutout to the hostess, Stephanie, who was incredible. She went above and beyond, even taking the time to give us thoughtful tips for our upcoming trip to Japan, which made the experience feel even more personal and memorable. Truly one of the best omakase experiences we’ve had, unforgettable and worth every moment.”

“NAOE is a Japanese omakase restaurant focused on seasonal Japanese cuisine, but it is not a traditional sushi omakase. That distinction is important. If you’re looking for a classic, sushi-forward omakase experience, this is not the right place. We had a 7:30 pm reservation, but dinner didn’t begin until around 8:15 pm. It wasn’t clear why there was a 45-minute delay, which was not a great way to start the evening. Aside from that, the service was knowledgeable, attentive, and friendly. The meal included a mix of cooked dishes, raw preparations, sushi, and dessert. The quality of the ingredients was clearly very high. I especially appreciated the use of local ingredients such as crab claws, king mackerel, and other local fish. There was a lot of creativity in both concept and execution. That said, we didn’t enjoy every course. Some dishes, while technically well prepared, leaned into flavor profiles that simply weren’t for us. Monkfish liver is a good example. If you enjoy it, you’ll probably love that course, but I suspect it may be challenging for many diners. A couple of other dishes fell into the same category. The sushi portion was the weakest part of the meal. The chef is not classically trained, and unfortunately it shows. The rice was overcooked and used too generously on the nigiri, causing it to fall apart. The technique and balance were not what you’d expect from a traditionally trained sushi chef. Overall, we still really enjoyed the experience. The ingredient quality and creativity were on full display, and the meal felt thoughtful and ambitious. I’d happily return once or twice a year to see how the menu evolves, and I do think the experience is ultimately worth the price.”