The most difficult dinner reservation to secure in Miami is surely the 8-seat omakase experience at Hiden Restaurant in Wynwood. Located through a hidden door at the back of a taco shop at 313 NE 25th street, awaits a secret restaurant that is booked months in advance. You are given a private code a few hours before your dinner. Just punch in the numbers to the keypad, and voila, the door slides open. Inspired by small secret omakase restaurants in Japan, similar to a western speakeasy, the restaurant just opened since March 2018 and has gained a buzz-worthy following. This venture is part of the Shōwa Hospitality group of San Diego. It is comprised of Julian Hakim, Aram Baloyan, and Mexican/Japanese entrepreneur Edo Kobayashi, who helped shape Mexico City’s up and coming Little Tokyo neighbourhood.

A seasonal tasting menu is offered, with about 10- 12 courses, of chef’s choice. The evening begins with a pour of champagne and an oyster. From there we moved on to a sashimi selection. On our night we were served toro, akami, kanpachi, hokkaido, and a scallop. The fish was glistening, luscious, and fresh. Next, we had the soup course, but instead of the common, salty miso soup we were served a Japanese lobster bisque with west coast spiny lobster. This was followed by 5 pieces of delectable sushi, the 1st tempo, arriving one at a time. Then we received a bowl of toro kakuni, a slow cooked tuna. Next up was a beautiful presentation from deep waters, of a shrimp ponzu. This was the one dish that I found to be overcooked. Then this was followed by the second tempo, another 5 pieces of various sushi. The last piece of seafood was a generous portion of uni fashioned into a hand roll. The chef gave instructions on eating each piece by telling us which to dip in soya sauce, or which was already perfectly seasoned. To end we had two tender and delicious pieces of wagyu beef with some truffle salt for dipping.


For dessert, we had a chocolate course, with a handmade chocolate and then some refreshing, silky smooth guava ice. The menu changes daily. The chef gets his fish flown in from Japan about three times a week.

Chef Mitsu and his assistant Matsu worked with a purity of ingredients and a seasonality of the dishes and used meticulous techniques to serve us an impressive omakase.

Although you prepay, $150 per person for your dinner before arrival, you can order a nice selection of sakes, Japanese beers, champagnes and natural wines on arrival. The glassware they use is exquisite and very delicate.

There are two seatings at 7 or 9. The meal takes about two hours.

The restaurant previously started with another chef, Tadashi Shiraishi, but he has since departed. But, Chef Mitsu has taken over the reigns and seems to be adjusting quite well. He was very relaxed, engaged with his dinner guests, and conversations flowed freely. We also enjoyed conversations with the other six guests, who were all food enthusiasts like us.

The small but beautiful room is done in sleek wood furnishings, dim lighting, cement walls, with black tiled floors. This minimalist space has no windows or distractions, and allows you to focus on the food, and enjoy this intimate and special experience.

Recommend.

Happy dining,
Shanea

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