photo credit: Courtesy Osaka Miami

Dining room with hues of brown, four round wooden tables, bar seating, and a rectangular table in the backend with two orchids as centerpieces.

Osaka Miami



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Servers at Osaka use blowtorches so much you’d think you’re in welding school. The Brickell Nikkei restaurant is really good at ceviche, tiraditos, and keeping Miami-Dade’s fire department on its toes. However, portions are small, cooked dishes are a letdown, and you will rack up an offensive bill if you come very hungry. 

Your server will recommend you order a few small plates of raw fish and work your way to the main entrees. But politely ignore them and just focus on the first page of the menu—where you’ll find classic ceviches that only a pyromaniac would set on fire. Start with the tuna tataki that’s perfectly seared around the edges. It’s paired with aji amarillo you’ll want to lick off your plate. The hamachi brasa nigiri has a beautiful crunch from the almonds and a nice kick from the chili. And if you love acevichada sauce with a burning passion, get the Nikkei roll.

To get the most out of Osaka, you’ll have to order a bunch of small plates and inevitably spend a lot of money. This place makes a little more sense if you think of it as more of a tasting experience that has more fire than a soap opera. And since you’re going to spend a lot of money here anyway, get a cocktail too. The honeycha comes in an adorable stone teapot and tastes like the best slushie you’ve ever had. There are too many misses on the menu to make this your first choice for anything. But if you’re ever in Brickell and desperately need to burn through some cash, come to Osaka.

Food Rundown

Two tuna rolls on a rectangular plate topped with seared foie gras. One roll is getting lifted with a set of chopsticks.

photo credit: Courtesy Osaka Miami

Tuna Foie

This inverted roll wears a seared foie gras top hat—of course torched on sight—and can be gobbled in one go. It’s sweet, savory, rich, and at $26, a fleeting moment of instant gratification that feels too expensive for a mouse-friendly portion.

Tuna Tataki

The tuna tiradito doesn’t require chewing. Instead, your teeth just sink into the slices of tuna like guava. Lather each piece with aji amarillo the same way you would apply sunscreen on a toddler. But, you should try at least one piece of the delicately seared tuna on its own.
A clam shell used as a bowl with scallop ceviche, aji amarillo, and a tropical leaf in the background

photo credit: Courtesy Osaka Miami

Hotate Nissei

This scallop ceviche dish arrives in a large shell to remind us where scallops come from. But they’re overpowered by the truffle aji amarillo they sit on. These scallops can no longer swim and unfortunately drown in the yellow sauce. Order the kiro instead.

Nikkei Makimono

The shrimp tempura roll is topped with white fish and a generous drizzle of acevichada sauce. It's good, but you can find the same quality roll without all the fussiness at a more casual sushi spot (like B-Side).

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Suggested Reading

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