Miami Beach

Kuu Omakase Takeover

Where Japan Meets Miami: An Omakase Takeover by Chef Enrique

Join us at Monterrey Bar for a unique dining experience where Kuu Tulum's talented Chef Enrique will surprise you with a delicious and artistic selection of sushi. Get ready to indulge in an 11-course culinary journey.

Come and enjoy a night of exquisite flavors and impeccable presentation at Omakase by Kuu Tulum.

MENU
Oyster with ikura
Oyster, ponzu sauce, salmon roe
Salmon / Chutoro sashimi
King salmon, medium fatty bluefin tuna
Kampachi tostada
Amberjack, wonton, kewpie mayo, macha sauce, avocado, salmon roe, nori
Tuna tataki
Seared tuna, ginger and garlic soy sauce, chilli oil, fried leek, scallions
Nigiris
White fish (seabass/redsnapper)
hotate(scallop)
akami (lean tuna)
toro (fatty tuna)
unagi foie gras/truffle (eel)
Torotaku spicy maki
Fatty bluefin tuna, pickled radish, spicy mayo, scallions
Miso soup
Scallions, seaweed, tofu
KAKUTERU
japanese sour 20
toki japanese whisky, honey shrub, lemon, lime, egg white, angostura, peychaud
rōnin 19
the lost explorer espadin mezcal, suze, coconut rum, lemon, pineapple, angostura
go-juu go-juu martini 18
haku vodka, lo-fi dry vermouth, angostura orange
gin-gin mule 18
roku gin, lime, ginger beer, mint
midori sour 18
haku vodka, midori, lemon, lime, soda
sakura mint fizz 20
grey goose l’orange, cointreau, fresh mint, lime, cranberry, topo chico coedo beniaka
sake
soto junmai 15/60
180ml / 720ml
soto junmai daijingo 45
300ml
beer
sweet potato ale 18
RESERVE

About Chef Enrique Villegas de la Parra:
Born in Xalapa, Veracruz, Mexico, Chef Enrique embarked on his culinary journey with a focus on Japanese cuisine. He honed his skills at TORI TORI under the guidance of Chef Isho Sonoda, and further developed his expertise with the ROKAI group alongside Edo Kobayashi. Seeking to carve out his own culinary identity, he moved to Monterrey to launch his first restaurant, HOTARU, under Grupo Costeño. The restaurant's success sparked a trend, leading Chef Enrique to Tulum, where he became a pioneer in establishing high-end dining in the area. His journey reached a new pinnacle with the opening of Kuu by Chef Hirokazu Sato, quickly earning acclaim as a premier destination for Japanese cuisine in the region.

About Monterrey Bar:
Monterrey Bar is a sultry tribute to The Standard Spa, Miami Beach's origins, harking back to the iconic Monterrey Motel that first opened its doors on 40 Island Avenue in 1953. Originally designed by renowned architect Norman Giller, this intimate bar offers a sophisticated escape where classic cocktails are reimagined with creative flair, and gourmet bites are crafted to perfection. The sleek, T-shaped bar, adorned with Amazonite stone, serves as the centerpiece of this hidden gem, inviting guests to savor their drinks in an atmosphere that embodies the mysterious allure of a speakeasy. Rich Afromosia wall paneling, plush ocean-inspired carpeting, and a striking Murano glass chandelier create an ambiance of refined luxury. The shelves, lined with Geoffrey Rose's playful 1980s 'Frozen Moments' pop art collection, add a whimsical touch to the setting. Come for a drink, stay for the experience.