Omakase is a time honored tradition and Hiden delivers a devastatingly delicious deluge of fresh seafood and a unique dining experience. The barriers to enter are numerous. Take for example that reservations book out several weeks to months in advance. Like many high end restaurants these days, Hiden tickets are found on Tock which means you book your tickets in advance similar to buying tickets to your favorite pop star or sporting event. Welcome to culinary art. There is a poetry to Hiden and it's readily apparent upon entering the Taco Stand. You'll find a keypad at the end of this restaurant to which they'll graciously email you the code for your reservation. The magic door slides open for you revealing the entrance to Hiden. Once inside you'll be greeted by staff and then come to the quick realization that this is no ordinary sushi restaurant, there are a mere eight seats and you occupy one of them. Chef Honda made a nice introduction and I was honored to be the first one trying his sushi as he mentioned it was his first night serving food. Coming from Tokyo one can imagine the standard for sushi is otherworldly compared to many places in the United States. At $170 per plate, the expectations were high as I can't recall ever going this all-in on omakase. The occasion for this meal was my birthday and my dad was supposed to fly in but decided to wait so I took my cousin instead. We were informed of the champagne glass to open so we're delightfully surprised and ordered a bottle of Burgundy for pairing. After this, Chef Honda greeted everyone and began walking is through the food, presenting everyone the various fish that would be served and I never expected that he would stretch the imagination. We ate oyster then walked through some magnificent succulent mackerel that was mind bending. Every other piece of fish thereafter would be compared to the mackerel. Snow crab soup came by, then sushi appeared with moist rice demonstrating the difference between going for low end vs. high end sushi. There's little comparison between the two because at this level every bite counts and every morsel cherished cementing the memory of something so delicious that it would be a shame to forget. I could continue to bore you with the details of all of these dishes but no words can do it justice. Biting into A5 Wagyu is very rare but the two preparations one with wasabi and one with a truffle salt once again took me traveling to a place of pure satisfaction. You never forget the first kiss with someone. It's special, it's unique, it's a memorable experience that sets off fireworks. I would say that's what I felt like experiencing Hiden. I've spent a lot of time finding disappointment in many Miami dining experiences and I've finally discovered a restaurant that's both profound and leaves me with a sense of awe. read more

See all

*pre covid review* 3/16/20 My bf and I were on vacation in Miami right before covid shut down all the restaurants. We really lucked out by having made reservations at Hiden in advance. We showed up to a taco restaurant and headed to the back wall to a door with a keypad. We entered our code in at the exact time we were told to and we were suddenly greeted by a gentleman and told to follow him in. He brought us back to a small and intimate seating area for 8 and told us to choose our seats since we were the first to arrive. Shortly after the other 6 guests arrived and dinner started. We added the sake pairing to our meal and that started right away. The gentleman pouring the sakes felt invisible. He very smoothly placed and filled our glasses, explained what sake we were having and what notes to look for and then he was quickly out of sight so our attention could go back to the food. Our chef was Mitsu Ahara who is originally from San Diego and has a restaurant there called Himitsu. Our sous chef was James Weinlein who was very personable and professional. They both had a great sense of humor and we enjoyed talking to them. As for the highlights of our omakase: -In the sashimi plate there were 2 small scallops (hotate) that were so sweet, perfectly seasoned and had a bit of crispy salt that just sent it above and beyond. It was incredible. -The Canadian oyster was one of the best oysters we've ever had. The oyster itself was so fresh and flavorful but they also added some caviar, citrus and other small ingredients for added texture and flavor which elevated the whole bite. -Passionfruit custard? I'm not sure exactly what the dessert was called but it was probably too 5 desserts I've ever had. It had an incredibly soft and delicate creamy texture, the passionfruit added a sweetness and acidic note as well. Absolutely one of the best parts of the meal. Although it may be obvious, I still want to mention that the nigiri was some of the best quality we've had and every piece was extremely flavorful. I loved that the chef also showed us all the fresh fish before he cut it so we could see exactly what we were about to eat! Everything was 5 star. Food, service and overall experience. I really loved that the service felt Michelin star. You really didn't feel like someone was waiting on you. He was literally like a ninja. Of course I can't speak on other chefs who work here because we happened to have a temporary chef that was incredible. However I would still highly, highly recommend coming here if you love omakase and trying delicious new foods. read more

See all

First time having omakase and I'm still having a hard time processing how amazing the food was. The food was beyond expectations but what also really had me was the experience. Very private and intimate which showcased more of the flavor and enjoying every taste with the strangers around you bringing everyone's experience together. I loved seeing everyone's face blow up every time each person ate a piece given by the chef. The staff was very attentive and made us feel like royalty. 10/10 would recommend. Will definitely be coming back again! read more

Hiden - Moist af - Japanese Near Me - Miami, Florida

Chef Honda And Chef James are OUTSTANDING! The experience is one of a kind. I've been 3 times and every time the menu has been different. The staff is a pleasure to be around and make sure everyone's experience is perfect. This is a great spot for a date, family, or old friends to catch up. It's not just about the food it's about the experience. I've learned so much from them and have tasted the most wonderful foods read more

See all

The catch was it is expensive and only serving eight patrons per session during the two time slots for dinner. I stumbled upon them from a cutout shared by my future daughter in law on the ten best Omakase in town , Hiden captured my attention as it was only $50.00 more from then next most expensive ranked in the article. Is really Hiden as the name implied; for a second we thought we were lost as one had to walked straight into a Taco place with lots of customers on both sides of the aisle. At the end of the restaurant , a metal door like the elevator kind the only way in. Two dishes stand out for us. Uni Toast with Japanese Milk Bread, Hokkaido Uni, Truffle soy sauce. ( well this Uni is a tad firmer then most locally available so is easier for the palette if one is not use to the mushy soft texture ) My next favorite is the Corn Gazpacho which is sweet corn, rice cracker. Served at room temperature, this soup like texture, tasted like ice cream, without the sugar. Super yummy. The tiny rice crackers grinding in your mouth with the soup base, is super delicious. The rest are Toro hand roll as well as sushi selection of fishes that can be ordered in most good Japanese restaurants in town. The difference here is that the chef served each patron one piece at a time; we are all encouraged to use our fingers to hold the sushi. From the chef passing over the rice served at just the right temperature the sliced fresh fish gave one a feeling of the food was warmed by the chef's palm while preparing the sushi. That's the magic touch. No Waygu beef served but a deep fried Japanese grouper with Tartar sauce round it up. Btw the fish are very fresh and flew in from Japan. read more

See all

5 stars alone for the Aesop soap in the restroom. I'm kidding, but little details like that really make a difference for me. An intimate Omakase experience that gives you a VIP feeling from the moment you walk in. Hiden is accessible by entering a pin number into a keypad. You then pass through a curtain and are transported into a simplistic, but well decorated space. Service is attentive and you are well taken care of throughout the night. You won't have to ask for or request anything. This Omakase had a great mix of hot and cold dishes. Well selected nigiris and a delicious dessert. The first course was the champagne and oyster. The Shigoku Oyster was prepared with a quail egg and specialty ponzu sauce. The perfect first bite paired well with a glass of champagne. It was followed up by the sashimi selection which included chu toro, madai, and shima aji. The hot dishes consisted of Medai Teriyaki, Japanese A5 Wagyu Ribeye, and Kanimiso Yaki: Russian King Crab with Crab Miso Sauce. I enjoyed all of these. The nigiris were all well cut and portioned. Beautiful selections: Kasugo: young sea bream, shima aji: striped jack, nodoguro: black throt sea perch, zuke: marinated tuna, chu-toro: medium fatty tuna, o-toro: fatty tuna. Each piece was perfect and melted in your mouth. Hokkaido Uni Temaki: sea urchin hand roll (amazing) and Tamago: Japanese egg omelette. and specialty dessert that is provided by Dasher and Crank I believe? For more pictures and details visit my Instagram @boujeeboybites read more

SERIOUSLY ARE YOU KIDDING ME?? I had the pleasure(?) of dining here tonight and I have to tell you they may as well change the name because it is absolutely nothing like the Hiden we had all come to love and cherish. I really don't know what is going on there but after speaking to a couple of others dining after the meal they are as perplexed as I am. You can see right from the beginning things are going to be nowhere near the same. The chef tries to keep things positive but you can tell that he has been thrust into this and he has very little idea what to do. The meal was very quick and there was a lot less food. It wasn't worth complaining because I understand the predicament they are in but it doesn't seem fair to charge the same amount of money and get a much lesser experience. I tried to find out more from a couple of people working at the taco stand but it appears they have been all warned not to comment. The reservations still show sold out however I cannot imagine that won't change and I guess they want to make it appear as if no one is cancelling. I have some upcoming reservations that I want to cancel and have emailed them and DM'd them and they are not replying which is not cool. You're supposed to have until a couple days before your reservation to cancel and get a full refund so what they are doing is not right but no surprise. All in all, if you go, don't expect to see the Hiden you know from before because that is gone. What remains in my opinion should be hidden so be prepared. Nonetheless I wish them the best luck. read more

One of my top 3 favorite omakase restaurants! From the Bay Area, we have a good variety of fine omakase dining spots, but Hiden definitely rivals and supersedes most them. Husband and I were treated with exceptional service by both the chef and hostess/server. Everything tasted amazing, fresh and were complimented with perfectly paired flavors. However, the food was not enough for my large appetite. So I ordered about 5 more pieces (I wanted to order more but my husband was tired from the day at this point lol). The only con I can mention is the rice to fish ratio for the sushi was a little off-- slightly too much rice for my preference. Also, the atmosphere is very quiet and would be nice if a tad bit more lively (although I understand that is the nature of the majority of traditional omakase spots). We will most definitely definitely be back to enjoy the pleasant company of Hiden staff and their drool worthy omakase. I'm so thrilled to have found my go to sushi gem in Miami! read more

I've been to this place twice already... once with the original chef and once with the new chef. Both times I had such an amazing experience. The new chef is just as talented and experienced, just a different style which is fine. It's a perfect intimate date night place with great food and a lot of attention to detail. Highly recommend, I will be going back read more

See all

Last month I went to Taco Stand and saw this door with a keypad. I kept wondering what was back there... maybe storage, an office or maybe more. Fast forward to this past weekend, I was able to see, with my own eyes what it was. In a noticeable play on words Hiden, it's what's inside. You make a reservation, one month in advance, online. If you're lucky (if not, keep trying for another date), you secure one of the only 8 seats at Chef's Shiraishi's table. Once confirmed, and on the day of your reservation, you will get an email with instructions, time and code to get in. Do get there on time and follow instructions... "rules are rules" said they chef and they can't wait for latecomers. They allow 5 minutes after official reservation time and start with the first course. The ambiance is welcoming, cozy, and you feel like you are at his home's kitchen. Chef Shiraishi is very comfortable preparing every course, and telling us about it. Answering any questions, giving us the background of the fish he is serving, listening to our comments and paying attention to our reactions. As a dance, he goes from course to course, without missing a beat, beautifully choreographed and with perfect tempo. Never too rushed, allowing each one at his table to enjoy every piece. As mentioned, this is a chef's table, meaning the menu is set, and changes based on season. So you might go a second or third time and get something new each time. To start, we got a glass of champagne, included in the experience. You can also add, at extra cost wine or sake. Once we ordered our wine, the chef was ready to start. 18 courses he would prepare for us. First was a West Coast Shigoku Oyster. All I could think was "this experience will be exceptional", and it was. A sashimi selection was put in front of each of us and presentation was spotless. So clean, classic, simple, letting the freshness of the fish talk for itself. A sushi selection followed, named 1st Tempo (the chef knowing cooking, as music and dance, is an art). This was 3 different types of tuna. New Zealand Scampi came next, right in the shell for presentation, and it's sweetness was superb. 2nd Tempo gave us two courses, followed by a Crunchy Bite, which was tuna based with a crunchy outside. 3rd Tempo is when I started to get full... 5 sushi selections, including: Unagi, Mackerel, Alaskan Salmon, Sea Urchin, and Toro. Must mention that most his fish is imported from Japan, and the ones that are not, are because the chef knows where to get them best based on season. To finish our meal, he prepared for us a Waguy Beef sandwich, in buttered and warm potato bread. Fun part of this meal was listening to him talk about how he would get these in Japan, sometimes 2 or more at a time and enjoy them in the train. How he shares something that reminds him so much of home with us. Dessert came... Mango and Macadamia Parfait. This was so delicate, and exquisite. Even me not being a fan of mango, totally fell in love with this dessert. Macadamia panna cotta, topped with sweet little pieces of mango, white chocolate macadamia clusters. Light, balanced amount of sweet, and elegantly presented. He also served us a Dark Chocolate truffle, covered in matcha, on top of a yuzu toffee caramel sauce. That sauce was perfection! In fact, this whole night was. It was a delightful experience to share as a date and with friends. The place might be "hiden" to the actual eye, but I'm sure as time passes more and more will know about it, be it by reviews like this or word of mouth, and the "secret" will be out. But it's a good thing, because good food and good experiences are better when shared. read more

See all

Very good food Perfect service Nice company Hidden is a perfect night out quiet classy read more

Hiden - Yummy - Japanese Near Me - Miami, Florida

Chef Tadashi and his lovely wife Caroline have created not one of the best and most unique dining experiences in Miami but one of the best and most unique in the Western hemisphere. I would give Hiden 6 or 7 stars if I could. The experience starts by walking through the Taco Stand all the way to the back and entering your code into a keypad which opens the door to a hidden dining space. There are two seatings of 8 guest per evening so it's very intimate but also warm and inviting. There is really no way to describe with Chef Tadashi, Caroline and their staff create from an experiential standpoint. Chef Tadashi has a reputation of being a purveyor of some of the finest Japanese fair in the US and he doesn't disappoint. Given the intimate setting Chef Tadashi explains the origin of each hand crafted plate that you are presented with and explains how the items are regarded in Japanese food culture. Caroline was in charge of our wine and sake pairing which on it's own would have been worth the price of the evening. Even the wine glasses she chose were remarkable (make sure to ask Chef Tadashi about how he feels about them). Don't let the price deter you from having an experience that you will remember and relate to others for decades to come. Hiden is as close as you can get to having a true Japanese dining experience without the long and expensive flight to Japan. We are already planning our next visit. read more

Hiden - Japanese Near Me - Miami, Florida

Basically I can never eat again because nothing will ever be as good as my experience at Hiden. So, it was nice knowing you all and I will leave a happy woman. In actuality, the entire experience was perfect. The chef is an artist and thinks about every single detail but he's also personable and humble. It's a pleasure to watch him prepare the meal. We learned a lot as well. The staff is very attentive. Even the bathroom has a Japanese Toto toilet. This is not a gimicky restaurant. It is a restaurant from people who are truly passionate about food and want to elevate the restaurant experience in Miami. If you appreciate food you will not be disappointed. read more

See all

I've eaten at a lot of Michelin sushi restaurants, but the experience is one of the most unique I've had and the omakaze was amazing (and I'm surprised it doesn't have a Michelin Star yet)! Came with my family with a 7pm reservation. Venue: the most unique aspect of Hiden is its location; it's hidden behind a secret door at the back of a local casual taco restaurant! Very speakeasy-esque. When you make a reservation, they provide you with a door code and a time frame to arrive; if you are late, your code will expire and you will be locked out (no exceptions). Reservations are a MUST here, since there are only 8 seats in the entire restaurant and it is the only way you will be provided access (when we were there, one family tried to enter as a walk-in, unaware of the whole secret door concept). Note there is a strict dress code: no perfumes, flip fops, hats; no sandals or shorts for men. Even though it is hidden in a tiny space inside the taco spot, it still feels spacious and very intimate. The interior is dark colored, though the lights and the light wood on the counter is a good juxtaposition against the dark grey walls and floor. Service-wise, given how intimate this place is, there are only 4-5 people serving everyone. That being said, all of the servers and chefs worked very efficiently, with someone always standing in the corner watching the guests at the ready. I personally liked how Chef Honda was great in explaining to newcomers how the meal is structured, how each piece has been prepared, and how to eat it - this would be a good place to take a sushi newbie to learn how to eat and appreciate sushi. Food: one word: impeccable. All of the pieces were very clean and had very few condiments and yet were enough to cover any fishy aftertaste that might occur. My mom hates fishy sushi, but she ate every single piece produced, including the aji (horse makarel)! Each piece had a very slight twist to make each dish somewhat unique from other places. Our favorites are marked with **: -- **Champagne & Oyster (kusshi oyster, yuzu, caviar) -- Otsumami (ankimo (monkfish liver), zuwaigani) -- Sashimi Selection (toro, akami, aji, hotate) -- Sake (salmon, asparagus, yuzu miso) -- **Not Your Average Miso (wakame, chive) - bone broth, so much richer than a typical miso -- Sushi selection (kinmedai, Shima aji, sake, **nodoguro + uni rice, **sayori, akami, chu toro + caviar, uni, anago) -- Handroll (negi toro) -- Naomi (A5 Miyazaki wagyu ribeye) - two small pieces, which was just enough portion-wise for those who aren't fans of wagyu like me -- Chocolate Delight (chocolate, matcha, salt) -- ** Dassai 50 Sake Sorbet with umeboshi - one of the best desserts / palette cleansers, as the sake is very crispy and umeboshi added just the right amount of sourness To summarize: food is great, service was awesome, vibe is awesome. A must-visit if you are in the Miami (assuming you are able to nab a reservation)! read more

See all

Not cheap but the experience of a lifetime! Sushi is as fresh as it gets! Chef's combinations are out of this world! Every single bite is perfectly crafted with flavors you could have never imagined! read more

We apparently got really lucky getting into this place last night. As we are visiting Miami and not a local. I don't even know where to begin but it's a whole vibe. If you can get in, congrats! You are now apart of an elite few who have been able to experience this magical place. 8 people total for the night. The food and the people are peer magic. Honestly, one of the best experiences we have had! We did the Wine and Sake pairing and it was perfect. read more

AN EXPERIENCE! The food is great, but the total experience is even better. I came here on a Thursday with 3 other friends. There is only seating for 8 people so we were half of the party. The chef was very knowledgeable and gave us background on what we were eating and what part of the world it was flown in from (mostly Japan & Spain). The two month + wait to finally experience Hiden was worth it. It's a very pricey meal, but the experience is one of a kind. If you don't like raw fish, this place isn't for you. 90% of the dishes are raw fish with some very delicious wagyu sprinkled in. My FAVORITE dish of the night was the wagyu soup! Each serving is small, but there are so many servings that we all left very full. Dinner came with one glass of champagne. We were allowed to bring our own bottles of wine but there was a corkage fee. I'd definitely go back! read more

See all

We have had Omakase many times at NAOE and after hearing so much about Hiden we wanted to give it a try and have to say we were not disappointed. The level of quality and service was second to none. I don't understand how anyone can even consider giving Hiden less than 5 start. Every morsel of food was a level of flavor that was exceptional, from the Shigiku west coast oyster to the toro and Wagyu. Chef Edo Kobayashi is talkative and a master. Do not expect a California roll but expect a culinary experience that you will not forget. read more

One of the best restaurants we have ever been to. Make reservations far in advance as the restaurant only holds 8 people and has 2 seating's per night. From the moment walking in, dinner here is an experience to remember. Everything is done very thoughtfully to make sure you have the best time. The staff is knowledgeable about sake and wines, and gave great recommendations. They act as if they are trying to get a Michelin star. The fish was the best we have ever tasted, very fresh. The flavors in each dish were delicious, nothing too overpowering. It is clear the chefs are working very hard and are passionate to give everyone the best experience. read more

See all

The Hiden experience is clandestine, exclusive, and real tribute to your palate. The meal is served as an Omakase, Japanese for: I'll leave it in your hands. The chef decides what to serve, starting with the lightest and ending with the most filling. The space is comprised of eight spots, guided by the Master Sushi chef, his helper, and two servers that complement the two and a half hour experience. We tasted nineteen individual plates: 15 fish, 1 duck, 1 meat (Wagyu A5 the most expensive cut in the world), and two desserts. This was a sensory, luxuriously galactic, eclectic, and wonderful experience of exceptional qualities, and it certainly came with a hefty price. Hiden is located within a taco shop in Wynwood. The James Bond style door does not read the restaurants' name. Slide the door open with the four-digit code texted to you on the day of your reservation. read more

After months of waiting my friend and I finally got to sit at the counter of this "amazing" place. We have done omakase dinners from New York to Japan and this one dose not come even close. The space is tiny with a washroom behind one seat. Food was good in quality but lacked presentation. Would not do it again. read more

Hiden was a absolutely great experience overall. We waited months after making the reservation and it was well worth it. The service was well above par and the chefs were both friendly and informative. We enjoyed a great bottle of sake throughout the meal, while others dining that night did the wine and sake pairing. Both were great. All courses were amazing - from the sushi (with and without rice) to the wagyu beef, the soup and fish - we loved them all. We will definitely be back! read more

See all

So i went here 8 months ago with the original chef and was blown away by the experience. Better sushi than even some Michelin rated restaurants in New York. I put myself on the waitlist and booked last night without knowing that the original chef left. I found out a day prior to the reservation and was greatly disappointed and wanted to cancel, but the manager reassured me that the new chef was equally talented. Kept the reservation and proceeded to have an incredible experience yet again. While the new chef offers a different way of preparing the fish and slightly different warm dishes, the food is outstanding and he is actually far warmer / has better people skills than the previous chef. The portions are the same and we left very full and with some new friends. Thoroughly enjoyed the experience. Welcome to Miami, Chef Mitsu! read more

Hiden - Wagyu beef - Japanese Near Me - Miami, Florida

See all

I'm not sure I understand the reviews of Hiden but I just don't think it warrants five stars. Not even four and I originally assessed it at three but I was overly generous - given its price point and high expectations. I suppose the fact that it's difficult to get a reservation makes it seem that much more enticing. Another reason for the high grades might be the charismatic and gracious chefs and the personal touch afforded by dining in such an intimate setting. It's almost like eating at a friends house because of the friendly banter. That is if you had a friend that charged you money to dine. I know they are changing the restaurant seating policy from six seats to eight which is going to lower the cost but for us the price (including tip) was almost $500 a person. We chose to do the wine/sake pairing and of course that added to the price but the wine/sake was the best part of dinner. Maybe because I'm from The Bronx and have an understanding of money (and the lack of it) but $500 is a big expense for dinner and I was expecting a lot more - not in quantity but in taste and quality. Also I've had omakase experiences in Osaka, Kobe and Tokyo (which I've reviewed on Yelp pre-Covid) and they were far superior. Yes, I understand this is not Japan and a comparison might be unfair but for the time it took for a reservation and the price paid I need some benchmark. The restaurant itself is very similar to omakase restaurants in Japan. Hiden is stark and simple with a clean aesthetic which I expected from this based on prior omakase restaurants. Service was polite and excellent. Many of the dishes highlighted nigiri and my samplings were uneven. Some of the fish selections were good while others were chewy and for me only one of my fish offerings would qualify as excellent. Yes its better than sushi/sashimi you might pick up at Whole Foods but overall not as good as sushi I've had in quality U.S. restaurants. Among the chef's choices was a Waygu course with two generous pieces and one piece was truly excellent while the other was quite average. And average explains the whole experience - for me at least. While I was there I heard the other diners fawn over their food so clearly they loved the same food I found underwhelming. Dessert was truly disappointing and a let down. I expected some end of dinner redemption but like the rest of the meal it was lackluster and seemed to be just an afterthought. Sometimes hype can take on an influencing life of its own and I tried to be objective - so for me Hiden was disappointing. read more

Note: On Yelp I review exclusively sushi bars. Here's the summary. Second best sushi bar in South Florida, very close to NAOE. Eight seat omakase only (chef choses your meal for the evening) bar with a personable chef, happy to educate along the way. Whereas I would call NAOE hardcore, classic might be an appropriate description of Hiden. And just to be clear, this is a place for people who like to explore, not a place for those who favorite westernized sushi rolls. The bar is an attractive, small (and thus intimate) venue trendily hidden in the back of a taco stand. You will be emailed a secret code for a set time to get you through a nondescript door with a keypad. The bar itself optimizes his prep area for view. There is a serving shelf to allow quick placement and consumption of nigiri. You get a fun little game of choosing a unique sake glass if you've ordered such. His team provides fantastic service throughout. Chef Tadashi Shiraishi is personable and happy to talk about sushi, how to eat, the history, whatever you'd like to know. His presentation while prepping the meal is part of the experience. If you don't already eat your nigiri sushi with your fingers, it will be a new experience for you. He attractively displayed the whole cuts to his guests at the beginning of the evening and the fish was of the best possible quality. We saw excellent tuna options, lean to fatty, various mackerels, striped jack, amberjack, fantastic uni, fluke, oysters, scampi. There was a course of wagyu beef as well, pretty much raw except a slight braising. This leads to the first small critique. The selected fish was broader than most restaurants but lacked anything form the rare/unusual list, so for sushi nuts, a little disappointing. His rice used both a rice vinegar and a grain vinegar giving it an off white color. He was making the rice as the guests arrived, placing them in wooden covered pots that kept the rice wonderfully warm and moist throughout the night. The rice was perhaps a little sweet for my taste, but such a minor thing. Of course he grated wasabi root on the spot and had his own nigiri sauce. Each piece of nigiri sushi placed one at a time on the serving shelf warm and cool simultaneously, the rice not over packed. There were a few interludes and desert, notably a cauliflower, scallop and caviar soup and finishing with a Japanese plum & tofu cheesecake. I was a little disappointed there was no tamago. Chef Shiraishi (Hiden) and Chef Cory (NAOE) have slightly different goals for their establishments. Where Chef Cory may be singularly focused on the best meal he can create and is conscious of sustainability, he will not appeal to the masses. Where Chef Shiraishi is trying to bring a classic experience to a larger audience (very commendable) the meal was a little too safe, a little too much candy for me. Let me re-iterate, this critique is because I am comparing him with my imaginary vision of perfection and against the best of the best. In that comparison, I say Hiden, NAOE (and even Masamune) are in their own league. read more

How can I begin to describe this gem? It is traditional omakase in an intimate setting for a mere eight people per seating with two seatings per night. We were there celebrating my husband's birthday. The meal started with a complimentary glass of champagne. We also ordered a fruity sake. The waitress taught us how to pour sake for each other. They also had a variety of cute sake cups and we were allowed to select the one we wanted for the night. Onto the food- there is no possible way to go wrong with tuna toro and tuna o-toro. The scallop course we had was divine. We watched as they would hand-fan the scallops on the grill, then it was served simply with salt and pepper. The sheer simplicity let us taste how sweet the scallop naturally was. The showstopper for me was the uni and tuna handroll. It is genius to pair those two items. I have always thought of uni as ocean butter. Just a creamy taste of the best parts of the ocean, and layered on top of tuna with perfectly balanced sushi rice- I have no complaints. I'm also usually not a fan of octopus as it can be very chewy, but the octopus was soft. Hiden lives up to its michelin star. read more

Amazing experience, food, and customer service! Perfect for date nights and so intimate. Best omakase in Miami!

It's the fourth time we visit this little place and every time we come its even better than the last, first the ambiance: clean, elegant, intimate and just perfect. The service is also great, Caroline the manager knows a lot about wines and sake and in general the service is very professional. The food is simply outstanding, the fish, the rice, the technique, the creativity on the cold and hot dishes, the perfection of the sushi are just amazing. Chef Tadashi is very friendly and you can see how much he loves and respects the profession. The couple just makes an amazing team. The wait for the reservation (2-3 months) is completely worth it, you won't be disappointed on any aspect of the experience. Probably the best sushi I've ever tried, I wish I could eat here every week read more

See all

Thank you for a beautiful birthday dinner! Everything was delicious and the conversation was wonderful. read more

See all

PHENOMENAL! There's little to add which hasn't been mentioned already. Apart from the wait to book a reservation (worthwhile!), Hiden is now in my top three dining experiences. Upon entering the door code, one is transported into another place altogether: the sort of small sanctuary frequented by Japanese businessmen after work. The atmosphere is peaceful, quiet, and calm, and per cultural tradition the service is impeccable yet totally invisible. As for the food, this is possibly the finest omakase I've eaten and, combined with the very reasonable price for such a meal, a thoroughly excellent value. We will return for sure! read more

From the moment you walk in (through a hidden door in the back of a taco stand, where a secret passcode to enter was emailed to you a few hours prior) you experience a first class dining experience unlike anything else. Chef Tadashi Shiraishi starts each meal with a beautiful glass of champagne and a perfectly selected West Coast oyster. The champagne really drives home the idea that we are "celebrating", even if this is just a regular meal for you. From there he eases you into the sashimi courses, my favorite of which is the trio of toro. Before Shiraishi delves into course after course of beautiful nigiri, hand rolls, and other raw bites, you are graced with an incredible soup, aptly called "not another miso soup". While the name is comical, the soup is anything but. Both delicate and fulfilling the snow crab and egg soup is a stand out in what many consider a "throw away course". The meal is rounded out with 1 to 2 warm hearty courses. Usually featuring Wagyu beef, and is capped off with 1-2 impeccably executed desserts, my favorite of which is the perfectly sweet but not cloying raw chocolate and matcha truffle. Unfortunately Hiden has changed significantly since my last meal there. I will preface this by saying I have dined at Hiden several times since they opened last year, and each time has been the most memorable and incredible culinary experience I have had. However, this past week the restaurant owners, Showa Hospitality, and the Chef and Manager, Tadashi Shiraishi and Caroline Martinez, have parted ways. Because of this separation, Hiden is simply no longer the restaurant it was and never will be again. During the separation, both Chef and Owners posted on social Media. Shiraishi thanked Miami and everyone he met during his time here, while Showa made a statement that Hiden has always been about more than one chef and is about an experience as a whole. That just simply is not true. Every time I have dined at Hiden, I enjoy both the food and the experience. Shiraishi has gone into great detail about every selection he made for our experience. From the glassware to the classic omakase counter made of traditional rare wood. Listening to Shiraishi wax poetic about the incredible oysters he has sourced from Washington, coming wrapped individually as jewels, makes eating that single oyster so much more incredible and delicious. Learning why he selected each wine on his finely curated list and what course he feels they pair well with amplifies your dining experience ten fold. Omakase, by definition means "I'll leave it up to you" and stems from the Japanese "to entrust". How could dining at Hiden be anything BUT one chef, when your entire meal and experience is artfully curated by one single individual? I had reservations in March for a family birthday, which I have chosen to cancel. Firstly, I can not fathom dining at Hiden with a different chef. I wanted my family to experience the same magic I had. Second, I can't dine somewhere that doesn't respect their chefs. Shiraishi built Hiden. It may have been financed by other parties, but every single aspect of that establishment has Shiraishi's heart and soul in it. I could accept an amicable separate between both parties, however I can't accept a restaurant group not giving credit to the chef who solely built their entire following, booking out months in advance. Lastly, I can't dine somewhere that is expensive and pre paid when I don't trust the group. In the wake of Shiraishi's departure, Hiden felt no obligation to warn those who had reservations and this past weekend many people showed up for pre paid dinners to a dark and closed restaurant. If you choose to dine at Hiden, please know you will not get any of the experience you have seen on social media or online. And what you DO get, will be at the expense of a chef who gave the Miami dining scene and Showa Hospitality everything. read more

I am a super omakase addict. I went to so many Michelin Stared restaurants in NYC and TOKYO. The quality of Hiden is able to compare with top sushi restaurants. The chef was serious and nice and I can felt he respected his job and all of ingredients. Most fishes are from japan and it definitely worths the price. I think if you want same quality in NYC, you have to pay 280$. read more

See all

I was a bit skeptical at first because a few other reviews have mentioned a change in the restaurants quality since the original chef left however after my visit this weekend it was absolutely for nothing. The chef and his assistant did not only provide the most delicious dinner but they were very friendly and funny. It was literally the best meal I've ever had and i don't even like sushi that much. It was the perfect gift for my husbands birthday. read more

See all

Great experience and great food overall (some menu I could not eat but great presentation covered it) Chef Honda was funny and made a little room with 8 people became great friends (which I don't know any of them but my bf) Will be back again.. and still hard to make a reservation here read more

Amazing! Every bite is a whole experience.. we went for my birthday and it was definitely worth the money.

This restaurant is worth both the wait and the price. I made the reservation 3 months in advance. It was truly an amazing experience. Top quality food and service. The ambiance is very nice too. Be aware you will be seating in a bar next to other 7 guests (only 8 seats per seating) so be polite, do not speak loud, do not talk on your phone, and concentrate on enjoying the food, that is why you came here! The chef is such a nice guy. I will be back! read more

Miami's best Japanese omasake and May be best meal in miami. The food and experience was off the charts. Only issue is getting a reservation as the word is out. read more

The most EXQUISITE meal of my life to date. The cost is quite a lot but I truly believe it was worth every penny for this unique experience. The quality of the food was outstanding. They serve you tons of different dishes but they are very small, do you have enough room for everything. I was definitely full by the end. read more

Celebrated our 2 year anniversary with the friends at Hiden. My husband and I experienced the wine pairing and was delighted with the knowledge that the hostesses had. The food was amazing and we absolutely loved he private atmosphere. We highly recommend this unique experience read more

I spent two weeks in Tokyo basically eating until my stomach exploded and this is the closest I got in Miami to the pretentious Tokyo sushi experience. They even have an authentic Japanese toilet. If you've been to Japan, you know how important this is. Pricey but definitely worth it for a nice dinner with a significant other or special occasion. I almost took off a 1/2 star because the fact that you need to use a key code to get in is dumb, but the chef really cared about his food and the cow from which the wagyu beef they served us apparently had a PHD in classical music, so yeah. read more