The Four Seasons Hotel, located at 1435 Brickell Avenue in Miami, is hosting a one-year pop-up restaurant, open for dinner only, where Edge Steak and Bar once stood. Nuna is a fine-dining Nikkei restaurant that seamlessly blends Japanese technique with distinct Peruvian flavors. Executive Chef Jaime Pesaque, a classically trained chef from Le Cordon Bleu, has cooked throughout Europe and worked in Michelin-starred kitchens in Italy and Spain, most notably at El Celler de Can Roca. He later opened his own restaurant in Lima, Mayta, which now holds a place on the World’s 50 Best list.
The décor at Nuna is chic and contemporary, with interiors that feel casually elegant. A stylish outdoor rooftop space offers views of the Brickell skyline, creating an atmosphere that is laid-back yet elevated. The restaurant’s name translates to “soul” in the ancestral language of the Andes, and soul is precisely what Chef Pesaque infuses into every dish and detail.
The menu features an array of small plates such as dumplings, tacos, scallops with caviar, ceviches, yakitori, sushi, sashimi, and maki. Main courses include dishes like short ribs, arroz con pato, and an impressive branzino chicharrón. The chef prioritizes high-quality ingredients and incorporates local products whenever possible. Presentations are artistic and vibrant, often adorned with colorful edible flowers; the branzino, served as crispy chunks nestled inside a fried fish carcass, is particularly striking. The corvina ceviche in leche de tigre was an excellent example of the kitchen’s skill and balance.
The curated bar offers Japanese whiskies, sake, piscos, signature cocktails, mocktails, and house infusions. And who knows—this pop-up may very well become a permanent fixture. Miami has no shortage of Nikkei restaurants, but Nuna shows real promise and deserves a lasting home.
Happy dining,
Shanea
02/01/2026
