Ogawa Miami

Ogawa occupies a Minka-style room in Little Haiti, Miami, with a private Japanese garden and a 12-seat counter. Chef Masayuki Komatsu, trained at Sushiden in New York and in Monaco before serving as head chef under Morimoto, leads an ever-evolving kappo menu rooted in Edomae tradition: a sequence of seasonal small dishes followed by 8-10 pieces of nigiri, a handroll, miso soup and dessert.

The restaurant is Michelin listed and sits in the top price tier, with service built around a single nightly seating and sake pairing curated by sommelier Luis Martinez, who also sources grower champagnes and Japanese whiskies. A private room is available, and the full counter can be bought out for groups of up to 12. Corkage runs $75 per 750ml bottle and $150 per magnum for guests bringing their own wine.

Reservations run through Tock, and the restaurant asks for 72 hours' notice for both cancellations and dietary-restriction requests. Not every diet can be accommodated; no-rice, no-fish and vegetarian requests are not possible given the format. Guests arriving more than 15 minutes late risk having earlier courses skipped or losing the reservation outright.

Ogawa is closed Sundays and Mondays, open Tuesday through Saturday from 6pm to 9:30pm, with no lunch service. There is no listed phone number; reservation changes and private dining or catering inquiries go through email. Owner Álvaro Perez Miranda, the first Latino U.S. Goodwill Ambassador for Japanese Cuisine, also operates Hiyakawa in Wynwood and the fast-casual Wabi Sabi and Midorie concepts.