Where Peruvian soul meets Japanese precision, ITAMAE Miami has evolved into one of the city's most coveted dining destinations, culminating in the intimate 10-seat omakase experience at ITAMAE AO in Midtown. This Michelin-starred temple to Nikkei cuisine represents the pinnacle of chef Nando Chang's culinary journey, transforming from a beloved Design District concept into Miami's most exclusive fine dining counter.

The story begins with the Chang family's deep culinary heritage, where Peruvian-born chef Nando Chang, alongside sister Valerie and father Fernando "Papa" Chang, first introduced Miami to authentic Nikkei flavors in 2018. What started as a food hall concept has blossomed into critical acclaim, with Nando earning three James Beard Award nominations, winning the 2025 James Beard Award, and both siblings named Food & Wine's Best New Chefs in 2023. The transformation to ITAMAE AO in 2024 marked a defining moment, earning the restaurant its first Michelin star in 2025—among Florida's first Michelin-honored Nikkei establishments.

The cuisine at ITAMAE AO centers on an eight-course omakase that showcases the sophisticated marriage of Peruvian and Japanese techniques. Chef Chang's mastery shines through signature preparations like dry-aged sashimi and nigiri, elevated by four custom dry-aging chambers that transform premium seafood. Standout dishes include the squid tiradito with house-made kosho, scallop nigiri adorned with Amazonian apple banana and fiery ají charapita, and local grouper bathed in ají limo leche de tigre. The menu evolves seasonally, featuring rare delicacies like percebes (gooseneck barnacles) that demonstrate the kitchen's commitment to exceptional ingredients and technique-driven innovation.

The experience unfolds within an intimate space designed to evoke stepping into Chef Chang's personal kitchen. Natural wood textures and rattan sliding panels create warmth, while the striking blue terrazzo counter—"Ao" meaning blue in Japanese—symbolizes the ocean's central role in the cuisine. The open-counter format allows guests unprecedented access to witness each dish's meticulous preparation, with Chef Chang personally presenting and explaining the cultural significance behind every course. This hands-on approach creates an educational journey through Nikkei heritage, far removed from traditional fine dining formality.

Securing a reservation at ITAMAE AO requires advance planning, as the 10-seat counter books weeks ahead. The omakase format ensures each guest receives the chef's undivided attention, making every evening a personalized exploration of Miami's most innovative Nikkei cuisine. For discerning diners seeking Miami's most exclusive culinary experience, ITAMAE AO represents the rare intersection of family heritage, technical mastery, and Michelin-starred excellence.