Ogawa

An intimate kappo-style omakase by chef Masayuki Komatsu in a sumptuously designed space near the train tracks, one of the city's most exclusive and expensive reservations.

What to order

• Kappo-style omakase tasting menu
• Wagyu course
• Snow crab

Good for

Know before you go

• Just 12 counter seats with two seatings nightly (around 6:00 and 9:30)
• Reservations are essential and hard to get
• One of the city's most expensive dining experiences
• Counter dining in a refined, kaiseki-style progression

Featured in

• The Miami Omakase Guide: Where to Sit at the Counter

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