ABOUT

Nikkei Experience

Nikkei Cuisine is a cooking style that dates back to the turn of the century – and has influenced Chefs all over the world.

WORLD CLASS NIKKEI CUISINE. INSPIRED MIXOLOGY. STUNNING DESIGN. A TRULY INTOXICATING VIBE.

IN THE astonishing MIAMI DESIGN DISTRICT, AT ŌKAMI RESTAURANT & LOUNGE

ABOUT ŌKAMI

The provocative double-height spaces are finished in sleek natural stone, granite and crystal. From the open dining room on the first floor, to the show-stopping second story lounge room called Tsuki, private lounge balcony and alfresco patio seating, every one of the 170 seats in the house is part of an exciting, earthy-but-elevated environment and a vibrant, white-hot energy.

As guests enter this Design District location, adjacent to Prada and across from Chanel, the first floor leads to outdoor seating in the Jade courtyard, surrounded by limestone facades and landscaped with lush foliage. The Tsuki lounge room is on the second floor, accessed by stairs guarded by a stunning mural . The majestic second level features panoramic floor-to-ceiling windows that open onto the street below, giving the entire space an airy, terrace-like feel. A black granite bar lines the main lounge room. At the south end of the lounge room, a door opens onto a private balcony overlooking the Jade courtyard. From the tufted banquettes on the first floor, to the tableware to the chandeliers constructed with strands of crystal chain designed to look like floating jellyfish on the second floor, every inch of Ōkami is finished with impeccable detail.

Ōkami is a powerhouse of the best hospitality talent from within Miami and beyond.  

Our menu offers Nikkei classics, including nigiri sushis using the freshest Peruvian ingredients full of umami flavors. A vast array of sushi, sashimi, nigiri and fresh seafood is artfully prepared each night. Sashimi Platter of 12 assorted pieces of fresh fish or Rolls such as Acebichado Maki made with fried shrimp, tuna, avocado, tiger’s cream, and squid chicharron give guests a unique sushi experience. The Nikki Menu begins with appetizers such as pulpo Anticuchero, octopus with potatoes crumble, panca sauce and edamame puree. Cebiches and tiraditos offered feature fresh fish with a variety of flavors such as tiger’s milk highlighting citrus and spice. Entreés such as asado de tira, a wagyu short rib, soy teriyaki, topped with micro cress and Misoyaki Black Cod with puffed quinoa, hajikami and Japanese bayberry. Guests can expect a culinary experience of both Japanese and Peruvian flavors. 

Ōkami’s mixology program brings a team of accomplished, inventive, meticulous and charismatic cocktail artisans together to create crave-worthy tasting experiences, and a truly vibrant bar atmosphere that welcomes regular guests like family.

Ōkami is an inspired choice as an event venue, a fun night out, an intimate dinner for two, or your favorite regular bar scene. And like the wolf, Ōkami is 100% devoted to its pack.

For opening details, reservations and more information, contact info@okami-miami.com.

OUR TEAM

WILLIAM LEVY
PARTNER
PEDRO-ORIHUELA
PEDRO ORIHUELA
INVESTOR & OPERATOR

2019 collection

WILLIAM LEVY

PARTNER

William was born in Cuba and immigrated to Miami, Florida at the age of 14. He attended St. Thomas University on a baseball scholarship before dedicating himself to pursuing a career in acting. William starred in a string of hit television series including Cuidado con el angel, Sortilegio, Triunfo de amor and La tempestad which have been translated into dozens of languages and have aired in over 100 countries worldwide. Named one of the Top Ten Latino Actors by Variety, William has participated in a number of films including Tyler Perry’s SINGLE MOMS CLUB, Universal’s TERM LIFE, and Lionsgate’s ADDICTED, which grossed the highest per screen average during its opening weekend and earned William the award for Best Actor at Premios Juventud. William also starred in RESIDENT EVIL: THE FINAL CHAPTER for Screen Gems and was a series regular on STAR for 20th Century Television and Lee Daniels Entertainment. Most recently, he wrote, produced and starred in EN BRAZOS DE UN ASESINO (In the Arms of a Killer), the feature film adaptation of the romance-suspense novel Killing Sarai written by New York Times Bestselling Author J.A. Redmerski. William will next be seen starring in the highly anticipated reboot of Café con aroma de mujer for RCN and Telemundo.

2019 collection

PEDRO ORIHUELA

INVESTOR & OPERATOR

Pedro Orihuela, Investor & Operator, began investing in restaurants with the opening of Casa España Tapas Y Vinos in Pembroke Pines. As a chemical engineer and international oil and gas consultant by trade, Orihuela applies the same dedication he uses in studying deep water drilling to developing cost models for his portfolio of fine dining restaurants.  At the end of December 2019, he expanded with Level Twentynine, an upscale Nikkei-inspired restaurant and lounge, with celebrity partner William Levy.

After graduating from Northeastern University with a degree in Chemical Engineering, Orihuela began his career as an engineer in his native Venezuela. He worked in various positions in the oil and gas field, solidifying his reputation as one of the top technology experts in Latin America. He is currently the President of UDSS Inc, a multinational oil and gas consulting company. In 2013, Orihuela received an Executive Certification in Strategy and Innovation from the prestigious Massachusetts Institute of Technology (MIT). Orihuela also owns real estate holdings in South Florida.

For his latest venture, Ōkami, Orihuela once again tapped Levy to be his partner. Located in Miami’s trendy Design District, Ōkami, will feature a gourmet Nikkei menu, a fusion of Japanese and Peruvian cuisine. “I’m passionate about cooking,” Orihuela says. “I’m a hands-on operator, not a silent investor.” Orihuela’s recipe for success is based on the pillars of service, environment, operations and, of course, flavor—all of which is perfectly calculated with his own unique cost model. “There are so many moving parts in managing a restaurant,” he notes. “It’s a lot of work, almost an art form, and I love every aspect of the business.”