About Midorie Omakase
Midorie Omakase operates from a 12-seat counter on Meridian Avenue a block off Lincoln Road and has built its reputation through the sushi-industry network rather than the mainstream Miami press. Several of the city's senior sushi chefs have trained here and the restaurant operates as both a dining room and, quietly, a finishing school.
The menu is a 14-to-16-piece omakase ($180 per person) built around Toyosu-flown fish and a rice programme that rotates between three vinegar blends by season. The pacing is brisk — around 90 minutes for the counter service — and the format suits solo diners: most of the regulars are alone at the counter watching the work rather than seated in pairs.
The dining room is plain: polished-wood counter, a small banner-scroll in the back, a single row of sake bottles behind the chef. The absence of decor is precisely the point — the counter is the attraction, the work of the chef is the spectacle, and the sushi is priced for a dining room that expects its regulars to book monthly rather than annually.
Best Occasion Fit
Midorie is the solo-dining counter Miami's sushi-industry regulars return to. The 12-seat scale, the brisk pacing, and the unshowy pricing make it a weekly restaurant for the kind of diner who wants technique over ambience — exactly the signal a solo dinner at the counter should send.
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