It's on!!! September 20, 2016 chef Yoshi Okai, executive chef of Otoko in Austin, Texas is taking his talents to Miami Beach. Yoshi along with Paul Qui will create a kaiseki experience inspired by Yoshi’s home of Kyoto, Japan’s former capital city, at Pao by Paul Qui located at the Faena Hotel.
Otoko is a 12-seat Japanese restaurant by Paul, James Beard Foundation Award and Top Chef winner. The multi-course omakase experience at Otoko blends Tokyo-style sushi and Kyoto-style kaiseki into a unique tasting menu.
Yoshi was born and raised in Kyoto, Japan, where he was introduced to the culinary world at a young age through his family’s catering company. Because of his parents’ hectic work schedules, Okai and his three siblings were often responsible for cooking meals.
Okai was introduced to future collaborator and friend Paul at Uchi and Uchiko, where Okai served as head sushi chef for six years. After a stint as head chef at East Side King, Okai joined Qui at his namesake restaurant, Qui, in 2014.
In 2015, Yoshi was named head chef of Otoko.
The last three dinners I attended at Pao with Paul have been excellent. He followed up his crowd pleasing Cobaya dinner with an outstanding Omakase dinner three nights later. On August 24 he brought chef Changthong, executive chef at his Thai restaurant in Austin Thai-Kun to town. That was another awesome meal. I have not done a recap of that one yet but you can see my photos on my Instagram.
The Kaiseki Collaboration looks like another winner and must do event. I will be there for sure.
Tickets are available for $95 with an optional beverage option for $30, exclusive of tax and service charge.
September 20th, 2016, 7:00pm, Pao by Paul Qui
Click here to book your tickets
Potential/representative dishes from Otoko that should get you hungry pictured below.
Zensai - Lotus root, salmon roe, chervil, Japanese parsley + ponzu
ayu (aka sweet fish) with compressed watermelon, yuzu & burnet
Binnaga albacore tuna, cherry plum, jalapeño, ponzu, cilantro
Eryngii mushroom, dinosaur kale, kurogoma sauce, Turk's cap
Hirame from Misaki, Japan with unripe satsuma tangerine and lambs quarters
Aoyagi, skimmer clam, green mango, yuzu juice, Mexican marigold, nasu
3201 Collins Ave, Miami Beach, FL 33140
Hours of Operation
Dinner Only
6:00pm – 11:00pm (Sunday – Thursday)
6:00pm – 12:00am (Friday & Saturday)
For Information
Phone +1 786 655 5600 / + 1 844 798 9712
pao@faena.com
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