Sushi | Bar Hospitality principals, alongside Executive Chef Ambrely Ouimette, today announced the expansion of their distinguished Sushi | Bar omakase experience to Miami Beach, opening September 20, 2022. The popular omakase-style, speakeasy concept, which originally opened in Montecito, California (2018) and expanded to Austin, Texas (2020), will be located just steps from the Española Way promenade on the ground level of the Esmé Miami Beach Hotel. Each evening will have 36 guests total (12 per seating) for 17-course full omakase for $145 per person.
Chef Ambrely Ouimette
“We’ve long had our eyes on Miami as our first expansion city for Sushi | Bar,” said Ryan Stock, CEO, Adept Hospitality, the group behind Sushi | Bar. “It all came together perfectly – the boutique hotel style of the Esmé hotel complements Sushi | Bar’s intimate nature; the growing popularity of omakase-style dining gives Chef Ouimette a platform to set herself apart; and the fact that Miami is now a Michelin-recognized city is an achievement that every chef and restaurant operator dream of.”
Ouimette, is one of the country’s only female omakase chefs. Her resume includes captaining the teams at iconic destinations Matsuhisa Denver (Chef Nobu Matsuhisa) and Ironside Fish & Oyster Bar in San Diego (Chef Jason McLeod). At Sushi | Bar Miami she will provide her interpretive take on the traditional sushi counter experience, preparing unexpected riffs on long standing sushi classics with her signature finesse of house made accouterments, such as koshos, ferments, pickles, and salt-blends.
The menu at Sushi | Bar changes often, but is steadfast in showcasing the freshest fish sourced and flown in weekly via some of the best markets in the world, including Japan, Australia, and California. While the omakase menu will shift almost daily, Sushi | Bar Miami will feature some of Ouimette’s signatures, including Aged Bluefin Akami with dehydrated red miso and everything bagel spice; Hokkaido Scallop with white truffle salt, shaved black truffle and spherified truffle caviar; and Kanpachi with pineapple, passionfruit, shishito vinaigrette and shaved coconut. Additional Miami-exclusive dishes will be included in the chef-guided experience, influenced by the region’s leading purveyors and artisan growers.
“If traditional sushi is considered an art form, I want Sushi | Bar to be looked at as the Banksy of the industry – illustrious, impactful, and cutting edge,” said Ouimette. “I’m excited to embrace the tropical flavors that Miami has to offer. While all Sushi | Bars remain the same in ethos, we will celebrate their individualized nature by supporting local and creating with the season.”
Photo Credits: Liam Brown