Miami's coastal appeal includes the food found a few streets from its waterfront, not only the view from a boat. NUNA has moved from a pop-up into a permanent restaurant at Four Seasons Hotel Miami after its first year.
Miami's coastal appeal includes the food found a few streets from its waterfront, not only the view from a boat. NUNA has moved from a pop-up into a permanent restaurant at Four Seasons Hotel Miami after its first year.
Chef Jaime Pesaque's Nikkei concept brings Japanese methods and Peruvian flavours together, supported by chef de cuisine Nazaev Esparza. It is a new dining option for a city outing rather than a restaurant located at a marina.
A menu with two traditions
The kitchen brings ceviche, sushi and hot dishes into a cohesive approach rather than dividing the menu into two unrelated cuisines. Its house ceviche and Arroz con Pato illustrate the breadth of the concept.
Menus can change with produce and the team's creative direction. Guests should check dietary needs and current offerings before booking.
A different way to sit down
A tasting counter adds a more focused experience alongside the general restaurant. That may appeal to visitors who want to watch a kitchen's approach unfold over several courses.
Counter seating is likely to be more limited than ordinary tables, so booking ahead matters. Hotel accommodation is not required to enjoy a restaurant where outside reservations are accepted.
Beyond a boat day
A Miami break can mix beaches, city architecture and restaurant stops, with the water remaining one part of the trip. Ground transport between a berth and Brickell needs to be planned independently.
LBG reports the hotel's official NUNA announcement with a named restaurant image, not a generic sushi picture. Bookings must be checked directly with the restaurant.
Source
press.fourseasons.com