Osaka Miami brings Japanese-Peruvian Nikkei cooking to Brickell, built around a kitchen that leans hard on torchwork — searing, charring, and finishing dishes tableside with enough open flame to make the technique part of the show. Ceviches and tiraditos are the strength of the menu, with the tuna tataki (seared at the edges, paired with aji amarillo) and the hamachi brasa nigiri (topped with almonds for crunch and chili for heat) standing out among the raw and lightly-seared plates. The Nikkei roll, built on an acevichada sauce, is another regular order.
Portions on these smaller plates run on the modest side, and the format rewards concentrating on the raw and ceviche-driven dishes rather than moving deep into the cooked entrees.
Portions on these smaller plates run on the modest side, and the format rewards concentrating on the raw and ceviche-driven dishes rather than moving deep into the cooked entrees.