There’s something majestic about Chef Wei Chen’s food. Maybe it’s the way he balances precision with play, or maybe it’s the fact that each omakase feels like a journey you didn’t know you needed. The setting alone is worth a pause. The Bath Club, with its old-world glamour and sleek charm, makes you feel like you’ve stepped into a different era of Miami luxury. Add Chef Chen’s intimate counter of 16 courses of Edomae-style sushi, and you’ve got yourself a night to remember.
At $295, the experience is structured, thoughtful, and beautifully paced. It begins with six starters that feel like a parade of textures and flavors. The Toro Caviar sets the tone, a decadent layering of bluefin tuna, “million layer” potato pave, and golden Ossetra caviar that lands with elegance and indulgence. From there, an Alaskan King Crab Salad lightens the mood, with crisp Persian cucumber, fragrant mitsuba, and a bright tosazu dressing that wakes up the palate.
The tempo shifts again with Yellowtail Sashimi, paired with meaty king trumpet mushroom and kissed with yuzu balsamic. Then comes the Bottarga Veneta, a clever cultural bridge of udon, Pecorino Romano, and karasumi. The Wagyu Katsu is comfort food gone couture, with perfectly fried beef, sharp negi, and a peppercorn sauce that ties it together.
Finally, the apps closes with Kinutamaki, delicate madai rolled with shiso and myoga, a dish that doubles as a palette cleanser before the sushi journey begins.
What follows is the heart of the experience: nine pristine sushi bites that showcase Chef Chen’s knife skills and sourcing including: Hotate, Shima-Aji, Kinmedai, Amaebi, Akami, Chu-Toro, O-Toro, Hokkaido Uni, and ending with fresh Anago that’ll convert any eel naysayer. Each piece here is presented with minimal flourish, because the fish does the talking.
As if the ride wasn’t complete, dessert is a statement piece of its own: Crown Melon. Known as one of Japan’s most luxurious fruits, each melon is cultivated with painstaking care—only one grown per vine to concentrate flavor. The result? Sweet, perfumed, and a fitting finale.
Pair it with wine or sake and the evening unfolds even deeper, proof that Omawei is Chef Chen’s narrative in motion, now rooted in Miami.