Pari Pari is built around a 25-seat counter where every handroll is formed by hand in front of the guest eating it. Chef Yasu Tanaka works the counter, a format that puts the kitchen's technique on direct display rather than behind a pass.
The menu runs through set options ranging from three to five handrolls, alongside à la carte additions. Classics like Salmon Avocado sit next to signature rolls — A5 Wagyu Aburi, A5 Wagyu Miso Negi, Uni Toro, Uni Wagyu, Toro Caviar, and Hamachi Chimichurri — plus sashimi starters like Otoro Caviar. Housemade sauces, served in squeeze bottles at the table, round out the rolls.
The room itself keeps things simple: light wood and clean angles, in line with the wave of handroll-focused counters that have opened around Wynwood in recent years.
The menu runs through set options ranging from three to five handrolls, alongside à la carte additions. Classics like Salmon Avocado sit next to signature rolls — A5 Wagyu Aburi, A5 Wagyu Miso Negi, Uni Toro, Uni Wagyu, Toro Caviar, and Hamachi Chimichurri — plus sashimi starters like Otoro Caviar. Housemade sauces, served in squeeze bottles at the table, round out the rolls.
The room itself keeps things simple: light wood and clean angles, in line with the wave of handroll-focused counters that have opened around Wynwood in recent years.