2296 Coral Way | Miami
Coming Soon — Spring 2026
Ten seats. Two chefs. A curated progression of precision and restraint.
Philosophy
Inspired by the Japanese concept of takai — meaning "high" or "elevated" — Takay reflects a commitment to high standards in every detail. This is not just sushi. This is a curated experience of progression, timing, and presence, built on discipline, craft, and deep respect for tradition.
Techniques honed in elite kitchens, applied with the discipline of traditional Japanese craft. Every motion earned through years of repetition.
The finest seasonal ingredients from Miami's waters and Japan's markets. A dialogue between place and heritage, respect and innovation.
Unlike silent counters, Takay brings personality without compromising discipline. You're not just watching — you're part of the story.
The Omakase
Twenty courses. Each prepared in front of you. Temperature, texture, and richness build gradually through the evening — from delicate to profound.
This is not volume. This is precision. Every piece matters. Every pause has purpose.
Experience Takay
The Experience
Choose your progression. Both menus are guided by the seasons, the market, and two decades of combined experience.
17 Courses
A complete expression of the evening's ingredients. Balanced, deliberate, and designed to linger in memory.
20 Courses
A deeper exploration. Additional seasonal preparations, premium selections, and a slower, more immersive journey.
Both experiences include an amuse-bouche, seasonal progression of nigiri and composed dishes, soup, and dessert. Beverage pairings available — curated sake and wine selections from our cellar.
The Chefs
Co-Founder / Executive Chef
Award-winning chef with over two decades of experience at the intersection of Japanese tradition and world-class fine dining. Trained in classic French kitchens before specializing in omakase at elite restaurants including Hiden Omakase. Former Executive Sous Chef, Brand Chef for Cutfish (Moscow/Dubai), and culinary leader at Marky's Caviar Lounge alongside Chef Buddha Lo.
Glen's devotion to Japanese culture extends beyond the kitchen — he studies Japanese history, collects traditional artifacts, practices martial arts, and sharpens Japanese knives professionally. At Takay, he leads the kitchen team with discipline, precision, and mastery earned through repetition.
Co-Founder / Chef de Cuisine
Born in Tel Aviv, raised between Israel, Romania, and coastal Canada, Yoni's culinary journey is rooted in curiosity and discipline. After studying Astrophysics at the University of Waterloo, he entered professional kitchens during the COVID era, rapidly advancing through senior leadership roles at Concorde Entertainment Group — one of Canada's leading hospitality operators.
His cooking philosophy centers on depth of flavor, restraint, and harmony. Drawn to Japanese cuisine as a cultural exploration of mastery, Yoni approaches the craft with humility — not as a claim of tradition, but as a discipline learned through study and lived kitchen experience. At Takay, he brings warmth, connection, and an operator's understanding of hospitality as a holistic experience.
Opening Spring 2026
Reservations will open in controlled waves as we approach our launch. Join the waitlist to receive priority access, updates on our progress, and exclusive previews.
Be the first to know when reservations open.
Or email us directly at info@takaymiami.com
Behind-the-scenes updates, ingredient stories, and opening announcements.
@takaymiamiLocation
2296 Coral Way, Miami, Florida