Kaori Miami Modern Pan-Asian Restaurant Offers Bold Flavors And Immersive Soundscapes

 

At the intersection of bold flavor, elevated design, and immersive soundscapes, Kaori has emerged as one of Miami’s most dynamic dining destinations. Located in Brickell and recognized by the Michelin Guide, Kaori is a modern Pan-Asian restaurant and Hi-Fi listening bar where culinary thrill seekers can find subtle elegance, inventive cuisine and hospitality as carefully calibrated as the playlists spinning on vinyl downstairs.

Kaori’s 6,000-square-foot, two-story space moves fluidly from refined dinner service to nightlife. Guests enter through the Listening Bar on the first floor, where warm lighting, minimalist design , and a custom vinyl DJ booth set the tone. Upstairs, the main dining room opens into an elegant, wabi-sabi-inspired space, featuring an open kitchen and panoramic views of the Brickell skyline.

Kaori was built to be more than a restaurant, it’s a space for community, culture, and conversation. It’s designed to feel both intimate and expansive, where every detail, from the plate to the playlist to the lighting, is carefully considered to spark emotion. Whether you’re here for an intimate dinner or an evening that transitions into music and connection, the aim is to deliver a full sensory experience that lingers long after you leave.

At the helm is Executive Chef Seth Fatah, whose ever-evolving menu pays homage to the diverse culinary traditions of Asia while incorporating local, seasonal ingredients and modern technique. Guests can expect precise, flavor-forward dishes that balance comfort and creativity. To start, signature dishes include the Japanese Milk Bread with house-cultured butter, smoked shoyu honey, and Maldon salt; Braised Short Rib Dumplings with Doubanjiang Shoyu, chili crunch, and microgreens; their playful ode to the legendary Bloomin’ Onion, evidenced here as an umami-rich Blooming Maitake with oat milk and togarashi dredge, sweet onion–mushroom purée, pickled lemongrass, and Fresno chili; and the Beet, koji and jasmine poached red and golden beets, layered with rose-beet gel, allium oil, guava-kosho emulsion, crispy quinoa, roasted kelp, and candied pistachio powder.

 

 

Entrée highlights include the Five Spice Dry-Aged Duck sourced from Crescent Farms and served with Peking jus, Belgian endive, and pickled scallion; Mee Siam with rice vermicelli, shrimp, chili noodle sauce, bean sprouts, scallion, ginger, garlic, basil, and cilantro; 45-Day Dry-Aged crusted in Suya spice, served with BBQ sweet plantain in a vanilla-miso glaze, charred seasonal vegetables, guajillo oil, berry gel, and fermented pepper sauce; and Takikomi Gohan, a hot stone pot rice dish with edamame, tamari, nori, scallion, mayu oil, and heritage egg yolk. For dessert, the Caramel Namelaka – a creamy caramelized milk chocolate creation with miso ice cream, banana-dark chocolate sablé, and plantain crisps – is both refined as well as indulgent. The Strawberry Sando – made with shokupan, strawberries-and-cream custard, vanilla butter, and fresh strawberries – is a refreshing, crowd-favorite finish. Kaori offers both à la carte service as well as an eight-course curated tasting experience ($120 per person).

 

 

The Kaori team is as deeply committed to sustainability as it is culinary excellence, partnering with a number of companies such as Compost for Life, which diverts food waste from landfills to local farms. The restaurant sources their ingredients thoughtfully via E-Fish, Natoora, Niman Ranch, while incorporating low-carbon oils from Zero Acre, emphasizing high-quality ingredients that reflect both environmental responsibility and culinary innovation.

Complementing the food is Kaori’s provocative beverage program. Curated by Beverage Director Diego De Leon, the close to a dozen signature specialities are sublime and sophisticated, resplendent with ingredients such as pandan, yuzu, and rose water, complemented by a thoughtful selection of wines, sakes, and Japanese whiskies. Cocktail standouts include Ume Tonikku, made with Tanqueray Rangpur Gin, UME Plum Liqueur, umeshu, shiso, and tonic; Gochu prepared with Don Julio Blanco Tequila, cointreau, watermelon, gochujang, mirin, agave, and charred scallion salt; and the Karajillo – Mezcal Unión Uno, espresso, Licor 43, chicory, Okinawa sugar, and salted milk ice. This creative marvel is a show stopper in two ways: as it’s a creative marvel — the slated milk ice changing the flavor as it melts at the bottom of the glass.

With DJs spinning Thursday through Saturday, a daily Happy Hour in the Listening Bar, and a growing reputation among Miami’s culinary insiders, Kaori has become a go-to for those seeking both substance and style in a single, chic spot.

 

Photos Courtesy of Kaori

Story Courtesy of Kaori

Date Posted: May 15, 2025