About Naoe
Naoe has operated on Brickell Key since 2013 and is one of a small handful of U.S. Japanese restaurants admitted to the Relais & Châteaux association. Chef Kevin Cory — whose family has brewed sake in Niigata Prefecture since 1548 — runs one seating of eight guests per night, six nights per week.
The format is a multi-course omakase opening with the signature bento box (presented individually to each guest, composed of small warm and cold preparations), followed by a Japanese soup, then a 10-to-14-piece Edomae sushi progression using fish flown from Toyosu twice weekly. The dinner runs approximately three hours and lands around $285 per person before sake pairing.
The dining room is minimal by design: polished wood counter, no decor beyond the seasonal flower arrangement, lighting calibrated for the food. Chef Cory cooks and serves every plate himself. The booking is among the harder omakase reservations in the United States and typically requires four-to-six weeks of lead time on the restaurant's direct reservation line.
Best Occasion Fit
Naoe impresses clients who take Japanese dining seriously. The Relais & Châteaux affiliation, the one-seating-per-night format, and the chef's sake-brewing lineage combine into a signal that the host understands omakase as a tradition rather than a trend.
Explore More in Miami
Discover more exceptional restaurants in Miami ranked by occasion — from first dates to deal-closing dinners and once-in-a-lifetime proposals. Browse our full occasion guide for every type of table.