NAOE Part 2: Oh-My-Kase

White Squid from Japan at NAOEHi Everyone! Welcome back to Part 2 of NAOE. If you haven't read Part 1, you can read it here so you don't miss out on the best bento box of your life. Anyway, just to give you a bit of background before we get started, this restaurant is owned and managed by Chef Kevin Cory and we were just in the middle of talking about his omakase. 

So, to begin this post, we'll start with the sushi. The first one was the White Squid from Japan (above). It was warm on the tongue and super creamy in flavor. It wasn't like other squid sushi I've had, which were more tasteless and slimy. The rice was made really well too. Some say that the rice is the most important part of sushi and many Japanese chefs spend years trying to perfect it. Sushi rice is typically made with rinsed short grained rice with an even layer of vinegared flavor throughout. Good sushi rice is a bit sticky and can form delicate, fluffy pillows to support the fish. 

Live Scallop from Boston with Orange Soy Sauce at NAOE

Next, we had the Live Scallop from Boston with Orange Soy Sauce (above to the left). We all know that seared scallops are fairly firm in texture. But, raw scallops still retain a lot of water. So, the scallop sushi was soft in texture. It was also sweet and had a mild fishy taste. 

Akamutsu from the East Coast of Japan with Freshly Grated Ginger at NAOE

Then, we were served the Akamutsu(?) from the East Coast of Japan with freshly grated ginger. I loved it! It reminds me of a mix between chutoro and aji because it was decently fatty and oily. Overall, it was just a flavor bomb of luscious, buttery goodness. 

Saba (Mackerel) from Hokkaido with White Seaweed at NAOE

Next, we had Saba (Fresh Mackerel) from Hokkaido with White Seaweed (above to the left). My favorite type of sushi are the ones with Mackerel, whether it is Japanese Horse Mackerel or Spanish Mackerel. NAOE's Saba was tender and full of fresh, fishy flavor. Saba is an oily fish, which come with amazing cardiovascular health benefits. Mackerel, in general, is a good source of vitamin D, omega-3 fatty acids, and protein. However, because of the high oil content, the fish has a shorter shelf life. Therefore, it is imperative that the fish is served fresh. 

Karasumi Marinaded in Sake, Salted, and Sun Dried at NAOE

Then, we were also served the Karasumi, which was roe marinaded in sake, salted, and sun-dried. It's similar to Italian Bottarga. Imagine this to feel something like beef jerky but with a fishy flavor. It's delicious!

Konowata (Sea Cucumber Innards) and Uni from Hokkaido at NAOE

Above, you will notice the majestic Kanoko and Uni. The uni (sea urchin) is the yellower one. Uni is a gift from the heavens. It's light but very custard-like. I would say that the flavor is perfectly in between briny and sweet. NAOE gets their uni from Hokkaido, Japan. Due to the colder waters of Japan, the uni tends to grow smaller and sweeter in flavor. Hokkaido is to Japan as Maine is to the US; It's a seafood lover's paradise! The Kanoko had a contrasting flavor. Kanoko is the innards of sea cucumbers. 

To prepare enough Kanoko for the night, NAOE needed to harvest the innards of 80-100 sea cucumbers. For some reason, whenever a sea cucumber feels threatened, it will shoot out all its innards in an effort to scare and confuse its predator. Don't worry! These sea creatures are able to regenerate their innards. Sam explained that it takes a sea cucumber a week to regenerate but it takes a full year to achieve the same quality. This makes me curious how they raise sea cucumbers in a harassment-free environment. Anyway, the Kanoko was soft and chewy. To me, it was savory and slightly sour. I'm not a very adventurous eater so... at this moment I kind of felt like Andrew Zimmern eating creepy stuff. But, I still enjoyed it a lot.

Unagi Shioyaki with Himalayan Salt at NAOE

Lastly, we had eel prepared two ways. The first was in sushi form with Unagi Shioyaki, where the eel was roasted and steamed. It had Himalayan salt on top. This practically melted in my mouth with a great fatty taste. 

Unagi Kabayaki with Narazuke Japanese Pickle Marinaded in Sake for 2 Years at NAOE

Next, was the Unagi Kabayaki, which was roasted and steamed then topped with a sweet-soy sauce. The eel had a beautiful sweet and smokey taste. I couldn't hold back. I ate this in less than a minute but it was a minute of total pleasure. It also came with some Narasuke Japanese pickles that have been marinaded in sake for 2 years. TWO YEARS. It had a strong sake taste but I loved it!

Dragon Fruit from Homestead with Special Sauce at NAOE

Keitt Mango Yokan Jelly at NAOE

Castella Cake (Japanese Honey Cake) with Mystery Ice Cream at NAOE

For dessert, we were introduced to a series of interesting treats, which included the Dragon Fruit with the Chef's special sauce, Matcha Tea with Yokan (like Jello) made of Keitt Mango, and a Japanese Honey Cake, which was made without butter or oil. 

Mystery Ice Cream at NAOE

Finally, NAOE ended our meal with a quenelle of mystery ice cream. I don't want to spoil the flavor... but you guys can take a guess and I'll tell you if you're right :)

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661 Brickell Key Dr.
Miami, FL 33131
(305) 947-6263


Miscellaneous Pictures of Attractive People: 

Matcha Tea and Keitt Mango Yokan Jelly at NAOE

Alex, Margaret, Steph, Me, and Chef Kevin Cory at NAOE


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