Takay

An intimate, ten-seat counter for two nightly seatings sets the stage for a direct connection to the craft at Takay in Miami. The restaurant adheres to Edomae traditions, a style focused on highlighting the natural flavors of the ingredients through specific techniques. This philosophy is applied to pristine seafood flown in from Japan, which is then paired with seasonal produce sourced from local farms. The interior design contributes significantly to the sense of occasion. A tranquil Zen garden at the entrance serves as a transition from the city outside. Inside, the dining room is defined by a striking architectural installation above the counter. A Wooden Wave, crafted from Japanese hinoki wood and inspired by Hokusai's famous print, *The Great Wave off Kanagawa*, flows overhead. This piece, combined with traditional shoji-style panels and locally sourced coral stone, creates a space that feels both rooted in Japanese aesthetics and connected to its Miami location. Takay presents a carefully choreographed progression of dishes. The seventeen-course journey includes sashimi, nigiri, and a selection of cooked plates, concluding with dessert and Japanese tea. While the offerings are precisely executed, the atmosphere is intentionally conversational, encouraging interaction between guests and the chefs. The kitchen has become known for preparations such as soy-braised octopus and a hot custard with crab. The thoughtful curation extends to the beverage pairings, with a selection of sake, wine, and Champagne available to complement the meal.