Hiden

"The food at Hiden is very good. But what makes this place special is the whole experience. A few hours before dinner, you get an email that contains a secret code to get in the door. Hiden is located inside The Taco Stand, a casual restaurant in Wynwood where no one is dressed like they’re about to eat a very expensive omakase. You walk to the back in your suspiciously fancy clothes, enter the code, and watch as a secret door silently slides open. Then, you’re in for two hours and 16 to 18 courses of the usual suspects—uni, otoro, A5 wagyu, and more." - ryan pfeffer

"Hiden is one of Miami’s most expensive and hard-to-book omakase restaurants—but it’s also one of the most interesting dining experiences in the city. The eight-seat restaurant is located in the back of The Taco Stand, and you need a special code to even get in the door. You’ve got to book your seat weeks in advance and dinner here costs about $300 per person. The sushi is excellent, but it's really the entire experience—which makes you feel like a secret agent on a raw fish mission—that makes it all so special." - ryan pfeffer, virginia otazo, mariana trabanino

"Chisme is unavoidable at Hiden, because eight of you are trapped in a small, soundproof room. It sounds like the setup to a Saw movie, but it’s actually the setup to one of Miami’s best sushi omakase meals, which also happens to cost $300 per person. So expect some quality one percenter chisme such as: who got embarrassingly drunk on the yacht today, whose castle is in danger of being foreclosed on by the French government, and which local politicians are currently accepting bribes. Also, the sushi is very, very good." - julia malave, ryan pfeffer, virginia otazo, mariana trabanino

"One star. A “hidden” omakase restaurant behind a taqueria in Wynwood. Menu is $300 per person." - Olee Fowler

"Beyond the hustle and bustle, Chef Seijun Okano offers a mature, finely tuned omakase for the fortunate few seated at his counter. Fish flown in multiple times a week from Japan are handled with precision, sliced carefully and pressed into lush, vinegar-tinged rice that he makes at the start." - MICHELIN Guide