In a move that deviates from the norm of Japanese culinary expansions typically targeting New York, the Tcherassi brothers, Samuel and Jose, have successfully enticed Hidefumi Namba, the esteemed sushi artisan from Tokyo, to open a new venture in Miami. Namba, renowned for his exclusive, eight-seat Sushi Namba in Tokyo, accepted the Tcherassi brothers’ proposal, but with a unique twist: the inclusion of a specialized bar modeled after Bar Cocktailante Oboro, a members-only establishment in Tokyo famed for its extraordinary fruit-based elixirs.
The collaboration will give birth to Ura in summer 2024, a multi-faceted, 1,700 square-foot space in Miami’s Allapattah neighborhood, an emerging artistic hub. Ura will house both Sushi Namba and the Listening Room, a jazz lounge that will feature Cocktailante Oboro.
Ura’s exclusivity is emphasized by a hefty $10,000 membership fee, granting access to the sushi counter and the bar and jazz lounge. This approach aligns with the trend of private dining experiences gaining traction in the United States. The cost for a sushi omakase meal ranges between $400 to $500 per person. The Tcherassi brothers aim to limit membership to approximately 300 individuals, with reservations already underway.
This concept is not entirely new to Miami, as Major Food Group’s ZZ’s Club also operates on a similar members-only model. However, Namba’s establishment will differ by not requiring annual fees.
John Hirai, a prominent reviewer for Japan’s Tabelog, highlights that such exclusive dining experiences allow operators to tailor the atmosphere and service more precisely. The focus is on creating a personalized experience, a concept deeply rooted in Japanese omotenashi, or hospitality.
Miami’s readiness for such a sophisticated venture is affirmed by Samuel Tcherassi, who envisions Ura as a catalyst for attracting more Japanese culinary talents to the city. Ura will feature a meticulous menu mirroring that of Sushi Namba in Tokyo, where Namba’s meticulous attention to temperature control sets his sushi apart. Each piece of nigiri is served at a precise temperature to enhance the flavors of both fish and rice, like 24-degree Celsius otoro on 40-degree Celsius rice.
Yuma Takanashi, Namba’s long-time apprentice, will oversee the U.S. counter, with Namba himself present for the opening month and subsequently for one week every quarter. The majority of ingredients, about 90%, will be sourced directly from Tokyo’s Toyosu Market and flown to Miami thrice weekly.
The Miami establishment, crafted by Colombia-based design firm 5 Sólidos, will echo the essence of sushi in its design, featuring materials like stone, wood, and concrete. The interior will host a 10-seat sushi counter made of Japanese cypress wood, a private four-seat area overlooking a garden with bonsai trees, and the Listening Room. This latter space, equipped with a state-of-the-art Audio Note vacuum-tube analogue audio system, will double as a cocktail lounge. Here, guests can select their preferred fruit and spirit, which Kazuki Yonekawa, Yamakawa’s senior apprentice, will transform into an exquisite cocktail.
Ura represents a bold fusion of traditional Japanese culinary arts with modern, exclusive dining concepts, set to transform Miami’s gastronomic scene and offer an unparalleled experience of sushi craftsmanship and bespoke hospitality.
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