Unique dining experience. My husband and I enjoyed their whole course of meal and it was kinda memorable. Their sushi were tasty but i want more nigiris not the bento.. haha Especially they had real wasabi, not powder or frozen. The ReaL Root Vegetable! So impressed!! Love it. read more

Out of extreme skepticism, I'd resisted NAOE for years. It's not that I don't enjoy sushi - it's more that I've tended to put a cap on how good I was willing to believe sushi can be. I knew I'd be guaranteed to get the freshest sushi here, but for the high price tag, would it truly be that much better than the tuna pieces available at any of the countless, far cheaper Kendall sushi houses? In all honesty, after having finally eaten here, I still don't exalt the concept of "sushi" as the highest culinary art form out there. It's still seafood placed on rice. However, I'm here to tell you that NAOE isn't "just a sushi bar." To label it as such is to sell it short. It belongs more in the pantheon of the greatest worldwide "tasting menu" type restaurants. There's a real progression here, and the offerings transcend mere pieces of sushi. I don't even want to refer to reigning chef Cory as a "sushi chef," because the whole experience here makes me believe that he could execute any style of cooking at a very high level. If he wanted to open up a traditional French restaurant, a Southern roadhouse or anything in between, I would have no doubt that it would be amazing. Speaking of which, let's first talk about the sushi pieces themselves. They certainly are on a much higher level than those proffered by your average sushi house. First, you won't be receiving plain old tuna and salmon on rice. What will you get? You won't know until you get it, but expect the freshest pieces of fish, sourced from nearly anywhere in the world, some fairly obscure and rare. And let me also say, before I experienced NAOE, I had no idea how important the soy sauce and wasabi were to sushi. After this, you won't view the Kikkoman soy sauce and lime-green wasabi you get at Generic Kendall Sushi House in the same light. Here, chef Cory lovingly brushes each piece with real-deal shoyu from his family's brewery in Japan. It makes a significant difference. If you sit at the bar (which, incidentally, I recommend requesting when making reservations), you'll also see him grinding fresh wasabi root constantly. Most people have never tasted fresh wasabi - it's truly amazing how little its taste resembles the lime-green fake stuff I mentioned above. Before the pieces of sushi and other seafood plates start coming, you get the famous Bento Box. The items within the box often change, and frankly, are just too complicated for me to even attempt to describe. There could be egg custard alongside some obscure sea cucumber and geoduck from the Pacific Northwest paired with jackfruit from Homestead. Just go with it. Service is Michelin star-worthy. Beyond clearing of plates, replacement of dinnerware, water pouring, etc, the staff will do anything in its power to make your experience great. Here's the important logistical stuff - reservations are easily made via Yelp SeatMe, a couple weeks in advance. This is not going to be the time to flake out on your reservation (not that you ever should), because there will be a cancellation fee of $200 per person. If you must cancel, be sure it's done 7 or more days in advance - once you hit a week before your reservation, you are committed, and *will* lose out if you don't show up. Take the plunge, because there isn't much else like it outside of Japan. read more

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Don't waste your money going to this place . Expensive , overrated and the concept of good sushi is not even near what this place offer. Poor design, not a painting in the wall, whole in the ceiling , furniture old. Poor atmosphere for the concept of MIAMI restaurants . Run away read more

Second time around and NAOE still lives up to its high standards. I went to NAOE with my husband for a romantic gourmet night out. Just like my last visit, my experience ranks the restaurant among the best places to eat in South Florida. The menu is omasake, and every dish that was served to us was perfection. From the starting course of the bento box to the very last bite of the honey cake, the meal was fresh, delicious and accompanied by the best restaurant service i have ever experienced. It is still true that the meal is not cheap (and that is an understatement) but it is worth splurging for. read more

Very authentic Japanese omakase menu. Try to get the chefs table / bar seats to see the action. Try the sake that is made from the chef's sake factory. Be ready for some exotic super authentic Japanese dishes. Overall, would recommend to friends to try. read more

Ok, let me start this one off with a bit of a confession. I REALLY enjoyed this place. It's probably one of the most exceptional dining experiences I've ever had in my life. I felt similarly three years ago when we first went to their original Sunny Isles location. So why not give it the top, five star, rating? More on that later. Let's first talk about the good... Wendy and her associate (who's name escapes me at the moment) provide exceptional, knowledgeable, and incredibly pleasant front-of-the-house service. Their years in the hospitality industry really shine through and they make a diner feel completely welcome and at home in their intimate little restaurant. And when I say intimate, I mean it. The restaurant only has seating for 15 (a 2-top, an 8-top, and five seats at the bar), and even then, they only accept reservations for eight at each of their two nightly seatings (6:00pm and 9:30pm). And the ambiance absolutely compliments this. Dim lighting, with a few brighter spots on tables to highlight the food, and a lovely, but barely audible selection of background music to compliment the mood. Meanwhile, Chef Kevin and his team (he works with two sous-chefs now) are assembling delightful items to tease and tempt the palate. They take you on a journey of items that is quite exceptional and unique. Starting with an authentic and amazing bento box and a small cup of soup, you then move onto an assortment of varied and unusual sushi creations of items that Chef Kevin has gathered up from around the world (we had monkfish liver, Japanese uni, a small and hard-to-get freshwater fish from a remote part of Japan, and lightly poached Maine lobster, just to name a few -- but your selections will almost certainly be different if you go). They then round things out with three small dessert items to finish out the world wind tour of cuisine. Okay, so having said all that, why just four stars? Why couldn't I give it my top rating? Plain and simple...Price. I've always been troubled by exorbitantly expensive meals, and this is DEFINITELY in that category. I simply can't award it my highest score because I just don't see the value. Is it a good dining experience? No, it's absolutely amazing, and I mean that in all sincerity. But is it worth it? Not in my opinion. And that's why they get a four-star review. read more

Last July my husband and I took our first trip to Asia. We went to Japan because we figured it was the safest, and probably the easiest foray into the continent. We loved the experience. The culture, the food, the people...everything was so different than our lives back in the MIA. Last saturday we were craving a meal like one of the many you find so easily in Japan. We wanted sushi without artificial crab meat, without cream cheese, and with REAL wasabi. After searching online for an hour we realized we weren't going to find anything like what we were looking for in Miami and we settled on a good but not spectacular place where the sushi is decent. Come Monday morning my hubby emailed me a review from foodforthoughtmiami.com that seemed to describe spot-on what we wanted just two days before. Well, last night we went to try NAOE. This place is not where you go if you have a hankering for a spider roll. The meal consists of chef's choice - a bento box in four compartments. Last night our meals consisted of 1) snapper mutton (caught that day @ haulover) w/ freshly grated lotus root 2) salmon in white seaweed, freshwater eel & shrimp omelet 3) shitake rice w/ traditional japanese pickles on top and 4) (arguably the best thing of the night) fresh mackerel (flown in that morning from japan) with freshly grated wasabi (yes, NO tube or powder here!) and wasabi greens (think broccoli rabe soaked in rice wine vinegar w/wasabi). Chef Kevin Cory even prepares his own sauces to compliment the courses. After finishing our bento box, we had the option to continue eating nigiri pieces. He will continue to prepare pieces until you cant anymore. I was pretty full, despite wanting to continue but my husband (who I suspect has more stomachs than a cow) continued on. He was prepared salmon, ika (squid), and kohada (a tiny fish which the chef braids before serving). the last nigiri my husband enjoyed was the uni, which he loved. i should also note that the only menu you receive is their sake list. the sakes are made by the chef's family in japan and while i cant remember the name of the one we had, it was delicious. the chef and his second in command, an adorable server named wendy were so pleasant. you really feel like you have just come into their home for a meal. the atmosphere of the small cozy space evokes japan - simple, elegant, relaxing. it was a night in miami i didnt think i would ever have. the food isn't for everyone, but .... if you are thinking about going to japan, or you have been and you miss it or you just want to try what the REAL fuss about japanese food is about - THIS is your place. read more

Too weird don't go unless you like fear factor and spent too much money. Spent half the dinner throwing up I. The bathroom

My first instinct when reviewing NAOE is to take one star away from every other business I've ever reviewed. If NAOE is a 5-star establishment, then nothing else I've ever experienced can share that rating. Welcome to a whole new world of dining. What makes NAOE so special is the experience. From the moment you make your reservation (far in advance), you are having the NAOE experience. When the time comes for you to visit NAOE, you should dress comfortably. Our experience was three hours long, including a lovely conversation with Wendy and Chef Corey to finish up the night. After you park in the garage, you make your way to a completely unassuming entrance. No sign, no chairs, no lights. Just a room. Soon, you'll meet Wendy. Her warm greeting will betray the fact that only eight diners will be joining you in the dining room. There's no searching through the computer or searching for confirmation numbers. Wendy immediately takes you to your seats. The dining room is a picture of modernity. White walls, two tables (one for two diners, one for six), and bar seating for five lucky guests. We were escorted to our predetermined seats where custom drinks menus awaited our arrival. I'm not going to detail what we were served. If you go it's unlikely that you'll have the same menu. Just know that everything you have will be at least ten times more incredible than anything you've experienced beforehand. I recommend opting in to the additional courses Wendy will offer you once the main service has completed. Ours were wonderful. If you enjoy sake, indulge yourself in one of NAOE's. We tried the frozen sake, which was a very strong and wonderful way to close out the meal. Service at NAOE is impeccable. Truly, truly perfect. It is the Platonic ideal upon which all other service experiences should be judged. Diners continue on after dining at NAOE and can identify the imperfections in any restaurant's service more readily, now that they have experienced perfection. Service-ness, if you will. My favorite part of the experience at NAOE is that no one is there who does not want to be. No one can walk in off the street and have a bite. Even at Miami's most venerable dining institutions, you get the feeling that your reservation might get bumped if Gloria Estefan decided to pay a visit. Not here. Everyone is there to experience the restaurant. I can only compare it to visiting a museum. Usually, children and school tours run wild through the halls, making it difficult to enjoy the art on the walls. NAOE is a private tour. No distractions. No interruptions. To round out, ill offer a few tips. First, chat with Wendy. She is a wonderful wealth of knowledge about the restaurant, chef, and the items served. She is as important to the experience at NAOE as Chef Cory. Second, when you make your reservation ask to sit at the bar. This way, you'll be able to watch Chef Cory in action. It is a master-class in fastidiousness and perfection. What a treat. Third, and finally, do not go to NAOE if you're concerned about prices or time. It will just take away from your experience, despite it being one of the best values in Miami-Dade County. I can't say I've ever had such an experience before, anywhere in the world. Wow. read more

I thought I knew sushi, but I didn't know jack until I stepped foot into NAOE last night. Being my all-time favorite type of food (besides Ethiopian), I thought I understood what Japanese food was all about, but NAOE was truly eye-opening. The simple, quiet restaurant, seating only 17, is tucked away into a strip mall. The back entrance is actually the one to use, but we entered through the front, not realizing. The front door, facing the main street, is actually blacked out. Never in a million years would you know it was there. Thank God my bBFspoke to Wendy when he made the reservations for our anniversary, and she helped with navigation. The bento box was extraordinary. The beauty was in the details - shaved pieces of seaweed, marinated Japanese melon, sardine rice. Everything had a distinctive and unique flavor - quite unlike anything I'd ever had before. Delightful. Now that I've had the real deal when it comes to wasabi, I don't know how I'm going to return to the regular stuff. Afterwards, we went through 4 rounds of nigiri sushi - fantastic. Having tried uni before, and not liking it AT ALL, we decided to give it one more shot here. Fabulous. Not mushy and mealy like we'd had at other places, but simply lovely. Kevin and Wendy are incredible. They take everything with grace and a smile. Keep in mind, this is a dining experience, not a place to grab a quick meal, or make special requests. Everything is chef's choice, and you won't be disappointed. Prepare to be amazed and delighted. Set aside an entire evening, and save your pennies - you won't want to say no to anything here. Thanks Maria, for the tip about this place. Best meal ever!!! read more

I flew all the way from LA to Miami and trying to book this place months ahead to secure bar seating for a party of four. It sure did not disappoint me, rather, it exceeded my expectation and made me believe that Chef Kevin Cory and his teams are stellar and deserve recognition from others. Reservations: Only 8 people per seating, two seatings per evening. Must do it via opentable. So if you want have a large party, this may not be the best place or you have to be super quick with your fingers. They do not take walk ins. So do not play smart and think you can sneak your way in on the day of. Location: Hidden inside the low key Brickell Key area, parking is in the adjacent building. No Valets. Meal: Everyone is served at the same time, There is only one menu which is chef's omakase. First course consists of Shokado bento with four different columns along with a side of soup. Each of the column consists of the season's finest ingredients, selected by the chef. It includes, but not limits to steamed fish, fried fish, cooked/simmered/stew items, seasonal rice dishes, and fresh sashimi of the day. One particular item that really intrigue me was the shinning squid from Hokkaido. Wendy was actually showing me the picture of the shining squid in the ocean, made me want to go back to Hokkaido so bad. Immediately after the bento box, chef Cory began to show us his masterpiece of providing us some of the best sushi I have had in the States. It is traditional Edo style sushi, means sometimes chef will arrange/place the soy sauce/dressing on top of the fish when its served for you, while others you can use their home made soy sauce at your will. I liked how their rice to fish composition. Not big but adequate. The vinegar to rice ratio was perfect and right amount of sticky-ness for their sushi rice as well. The meal consists of eight pieces of sushi with the fresh fish from either local to Japan-imported fresh fish. You can then add on additional pieces of nigiri sushi if you like after the meal is served. Some of the highlights includes but not limited to are fresh scallops. Super sweet and melts in your mouth. Homemade Ankimo, one of the best creamy texture and buttery taste. Medai with skin on and slice of Konbu. I really like Medai with skin-on, the dual layers of taste between skin and the fish meat itself is incredible. Hokkaido Nemuro Uni is the bomb, I believe all fine-dining Japanese restaurants should at least have uni from Hokkaido region because it is simply the best uni in terms of texture, size, and color (Forget about Santa Barbara uni, once you had real Hokkaido ones, you will know). The most memorable dish of the night would go into the "Konoko" (Sea Cucumber Ovaries). I was a bit hesitate to try at first but Chef Cory strongly recommended so both my friend and I gave a shot. Wow, it was amazing. Unlike Uni that gives you strong impression the moment that touches your taste buds, it was very subtle, but it keeps coming like ocean waves and gives a very long lasting taste that lingers in my mouth for whole night. To wrap up the meal, we had fresh fruits and his secret ice cream to finish up the meal. The ice cream was incredible. Definitely worth to order a second one. I will let you figure out why it is so interesting. The interaction between Chef Cory and Wendy was amazing. I admire his enthusiasm for culinary arts and perfection. I also like how much passion they both have for finding good places to eat! It is definitely one of the good meals that I have not had for long time where I feel touched by the overall food quality, taste, and services. I will definitely return when I am visiting Miami. read more

So this is what it's like to eat like a king... arrived in Miami Thursday night. Dinners: Thursday: Naoe Friday: Joe's Stonecrab Saturday: Naoe I never thought I'd be starting dinner... yes, STARTING dinner at 12am, but that's what we did Thursday and Saturday night. This 17-seat joint has 3 seating, with 12am being the last one. Make sure you have nothing planned the evening you come here, or the morning after as both meals lasted until after 3am. Naoe was the place where I popped my Kaiseki cherry, and what an experience it was... both times. I can't really do justice by trying to explain the dishes we were served, but man, was it good. Every dish was unique and meticulously prepared. Things to know: - Since you'll be spending a good part of your evening for this meal, either: (1) Make sure you go with people you can have a very, long conversation with, and/or (2) Sit at the bar. - Be prepared to spend the $. The bento box is "reasonably priced" at ~$30, but with drinks and sushi, the $$$$ average for this place is no joke. Is it worth it? Of course. read more

Went here for dinner on my birthday after reading about it on Yelp and in the Miami New Times (excellent article, search for on the website). Coming from the North on A1A we had a pretty tough time finding the place. Our normally helpful Garmin GPS led us onto the on-ramp to Sunny Isles Boulevard, but make sure you take the rather hidden local business loop exit instead. Once we located the to say the least discreet shop sign we entered the small and minimalistic restaurant. Sure brings back memories of the places I used to go in Tokyo when I traveled for work. Chef Cory prepared the bento box behind the counter, a show worth watching with his excellent knife skills and well choreographed moments. It's a bit like watching the Japanese version of Iron Chef but actually getting to to eat the food. Charming hostess Wendy kept us busy with beer, sake and fun conversation while we waited. This is not a fast food place so allow some time for your visit, but boy is it worth it. Fresh top quality ingredients and preparation does make for top quality food. Exquisite, fun and unusual dishes make it a real experience. We will be back and my only worry for this place is that it will get "discovered" and turn too popular and pricey. Kudos to them for bringing this onto the otherwise somewhat drab Southern Florida scene. read more

Phenomenal. My fiancé and I went to NAOE last night and we had the most incredible time. Hands down best sushi I have ever had, literally, mind blowing. The experience of the evening went beyond the food. The staff are experts-- Wendy, Rachel and Bens (sp?) were extraordinary and made us feel so welcome. I don't know if I've ever met such accommodating people before. Chef Corey is wonderfully talented and it was an absolute pleasure sitting at the bar and watching him work. It's actual art in motion. If you can't tell, I had a night I will never forget. You will not regret a visit to NAOE. Thank you NAOE. read more

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Dining for sushi occurs with such regularity in our household, that you would think we consider it a food group. Yet, we were highly skeptical to try NAOE, dubbed one of the best options outside of Japan. Why? Purely based on our own stupidity that we tend to enjoy the Americanized sushi, and our thinking that NAOE wouldn't deliver anything innovative enough for the hefty price tag. We convinced ourselves that we would leave hungry, disappointed with a couple of rounds of nigiri and a ubiquitous bento. What a terrible mistake. I'm so glad we caved and finally did try NAOE, which exceeded our every expectation, and shot to the ranks of our top meals. Unparalleled in its execution, it's like drinking Bud Light for years and finding them "refreshing" only to discover the satisfaction of a Belgian Blonde...once you've discovered the good stuff, you don't ever want to go back. Speaking of beer, I recommend beginning with a choice of their authentic selections. The Ginga Kogen Premium Unfiltered is a very easy drinking hefeweizen. Later on in the meal, transition to the sake though, as the delicate flavor truly complements each round of food. As others have described, the chef's family has its own sake brewery, and even though I typically do not enjoy sake, I couldn't resist trying some. Although everyone may have their own preference, we went with the Renaissance Kanazawa Junmai, suggested for those that might enjoy Gewürztraminer. I was impressed, seduced by the crisp smoothness and ease of pairing with every item we were given. FYI, if you are a wine lover you can bring your own for a corkage fee. Making a reservation for NAOE is easy, however a credit card is required. The restaurant is very small, meaning during our dinner there was only 6 other patrons around us. They keep it intimate and have two seatings each night. Accordingly, cancellation is a big deal. If you want to go, make sure to follow through and don't be late. Although there is no obvious sign outside, it is fairly easy to map, and then to walk into what looks like a blank storefront. However, from the moment you arrive inside, you'll feel pampered. The hostess is jovial and immediately brings you to your table and begins to converse with you. They seem to remember all of their past diners, and I learned that should you come back under the same name for a reservation, they look at the menu you previously had to tailor the experience to you so that you get novel items. Furthermore, if you mention it is a special occasion, they do make note and offer thoughtful details. Based on friends recommendations we requested the bar seat, and I have to say, this is the best option. There is soft classical music playing but the decor is spartan, so expect to either look at a plain wall or to grab a proper view of where the action is. Watching the chef at work is tantamount to sitting through a well-choreographed ballet. There is an immaculate precision to each knife slice, an art to shaping each piece, and a hypnotic beauty to watching the grating of fresh wasabi to form a paste. Now if you are a picky eater or if you do not care for seafood, this is definitely not the choice for you. However, if you are open to new options, you will not be disappointed. Each item is lovingly composed, and the use of real wasabi and high quality soy sauce makes a tremendous difference. Although a huge percentage of the items are shipped fresh from Japan, NAOE also utilizes Portuguese octopus, and local lychees. It truly is a fusion of traditional Japanese ingredients, local Homestead fruits, and International elements, all selected based on availability and the season. Accordingly, I won't chronicle every item that we had in explicit detail, as the menu changes too much for my description to have any likeness to the one that someone else may receive. The pricing and structure of the meal seems to evolve over time too so I cannot guarantee continuity, but to give an idea, our meal was $200 (plus tax and tip) per person for the Chef's Choice Shokado Bento , Nigiri-zushi, and Dessert. However, this now includes all the individual add-ons it sounds like other diners "could" select in the past. Personally I prefer it this all-inclusive way, as there may have been items I might have considered not trying, that I ended up really enjoying. Despite that some have commented that the meal was slow, I did not get that impression. The staff was very good about bringing something almost instantly after the previous plate was cleared. Watching the chef work might have distracted me a bit, but I found that they alternated between his hand rolled nigiri and other pieces that were prepped in the back so as to reduce the lag time. The experience does take about three hours, but I do not recall looking at my watch once. So make your reservation to join Chef Cory, and prepare for a true culinary delight. NAOE is well worth visiting for an unparalleled omakase experience in Miami. read more

NAOE - Mmm Chef Cory's box of uni - Japanese Near Me - Miami, Florida

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It is open only for dinner and you have to make reservations with a credit card. Great experience and unique food preparations. All items were very well prepared and presented. The waitress explained every dish thoroughly and patiently. My favorite was the bento box and sushi. I have tasted some of the wonderful sushi and other dishes here. The experience is worth the time and money. read more

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My husband and I absolutely loved NAOE. The presentations were amazing and the sushi was to die for. We appreciated the chef making the sushi in front of us and teaching us where the ingredients were from, definitely added to the experience. read more

Exquisite. This place transcends the restaurant dining experience. Must start with the point of contention ... the price. This isn't cheap, but you are not "paying for dinner." This is a culinary experience. It is almost like an evening at a museum and Chef Cory is the curator. You learn about foods you have never heard of, let alone tasted. As we left our dinner at NAOE, I realized I have never been to a restaurant that so satisfied my stomach and soul. Every course is presented by member of the cordial and informative wait staff. They explain everything on the plate, and why it is considered a delicacy - e.g. hello, fish liver! The wait staff were attentive without being annoying, and I almost considered coordinating some kind of after dinner nightcap with them! You have to make reservations via OpenTable well in advance, as they only have two seatings each evening for about 12 guests. I was surprised that some reviewers mention leaving NAOE still hungry. There is a ton of food for your money! Granted, it isn't pasta, burgers or the like, but we are talking about a 12-ish course meal, friends! Also, a sidenote: they are expanding! They just underwent some renovations in the main restaurant and they are set to soon open a lunch-time joint next-door! If you are somewhat of a foodie, into trying new tastes, and have the opportunity to splurge on a once-in-a-lifetime Miami dining experience, this is definitely your place! read more

It was an impossible feat. Expectations were tremendously high for NAOE. My wife and I had just arrived for the start of our honeymoon in Miami, where we spent four days before our Caribbean Cruise. We've been to Urasawa in Beverly Hills, considered by many as the best sushi restaurant in a sushi snob's paradise, and walked away thinking nobody could match the kaiseke experience of Hiro Urasawa. On top of that, it was New Year's Eve and dinner was a pre fixe $200 per person. As I said, expectations were high. When we arrived at NAOE, we were greeted by a humble white sign, a good start. Nothing turns off a sushi enthusiast more than style over substance. When we walked in, we were warmly greeted by Wendy. She showed us to our seats at a beautifully designed sushi bar, soft to the touch and well treated. We noticed we were the only patrons tonight. Wendy informed us they had some last minute cancellations and we would be their only guests tonight. What better way to start a honeymoon than a personal dinner for two on our honeymoon. We then introduced ourselves to Itamae Kevin Cory. Introductions were brief, as Chef Cory was already hard at work preparing for tonight's dinner. At this time, Wendy came out with our first Sake bottle of the night and was it a sensational start. We were introduced to our first sips of Junmai Daiginjyo, a sake made with 50% polished rice. This sake was beyond anything I've ever tasted, smooth like water with a touch of sweetness. Mrs. G said it was by far the best sake she'd ever had. Chef Cory went on to explain the history of Nichiei, the Sake brewery where this bottle came from, which ran in his family. Then began the gastronomic journey. We were presented with a bento box full of unique and palette pushing items. These included (as expressed on our menu): - Organic Egg Tofu with Sea Urchin Roe Sauce - Kumamoto Oyster with Soy Citrus and Fresh Grated Wasabi - Fried Organic Eggplant w/ Shirako Konbu Sauce on organic Spinach - Fried Kisu, Marinated Daikon Leaves, Fried Ginko Biloba Nots & Chestnut roasted with Karasumi - Sake simmered Cod Milt - Seared Mirame with Monkfish Liver Soy Citrus Shiso Leaf Sauce - Parsnip Rice with Koji pickled Daikon Radish with Organic Butternut Squash & Acorn Squash Miso Soup When the bento box arrived and was revealed, I was mesmerized by the combination of flavored and ingredients. Approaching the food with skepticism, I thought there was no way all of these items could go well together. However, I was gladly proven wrong. After sampling each item one by one, their flavored built on top of each other, with items like the Cod Milt being well matched with the chestnuts. The Mrs. and I both loved the Hirame (flounder). It was silky soft and delectable. A well thought out, remarkable start to our meal. We then moved on to Nigiri. Chef Cory explained he gets his fish flown in from Tsukiji Market in Tokyo each day. At one point during the meal at 8 PM, a delivery man from the Tsukiji distributor came by and dropped off something I could only explain as a slate of more smelt eggs (photo included). Chef Cory explained that we would be eating our nigiri with our hands and Wendy brought out soaked hand towels to clean our fingers before we began. We started off with Salt Cured Sake (Salmon) from Scotland. While Salmon is easily found state side, the Mrs. said it was easily the best piece of salmon she's ever had. It was creamy in texture and melted in your mouth. Then came the "Shiraebi" White Shrimp from Toyama, Japan. Most ebi's come either cooked or as Amaebi in one piece but the Shiraebi was dozens of little shrimp packed together to form the nigiri. This was a highlight for me as I found the Shiraebi to be soft and sweet. Next was "Lidako" - Golden Ring Octopus from Okayama, Japan. Now for those of you who love Octopus, you'll surely like this dish, as it was perfectly cooked, not too tough. I never liked Octopus but even then, I found the preparation very well done. Fourth was "Mirugai" - Geoduck from Seattle. This dish was placed well in the string of Nigiri but I wasn't fond of the crunchiness of Geoduck. The only miss of the night. Next was "Kani" - Dungeness Crab from Seattle. The presentation of this dish almost surpassed how delicious the crab tasted. Out came two dungeness Crab Carapaces, filled with a vinegar based and a shoyu based sauce. The crab itself was perfectly steamed, while the vinegar sauce was expectedly slightly tart. The highlight was the shoyu sauce, sweet and savory, balanced well together. Finally, we arrived at my favorite nigiri "Aji" - Horse Mackeral from Saga, Japan. Aji holds a special place in my heart and always look to order it at sushi restaurants. Chef Cory did not disappoint with his preparation, as I found the Aji extremely fresh. One of my favorite pieces of Nigiri of the night. Now, I've arrived at my 5000 character limit on Yelp (argh). I'll be back to update this shortly. read more

Hello, My name is Jimmy and I am an NAOE-oholic! I have known Kevin for a while... this has been my 6th time dinning there and there are very few places I do repeats... the man introduced me to shiso( I want to say like 5 or 6 years ago, this was before NAOE) ... I was unaware of this aromatic leaf before this.. and now he brings me kohada... damn!! its soo good. I have seen NAOE grow from a concept to a finalized master piece... I still remember sitting at the sushi bar where he worked before and having conversations with him, talking about one day looking to open his own place... I can assure you that everything from the chop sticks to the glassware were not just bought because it was needed but because it was the right thing to have. The ambiance of the place is amazing... it's like disconnecting from the outside world and entering the small city of NAOE. (please note the entrance is on the back) I am pretty sure by the time you have read my review you already know that IT'S RESERVATIONS ONLY!!!! (www.opentable.com) best way to describe it... think of it as going to the movies.. show starts 7, 9 and 11, there are only so many seats... there are no walk-ins... there is no extra chairs and tables in the back room.. (there is no back room). Get ready to have a long dinner, you will not notice time go by... this is not just food from a buffet line.. everything is made like if it was a piece of art... and yes... " it's not fresh its alive" (this is on the business card. Hu hu hu) The Staff!!! Check out the NAOE website... ( www.naoemiami.com ) you can see why sushi is in coded in Kevin's DNA. =) His heritage.. his experience, and his culture....it's all in his Gene pool. Don't be fooled by Kevin's quietness!!! He truly is a comedian... lol!... If you really want to get him started... get a bottle of sake and give him a couple of shots!!! ( his friend calls it ninja juice...) Wendy!!! Is just amazing.. if I ever do open my bakeshop.. I am paying Wendy double and I am stealing her!!! Lol... ( I am kidding) She is soooo knowledgeable in so many things... if it's not soooo busy.. do have a time to get to know Wendy.. she is just the perfect hostess/ waitress.. The Ceremony, the Addiction ( basically the food.) So here is how I do it... hehehe.. the Dinner consist of a bento box with a broth/ consume/ soup of some sort... (like I said I have been there 6 times and yet to have had a repeat on anything...) followed by sushi (nigirizushi ) he pretty much buys everything everyday.. and everything is cooked or sliced fresh. He starts preparing everything at the times of seating... there is a small wait before you get your bento box.. but no worries!!! My suggestion is to start with a beer!! Sapporo!! ( its draft!!) then indulge in my addiction Calipico! This is when u also want to start looking at sake choices (Ninja Juice!)... I think I have tried most of them... and there is one that is served frozen!!! Like icy!!! I don't want to ruin it for you but Wendy does an amazing Job explaining the sakes!!! Once you get your bento box.. and side broth, Wendy or Kevin .. depending where you sit will explain to you what you are having... they do not mind... taking the time to be detailed on this.. so if you have any questions... ask them. As you start eating .... mix it up.. taste a little bit of everything first... soo delicious... After you are done with your bento box.. it is time to eat till you burst!!! Kevin will make sushi fresh for you.. and let me tell you .. once you indulge in this.. sushi will not taste the same anywhere else... he has literary ruined all sushi made in any other sushi bar... curse you!!!! =)... if you do get the chance to sit at the bar.. you are in for a show... the last time I was there I made the mistake of taking my sister... ugh... she started comparing and criticizing how messy I work compared to Kevin's cleanliness and organization... ( I challenge you to a cake decorating contest haaaa) Ask what he has available as far as the fish goes... fresh.. grated wasabi... homemade sauce for the sushi.. I am tell you.. your about to get spoiled! I have included pictures from various times I went to eat there... hope you enjoy them! Thanks, Jimmy read more

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First, I want to thank all 9 reviewers on this page. It was sublime. Wendy strikes the perfect tone to this restaurant. Kevin is better than he thinks., (just don't tell him that) and Ismael helps it all run. It was great harmony while we were there. They were working together and alone and making it all so authentic. After that, it all just falls into place. I haven't said a word about the food because it speaks for itself. There is vision and execution and it's great. Now, who do I talk to about the 2 cabs I had to take to get there? One, having no AC, in the rain, lost, fogging window and he couldn't see so we thought we were going to die, FLAT TIRE, dropped off in the middle of a gas station?! WHAT? True. Finally another taxi comes and ends up taking us over some bridge and pulling in to talk to some guy in a security booth, only to have to go back again, WHAT? True. Nevertheless, it all added to the adventure. NAOE- can't wait to come back soon. read more

Holy $hit!!! It is GREAT my FAVORITE... but a little slow. Freshest, most sophisticated Japanese food in Florida and probably the U.S. Every night is a different very special menu and they have the absolute best Saki. The closest thing to eating in a great Tokyo restaurant or a Ryokan. There are many great restaurants in Miami, NAOE is the best. Get ready for a real treat! TIP: Make reservations weeks in advance... Wendy is a great hostess - if you tell her what you like to eat on the phone, they will customize your dinner. read more

When someone told me there was amazing sushi in Sunny Isles, I laughed in their face. Sunny Isles? I have a hard enough time driving past 24th and Collins. 175th? No thanks. Every year I try to kill my accountant before he files my taxes. Why? Because I don't pay my taxes, and each year he hands me a gigantoric bill from the IRS. You know how many modeling gigs it takes to pay that off? And they ain't calling like they used to. So it's March 12th, and I haven't filed shit. My accountant flew in from New York and asked if I would be willing to have dinner to go over my "financial irresponsibility." Apparently the IRS is blaming me for the Wall Street crash. I've already told Obama... I'm good for the money, as soon as Gucci returns my phone calls. So. Accountant arrives, it's 5 PM, and I'm wondering what kind of food has the best chance of killing him. Ta da: mercury poisoning. I always thought that only astronauts could get mercury poisoning. Earth must not be the only planet in the Milky Way Galaxy with sushi. My accountant and I arrived at NAOE precisely at 9 PM, and I was ready to feed him some raw fish. A lovely Japanese girl seated us and informed us that there is no menu. It's chef's choice. Chef's choice? But how can I choose the most poisonous things on the menu if there is no menu? Disappointed, I decided to drown out my sorrows in the most amazing sake of my life. I don't remember what it's called because I don't read Chinese. But the writing on the bottle reminded me of when I made up my own language in the 8th grade. I'm still waiting on Rosetta Stone to release it. I was shocked when our server, Wendy, brought us each a box containing random dishes. I was about to ask for a plate, but didn't want to be rude. Instead I just asked her which thing in my box had the best chance of killing my accountant. She laughed. Apparently she thought I was 'kidding.' A box and some delicious soup later, and we were onto the chef's selection of sushi. Sea urchin, Alaskin something-or-other, and this tremendous scallop all lit up my mouth. And so did the freshly ground wasabi. Chef Kevin Cory's wasabi was the closest I've ever come to electrocuting myself. If that makes any sense. It doesn't to me. Buyer beware: if you're hungry, order two pieces of sushi per chef's serving instead of one, because the pace can get a little slow. Especially when you're anxiously waiting for your accountant's head to collide with his sake glass. Every other time I've poisoned someone the pace is much quicker. hEllO, Mercury is SO unreliable. When dessert came, Wendy served a mystery ice cream. My accountant thought it was caramel-flavored. I thought it was George Takei-flavored. I've never tasted him, but I imagine that's what he'd taste like. Caramel, soy sauce, and a little bit of butterscotch. Ooohhhh cHiLd. At the end of the night, my accountant was regrettably still alive. At least I had the best sushi I've eaten in Florida. Don't be turned off by the location. NAOE is an adorable little place, and everything from the chopsticks to the sake glasses to the sushi plates are impeccably chosen. All that was missing was a naked Abercrombie model whose body is covered in sashimi. And they say I have no taste. This has been a Review by Fulgencio read more

NAOE is a hidden gem, culinary destination in the making. The food is omakase-style, starting with a "mini kaiseki in a bento box" meal that is appealing for the quality and freshness of its ingredients, and the careful attention that has been put into its preparation. It is also reasonably priced at $26/person. Afterwards is a chef's choice preparation of nigiri, served 2 pieces at a time. Chef Cory combines fresh (actually, his slogan is that "It's not fresh ... it's alive.") fish purchased daily from the local fishing boats, to delicacies flown in from Japan, to clams and lobsters from the Northeast. I've visited NAOE twice over the past month, and the second time was treated to sublime uni from Hakkaido (always a favorite item), delicious Shiraebi, Aori Ika, and Aoyagi (from Boston) - I made it through 9 rounds of nigiri, including asking for a repeat of the aforementioned uni. The restaurant decor is very Zen and minimalist, with low lighting, several spacious tables, and an attractive 5-seat counter seating area, which are the best seats in the house. Actually, sitting at the bar and looking onto the kitchen area, it reminds me a lot of the physical counter at Momofuku Ko (except for the calm, quiet, and tempered actions of the chef as he works to classical music versus the more frenzied activity and blaring rock music at Ko). Chef Cory is very meticulous, skillful and extremely low-key and friendly; we conversed about sushi and kaiseki restaurants in NYC, which we both have extensive experience dining at. He is a one man cooking operation at NAOE. He is ably assisted at the front of the house by an extremely friendly and hospitable hostess, Wendy. She does practically everything else with a friendly smile, and is also a great conversationalist, even showing charts with the interior design plans for the restaurant (if she only knew how much I am into design!), not to mention even providing a lift back to the hotel (since a taxi couldn't be located)! The location is very hard to find, in something of a strip mall, without proper signage out front (the main door is actually in the rear, where the parking lot is - if you take a taxi here, tell the driver it is next to Neptune, and Enterprise Car Rental), which is not that uncommon for fine Japanese restaurants. Outsiders have no clue as to what great things await inside. Perhaps most of their diners currently are foodies, both locally, but especially visitors from afar. I think once South Floridians get a better understanding and appreciation of NAOE's cuisine, they will be beating down a path to Kevin Cory's door! I hope to return during future visits to Miami. read more

Every time I remember my meal at NAOE, I want to cry. I want to just put a pillow to my face and scream into it. My brain just doesn't know how to react to how mind-blowing the food was at NAOE. And every morning since my dinner, I open my eyes, and I wish I was back, in that moment, putting that perfect piece of salmon belly on the most perfectly vinegared, warm, white rice onto my tongue. We made a reservation weeks in advance. We packed lunches for work, and skipped going out to dinner for a while. All in preparation for this $500 meal. It was all worth it, and I'd do it again. Pro-tips: - Make a reservation waaaay in advance, there are only a few tables - Ask to sit in front of the chef when making your reservation - When you get to Brickell Key, ask for directions... there is no sign outside - Order the most expensive bottle of sake - Order extra rounds of food after the initial dinner is over - don't think about it. - Come with an open mind. Our anniversary dinner ended up being one of the most memorable dining experiences of my life. At the end of the meal, they gifted us with a small bottle of sake. So thoughtful. Add NAOE to your bucket list now. read more

What else to say? This is a foodie zen zone. I'll distill a few points: Highs - service is out of this world - super professional and at the same gregarious and comforting. - lots of organic ingredients - rice is very good, a touch sweet and above room temp. I could use a bit more earthiness to it - lots of rare Japanese bites from the sea cucumber to innards galore - very good knife work - fresh wasabi and fine finishing touches throughout such as having high-end chop sticks and switching them out between courses - first time at a high-end Japanese restaurant where I did not have toro, but that's okay because they had a lot of exquisite delicacies - the person next to me was using a knife and fork yet somehow the servers made sure she wasn't embarrassed. I tried not to look - one downside was the grilled sardine was a heavy course early in the meal (second course). Oily and coated the tongue. I could have used a palate refresher read more

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There isn't much I can add to match the reviews already written but I can add this. I've had the pleasure of eating at some of the best restaurants on the planet as I travel extensively. I just returned from a trip to Manhattan and I ate at the #1 restaurant in the country which is also the #3 rated in the world. It's a 3 Michelin starred restaurant and I have to say Naoe is on par as one of the best restaurants I've eaten at. If Michelin was to give awards in Miami Naoe would definitely win a couple if not all three. It's simply the best of the best and one other thing I might add is that the portions are bigger than they look in the pictures. We had a 12 coarse dinner and my wife stopped at 8 but I ate hers so it was 16 for me and I loved every one. Naoe isn't cheap but neither is the food. It's 100% worth every penny. read more

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Food was not what an Omakase should be. Ambiguous policy on dietary restrictions for our group and very few courses delivered on taste. The rice was good but that's about all. Would recommend pubbelly, makoto or anything else over this. I have dined at Shuko, Sushi Nakzowa and many other great ones in New York. This was a total disappointment. I would actively avoid and I rarely write yelp reviews. read more

NAOE - Great presentation of terrible food. - Japanese Near Me - Miami, Florida

You don't need me or any of the other reviews here on yelp to tell you that you need to eat here. you do. i'm not going to waste my breath trying to detail the countless qualities that make this restaurant one of a kind. but i will say this: this was, by far, my single greatest dining experience in miami. ever. one fair warning about naoe though. it's a chef's menu. that means you don't get to pick what you eat, the chef does. on their website they request that, should you have any "concerns" about the food, you should make your reservation a week in advance. now, there are only three seatings, and the restaurant only has fifteen seats. so, if you or a family member or a loved one, is vegetarian, a finicky eater, has allergies or doesn't like this or doesn't like that, please please please, find somewhere else to go for dinner. the food prepared at naoe is one of a kind, masterful expression of the spectrum of japanese food. to go to naoe with a litany of items you can't or won't eat is to handicap your (and by extension, everyone else's) dining experience. so you, yes, you, capt fatstacks with the finicky girlfriend, stay away from naoe. if you make me (and by extension, everyone else) miss out on the monkfish foie gras, or the homemade egg tofu with dungeness crab or the raw clam nigiri or the, . . or the, . . be grateful that the naoe does not serve up forks or knives, because you'd be in serious danger. read more

What to say that hasn't been said. I've been twice. I would eat here once a week if I could. Chef Kevin is amazing. The Bento box has 4 compartments, and you will be putting things in your mouth that you have never put in your mouth before. So if you are not a foodie this place is not for you. All of the components were interesting and unique. You will likely encounter something that you don't love, such is the nature of the Bento Box, but you won't be disappointed. Then comes the sushi. Both times he started with the Salmon belly from Scotland. Now, I love sushi, but to be honest when I order sushi the salmon is not anywhere near the top of my list. This salmon almost made me fall out of my chair. I think about it frequently. The following items were equally amazing. He makes his own Unagi, which is one of my favorites, we had sweet shrimp, octopus, dungeness crab, some shellfish from San Francisco bay whose name I can't remember, and it all ended with Aji from Japan. On top was freshly ground Wasabi. The Sake is excellent, the teas are excellent. The hosts, Wendy and Chef Kevin himself, are so friendly. I love sitting at the bar and watching him perform his magic. Decor is minimalist but classy, soft classical music playing. Not too bright, not too dark. I love it. I live right by the place, it's in a non-desrcript strip mall in Sunny Isles. To be honest, with only 17-seats, I think the low-key location is the only reason this place does not have a 3-month waiting list. read more

NAOE is an experience, not just a dinner. However, that said, you might want to be at least a little familiar and comfortable with sushi before diving in at NAOE. We had read reviews before deciding to go and my wife and I do enjoy sushi, however she is a little less adventurous than me and it did take a little convincing to get her to go. NAOE works a little differently than most places. The menu is set by the chef and there is no choosing by the patrons. Gutsy. You start off with a Bento box of the chef's creation; this is just the appetizer really. It will consist of 4 sections with seasonal Japanese cuisine items. After that is when you get to the sushi. On our night it was all nigiri sushi. What you have is a small wooden skip plate and you either push it forward to let the chef know you would like the particular sushi he is creating at the moment, or you pull it toward you to skip that one. And as the night progresses the chef creates several different sushi based on the catch he has and you select what you might like. Bottom line for us, we had a really exceptional evening. Dinner became an experience that we enjoyed for over 3 hours. I will definitely go for NAOE again. read more

The decor is minimal and lighting is right. It's hard to believe it's located where it is. The mood was right, the Saki was delicious, and the Nigiri kind of ruined my life it was so good. I liked the Bento box because I'll eat anything that is well-prepared, but the boyfriend wasn't so excited about the chef's choices that night- specifically the turnip, the eggplant, and the tofu. I liked it all because I'll eat turnip anytime, especially if there is a delicious, delicate paste on top of it. The highlights were the little foods - the ginkgo beans, the fresh mint, the shrimp. The fish, like all the other reviews say, really is impeccably fresh. Quite impressed by the fact it's flown in overnight from Japan. This place really is special. Expensive, sure, but special and definitely a spot to try if you find yourself in this state and like interesting and clean food. Clean clean, like, you did your body a favor by eating there. read more

After living in Japan, I've certainly become a sushi snob. I admit to having extremely high expectations when it comes to Japanese food. So when my awesome cousin and his girlfriend told me they were taking me to Naoe, I couldn't wait. I had read a few of the reviews prior and I was so excited that I'd be eating at this traditional Japanese restaurant. This place was truly AMAZING. Not only is it the best Japanese food I've eaten in the states, it easily makes top three of all Japanese restaurants I've been to in my lifetime. Wendy was so pleasant, explaining the different items we'd be trying for the evening and chef Kevin was a pleasure to watch, as he carefully prepared our meal. While I can't recall all the things we ate, the unagi and the salmon were my favorites of the evening. Some of the reviewers noted that the food took a while to come, which was true, but this isn't your average restaurant where you're done in an hour. It seemed to me, that part of the Naoe concept is to slowly enjoy what you're eating over great conversation and good people. If you're in a rush, it may not be the best night for you to come, but I highly recommend taking one evening to enjoy this fabulous experience! read more

So, let me just say that Naoe is not for everyone. I think it's one of those LOVE IT or HATE IT restaurant... although admittedly I fell somewhere in the middle. For me, ambiance, décor, overall experience is extremely important for a successful meal. This place had NONE of that. Although I hear they are improving the look, you are talking about a restaurant that looks like it took 5 minutes to put together. I do believe it's done on purpose however given this place is all about this amazing chef and the love for the food. Ok so let's talk about the food! One Chef and he does pretty much everything from scratch, on the spot, for all 12 (I believe it's 12) guests in the restaurant. This restaurant has 2 seatings. One I believe is at 6pm or 6:30pm and the other at 9pm... and like 24 guests or so per day max. Needless to say you are waiting a long time after each serving, which sometimes is simply a bite. Still, if you go here, you have to go with the mindset that this is not a restaurant where you are looking to get full. You are there to enjoy a once in a lifetime culinary experience... eating some of the freshest (some fish are still swimming minutes before he prepares it) fish/sushi you will ever have. We started with a bento box which was good. The box was followed by 8 pieces of sushi. That's one piece... wait 20 minutes... followed by the second piece... wait 10 minutes... followed by the third piece wait 14 minutes... you get the idea! Some were really good but all were, at least, good. But the pace is hard to deal with. The one I remember the most was the first one which was the salmon belly. I should have brought my wine, which they do allow in exchange for a corkage fee (the amount escapes me). It would have kept me company with all the waiting. Instead, we had beer which was good. This was a somewhat expensive meal ($320) and the parking, even with validation was $18. It's not for everyone but, if you can swing it, you should give it a try! read more

I wish I could give 6 stars. This has to be one the best dining experiences we have ever had. Words I would use to describe this place: Adventurous, incredible, unique, and phenomenal. The quality of the fish was amazing. They have all the fish freshly flown in from Japan, Boston, and others, some local. Where ever its the best he says. Everything we ate, had a story, a reason behind it, a crazy description, and an amazing flavor/texture. The service was awesome. We sat right in front of Chef Cory, where he served us most of our food and we got to speak with him and ask him tons of questions. He is self taught, although his dad is also a chef for over 50 years. His preparation for everything you eat is meticulous, well thought out, and made to perfection. The bento box which houses a corn based miso soup, nigiri, octopus, and parsnip rice. Then there are 8 rounds of nigiri, or more if you prefer. We loved all of them. We ordered an extra round to try the urchin. The salmon belly, boston clam, scallop, amongst other fishes were incredible. If you are looking for an out of the box experience, fresh flavors, and unique service and settings, this is your place. Book a reservation in advance, and when I say in advance, it took us 6 weeks to give you an idea. The restaurant only seats 8 people at a time, seatings are either at 6 or 9 pm. Trust me you won't regret it, you'll only be thinking about when you should go back for round 2. read more

It was about a year ago when I came here with a couple friends during spring break. We were looking for some classy food before heading to the club when my friend spotted this small venue. In no way did we expect it to leave such a huge impression. I distinctly remember the taste of every bite to this day. Not kidding. Wendy, the cutest waitress ever, greeted and sat us at the bar with a completely puzzled look on her face. Turns out this place was exclusively reservations-only. They opened not even a month ago and didn't expect any walk-ins. A large party of elderly Russians was sitting at the only table, so little did we know, we had to wait for them to order, eat, order more, finish, then leave. What was supposed to be an hour long dinner, turned into a 5 hour event. The only menu offered is the drink menu. Each patron get an individual bento box then nigiri sushi upon request. - Only two people run NAOE: Wendy- waitress Chef Kevin Cory- owner, executive chef, general manager & dishwasher (as written on his card) - Chef Cory used to work with Wendy at a different restaurant and called her up one day to work for him. - Chef Cory is SO OCD about his towel. I think he wiped the board EVERY TIME he did something. He washed it, folded it, used it, washed it again...and again... - Wendy actually asked to see our ID's (bit unexpected considering the caliber of the restaurant) - The organic sake and soy sauce are from Cory's family brewery. After 2-3 hours of impatiently waiting, we were presented with a large complimentary bottle of their best sake. Wendy then showed us pictures of this morning's catch on her iphone as Cory prepared it for our bentos: - egg custard with the soft freshwater eel bits - freshest giant clam sashimi in a shiso vinaigrette - conch in its shell dressed in soy sauce - sakura shape molded rice with daikon radish and tiny shrimp - chilled corn-miso soup Every single bite was thoroughly mind-blowing. Cory then served the parade of nigiri sushi, dabbing wasabi (freshly grated on sharkskin mat) on the warm, tangy rice, and brushing on the soy sauce: - salmon belly (melt in your mouth soft) - saltwater and freshwater eel (the textures and flavors were so different but both were delicious) - uni from Santa Barbara (you can tell the quality of a restaurant by their uni, as if it weren't apparent already, the creamy uni have me the chills. SO soft and totally not fishy. Santa Barbara supposedly has the best uni in the world. this was easily my favorite of the night.) - shiraiebi (collection of small bits of amaebi blended so well with the rice) - horse mackerel (complemented by a vinegary soy sauce ) We asked for Chef's choice for the next few- all wonderful & creative 5 people (3 cultured/ adventurous/ experienced, all hungry) 3 bottles of sake (1 on the house, 2 equally enjoyed) 6 beers (Sapporo draft) 5 bento segments (4 compartments and a soup) 8-9 nigiris (lost count after 6) 800 dollars (WELL spent) read more

I'm not sure I can add anything to all the glowing reviews people have already written about this wonderful restaurant (on yelp or otherwise), but I will try. I was lucky enough to celebrate my birthday here this past Saturday night. What I came away from my time at Naoe, is that Naoe delivers a world-class dining experience, not just incredible sushi. That impeccable dining experience starts the moment you make your reservation. Wendy, the manager, does everything to make sure everything is perfect leading up to and during your meal. Chef Cory, who is a great guy, delivers a masterfully crafted sushi meal. The bento box we had was creative and for the five of us in our party who were very well seasoned sushi eaters, we all had about 10 or 12 things we've never had before. There was a delicious house made egg tofu with an exquisite uni sauce. There was an incredibly fresh local cobia sashimi, which was other-worldly. There was a scallop roe soup which was refreshingly light and clean, and basically tasted like warm sea water (I mean that in the best possible way). The nigiri course was incredible as well and the star of the evening of course. While I could've literally eaten nigiri until Naoe ran out of fish, my wallet, wouldn't allow for that. There was an amazing array of fish, most of which I hadn't eaten before. The level of craftsmanship was so evident from the first bite. The fish was sliced beautifully and the rice was perfect. It was not gummy or too cold, the perfect vehicle for the sushi, which just melted in your mouth. The experience was made even better by the beautiful sake we had (um, all four bottles), which I am sure you have read from other reviews, is brewed by Chef Cory's family back in Nippon. The restaurant is modern and spartan in the decor, which I really like. Wendy and Chef Cory made for excellent hosts, and Chef Cory was nice enough to impart some sushi making tips on me. Wendy was nice enough to gift me a complimentary bottle of sake for my birthday, which I will crack open the next time I make sushi at home. The whole experience was top notch, and I think the only better dining experience I've ever had was De Kas in Amsterdam. Naoe is great for Miami, and I will definitely be back. read more

Delicious and creative food in a great atmosphere. Excellent service. Our go-to place for special occasions.

my review needs an update. watch Kevin Corey doing what he loves in his new space in Brickell (north end of Courvoisier Centre). When asked about expansion, he says "I only have two hands." You can tell he loves his craft and is the best at it. 2 seatings 8 lucky diners. Opentable reservations only. Wendy and Corey will provide an unforgettable dining experience. Oh and if you want to know where Chef Corey eats? it's Japanese Fish Market on 79th and MOMI. I totally agree! finally got to try NAOE 2.0 price point has moved up over time and is pricey, but does provide Kevin free reign to source the best ingredients and throw in some unusual ones as well. ever heard of konoko or konowata of the sea cucumber? we're talking at least 12 rounds of nigiri and his classic bento with a few side dishes and multiple desserts. most certainly you will be trying something you haven't had before. again the subtleties in the fish presentations and his respect for maintaining the natural Japanese ingredients all in harmony is one of his strengths. this is advanced dining since the average person might not want to eat every item. compared to before, you can now tell that surrounded with kitchen help, he can orchestrate his bento and sushi symphony at any pace suited to the dining group. bravo! oh and the other side looks amazing, stay tuned for their lunch opening! read more

I really wanted to like this place... The sushi was good and fresh, but I felt that it just didnt justify the $550+ price tag for a couple. Gist: You get a Bento Box, broiled fish, 13 pieces of nigiri, and 3 desserts. Sake is extra. The box includes everything you'd expect, but with a touch of expertise. Rice with pickled daikon and bambo, Miso soup with geoduck, sashimi, eggs, fermented amberjack guts...ect. All good and as they put it, Bold flavors. The broiled fish was lovely, just very boney. While authentic, it was annoying. The nigiri was all very delicate, maybe too delicate. Most of the flavor of the fish was lost to the rice. It was skillfully prepared rice, but made most of the pieces taste the same. The highlight was the uni and sea cucumber, which were awesome. Overall though it was an underwhelming experience. Also lots of fish guts... fermented and cured... I feel they were very excited about if they could and never thought to think if they should. The dessert consisted of different courses of dragon fruit, green tea, honey cake (my favorite) and mystery ice cream (I wont spoil the surprise). You'll wait a bit for the food, 20 min per piece, but that is normally typical of these types of dinners. Overall its good and you'll leave full... but you might think "Why did I just spend so much" read more