Miami’s Sushi Scene Continues to Impress – Ogawa

Ogawa is a one Michelin star omakase restaurant located in Miami. For a city with relatively few Asian people, Miami’s sushi scene is pretty impressive though it makes sense as many Latin cultures also have strong Japanese influences in their cuisine. For example, ceviche or Nikkei cuisine. Also, when I first started going to Miami a number of years ago, there would be days where I would see no other Asian people. On my latest trip, I definitely noticed a shift where I would see a few every day. Hopefully, this will also lead to growth in the quality of other Asian cuisines in Miami. Anyway, back to Ogawa. When I arrived, the previous seating was just finishing up so we were led to a Japanese garden area where they served us a refreshing drink while we waited:

When the room was ready, we were led into the counter seating. That night there were a total of 8 diners and one chef for every 4.

We watched the chefs prep the first course which was a kind of blue fin tartare topped with uni:

Next, a broth with some fish:

A set of appetizers including monk fish liver (Ankimo):

The first dish which really blew me away was like a tempura fried lobster (or king crab) sandwich. I don’t recall exactly as it was along night of drinking and we were not provided menus.

Next, was one of the best wagyu dishes I have ever had. Perfectly cooked, well marbled but not overly, and absolutely delicious with a mushroom sauce. Tons of umami.

Prior to the sushi part of the meal, we were served a palate cleanser and the fish for the evening were also presented. What I liked about the course was that they served fish that are not too common.

The sushi was delicious.

The crab was served in a unique way as I have not seen crab nigiri in this manner before.

Any confident chef serves kohada:

Even the blue fin was served in a unique manner using two different cuts. Again, something I had not seen other chefs doing before:

The next piece was seared in front of us, prior to serving:

Finishing with a handroll:

…and of course, tamago and miso soup:

To finish, a dessert I am not particularly fond of, the Montblanc, but this place did it the best of any I have had previously, to the point where I liked it:

Overall, this was another incredible omakase experience in Miami. Service was very good, food very good, and atmosphere was as expected. I would highly recommend and would return.