Midorie 79th occupies a small, intimate space in the Upper East Side, with indoor and outdoor seating for up to 22 guests. The menu runs on a daily import of fresh fish from Tokyo's Toyosu market, worked into hand-formed nigiri, seasonal sashimi, donburi bowls, and omakase platters.
The bowls are a central format here: a choice of sushi rice, multigrain, or cha-soba noodle base topped with combinations like salmon, tuna, blue crab, and shiitake, or a chirashi version piled with seasonal sashimi over rice. Beyond the bowls, the kitchen turns out maki, hand rolls, and a la carte nigiri and sashimi, along with chirashi, nigiri, and sashimi omakase options.
The restaurant previously operated as Wabi Sabi before becoming Midorie 79th. It's part of a small Miami restaurant group founded by Álvaro Perez Miranda, who spent fifteen years working in restaurants in Japan before returning to build Midorie around that experience. The sushi here has developed a reputation as among the city's better casual options.
The bowls are a central format here: a choice of sushi rice, multigrain, or cha-soba noodle base topped with combinations like salmon, tuna, blue crab, and shiitake, or a chirashi version piled with seasonal sashimi over rice. Beyond the bowls, the kitchen turns out maki, hand rolls, and a la carte nigiri and sashimi, along with chirashi, nigiri, and sashimi omakase options.
The restaurant previously operated as Wabi Sabi before becoming Midorie 79th. It's part of a small Miami restaurant group founded by Álvaro Perez Miranda, who spent fifteen years working in restaurants in Japan before returning to build Midorie around that experience. The sushi here has developed a reputation as among the city's better casual options.