Miami's spring dining calendar is arriving with unusual range — culinary influences from the U.S. West Coast, Spain, Argentina, and Tokyo, plus Korean and Chinese street food. In the span of a few weeks, the city is absorbing a genre-defying Argentine-Asian grill from Buenos Aires, two distinct Japanese concepts, an Asian street food counter already making noise on Washington Avenue, and a French-inflected Brickell room that has quietly expanded into lunch.
Before it landed in Miami, Niño Gordo was already a phenomenon. The Buenos Aires original — a genre-defying Asian grill with Argentine soul, built by Germán Sitz and Pedro Peña — earned a spot at No. 21 on Latin America's 50 Best Restaurants. The Wynwood outpost is now introducing two new ways to experience the kitchen: a new weekend lunch service and an evolving Chef's Menu tasting experience, both highlighting the restaurant's signature blend of Argentine grilling and Asian technique.
Lunch runs Saturdays and Sundays from noon to 3 p.m., with a daytime menu that brings together cult favorites alongside dishes designed specifically for lunch — pork and shrimp dumplings with curry, corn-cheddar cream, and kimchi; sea bass with miso glaze, dashi broth, cucumber and rice; and a 16-ounce prime ribeye with sweet chili, wakame, bao buns, and rice.
(Kung Fu Chicken)
Classic chicken sandwich at Kung Fu Chicken.
In the evenings, Niño Gordo is launching a new Chef's Menu at $125 per person, featuring an evolving selection of chef's choices showcasing the kitchen's seasonal inspirations. The experience includes four savory courses followed by dessert, with highlights including hamachi and a new wagyu tartare with A5 Japanese wagyu, potato, and caviar. The restaurant's wagyu katsu-sando is available as a fifth savory course for a $30 supplement. Optional wine pairings run $50–$60, depending on the number of courses.
Already operating in Little Havana and near FIU, Kung Fu Chicken has now opened on South Beach — and this is not your average fried chicken. The menu pulls from Asian street food influences across China, Japan, Korea, and beyond: loaded sandwiches, wraps, and sides that are as addictive as the chicken itself.
It starts with a 24-hour marinade that works deep into the meat, building flavor from the inside out. Then it's fried to a perfect golden crunch — light, crisp, and audibly crackly on the outside while staying juicy and tender inside. House-made sauces range from sticky-sweet with a subtle kick to rich, savory heat.
(Takay)
Chef Glen Kotlar of Takay.
A new omakase counter is coming to Coral Way this spring. Takay is an intimate 10-seat concept from founding partners Glen Kotlyarski and Yoni Matz, debuting with two nightly seatings centered on a chef-led 17- or 20-course Edomae-style experience. Kotlyarski, Takay's culinary lead, brings more than two decades of experience from kitchens including the Jean-Georges Group and Miami's Michelin-starred Hiden.
The space, designed by Japan-based firm KTX, pairs traditional Japanese craftsmanship with subtle Miami influences. Guests enter through a Japanese Zen garden before taking their seats beneath a hinoki wood installation inspired by Hokusai's Great Wave off Kanagawa. The name is adapted from the Japanese word takai, meaning "high" or "elevated."
The menu centers on pristine seafood flown in from Japan alongside seasonal produce from local farms, moving through sashimi, nigiri, and select cooked plates. Each course is prepared and presented directly by the chefs at the counter. Seatings conclude with a seasonal dessert and traditional Japanese tea service.
(Mottai Miami)
The interior of Mottai Miami.
Mottai marks the U.S. arrival of Attivo Group, a hospitality company with 13 acclaimed locations across Brazil. The concept has landed at The Plaza Coral Gables under the leadership of Marcelo Simões Abrão, known for curating experiences that merge exceptional food, rich culture, and design. The space draws inspiration from French Japonisme, with hand-selected marble and refined architectural details throughout. As day turns to night, the lighting transforms the ambiance from airy and lively to moody and intimate.
At the sushi counter is Chef Shintaku, who draws from years of experience at Makoto and Hiyakawa, with a focus on clean ingredients, precision, seasonality, and the natural flavors of high-quality fish. But the menu goes well beyond sushi — raw preparations, composed small plates, grill-focused entrées, and a full selection of nigiri, maki, and temaki, designed to balance traditional technique with contemporary execution for both lunch and dinner.
(Claudie)
Claudie is offering an extensive à la carte menu.
Nigiri and sashimi options include toro, akami, and kinmedai. For a curated experience, the menu features a five- or nine-piece Chef's Nigiri Selection and a 12-piece Chef's Sashimi Selection. Maki selections include the California Maki, Salmon Tataki, Toro Taku Maki, Shrimp Tempura Maki, and Negi Hama Maki, alongside traditional Tekka Maki and Kappa Maki. Temaki options include Negi Hama, Salmon Ikura, Spicy Tuna, Toro, and Uni.
This Brickell room has officially launched lunch service, available Monday through Friday from noon to 3 p.m. Claudie is offering an extensive à la carte menu featuring entrées, salads, seafood dishes, and pastas, plus a three-course Power Lunch prix fixe at $45 per person. Menu highlights include crab croquettes, salade niçoise, chicken paillard, truffle toupie macaroni, and hanger steak and frites.
Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world.
(Irene Moore)
Irene Moore
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(Claudie)
Claudie is offering a three-course Power Lunch prix fixe at $45 per person.
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(Kung Fu Chicken)
Honey garlic chicken finger from Kung Fu Chicken.
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(Kung Fu Chicken)
Kung Fu Chicken has now opened on South Beach.