Uma Cantina Peruana, the Bogotá- and Cartagena-born Peruvian restaurant with Japanese fusion influences, has officially opened its first U.S. location in North Miami at 16395 Biscayne Blvd, just north of 163rd Street. Situated within a new condo development, the space immediately makes an impression—dramatic and atmospheric, with dim lighting, soaring industrial ceilings, and hundreds of sculptural metal corvina fish cascading from above. Floor-to-ceiling windows line the dining room, while a striking blue backlit bar and open shelving filled with curated knick-knacks anchor the space. The vibe is modern, vibrant, and energetic, amplified by a high-energy music playlist. It’s refreshing to see a restaurant of this caliber arrive in North Miami.
Valet parking is available for $10, which seems reasonable.
The menu is expansive, spanning ceviches and tiraditos, a sushi bar with maki, anticuchos, causas, an extensive list of appetizers, and substantial mains. Shortly after sitting down, a basket of addictive fried plantain chips arrives at the table.
We began with the classico ceviche of corvina, served with sweet potato, Peruvian corn, and leche de tigre. I highly recommend adding a side of crispy tostones to scoop up every last bite. Spice levels are customizable, from mild to medium or spicy. For tiraditos, we chose the “Uma,” a beautifully presented dish of corvina with avocado and sweet potato in a creamy leche de tigre that was both delicate and balanced.
I skipped the sushi, as I tend to reserve that for traditional Japanese restaurants, but we continued with sautéed shrimp served atop fried plantain with cilantro and avocado cream, along with yucas limeñas—crispy balls filled with Gouda cheese and accompanied by huancaína sauce.
For our main, we ordered the arroz con mariscos en tinta negra, a black squid ink rice with shrimp, mussels, calamari, and clams. The rice leaned slightly mushy, and unfortunately, the clams were all closed and inedible, though the accompanying house scallops were delicious and helped redeem the dish.
The cocktail program is well-executed, offering a thoughtful selection of signature cocktails and mocktails, including the Uma Sour, Pisco, and a variety of martinis. Dessert was a pleasant surprise: a light passion fruit cake topped with soft meringue that ended the meal on a bright note.
Was this the best Peruvian meal I’ve ever had? No, but it was the best in this area. The sauces could benefit from being a bit bolder—next time, I would opt for medium spice. That said, the kitchen clearly uses fresh, local ingredients and showcases the richness of traditional Peruvian flavors through a contemporary lens.
Uma Cantina Peruana delivers a modern dining experience, innovative techniques, a beautiful atmosphere, and a menu that respects Peruvian cuisine from the kitchen to the bar to the service.
Happy dining,
Shanea
01/25/2026
