Takay brings exactly ten seats to an 800-square-foot room designed by Japan-based firm KTX. The transition from the street traffic happens fast. You walk through a tranquil Zen garden before taking a seat at a pristine hinoki wood counter. Hanging above you is a striking wooden wave lattice inspired by Hokusai’s The Great Wave off Kanagawa.
Miami Guide Take
Show up early to walk through the Zen garden, sit under the massive Hinoki wood wave installation, and let Chef Glen Kotlyarski handle the rest. It’s a 17- or 20-course commitment built on pristine Japanese seafood and local produce. Unlike typical silent sushi temples, they actually want you to talk to the chefs.
First Look: The Breakdown
Takay brings exactly ten seats to an 800-square-foot room designed by Japan-based firm KTX. The transition from the street traffic happens fast. You walk through a tranquil Zen garden before taking a seat at a pristine hinoki wood counter. Hanging above you is a striking wooden wave lattice inspired by Hokusai’s The Great Wave off Kanagawa.
Founding partners Chef Glen Kotlyarski and Yoni Matz aren’t trying to build another stuffy, silent temple of sushi. The energy here is intentionally conversational, designed to clear away the intimidation that usually stalks high-end tastings. Kotlyarski, who spent years at Wynwood’s Michelin-starred Hiden, applies strict Edomae traditions to pristine seafood flown in directly from Japan, paired with seasonal produce from local farms.
Guests choose between a 17-course Signature Omakase or an expanded 20-course Reserve menu. Expect a clean progression of sashimi, nigiri, and select warm plates, all winding down with a traditional Japanese tea service. This is the date night where you’re trying to prove you actually know what Edomae means.
