Citrus-cured raw fish with red onion, sweet potato and choclo, the Peruvian classic that lands hardest in Brickell where NUNA's Nikkei kitchen pours leche de tigre by the shot.
Miami's ceviche tradition is Peruvian-led, growing from the 1980s with the first wave of Peruvian immigration and accelerating with chefs like Gaston Acurio and Jaime Pesaque carrying Lima's template into Brickell hotel kitchens. Cuban Miami has its own ceviche line drawing on Caribbean and Florida fish; the Peruvian style remains the city's reference.
Naoe on Brickell Key in Miami is Kevin Cory's five-seat omakase counter at 661 Brickell Key Drive, the only AAA Five-Diamond and Forbes Five-Star room.
OrderThe bento opener with Cory's family's heirloom soy sauce; the omakase follows.
TipOne service nightly Tuesday to Saturday. Reservations are non-refundable; sake pairing is the add-on locals book.
NUNA at the Four Seasons Miami is chef Jaime Pesaque's Nikkei rooftop on Brickell Avenue, the Peruvian-Japanese room that opened above the hotel in May 2025.
OrderCeviche Limeno with corvina in leche de tigre, sweet potato and cilantro.
TipDinner only, Monday to Saturday from 6pm; the rooftop terrace seats are the booking to request at sunset.
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