FSR magazine
A new omakase concept focused on traditional Edomae sushi is set to debut in Miami this week.
Takay, a 10-seat chef’s counter from founding partners Glen Kotlyarski and Yoni Matz, will officially open Friday on Coral Way. The restaurant centers its menu on seafood flown in from Japan and seasonal produce sourced from local farms, offering an intimate omakase experience led by Kotlyarski.
Kotlyarski brings more than 20 years of experience in Japanese cuisine, including time at Miami’s Michelin-starred Hiden. Together with Matz, he developed Takay as a hospitality-driven concept emphasizing ingredient quality, precision, and guest interaction.
The restaurant’s name is derived from the Japanese word takai, meaning “high” or “elevated,” a philosophy reflected in both the culinary program and design.
Designed by Japan-based architecture firm KTX, the 800-square-foot space incorporates traditional Japanese craftsmanship with subtle Miami influences. Guests enter through a Zen garden before arriving at the hinoki wood omakase counter, which features an installation inspired by The Great Wave off Kanagawa by Katsushika Hokusai.
Takay will operate Wednesday through Sunday with two nightly seatings at 6 p.m. and 9 p.m. The restaurant will open with a 17-course omakase menu priced at $250 per person, with additional omakase experiences planned for the future. Reservations are available through SevenRooms.
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