Miami’s Most Anticipated Omakase Arrives at The Bath Club
- Miami Vibes Magazine
- 15 minutes ago
- 5 min read
Chef Wei Unveils an Elevated Miami Omakase
Experience at The Bath Club
Miami’s luxury dining scene is entering a more refined chapter—one rooted in intimacy, precision, and storytelling. At the center of this evolution is Chef Wei, who has officially debuted an exclusive Miami omakase experience inside one of the city’s most iconic
and historic venues: The Bath Club.
Set against the Atlantic and steeped in nearly a century of history, this debut marks a powerful moment for Miami dining. Chef Wei’s omakase counter is not designed to impress through excess, but through intention—where every movement, ingredient, and pairing carries purpose.
From Michelin Kitchens to Mastery at the Counter
Chef Wei’s culinary foundation was shaped inside some of New York City’s most celebrated sushi destinations, including Sushi Nakazawa, Shuko, and 15 East—each leaving a distinct imprint on his evolution as a chef.
“Every restaurant that I’ve worked at shaped me in different ways because I had a different level of maturity and mindset during each stint,” he explains.“Certain restaurants developed me more on a skill set level, while others taught me how to read the flow of a tasting menu and pace dishes more seamlessly.”
That ability to read the room, the counter, and the energy of the guests is now central to his Miami debut.
Why Miami—and Why The Bath Club
For Chef Wei, Miami felt like a natural next chapter. “What inspired me to bring my omakase to Miami was simply because I love it here,” he shares.“It feels like NYC but with a beautiful beach in the backdrop. It’s a mix between LA, which is my second home, and my hometown of New York.”
The decision to open inside The Bath Club added another layer of meaning.“What makes this concept unique is that it’s in one of, if not the most historic properties in Miami,” he says.“In 2026, The Bath Club will celebrate 100 years of existence.”
A Miami Omakase Experience That Honors Tradition While Pushing Forward
Chef Wei’s menu walks a deliberate line between reverence and reinvention.“Honoring heritage is very important to me as the soul of the menu cannot be confused,” he explains.“Although I am traditionally trained, my menu is not traditional by any means. I like to incorporate aspects of my life into my tasting menu as it reflects my journey.”
Every course is designed to feel cohesive—never confusing—allowing guests to experience evolution without losing direction.
Rare Ingredients, Peak Seasonality
Seasonality isn’t just a guideline—it’s a philosophy.“Ingredients that I love to show guests are typically ones that haven’t been seen before or even heard of,”Chef Wei says.
Highlights include Japanese crown melon, prized for its flawless sweetness, and rare seafood like Akayagara (red cornetfish). “Once you try fruits from Japan, you realize what the potential of something so simple can be if the proper love and attention is given to it.”
Each ingredient is chosen to spark curiosity and deepen appreciation.
A Dish That Defines His Journey
Among the multi-course progression, one dish carries deep personal meaning.“The ‘Bottarga Veneta’ dish has become a staple on the menu,” he shares.
Inspired by Cacio e Pepe, the dish pairs Japanese udon with bottarga—bridging Italian comfort with Japanese restraint.“It pays homage to where I fell in love with food,” Chef Wei says.“It’s simple, but do it wrong and it can be the worst dish you’ve ever had. That’s what Japanese cuisine is to me—simplicity, but balance is everything.”
The Sake Pairing That Elevates the Experience
Complementing the omakase is a thoughtfully curated sake pairing with Sake ONO, including their Core Junmai Daiginjo, the highest grade of sake, produced in small batches in Niigata, Japan. Sake ONO represents a modern vision of sake—one that honors centuries-old techniques while redefining luxury for a global audience.
“Sake ONO’s Core Junmai Daiginjo stands out because, while it’s brewed by one of Japan’s oldest breweries, Yoshi No Gawa, it’s crafted with a drier finish designed to appeal to Western palates. The brand blends deep Japanese tradition with a modern, transparent approach and familiar, approachable branding. Made with just four premium ingredients and zero additives, the liquid is crisp, elegant, and incredibly easy to love—with notes of honeydew, lemon peel, and subtle umami that shine whether you drink it on its own or in a cocktail.”
Introducing RARE: A New Chapter in Sake
The experience reaches another level with the debut of Sake ONO RARE, an ultra-premium expression introduced in Miami for the first time—bringing depth, texture, and a sense of ceremony to the omakase journey.
“RARE is the most elevated expression of Sake ONO—an ultra-premium assemblage created with the historic Koshimeijo Brewery using techniques that emphasize purity, texture, and depth. It shifts and expands with each sip, starting light and floral for early courses, then moving into richer, more expressive notes that pair beautifully with dishes like wagyu tataki, bouillabaisse, mushrooms, or Parmesan. Its progression mirrors the flow of an omakase menu, guiding the palate without ever overshadowing the chef’s flavors—and with only 12,000 bottles produced, it brings a rare sense of occasion to the experience.”
The Future of Luxury Dining Is Intimate
Chef Wei believes luxury dining is moving away from spectacle and toward connection.“I think the future of luxury dining will be intimate dining settings, which is why I love the omakase counter experience,” he says.“I love bringing strangers together at a counter where nobody knows what dishes are coming out until the last second.”
That shared anticipation—and shared reaction—is where the magic lives.
A Philosophy You Can See—and Feel
Chef Wei’s meticulous nature is visible the moment guests sit down.“I want guests to notice that every single detail on the counter was thought out,” he explains.“From plate placement to my plating utensils, everything has its exact spot.”
And yes—he’s unapologetic about his precision.“You’ll never see anything placed diagonally. It’s either horizontal or vertical. I’m a psycho about that.”
If Not a Chef, Then What?
When asked about an alternate creative path, his answer reveals the same mindset. “I think I would’ve become a carpenter,” he says.“I love working with my hands and creating something from nothing—especially something organic like wood.”
That craftsmanship ethos carries directly into his cuisine.
What’s Next for Chef Wei in Miami
This debut is only the beginning, “Miami diners can look forward to seasonal menu changes, collaborations with national and global brands,” he shares.“I intend to expand this brand beyond just an omakase concept.” “My menu will organically change as my palate changes. Everything on the menu is exactly what I would want to eat at a tasting menu.”
Final Thought
Chef Wei’s Miami omakase experience at The Bath Club isn’t just a new restaurant—it’s a philosophy in motion. Rooted in discipline, elevated by history, and driven by emotion, this intimate counter sets a new standard for luxury dining in Miami.
For those seeking something rare, intentional, and unforgettable—this is where the story begins.