OMAKAI hand roll bar brings a hand roll-centric format to Downtown Miami, following an earlier location in Brickell. It was founded by brothers Diego and Pedro Quijada along with Nicolas Sayavedra and Chef Aaron Pate.
The menu runs on individual hand rolls — options span Negi-Toro, Uni, and Maine Lobster — plus curated multi-roll selections like the OMA and OMA Deluxe, and specialty rolls such as the Wagyu Yukke. For a guided version, The OMAKAI Experience puts the choice in the chef's hands, moving through a sequence of rolls built around the idea of trusting the kitchen's selections. Ingredients are sourced from both local and international markets.
The menu runs on individual hand rolls — options span Negi-Toro, Uni, and Maine Lobster — plus curated multi-roll selections like the OMA and OMA Deluxe, and specialty rolls such as the Wagyu Yukke. For a guided version, The OMAKAI Experience puts the choice in the chef's hands, moving through a sequence of rolls built around the idea of trusting the kitchen's selections. Ingredients are sourced from both local and international markets.