MILA Omakase in Miami Beach, FL

best omakase sushi - miami new times “best of” awards 2024

MILA Omakase is a 10-seat enclosed room offering the most exclusive and authentic journey in the far East, magnified by the Mediterranean influences of 26 times Michelin Restaurant awarded Chef MichaËl Michaelidis.

The intimate, ultra luxurious and transporting space features a massive overhanging cherry blossom tree, a Japanese craftsmanship-inspired wallpaper screen, a dramatic marble countertop, a 500-years old hinoki wood cutting board, and wall-mounted niches serving as Members’ chopstick display.

The ever-changing dishes, curated by MILA Omakase’s Executive Chef, Reiji Yoshizawa, evolve according to the 72 Japanese micro-seasons, involving the most refined ingredients such as line-caught fish flown in daily, innovative vegetables and condiments, sea urchin from Hokkaido, bluefin tuna from Ehime prefecture and Bushu-Gyu wagyu beef from Saitama prefecture.

Hours

2 seatings: Tuesday - Saturday | 7 pm & 9:30 pm

Upcoming Events

Discover the Art of MILA Omakase in an Intimate 10-Seat Setting

At MILA Omakase, we invite you to embark on a culinary journey where "omakase," meaning "I leave the details up to you," truly comes to life. In our exclusive 10-seat private room, prepare to be transported to the far East, where each flavor is beautifully enhanced by Mediterranean influences. This unique experience is expertly curated by Chef Michael Michaelidis, the acclaimed Head of Culinary at Riviera Dining Group, who has earned accolades from 26 Michelin-starred restaurants.

The Heritage of Omakase: A Timeless Tradition

The tradition of "omakase" is deeply rooted in Japanese culture, where guests entrust the chef with their dining selections. This artful approach offers a personalized option to the à la carte choices in favor of a thoughtfully sequenced meal that begins with delicate flavors and gradually builds to heartier dishes. It showcases a variety of cooking techniques—grilling, simmering, and beyond—creating a rich tapestry of taste.

Omakase is a dynamic experience that evolves with the seasons. The Japanese calendar divides the year into four major seasons, 24 solar terms (sekki), and 72 micro-seasons (Kō), each lasting just five days. These micro-seasons are associated with specific rituals, foods, flowers, and festivals, ensuring that every meal reflects the present moment.

Chef Reiji: Crafting a Sensory Story Through Each Dish

Hosting MILA Omakase is resident Chef Reiji. Renowned for his innovative spirit, masterfully curates a private dining experience that is both intimate and enchanting. His personal interaction as he prepares each dish adds a unique touch, turning your meal into a captivating artistic performance. Every course unfolds like a story, inviting you to expect the unexpected as you embark on a sensory journey. Colors, flavors, and culinary techniques seamlessly intertwine, creating an unforgettable private dining experience.

A Gastronomic Experience: Seasonal & Limited Ingredients

Prepare for a meticulously crafted 2-hour private dining experience, where the seasonal availability of fish, vegetables, and other ingredients takes precedence. Each element is selected at the peak of its quality, allowing Chef Reiji to elevate the meal into a celebration of nature's bounty. Every course is designed to surprise and delight, guiding you through a harmonious exploration of flavors.

Envelope Yourself in the Immersive Atmosphere

MILA Omakase envelops you in an intimate and ultra-luxurious atmosphere, transporting you to the far East. The space is adorned with a stunning overhanging cherry blossom tree, elegant wallpaper screens inspired by Japanese craftsmanship, and a dramatic marble countertop. A 500-year-old hinoki wood cutting board adds a touch of history, while wall-mounted niches serve as exquisite displays for members’ chopsticks.

As your journey comes to a close, we express gratitude with "Arigatou gozaimashita," which means "Thank you very much" in Japanese.

Follow MILA Omakase journey on Instagram.