Makoto Okuwa is the creator behind this Bal Harbour restaurant, set inside Bal Harbour Shops. A 2022 renovation gave the space a colorful dining room, along with patio seating and an outdoor bamboo bar.
The menu runs a la carte, built around sushi and sashimi alongside an omakase sashimi option and robata-grilled specialties, with fresh seafood and locally sourced produce as through-lines. Dinner sushi and sashimi includes Jumbo Stone Crab Claw, Koji-Aged Toro, Unagi Kabayaki, and Yuzu Salmon, with a softshell roll among the futomaki. Lunch brings a Crispy Pork Belly as part of the Niban course. Beyond the raw fish, the kitchen also turns out dishes like koji-aged New York strip and kanpachi.
The menu runs a la carte, built around sushi and sashimi alongside an omakase sashimi option and robata-grilled specialties, with fresh seafood and locally sourced produce as through-lines. Dinner sushi and sashimi includes Jumbo Stone Crab Claw, Koji-Aged Toro, Unagi Kabayaki, and Yuzu Salmon, with a softshell roll among the futomaki. Lunch brings a Crispy Pork Belly as part of the Niban course. Beyond the raw fish, the kitchen also turns out dishes like koji-aged New York strip and kanpachi.