Flavor Files

Oku by Takato 

Takato in the Conrad hotel has reintroduced its intimate Omakase lounge, Oku by Takato, offering a fresh, seasonal menu. Named after the Japanese term “Oku,” meaning “inner” or “deep,” the experience reflects the subtle layers of flavor and technique in every dish. Helmed by Executive Chef Taek “Taka” Lee, the multicourse journey showcases his innovative take on Japanese-Korean fusion, with highlights like Lobster Bisque, Toro topped with caviar, Ora King Salmon, and A5 Wagyu. The menu evolves regularly, centered on the best seasonal ingredients. Seating just 10 guests per night on Fridays and Saturdays, the $250 experience is a rare, private affair. Set in a sleek, blue-hued lounge, diners enjoy dishes flown in from Japan and Korea, complemented by an exceptional selection of sake and wine.
Visit takatorestaurant.com.

Lafayette Steakhouse

Born from the visionary mind of Mr. Hospitality Miami, Lafayette Steakhouse marries the nostalgic charm of an all-American steakhouse with the refined sophistication of a London speakeasy. Every corner is adorned with artwork that pays homage to American heritage, while a rich palette of luxurious mahogany, oak, and leather upholstery envelops guests in elegance. Diners can tuck into hand-selected meats sourced exclusively from America’s finest family-owned farms, expertly prepared and presented tableside. Accompanied by an unrivaled cellar of 400+ fine wines and vintage spirits, Lafayette invites guests to explore the art of wine pairing while enjoying their curated selection of dry-aged USDA prime cuts, fresh seafood delicacies, handmade pastas, and intricately flavored dishes.
Visit lafayette-miami.com.

Saiko-i Sushi Lounge

Saiko-i Sushi Lounge & Hibachi, known for its interactive hibachi shows and inventive sushi rolls, opened its second Broward location in Plantation this July. Located in the Shoppes at Broward, the new spot marks the brand’s continued expansion across South Florida. Saiko-i is led by the Unisolo Restaurant Group, which is also behind popular venues like Coco Sushi Lounge and Peking Duck House. The 6,500-square-foot Plantation location, the brand’s largest yet, features multiple hibachi tables, a sushi bar, and outdoor seating, offering a front-row view of the action. A sushi bar and outdoor patio seating round out the layout, designed to accommodate everything from date nights to group dinners and corporate events. The new restaurant blends warm wood textures, bold accent lighting and art-forward interiors to create an upscale yet approachable high-style atmosphere. Visit saikohibachi.com.

Sakana Nikkei

Sakana Nikkei in Fort Lauderdale offers a bold fusion of Japanese and Peruvian flavors, crafted by Executive Chef Brandon Bull. The menu highlights high-quality seafood flown in from Japan, alongside Peruvian-inspired dishes with elevated twists, to wit: the Sakana Tower, a sashimi and nigiri assortment with oysters, lobster ceviche, and mussels; Lobster Arrizotado, a creamy risotto infused with ají amarillo; and slow-cooked Short Ribs in a red wine reduction with Peruvian spices. The craft cocktail menu mirrors the fusion, with drinks like the Shiryu Margarita (tequila, chicha morada, volcanic salt air) and the Locoto in Oaxaca (mezcal, tequila, ají amarillo, passion fruit). For non-alcoholic options, try the Green Passion mocktail with matcha and passion fruit. Visit sakananikkeirestaurants.com.

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