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Categories: Japanese, Sushi Bars
175 Sunny Isles Boulevard
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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!
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.
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.
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.
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.
I will not comment on the food because I agree with everything that has been posted so far. So, I'll comment on the service and the overall dining experience.
Although the decor is minimal, it has a very intimate yet laid back feel to it. Wendy who manages the reservation to serving and everything in between was super friendly and sweet. We were the last remaining ones at the end of the evening (due to the rain, not many ppl showed up) so we chatted with Wendy and Kevin for awhile.
We braved the torrential rain to get there but it was worth it. It rained so much by the time we finished our 3 hour dinner experience, the parking lot was totally flooded. The water was above your ankle level! They actually picked up diners from their SUV and drove them to their car. The ladies waited out in the front. ;-) Wendy waited with me outside with an umbrella for my hubby to get the car out of the parking lot.
They are so accommodating and will adapt dishes for food allergies or restrictions (advanced notice required).
Perhaps it was the torrential rain storm that enhanced the dining experience but overall it was a memorable dining experience and one of the highlights of my vacation in Miami.
I don't even eat raw sushi but I LOVED this raw sushi. I tend to stick to cooked sushi, such as eel or california rolls. There was no need to be "safe" here, though. The master chef and his hostess are both incredibly sweet and attentive. We sat at the bar, which kept the evening lively. The setting is truly romantic and intimate, and honestly, It was so much fun.
As far as the food, it comes in a bento box initially. I can't remember the names of what we ate, but it didn't matter. You pretty much go there and trust in the chef 100% and he will deliver. He knows what flavors and textures to blend together to create a different experience. It's like nothing I've ever eaten before.
He handrolled the sushi pieces that come at the end and added freshly ground wasabi in each. He actually gave me instructions on how to eat it, since I am such a novice. I never knew sushi could be so exquisite. I guess I didn't really describe the food as well as I could have, but what's special about this place is the experience in its entirety. From the moment you sit down to the moment you leave, you feel like royalty.
Hands down the best Japanese meal I've had. We will return (a lot).
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.
I was scared to go, I was a weenie for exotic fish. I feared I would insult Kevin. What if I had to spit something out because I didn't like the taste? How could I do that in such an intimate Japanese setting?
I had the most amazing meal in my life, NAOE. I straight up refuse to each sushi/nigiri at any other locale. My grandmother was obsessed with Japanese culture, I grew up in a Japanese inspired Connecticut home. I was channeling my late Nana as I ate at NAOE. She would have been so impressed.
Kevin is a magician. Never have I seen a person communicate through knives. Watching him cut and prep was magic. Sharing sake with him was a pleasure. But above all, this dinner was an experience. From the glassware, the placement of the glasses an the bento box, to the flavors exploding on your tongue and the family brewed sake, to the taxi ride home...I cannot wait to return.
I've uploaded a couple of pictures to add to the current collection. If you are a little weary, like I was, put faith into Kevin, he's not going to make you food that doesn't taste good. Where else can you have monk fish liver? It's possibly better than foie. Need I say more?!
I regret having to dissent from all these positive reviews.
My wife and I were decidedly unimpressed, and we've been to (and loved) high-end restaurants (French Laundry and Alinea among them) and low-end places and everywhere in between. We were very excited to eat at NAOE. We arrived at 8 pm and received our bento boxes at 8:25 pm. The bento boxes were quite good--delicious and surprising. We ate them in probably 15 minutes, and were eager for Chef Kevin's sushi.
Around 9 we had our first sushi. Salmon, two pieces for each of us. It was fabulous--one of the best things I've ever had, and I can still taste it 10 days later. We ate the sushi in maybe 5 minutes. Then we waited, and waited...We had our second sushi, scallops, at 9:30. 25 minutes is a long wait between courses. The scallops were excellent. Now it was 9:35. We were eager for more. We waited until 10 pm...then we had eel. It was good, but I can't pretend that the long waits did not start wearing on us, and perhaps affected our affection for the food.
I am a slow eater, but I can't make two pieces of sushi take more than 5 minutes to eat. The restaurant only had six diners the whole time we were there, so I can't imagine what the wait is like on other nights. And Chef Kevin was a whirlwind, working like crazy to make sushi for the six diners--I can't imagine he could move faster, but his exacting methods meant that we didn't get our next pieces of sushi until 10:30 pm. We had been at the restaurant for 2 and a half hours, and each had a bento box and four servings of sushi each.
The sushi was good, but the wait grew excruciating. We could have stayed another 90 minutes and enjoyed three more servings of sushi, but the food was not good enough to warrant it.
Our bill was brought, and we had been charged for a bento box and five servings of sushi each, rather than the four my wife and I each thought we'd had. We tried hard to remember a fifth serving, but we could not, and so we asked Wendy, who was pleasant all evening, whether we'd had five servings of sushi and which one we were overlooking. She said she'd check with Chef Kevin--they conferred, and then Wendy came over to us and said, "We'll take it off the bill." Fair enough, but for a high-flying restaurant, I was a little disappointed in her response. I wasn't trying to get away with anything, and the appropriate response would have been either "Don't you remember the unagi?" or "Very sorry, it was our mistake." Her response made it seem as if they were doing us a courtesy, when I have to assume that it was their mistake--a perfectly understandable one, but one that is better off acknowledged than not.
So: A few bites of very good food, over two and a half hours, came to over $200 (we also had a $30 bottle of sake). I know the reviews here are uniformly excellent, but consider this review too before you go.
Chef Kevin Cory and Wendy were the kindest people. Their hospitality is legendary and truly Japanese. Sitting at the bar seems to be the only way to experience this restaurant so that you can watch him prepare the meal and ask questions (put your ears on he is a soft spoken soul). The wasabi was amazing. The salmon blew my mind. The daiginjo sake was awesome. For someone who is often afraid of the sushi experience this is the place to go because the fish is flown in everyday from Japan. For two people our bill ended up around $350 before the tip. That was also because we got the daiginjo sake which was $110. While it was expensive the experience was well worth the money. Especially if you don't have the time to fly to Japan. A must go to spot while you are in Miami!
NAOE is like no other restaurant I have been to. Chef Kevin Corey truly is amazing. We sat at the bar next to another couple and were able to softly speak to (or quiz) Chef Corey throughout the meal. The Bento Box was really nice. I can't remember everything but the seared flounder was exceptional as well as the deep fried eggplant and the tofu. The chef's selection is $26 and then you start eating shushi as it "comes out." You can decline to eat any of it or ask for more. Prices are $2-$8 per piece so it adds up really quick. We had "Golden Crab" fresh as fresh can be. The crab was brought out whole and still moving. Chef removed its 6 legs and proceeded to use a very large chef's knife to seperate the meat from the shell of the legs. This took about 15 minutes alone. He served this with a type of sweet shrimp as the counter piece of shushi. I remember him saying that the crab was from 500 feet and the shrimp was from 3000 feet below sea level. He sources all of his food and knows a lot about each item. We had some of the sake made from the chef's family's brewery in Japan established around 1800. It was good.
The only reason why I am not giving NAOE 5 stars is that it is not for everyone and I don't know when I will return. The meal was over 3 hours and the price ended up being really expensive.
It is hard to find innovative and interesting dining experiences and glad I did this for my birthday. Choices are not yours to have, until you get to the nigiri portion of the meal and can opt out of anything you choose. The cocoon feeling of the space and the friendly attention of what I assume is his wife. It was a great experience and one I can't wait to return to!
Chef Kevin also made a point of giving me a small bottle of sake as a gift. Class act.
ohhh Naoe, have you teased me so. Making me go back in 2 months, when i clearly can not afford to do so (see signature, eating my way to poverty). Of course, the bento box to start off with was totally different from that of 2 months ago. Also this time we sat at the sushi bar. I recommend sitting at the sushi bar, watching the master (chef kevin) work, and seeing how your meal comes together as one is like sitting front row in an iron chef competition, without of course the hectic environment and the splish splashing of hot oil and fire. This time me and the mrs. had the bento box with 5 rounds of nigiri (each round is 2 pieces of nigiri) This was also the first time we tried Uni (sea urchin roe). It was creamy and totally different from anything else we had tried. There was not a hint of a fishy flavor at all. My favorite of course is the salmon belly, from which i had 2 rounds of this thus making my total 6 rounds of nigiri, whereas the mrs. got 5 rounds. This time we also tried the Unagi (eel) nigiri, I had to order this, because throughout the whole night, chef kevin was tending to the meat, constantly brushing the meat with a secret sauce, and putting it into the oven, for hours. The unagi not surprisingly was delicious and just melts in your mouth. Anything that takes the whole night to cook has to be good. Also what was new to us was the raw scallop nigiri. To be honest, this was probably the least favorite, since I was expecting the best scallop ever, the raw scallops ive eaten in san fran was better. At the end we got the traditional japanese dessert which chef kevin made home made sweet potato mochi perfectly paired with a japanese tea.
The night was spectacular, Wendy the hostess is bubbly and fun to talk to, and chef kevin, although soft spoken is equally easy to talk to. I wish them nothing but the best. I will be back..in the mean time i will be saving up!
Like others have said before this japanese restaurant is like no other in South FL. The chef goes… Read more »
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.
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!!!! (http://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... ( http://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
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!!!
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.
Incredible place. I consider myself a sushi pro. I own a sushi restaurant in the Caribbean. I had 5 gourmet trips to Japan (visited all Michelin stars restaurants in Tokyo). I went to many famous japanese restaurants around the world. Naoe is a very good place to go if you like japanese gourmet food. And I think this place is not expensive at all for the level of service and quality of food.
STOP READING REVIEWS, AND MAKE THAT RESERVATION NOW~!
I've been a member of Yelp for two years, and I have never felt inclined to post a review. I've been to my fair share of fine dining, and being from Los Angeles I felt that I've "been there done that." Well, I'm happy to say that I was completely wrong. From the moment we arrived, to the excruciating moment when we left, I, along with my party... just didn't want to leave.
I am saddened to know that I wont be able to visit Naoe until another trip to Miami, but I'm grateful for learning through the genuine kindness of Wendy and Chef Kevin, what a truly rewarding dining experience means. From the quality of the service, food, and the intimate setting, Naoe surely sets the bar.
So stop reading reviews....and just make the reservation~! We're talking sushi that was flown in overnight from japan, and some that were swimming in the ocean that same afternoon. You'll feel like you've made new friends in Wendy and Chef Kevin, we know we did. We spoke of our dinner at Noae every day of our vacation in Miami, and you will too. Visit Chef Kevins biography on their website, and youll appreciate your experience even 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.
This is a phenomenal, very unique, Japanese restaurant. The decor is absolute minimalist. I would say that the experience is best enjoyed by those who have quite a lot of sushi eating experience. The quality of the preparation and ingredients, imo, may be lost on newer sushi eaters. Reservations are strongly recommended (maybe even required) and I believe there are no more than 17 diners at one time.
This was my first experience in going to a restaurant where there is no menu and you do not choose your food. Everything is chef's choice. While this may cause some initial trepidation... relax - you are in excellent hands!
There are three nightly seatings. You can choose to sit at a table or at the sushi bar. I went there with my wife and we chose the bar. Part of our enjoyment was watching Chef Cory's knife and overall preparation skills. The meal starts with a bento box preparation that is thoughtfully prepared, elegantly (and simply) presented, and wonderfully refined.
The optional nigiri sushi afterward is NOT to be missed. Chef's first choice for us was a luxurious salmon-belly. With a rich, creamy texture, this exquisite opener had us longing for more. Then came the true highlight of the evening. A piece of sushi I had never tried. Mackerel, shipped overnight from Japan. A touch of fresh, real wasabi inside, some finely grated ginger on top, brushed with the perfect kiss of soy sauce - simply the best pieces of sushi my wife or I have ever eaten. The amazing depth and beauty of that flavor is is the new standard which I now seek out in my rejuvenated sushi endeavors.
Chef Kory, I thank you for a wonderful experience.
If you're familiar with the private dining scene, NAOE is similar to Momofuku Ko in New York, but only 1/10 of the price--literally. We had made our reservations online last minute and were 15 minutes late for our 7:30 seating time (the restaurant's location was very obscure and we walked past it 3x without realizing it was there, lol), but Chef Kevin Cory was still kind enough to seat us when we arrived. The food was truly refined and unique. I really wish I had more space in my stomach after the main course (chef's choice bento box) because I only got to eat 2 pieces of nigiri sushi after that.
Chef Cory was incredibly friendly and polite (so was his server), and is amazing at what he does. The food is heavenly and is definitely comparable to other big name restaurants in NYC/LA. Barely 3 months old, NAOE is still a hidden gem. I will definitely be back when I'm in town again.
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.
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.
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 http://foodforthoughtm... 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.
I cant believe I am really going to say it. It took me about 3 weeks to finally write this review as I had to make sure this was the right thing to do. Ughmm Let me clear my throat............... NAOE HAS THE BEST SUSHI IN AMERICA. Now that I said that, let me give you a little backround about my self, I work in NYC and induldge by treating my self to the best sushi about twice a week. I have my regular spots Sushi Yasuda, Kurumazushi, hatsuhana, sasabune, etc and I also go to Sushi of Gari but I will not be including it in my comparasion since its a different art form. After I had dinner at NAOE, I went back to all of those restaurants and I can confidently say that Kevin is the piccaso of Sushi. Kevin who is the head chef and owner is a soft spoken gentleman which prepares a storm of a meal. The bentobox is very unique and is really a experiance for those which have never tried traditional japanese food. Now, let me say that kev named his restaurant after Master Chef. Naoe Yasuda, and he really has a true appreciation for him. I personally believe Yasuda has the best traditional Sushi in NYC. Although I love Yasuda's sushi, after eating at NAOE it really makes me happy to say a "protege" has excelled in everything that yasuda has created. Every piece is prepared with such care, the knife technique is immaculate. I cant wait to return to miami for the winter holidays so I can indulge in the best sushi of my life again!
Without Yelp, I would have never found this place, so first off thanks to all the reviewers before me. Our omakase bento box had a fall theme, keeping in tune with how important the seasons are in Japanese food and culture. I'm fairly adventurous and have tried a lot, but Chef Kevin surprised me with some new tastes. I can't say I loved everything, but I still enjoyed the experience of exploring interesting flavors. I wouldn't recommend this place for tastes that only extend to California rolls, tempura shrimp and teriyaki beef.
This place really shined for me when we got to the nigiri. NAOE not only ranks as the best sushi I've had in the US, but it is comparable to the best sushi I've had in Japan also. The first key to great sushi is fresh, premium ingredients, which Chef Kevin is meticulous in obtaining and only serves the best he can find. From freshly ground real wasabi root and the melt in your mouth salmon, to the hard-to-find (in Chicago at least) horse mackerel (aji) and a wonderfully prepared eel (unagi). The second key to great sushi is excellent technique, which was on display since I had the pleasure of watching his knife skills when sitting at the sushi bar. If you have a small party (2 or 3), I recommend this experience. There is room for five people, but that makes for a disjointed dining experience since you can't chat with everyone easily. The final key that is often overlooked is the taste/quality of the rice. It was warm with the proper folded in seasoning, including the right amount of vinegar which is usually underused at most restaurants.
Our costs were $100 per person and that included a $40 bottle of sake. Completely worth this price and I'd imagine I would be paying hundreds more for a similar experience in NYC. I thought it was a damn shame this place wasn't packed, even though it was Sunday night. How many perfect five star reviews will it take?
I love this place. The Bento Box at under $30 is a steal and the sushi is top notch. Amazing service and good sake selection.
simply put, one of the best dining experiences i've had in miami.
every visit lasts hours at a time, the initial anticipation, followed by amazing gustation and libations. the impeccable service and enjoyable conversation certainly stand out.
Chef Kevin Cory is such a polite, soft-spoken, talented chef.
He serves the freshest fish, and will stay open until you are done.
just look closely at the silverware, and you can appreciate all the thought that went into this place.
NAOE doesn't need advertising...all the people who will like this sort of place will find it (first opened mid Mar)
"Nah Oh Eh" is very unique in miami and serves up an excellent bento box which highlights both local and imported Tsujiki fish market items and organic ingredients. Nearly everything is prepared from scratch and you can tell. He shops daily for the freshest stuff, and puts a lot of care into his food. The meal changes daily based on whatever he finds in the market, so even if you go again a week later, you won't have the same thing. Notice the fresh grated wasabi (no surprise -- this is a foodie place). Various soy is brushed on the nigiri -- no soy sauce drowning allowed.
Nothing is truly off limits (everything can be flown in for a price during the right season -- gotta have the right purveyors)
he usually has sake, aji, kohada, madai, aoyagi, uni, unagi, hotate, various types of ebi, giant ika
price for his exquisite nigiri items can range from $4-30, so good doesn't come cheap -- at $26 for the bento though, you can't go wrong.
maybe we'll be seeing sayori (yep he had it), shima aji, kampachi, kin meidai, kan buri, suzuki, saba?
salmon belly -- yum. aji with ginger -- nice. uni from Hokkaido, so good
FYI: since unique things may be served, it can take a certain level of palate sophistication to appreciate this place, but Kevin and Wendy do make you feel right at home, and that experience alone is well worth it
What you're in for:
*only 3 seating times (wed-sun) -- when you sit down, you will be waiting 20-40 min as the chef prepares dinner in front of you
*online reservations only (opentable, no exceptions so don't walk in)
*2 day advance notice for any dietary restrictions as the chef shops daily
*nigiri will follow the bento box if you want, can be omakase style
*there is no dinner menu (just a drink menu) and nothing to make sushi rolls, noodles, etc. -- sorry
*parking is in the back (look for the small, nondescript back door entrance)
--also, you may be eating things you haven't tried before
keep in mind that the food here is art
and Kevin appreciates the kaiseki tradition
Wendy also does a great job to ensure that you are well taken care of.
some links:
http://www.foodforthou...
http://chowhound.chow....
http://www.lthforum.co...
http://blogs.miaminewt...
http://www.miaminewtim...
http://www.youtube.com...
This is truly a gem of a restaurant, in more ways than one. The moment you step inside, you know that you're in a special place, where every aspect of the experience you are about to embark on has been thoughtfully considered. There are only 3 tables (for 12 diners) plus 5 seats at the bar, even though the restaurant could have been configured to sit 25 or more; the reason is obvious: Chef Kevin and hostess Wendy would not be able to maintain their level of excellence if they had to prepare and serve more meals. This fact alone is a testament to their vision and passion.
The linens (Frette) and glassware (we're guessing Mikasa) are top quality, the bento boxes and serving bowls and plates are beautiful, and, when your bento box is opened, it reveals the true gems of this dining experience, the food that is a true feast for all the senses.
For my wife and I, who have never been to Japan, this was not just a great food experience, but a great cultural experience as well. We will definitely make it one of the restaurants on our short list for very special occasions, or for any time we feel like rewarding ourselves with a most special evening.
plus a few honorable mention-- from my reviews,…
