KAORI MIAMI

Our Pekin duck is crafted through time and precise layering of flavor. It starts with a 12-hour five-spice wet brine, followed by a minimum seven-day dry-age that builds depth and tenderness throughout. The duck is then brushed with cep oil, finished with smoked salt, and gently dusted with dehydrated pulp from a golden beet–lemongrass fermentation.

A chocolate-forward Caramel Namelaka with a subtle umami edge. Dark chocolate crumble, crisp sablée, and roasted nibs, finished with sea salt plantain crisps for texture.

Our Danley Audio speakers elevate the sound from the inside out. Come take a listen to our selectors all weekend long 🎶

Thursday 4/29 — + 
Friday, 5/1 — .sobek 
Saturday, 5/2 —

Fermentation is central to how we cook. It’s more than a technique—it’s a living tradition we honor and evolve every day.

Meet our Cucumber Roll cocktail — crisp, clean, and quietly complex. Hendrick’s Gin meets cucumber, Lo-Fi Sweet Vermouth, and Pure Land Junmai, finished with toasted sesame, nori brine, and a subtle hit of ginger + wasabi oil.

Grilled wagyu picanha has been a mainstay on our menu for a while now—and with good reason. It’s smoky, tender, and thoughtfully layered. Sunflower suya crumble, smoked celeriac and white chocolate purée, fermented sriracha, and charred seasonal peppers bring it all together. Try it for yourself—book on

Your midweek fix at Kaori Miami 🥢 Xian Dan Noodles, done right.

Udon, salted egg, poached egg, fried shallot, garlic, curry leaves, katsuobushi, and tableside arabushi. Well-seasoned and always delivers.

Shaved to order, arabushi brings a bold, smoky depth to our Xian Dan Noodles. It’s layered umami—clean, savory, and melts into the sauce, adding structure, a smoky aroma, and length to every bite. A quiet but essential element to the dish.

Music Week in full circulation—and this weekend, the lineup delivers. Expect groove, soul, 90s classics, and bossa nova, alongside our Listening Bar menu and cocktails that carry the night. Two selectors take over the decks each night from Friday through Saturday. As always, walk-ins are welcome, and reservations are highly encouraged.

Thursday, 3/26
7PM — Stakemann

Friday, 3/27
7PM — 
10PM —

Saturday, 3/28
7PM — 
10PM —

Kaori × 🥢For one night, the kitchens at Kaori and Kojin are taking over Brickell together. Both teams will be cooking side by side and putting out a special à la carte menu built around fermentation, Japanese technique, and seasonal ingredients. It’s not a tasting menu, it’s a night to explore the menu, share dishes, and try things you won’t normally see at either restaurant. Expect some fun ideas, a few surprises, and a menu that only exists for this one night.

Swipe for the full lineup of dishes. Reservations are now open via link in bio.