NUNA

Miami has been in a prolonged love affair with Nikkei cuisine, a style of cooking that combines Japanese technique with bold Peruvian flavors and ingredients. This is no surprise, considering the city’s mix of global influences and access to incredibly fresh seafood. What is surprising is when a Nikkei concept manages to add something new and truly unique to Miami’s teeming sea of Peruvian-Japanese fusion restaurants. But NUNA at the Four Seasons Hotel Miami has done just that.

Book a seat in the main dining room, out on the rooftop terrace or at the Tasting Counter for a wonderfully colorful journey through award-winning Peruvian chef Jaime Pesaque’s contemporary fine-dining menu. We’d recommend starting with the Oyster & Chili, a fresh oyster all dressed up in roasted chili-citrus sauce, chili oil, caviar and Chalaquita (a bright and punchy Peruvian salsa). 

Follow it up with the spicy, textural Nuna Ceviche of scallops, octopus, shrimp and crispy calamari in a rich rocoto leche de tigre. It all builds to our favorite from the mains, the decadent Arroz con Pato: cilantro rice topped with duck confit, kamo katsu, foie gras, shoyu egg yolk and carrots. There are also menu items exclusive to the Tasting Counter, such as the Uni Crispy Rice with bone marrow, Toro Tostada and Wagyu with truffles. This is where we sat, with intimate, front-row views of the chefs at work.

Cocktails have been designed with equal pomp, highlighting traditional ingredients like pisco (Peruvian brandy), citrus and egg whites, and elevating them with flourishes such as coconut saline and a spoon of caviar in the Minarai, and sesame and miso-infused bourbon in the Miso Old Fashioned. These are a worthy prelude to the excellent drinks you’ll find at Séptimo, the hotel’s cocktail lounge and hi-fi listening den just across the lobby. After the chic, jungle-like atmosphere at NUNA, it’s the perfect stop for a vibey nightcap as a live DJ spins vintage vinyl.