Midorie sits inside a small courtyard off Main Highway in Coconut Grove, a quiet counter with white oak furniture and a wall of tiny ceramic fish, with indoor and outdoor seating for up to 22. It was conceptualized by Alvaro Perez Miranda, whose APM Restaurant Group also runs other Japanese concepts in Miami, and the room is built around the idea of kikubari — attentive, unhurried hospitality.
The menu stays tight: donburi bowls, a seasonal a la carte sushi selection, and omakase platters, all built on fish flown in daily from Tokyo's Toyosu market. The chirashi omakase arrives with twelve pieces of seasonal sashimi, salmon roe, seaweed salad, and sweet pickled mushrooms over sushi rice, and the handrolls — rice, fish, and wasabi in careful proportion — have become a favorite.
The menu stays tight: donburi bowls, a seasonal a la carte sushi selection, and omakase platters, all built on fish flown in daily from Tokyo's Toyosu market. The chirashi omakase arrives with twelve pieces of seasonal sashimi, salmon roe, seaweed salad, and sweet pickled mushrooms over sushi rice, and the handrolls — rice, fish, and wasabi in careful proportion — have become a favorite.