Q&A: Ogawa: A Taste of Japan in Miami

Alvaro Perez Miranda

Miami, FL – December 27, 2023 – Ogawa which translates to Little River is rooted in the exquisite simplicity of authentic Japanese sushi tradition. Conceptualized and designed by Alvaro, Ogawa promises to be Miami’s newest intimate dining experience. Offering a unique epicurean experience meticulously crafted by Master Sushi Chef Masayuki Komatsu and Sushi Chef extraordinaire Royce “Gaja” Appling, Ogawa uses the finest seasonal ingredients direct from Japan accompanied by Suntory’s finest products, complimented by a boutique sake and wine list curated by Partner/Sommelier Luis Martinez. Offering an intimate 11 seat private setting, Ogawa also includes a private Japanese garden designed by Akiko Iwata and features one of a kind Nihonga art pieces by Ryota Unno and a Kakejiku scroll by calligraphy artist Keika Ogawa.

WRE: The addition of a private Japanese garden and unique Nihonga art pieces by Ryota Unno creates a distinctive atmosphere at Ogawa. How did your art background influence the curation of art in the restaurant?

Alvaro Perez Miranda: It’s a combination of many details, the Zen garden with no music, just the sound of the water, the Nihonga art by Ruota, the ceramics, the vintage whiskey bottles collection at the entrance, the kakejiku by calligraphy artist Keiko Ogawa and the service, the attention to detail, the highball, is what makes Ogawa distinctive.

WRE: Ogawa is described as rooted in traditional Japanese omakase. Can you tell us more about the inspiration behind Ogawa and how it distinguishes itself from other omakase experiences in Miami? 

APM: The inspiration behind Ogawa was ZERO COMPROMISE, I wanted to combine the elegance of an Edo-Mae restaurant with a personal touch, creating a story with art, getting to know our customers, and creating a connection with the food.

Alvaro Perez Miranda

Alvaro Perez Miranda

I wanted to combine the elegance of an Edo-Mae restaurant with a personal touch, creating a story with art, getting to know our customers, and creating a connection with the food.

Alvaro Perez Miranda

Masayuki Komatsu, Alvaro Perez Miranda, & Royce Appling

WRE: Can you tell us about how Chef Masayuki Komatsu approaches crafting the multi-course Kappo-style experience? Are there specific techniques or culinary traditions that define the dining experience at Ogawa?

APM: Master Chef Masayuki Komatsu begins with respecting the products, subtleness, balance between the flavors, Kappo is about communicating, establishing a communication, reading the customers and adapting as you go, it’s a very personal experience.

Masayuki Komatsu

Alvaro Perez Miranda & Masayuki Komatsu

WRE: Your beverage pairing menu is quite unique. How does your team approach pairing these beverages with the omakase menu, and in your opinion, what do these pairings contribute to the overall dining experience?

APM: My partner and sommelier Luis Martinez mirrors Master Chef Masayuki Komatsu, he uses, boutique/small production wines, sakes, and champagnes to follow the Kappo experience depending on the preference of our patrons.

Masayuki Komatsu

WRE: In the collaborative effort at Ogawa, how do you, Chef Masayuki Komatsu, and sommelier Luis Martinez combine your expertise to create a memorable dining experience?

APM: There is nothing more fulfilling than when you work with true professionals, when I came up with the initial idea, they both understood the vision and there was trust, coordination, and results.

Alvaro Perez Miranda

Master Chef Masayuki Komatsu begins with respecting the products, subtleness, balance between the flavors, Kappo is about communicating, establishing a communication, reading the customers and adapting as you go

Alvaro Perez Miranda

Royce Appling