Answers from Our Experts (1)
With a maximum of only eight diners per evening, Miami eatery NAOE doesn’t offer a bounty of tables, but if we had to pick one of the three possible table arrangements, we’d definitely recommend sitting at the hinoki (Japanese cypress) wood bar that overlooks the open kitchen. Here you can watch chef/owner Kevin Cory masterfully slice salmon belly and cobia and marvel at the calmness that he exudes while running the kitchen. If you sit at one of the two wooden tables closer to the entrance of the restaurant, your server will bring you your food. If seated at the counter, though, Cory will serve your nigiri and answer your questions about the meal, explaining how the uni (sea urchin) from Hokkaido differs from the uni from Santa Barbara. In case you’re wondering, Hokkaido sea urchin is smaller and sweeter, so it’s one of the favorite delicacies at the intimate Forbes Travel Guide Five-Star restaurant in Miami.