It’s been months of swoon-worthy pics of minimalist interiors and mouth-watering pictures of sashimi tempting us on Instagram and, finally, extensive-awaited Hiyakawa is set to open to the general public on Thursday, October 22. It is a conventional Japanese restaurant with an edge, drawing from the eateries of Ginza, Tokyo’s posh leisure district crammed with upscale eating and buying. It’s upmarket but not stuffy as its streamlined decor and oak-washed interiors advise.
You may well previously be familiar with the restaurant’s namesake, chef Shuji Hiyakawa, and his crowd-satisfying Wabi Sabi in the Upper Eastside (and formerly at Time Out Current market Miami). Exactly where there he showed off the sophisticated simplicity of chirashi—artfully organized bowls of refreshing fish and assorted veggie toppings—here he expands his repertoire to include things like a vary of Japanese dishes, some seasonal, some raw and others straight out of the deep-fryer. If you like tempura, you will have far more than vegetables to decide on from below. Chef Masayuki Komatsu (formerly of New York’s Sushiden and the now-shuttered Morimoto in South Beach) joins Shuji in the kitchen, when restaurateur and husband or wife Alvaro Perez Miranda helms the endeavor.
For people who come across the comprehensive sushi menu intimidating (we’re among the you), Hiyakawa features a pleasant omakase working experience to ease you into issues. It is $175 and incorporates three kitchen appetizers, 12 items of nigiri, one particular maki, a miso soup and a dessert. It is fairly a good deal of foodstuff and a great way to sample the restaurant’s hefty hitters. Omakase is served at the counter while a-la-carte eating is available at the table. As for the cute nook with banquettes at the entrance, that’ll be where you are going to order a drink and wait around to be seated.
Hiyakawa kicks off assistance tonight and will be open Wednesday by way of Sunday from 6pm to 11pm. Reservations are obtainable by calling the cafe, 305-890-7228. No on line reservations at this time Hiyakawa retains it traditional.
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