Adapted from the Japanese word takai, meaning “high” and “elevated,” the restaurant commissioned internationally acclaimed Japan-based architecture firm KTX, blending cultural tradition with subtle Miami nods. Upon entering, the zen garden immediately sets the tone for a relaxing and welcoming evening. A sculptural custom installation, “Wooden Wave,” anchors the 800-square-foot restaurant. Crafted from layered Japanese hinoki wood, the piece–inspired by Hokusai’s iconic Great Wave off Kanagawa–stretches across the intimate dining area. Shoji-style rice paper panels and soft lights create a calm, intentional environment while
locally sourced coral stone represents Miami’s natural landscape.
The dinner destination prides itself on world-class precision blended with human connection.
Helmed by Glen Kotlyarski and Yoni Matz, both top-rated chefs with elite training and the discipline of traditional Japanese craft, the menu is defined by precision, seasonality and a hospitality-first approach. Unlike typical silent omakase counters, Takay encourages conversation, inviting guests to be part of the story rather than just observers.
“More than serving sushi, [Takay is] about creating a welcoming ambiance where guests feel at home,” Matz shares. “We want to remove the intimidation sometimes associated with omakase while maintaining exceptional quality and precision.”
Rooted in tradition yet intentionally approachable, each seating is designed to feel conversational and welcoming, with chefs guiding guests through each course and explaining each dish as it’s served.