The Miami restaurant is being designed by Colombia-based 5 Sólidos, using a few simple, top-quality materials such as stone, wood and concrete. He will offer two of his signature starters: soy sauce-marinated monkfish liver sashimi and stewed red bream accented with green onion-like negi. Guests can expect around seven small appetizers before moving on to consume around 15 nigiri. (He estimates that 90% of the ingredients used on Ura’s menu will be from Japan).Īlthough the chef calls his style Edomae (traditional sushi that relies on marinated and preserved fish), he does not age his seafood. His longtime senior apprentice Yuma Takanashi will run the American counter, with Namba in attendance for a month around the opening and then for one week in each quarter.īack in Japan, Namba will handpick the Toyosu Market fish that the team will fly to Miami three times a week. Namba says he has dreamed of expanding to a “beautiful city always has good weather” and plans the Miami menu to match that in Tokyo. Bonito, on the other hand, is best served at 72F, draped over 100F rice. He arranges 75F otoro (fatty tuna belly) on 104F rice at these temperatures, Namba explains, the tuna’s fat melts into the rice while the vinegar that seasons the rice balances the fish’s richness. The chef serves each piece of nigiri, both fish and rice, at the exact temperature he believes will optimally enhance each ingredient. Namba has set himself apart among Tokyo’s sushi elite, thanks to his obsessive approach regarding temperature control of his sushi service. Samuel believes, however, that the city is ready for “a world-class talent like Namba-san.” He adds that he hopes Ura will inspire additional Japanese chefs and operators to open in Miami.Īccording to Tabelog, Sushi Namba in Ginza is Tokyo’s fifth-best sushi spot and seventh best in all Japan. Miami is the Tcherassis’ home town, the base for the family’s luxury dress label, Silvia Tcherassia. Want more of our free, weekly newsletters in your inbox? Let’s get started. Members-only dining and drinking spots are well established in Japan, as are referral spots where a prospective diner needs to be accompanied by a member or obtain a referral from a regular. In October, MFG announced the New York launch of ZZ’s Club at a cost of $30,000 for new members earlier this year, New York became home to the referral-only whiskey den, Beatbox. The trend toward private restaurants and bars is taking off in the US. (Namba will not require annual membership.) Major Food Group (MFG) already operates ZZ’s Club there, with its $10,000 initiation fee and $3,500 annual membership. The eye-opening fee will not make Sushi Namba the first $10,000 members-only Japanese spot in Miami, though. The Tcherassi brothers say that they will cap the number of members at around 300 and have started accepting reservations. The price for an actual meal of sushi omakase will range from $400 to $500 per person. To eat at Sushi Namba and drink at Listening Room, Miami residents will first have to pay a $10,000 members fee This will give them access to monthly seats at the sushi counter, as well as to the bar and jazz lounge. Ura will be located in a gated building in Allapattah, an up-and-coming artistic neighborhood northwest of downtown Miami. In summer 2024, the Tcherassi brothers and Namba will open the multiconcept Ura, a 1,700-square-foot space that includes Sushi Namba and the Listening Room, a jazz lounge that will also host Cocktailante Oboro.
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