Michelin-Recognized Chef Yasu Tanaka and Spicy Hospitality Group Bring 8-Seat Omakase Experience, YASU Omakase, To Miami Design District

Following the success of Sushi Yasu Tanaka, Michelin-recognized Chef Yasu Tanaka has unveiled an intimate new concept: YASU Omakase, an 8-seat omakase counter in Miami Design District brought to life by Spicy Hospitality Group and designed as a deeply personal reflection of Tanaka’s Yamanashi roots and the rituals that define Japan’s most revered sushiyas.

“Chef Tanaka has made a lasting impact on Miami’s dining scene, and with YASU Omakase, we’re bringing his most personal and refined vision to life. The concept reflects a shared respect for craft and precision—qualities that define both his work and our philosophy. In my travels through Japan, the architecture and intimacy of its traditional sushiyas inspired me to create an omakase that feels truly authentic while remaining true to Miami. Together, we’ve created an experience that celebrates the artistry of omakase at its highest level.” - Andre Sakhai, Partner at Spicy Hospitality Group

Seating only eight guests per service, YASU Omakase represents the pinnacle of Chef Tanaka’s craft: a deeply personal encounter between chef and diner where every detail is intentional and every bite tells a story. Guests are seated at an extraordinary 600-year-old hinoki counter, carved from timber traditionally reserved for Japanese temples and shrines. The experience begins with three to five otsumami (small plates), before transitioning into a curated progression of nigiri, miso soup, a signature hand roll, and a seasonal dessert. Each course reflects Chef Tanaka’s ability to reimagine tradition through a modern Miami lens, blending Japanese precision with coastal vibrancy.

“Miami has embraced my craft and my vision. With YASU Omakase, I want to create something more personal, a place where guests can slow down and experience sushi in a way that feels intimate and true to its tradition.” - Chef Yasu Tanaka

The project is led in collaboration with Chef Raymond Li, a longtime friend and creative partner whose experience at globally celebrated restaurants helps shape their shared vision. His influence introduces a subtle South Florida expression to the menu, adding a sense of place that complements YASU Omakase’s traditional foundation. Together, the chefs aim to create something original—not a replica of any existing model, but a space that honors tradition while pushing boundaries with creativity and purpose.

YASU Omakase offers a single 14–16-course omakase menu, evolving frequently based on seasonality, sourcing, and chef inspiration. Highlights include:

• Three to five otsumami showcasing hot and cold preparations

• A progression of premium nigiri, featuring both Toyosu arrivals and Florida coastal varieties

• House-seasoned soy sauces, crafted to complement individual fish profiles

• Niigata rice, adjusted seasonally for optimal temperature and texture

• A signature temaki hand roll

• Seasonal dessert

The seafood program is sourced through exclusive channels, with the majority of fish arriving directly from Toyosu Market in Tokyo, supplemented by exceptional local species. Vegetables, eggs, and fruit are selected from regional farms.

The beverage program centers on a personally curated sake collection, including rare producers and limited bottles. Guests may select à la carte pours or a pairing designed to mirror the arc of the omakase. A concise wine list, developed with expert consultation, includes selections chosen to complement the precision and subtlety of the menu.

A private room anchored by a second hinoki counter will debut soon for intimate celebrations and special occasions.

YASU Omakase’s design blends traditional Japanese craftsmanship with Nordic minimalism, creating a space that feels serene, noble, and quietly powerful. Nearly every element was handcrafted by Japanese artisans, including intricate kumiko woodworking executed with museum-level precision.

The 600-year-old hinoki counter serves as the centerpiece, its natural grain and scent left untreated and polished daily with rice bran—a centuries-old technique that preserves the wood’s warmth and vitality. A matching hinoki cutting board continues this material purity, allowing guests to experience the tactile qualities that define Japan’s most revered sushiyas.

Seating is provided by PP Møbler chairs, handcrafted by master Scandinavian furniture makers to ensure comfort throughout the two-hour experience. The restaurant also features custom tableware and sake vessels, designed in collaboration with ceramic artists in Chef Tanaka’s hometown of Yamanashi, reflect textures, forms, and weight that best complement his approach to sushi.

Chef Yasu has become one of Miami’s most influential sushi masters, known for his thoughtful technique and devotion to Japanese culinary artistry. With multiple thriving concepts and a growing reputation for innovation, he and Spicy Hospitality Group continue to shape the city’s dining landscape with YASU Omakase.

YASU Omakase is located at 151 NE 41st Street, #137 Miami, Florida 33137

Images via Spicy Hospitality Group

Spicy Hospitality Group Opens Celebrated Milanese Trattoria 'Le Specialità' In Miami Design District

Spicy Hospitality Group, the visionary hospitality collective at the intersection of cuisine, culture, and design—and the team behind The Joyce, with several forthcoming concepts in Miami, New York, and California—has officially opened U.S. debut of Le Specialità in the Miami Design District.

A Milanese institution since 1977, Le Specialità is celebrated for its authentic Italian cooking, trattoria spirit, and iconic pizza—a local gem where honest food is elevated by grounded hospitality, exceptional ingredients, and a touch of glamour. The restaurant embodies Italian dining in its purest form: genuine, familiar, and always exciting—an experience that moves from an elegant dinner to a spirited serata, where every night feels like a gathering among friends.

Since opening on Via Pietro Calvi nearly five decades ago, Le Specialità has defined the Milanese dining experience: simple yet sophisticated, seasonal, and rooted in the finest ingredients. Guided by the Italian philosophy that food, wine, and hospitality are extensions of art and lifestyle, the restaurant captures the balance between Italian familiarity and fine-dining precision, where hospitality feels effortless and deeply human. Its Miami outpost carries this legacy forward, channeling the creative pulse of its new home to create a setting where art meets taste. Here, the neighborhood trattoria elevates the most genuine, laid-back Italian dining experience through uncompromising quality, bridging Milan’s timeless dining culture with the city’s ever-evolving energy.

“Bringing Le Specialità to the U.S. marks a major milestone for Spicy Hospitality Group. The restaurant has long been a cornerstone of Milan’s dining culture and the Miami Design District is the ideal setting for its American debut, reflecting our vision to build a collection of restaurants that embody the creativity, ambition, and energy of this city.” Said Andre Sakhai, Principal & Founder, Spicy Hospitality Group

MENU & BEVERAGE PROGRAM

At the heart of Le Specialità’s legacy is its dedication to simplicity and excellence. The restaurant’s approach to Italian cuisine emphasizes seasonality, quality, and authenticity, honoring the traditions that have defined its Milanese roots while introducing new creations inspired by Miami’s international palate.

The menu spans a refined selection of housemade pastas, seafood, and meats, complemented by the restaurant’s signature pizza offerings, a hallmark of its Milanese heritage. Known for transforming the classic pizza into a local legend—light, crisp, and precisely leavened—Le Specialità brings that same craftsmanship to Miami with selections including the Margherita, Truffle Pizza, and Piccantissimi with chili pepper pesto and pine nuts.

The secondi offerings pay homage to timeless Italian preparations with dishes such as Branzino alla Siciliana, Dover Sole Meunière, and Veal Milanese, each executed with balance and precision. The menu concludes with a selection of refined Italian desserts, including house-made gelato in pistachio, dark chocolate, nocciola, vanilla, crema italiana, and salted caramel, as well as a classic tiramisu layered with mascarpone mousse, espresso, ladyfingers, and cocoa.

The robust beverage program is anchored by a 260-label wine list rooted in Italy’s most renowned regions and complemented by select vintages from Burgundy and Bordeaux—among them 1990 Le Pin, 1986 Pétrus, and 1952 Pavie. The list features an exceptional collection of Barolo, Barbaresco, and Brunello di Montalcino dating back three decades. The program is rounded out by signature cocktails such as the Milano Mai Tai, Fragola Basilico, and Espresso Italiano, each designed to pair seamlessly with the menu.

ART & DESIGN

Central to the concept is an eclectic art collection curated by Andre Sakhai, featuring vintage Italian photography alongside works from his personal archives, including pieces by Jean-Michel Basquiat, KAWS, Rashid Johnson, Peter Saul, Joel Mesler, John Wesley, Takashi Murakami, and Richard Prince. Together, these elements create an atmosphere that captures the artistic soul of Milan and the character of its new Miami home.

“The art sets the tone for the whole space. It’s what brings personality and depth to the design. We wanted pieces that felt authentic to Milan but still made sense in Miami—something timeless, bold, and unexpected. The collection helps tell the story of two cultures that share a love for creativity, color, and expression.” Said Andre Sakhai, Principal & Founder, Spicy Hospitality Group

For its Miami debut, Spicy Hospitality Group enlisted the acclaimed architecture and design firm Rockwell Group to create a space where Milan meets Miami. Drawing from Milan’s radical design movement of the 1960s and 1970s and Miami’s colorful, celebratory culture, the interiors embrace a “radical retro chic” ethos—sophisticated yet playful, glamorous yet unpretentious.

“The design concept for Le Specialita blends the bold, playful, and artistic spirit of Milan in the 1960s and 70s with the rich, dynamic, and festive culture of present-day Miami. Sweeping curves and oversized graphic elements define each space in the restaurant.” Said David Rockwell, Founder and President, Rockwell Group.

Guests first encounter the 100-seat restaurant through a lively cluster of sidewalk seating before entering a dynamic interior defined by sweeping curves, bold geometries, and rich textures. Standout elements include:

• A green lavastone bar set with red leather stools, backed by a glowing mirrored wine wall with champagne-nickel accents.

• Terrazzo floors embedded with metal stripe inlay, echoing the diagonal wood beams above, nodding to Milan’s Supergraphic era.

• A dramatic pizza oven clad in black-and-white terrazzo mosaic, framed by a wood butcher block chef’s bar that allows guests to witness the action up close.

• Dining areas punctuated by striped leather booths inspired by vintage Ferraris, lavastone tabletops, and bold lacquered finishes.

• Custom furnishings and fixtures sourced in collaboration with Artemest, the destination gallery for Italian design and décor

• The powder rooms serve as whimsical “portals” between Milan and Miami, with colorful chandeliers, pink terrazzo, and pastel custom mirrors. The outdoor terrace extends the vibrant atmosphere with striped canopies, colorful upholstery, and space for casual al fresco dining.

Images via Spicy Hospitality Group