Glenn F.

Best sushi we've had in Miami, and definitely merits the Michelin star. All fish is flown in from the Toyosu Market in Tokyo. Chef Seijun is friendly Every course of the omakase was memorable, and the creativity level is high. Standouts include the rainbow trout with konbu, onion, and ponzu jelly; the uni toast (ecstasy for uni lovers), the sushi selection (great amaebi and A5 Wagyu), negi toro hand roll (worth splurging for the caviar supplement), and miso with manila clam broth. They also have a solid sake selection. Make sure you get the code to enter in the back of the taco shop.

I like the experience of Michelin-starred restaurants, I enjoy traditional sushi (i.e. Edomae-zushi), and I really like when they combine into a Michelin-starred sushi restaurants. In January I had a week where I visited all three of Miami's Michelin-starred sushi restaurants: Hiden, Shingo, and Ogawa (which is the order in which they were established). I've also gone in recent years to two of the starred sushi restaurants in Tampa (Koya and Kosen). All five were one-star, though I've also experienced two-star (Sushi Masaki Saito in Toronto, since dropped to one) and three-star (Masa in NYC) sushi restaurants - as well as other places that have been exceptional but simply weren't in cities with a Guide. All of this is to say, I know my way around both the dining style and the experiences and expectations set by such restaurants. I'm not the person to just toss laurels on a place because they make above-average sushi. I think it's also unfair to reserve a 5-star review for only a three-star restaurant, or assume that any Michelin starred experience should receive a top review. These initial paragraphs are a boilerplate intro I'm putting atop all three reviews for Hiden, Shingo, and Ogawa because I want each to be taken in context of the others and the experiences I had. If you want the short version. All three were worthy, but there was a clear pecking order that happens to correspond to the inverse of when they opened: (1) Ogawa, (2) Shingo, (3) Hiden. Hiden established the scene, the initial head chef of Hiden opened Shingo, and (soon after) Ogawa opened to compete with the other two. Hiden's name is a play on their unique angle: The restaurant is a small place tucked in the back of The Taco Stand, a casual Mexican restaurant in Wynwood; you walk to the back of the restaurant and use the keypad to enter a unique code you received via email to gain entry. Let's get it out of the way: It's a gimmick and kind of silly. The same San Diego restaurateurs own both the eateries. It's not as distracting and bad as the screen at Montreal's Sushi Okeya Kyujiro (which didn't end up getting a star and does not deserve one), but it feels incongruous to what the restaurant is now - a first class, intimate 8-seat dining experience. Hiden introduced Miami to the concept of high caliber Edomae, i.e. the traditional sushi experience served chef's choice (omakase) served over a multicourse meal. It's a compact space with a handful of servers aiding chef Seijun Okano and his assistant, Yair Goana. The entire experience is first class, functional, and pleasant. The menu is good; the fish is excellent quality. They start with some intriguing chef-driven items, on my visit they had a thin-sliced scallop sashimi (usuzukuri-style) with a striking Tosazu (vinegar) that made it pop. It was followed by warm and comforting sea urchin toast, tuna prepared in the square-simmer style (Kakuni) usually reserved for pork belly, and salt-grilled rockfish. The traditional sushi section was good, the rice stayed mostly together, and the meal finished with a handroll, broth, and desert. The meal is handled efficiently, the staff supporting the meal is ready to serve pairings, individual pours, and/or just work with you on your beverage experience. It's good, you won't be disappointed. But how do I compare it with its rivals Ogawa and Shingo? When I sat down to compare the three--and Hiden was my final visit--there was something that felt a little colder than the other two, and I think I know where it comes from: This is a restaurant that is owned and run by the restauranteurs who have several holdings, and when their previous chef, Shingo Akikuni, left to start his eponymous spot, this system reloaded with chef Okano. Shingo felt a little more personal, and Ogawa had its own flair that clearly came from its chef co-owner Masayuki Komatsu. Does that mean Hiden doesn't deserve to have one-star? Not at all. If anything, Ogawa is making a case for being the two-star option. If you forced me to rank all 5 of the Florida Michelin sushi spots I've tried, I'd say Ogawa, Koya (Tampa), Shingo, Hiden and Kosen (Tampa) in that order. As a one-star Edomae experience compared against its rivals, I'd give this a 4-star rating, as a restaurant it's a classic 5.

Chris S.

Absolutely outstanding! The best omakase I have had anywhere. Fresh fish, much of which is only seasonally available. The wine and sake pairings were perfect. I highly recommended Hiden!

Karina M.

Hiden is all about the details! Be prepared for a splurge night, but you will not regret it. From the moment you walk in, the staff is there to greet you with a friendly face. They even had me choose my own unique sake cup (also highly recommend to order the sake!) Each bite was crafted carefully, and with love. Almost everything is imported from Japan, and the chef makes everything right in front of you. I kept saying to myself - "now THIS is my favorite bite ...over and over and over again! It is quiet and intimate, yet I was able to have a conversation and did not feel like I was being too loud or that others can overhear what I was saying. I don't think they are overly priced, but expensive enough to prohibit me going again anytime soon. I wish them success and hope they continue to innovate. A Michelin star well deserved!

Marjon F.

Where do I start! such a unique experience. located in a speakeasy style at the back of The Taco Stand is this cute hidden sushi bar! With limited seating and reservation required, you have an intimate style dinner with about six others with the chef. A set course menu we tried a variety of fish. everything tasted as fresh as you could imagine! it was like artwork watching the chef put together each piece of sushi individually prepared for each person. My favorite was the firecracker shrimp and the Uni toast. We started off with complimentary champagne and also had the sake pairing with our Sushi which really elevated our experience. you also have the option to add on caviar to the handle which was definitely worth every penny. The servers, Mika and Luis were super attentive and knowledge, ensuring our servicers were full, and sharing information about each sake pairing. you are a sushi lover this is a must try place. you will not be disappointed.

Andrea K.

Wow, what an experience! Still daydreaming about this food. The sushi was top notch. The beginning courses were also amazing-- a caviar bamboo mousse and wagyu with mushroom were my favs. The entire restaurant is basically one room, run by 4 people-- 2 chefs and 2 servers. There's just the sushi bar with 8 seats for 8 guests and one bathroom. This especially made the experience feel very exclusive and special. Not to mention, the staff were all welcoming and friendly. Loved it!

Ben F.

Luxurious Omakase spot with excellent ingredients and execution. Hiden is hidden behind a secret door in the back of the Taco Stand. The space is intimate and the staff is professional. The "invisible hand" Michelin star level service is evident and sets Hiden apart from other counters. The uni toast was exquisite as was the black caviar vichyssoise. The cooked dishes were a weak point for me. For example, the Kinki fish served with a take on ratatouille and the Mushi Hamaguri clam were just okay. The nigiri course was beyond reproach. The seasoning and texture of the sushi rice was perfection. The temperature control for the fish was ideal as well - cold enough to stand out from the rice but not overly so where the flavor is muted. The wasabi here is the real deal and ground against shark skin counter side. The only total miss was the Wagyu Sukiyaki. Overall Hiden managed to create a special experience and showcase finesse at least when it comes to service and nigiri. I give it a Miami 5 but this would probably be a 4 in the NYC omakase scene especially at the hefty price point.

Rebecca R.

Hiden is an amazing experience for special occasion meals, or for a meal that becomes an occasion. Only 8 people are seated at each of 2 times: 6 and 9 pm. The restaurant is a speakeasy; you'll get a number code the day of your reservation and enter through an unmarked door at the back of a taco shop. Once inside, the space is intimate and the service is friendly. While this is an upscale experience ($300 for the omakase plus drinks), the service is incredibly friendly and welcoming. The chef encourages interaction and taking photos of your food is welcome. The service staff is also very helpful. The food was amazing. Each bite was delicious. On the night I visited, a major standout was the uni, which just melted as you ate it. We also had stone crab sushi, which was a first for me. Even the bathroom was appropriate for the experience with a heated seat. All around this was a great experience and I can't wait for an excuse to return.

Hidden Omakase -- December 27, 2025 For a fleeting two hours, the outside world disappeared. At Hiden Omakase, we were transported, mentally and spiritually, to Japan, freed from the ordinary worries of life. Tucked discreetly within the vibrant energy of Miami, this intimate sanctuary is a rare gem, one that truly deserves to be written about. Every element of the experience is meticulously considered: the menu, the pacing, the service, and even the smallest details, right down to the Japanese-style bathroom, a subtle yet telling nod for anyone who has traveled to Japan. Nothing here is accidental. Chef Seijun Okano, who began his sushi journey at just 14 years old in Japan, brings decades of discipline, mastery, and quiet confidence to the counter. His experience flows effortlessly into each course, resulting in a meal that feels deeply intentional and perfectly curated. Every bite is exquisite, balanced, expressive, and flawlessly executed. Yes, the experience is a premium one, but so is a flight to Japan. The difference is that here, you achieve the same emotional and culinary transport without enduring a twelve-hour journey. What Hiden Omakase offers is not simply dinner; it is a spiritual and sensory experience, one that will stay with me for a lifetime. Having visited many omakase restaurants across the United States, I can say with certainty that Hidden stands apart. Chef Okano is warm, welcoming, and engaging, fostering effortless conversation as each course is prepared before your eyes. The service team operates with a quiet precision and grace reminiscent of Japan's finest establishments, seamless, attentive, and deeply respectful of the craft. Our deepest gratitude to Chef Seijun Okano; Yair Gaona; sommelier Mika Nasako; and the exceptional team, including Sai Lo and Luis De Jesus. Your dedication, discipline, and thoughtfulness were evident in every moment. This is Michelin-star caliber dining in both spirit and execution. Chef Okano, should you ever find yourself in Boston, it would be my honor to welcome you into my home for an omakase of my own. You will always be welcome. Thank you for the unforgettable experience, the meaningful conversations, and the remarkable cuisine. Course after course, the meal was constructed like a warm, exquisite home, brick by brick, memory by memory. From the bottom of our hearts: Arigatō gozaimasu.

James W.

Absolutely the very best Sushi experience and culinary expertise ever! There are no words to express the level of japanese delight and amazement you will have at Hiden. We were mesmerized by the grand entrance which was at the very back of a bustling taco joint where we had to dodge the crowd through tables and people to get to the hidden door with a discreet keypad beside it. At the door you input the four digit secret code which magically opens up into the decadently private sushi kitchen table where you will be graciously greeted by your very own hosts. The food is the main attraction and the chefs make the whole experience more inviting with charm and big smiles galore. This is the best japanese cuisine in the whole world in my opinion. The caviar and any other add-ons are a must try as at the end you are generously offered any extra dishes of what you may have liked at a lower price point. I would recommend you order as many as you like, since you will get seconds of the best your tastebuds will Thank You later! The pics may not depict what your mouth will experience, it is no doubt a must try, please do yourself a favor and visit Hiden for the very best Omakase journey ever!

Maya K.

Like others mention, hiden is behind a secret door in the back of a taco restaurant. You have to input a code to get in, super cool and unsuspecting. So different compared to other omakase spots. Champagne and sake are served throughout the meal. I think there were 17 courses in total. My favorite was the uni toast. Super fresh uni on top of fluffy garlic Japanese bread, seriously one of the best things ever. I ordered a side of caviar as well to put on top of the uni. The toro was insane, melted in my mouth like butter. Honestly, everything I had was amazing and so fresh. The fish is flown in from Japan. Very high quality. It was such a beautiful experience. Waiters are attentive, the sushi chefs are kind and encourage you to eat the sushi right away with your hands (like they would do in Japan) Easy to say one of the best omakases in Miami, if not the best. Perfect for date night. There are only a few seats inside at the sushi bar so it is very intimate. Will be back!

Aleksandra C.

We absolutely loved the experience - intimate and ability to interact with the chef and Sous makes this very special. Everything was exceptional and melted in your mouth. I specifically loved the chef instructions on how to eat the various pieces and answering the various questions. On tidbit to note is that the place is inside of the taco stand which the email doesn't clearly state plus we didn't know that you needed a code that is only valid for 15' past your reservation time which added unnecessary stress and should be clearly stated on their website. Once you overcome the initial hurdle of finding the place everything was top notch but did come at a hefty price tag. The champagne selection also started at $250 which is on the steep end even for Miami. Definitely something worth trying but for the $$$$ we still prefer cote.

Veronica P.

Had a fantastic experience here after a long wait to get a reservation! The employees put such care into making this a unique experience for all. From the sommelier, to the server, the chef, and the sous chef, everyone contributed positively to the experience in their own way. The fish was the freshest I've had in a while. Each dish was constructed with care and they made sure the flavors were unique and complemented well with each other. I highly recommend the experience. The wine pairing was a nice touch, but I dont think that was worth the cost (same price as dinner). The pairings were tasty, but it was honestly too much alcohol for a dinner (and i can drink!).