Kaori Miami had only been open for a few days when Ivana Trump booked the first Saturday night and according to the restaurant, reservations are pouring in (we were going to have a party for readers but alas, we’ll have to wait until the spring). Italian Chef Walter Martino describes Kaori as a “divine journey of the senses, unlike any other dining experience”. This is the first restaurant by the “Million Dollar Chef,” where guests are surrounded in cutting-edge, 360-degree cinematography technology with art, ambient music, scents, and presentations infused with creativity. Italian and Japanese influences are combined in the unique menus with plates meant to be shared.
Prior to opening Kaori, which means “inner beauty” in Japanese, Chef Walter was a private chef in Ibiza where he served the likes of the Prince of Dubai. As you can imagine with clientele like that, he set about to design the most expensive plate in the world. A work of art glistening in solid gold incrusted with 84 diamonds, it was then purchased by The Royal Prince for one million euros thus earning Chef Walter Martino the title of “Million Dollar Chef.”
Since that plate, Walter Martino has created three more valued by Ben Gioielli at the Venetian in Las Vegas, where they are now on sale, for 7.8, 9.7 and 12.5 million. L’Oro di Bacco is another of his unique creations, a bottle of champagne valued at 1.7 million euros containing 24k gold and hundreds of diamonds, a unique piece for collectors and currently only available for exhibition.
Small intricate plates are designed for sharing with eye popping presentations. The night we were there we had vegetable tempura, lightly fried and delicious, served in a ceramic shoe and handbag. Kaori riceless sushi rolls arrived on plates with a ceramic tree trunk whose branches served as a pedestal for the rolls.
They included versions made with Bresaola Wagyu Beef, Caciotta DI Bufala Cilento, Iceberg, Mango, Giusti Balsamic and Truffle Honey ($26). Other categories of menu offerings include From the Sea (sashimi, tartar, ceviche); brochettas; and homemade pastas like the Fagottini Stuffed with Caciotta White Truffle of Alba Piemonte served in Pistachio of Bronte Sauce ($12). Another signature section are the Sushiotto that combine risotto and fresh fish ranging from a saffron essence to a rich calamari ink ($18-22). For a grand finale, desserts include a vegan option and an explosive Chocolate Cake ($12). An option was a “smoke” of lemon meringue pie (Mr. W indulging here).
A special mixology program was curated by Nick Nistico who developed programs for Volver by Chef Jose Garces and the Regent Cocktail Club. Cocktails too are artful such as a cherry wood Smoked Old Fashioned served in a Smoked Snifter Glass, Bell Pepper Caraway shaken with Red chili and cilantro oil dots and an Apricot Fig infused beverage. Drinks range from $17-43. Wines start at $18 by the glass and bottles start at $50 with a prized selection, a Chateau Margaux for $2000.
Twelve tables inside the restaurant seat a total of 24 with an additional 6 seats behind the interactive Chef’s Table for a different experience. Three lavish tasting menus feature extravagant ingredients including edible silver and gold, caviar and truffles paired with top liquors, champagne and wines, priced at $300, $500 and $700. The number of courses varies and the dinner price depends on the ingredients.
Kaori Miami (or the formal name is Kaori by Walter Marino) is only open for dinner Tuesday through Sunday with operating hours from 6- 12 PM. Nestled between My Ceviche and the Golden Fig on 1250 S. Miami Avenue in Brickell, what awaits within is a special surprise. On Friday and Saturday the restaurant is open until 2 AM serving dishes from the raw bar and cocktails starting at 12 PM. For more information click here. I do agree with Chef Walter Marino. It is a most unusual dining experience and well worth a visit.
Photography by William Oberheiser
