In 1988, Kosushi opened its doors in So Paulo, Brazil. Isolated from the few traditional Japanese restaurants that, until then were concentrated in the Liberdade district, Kosushi soon became a local favorite for its freshness and high-quality ingredients combined with innovative creations. Kosushi has been awarded with a Michelin Guide star in 2015, 2016, 2017, 2018 and 2019.
In Japanese, KO means turtle as well as the excellence of the number one. Legend has it that turtles live 10,000 years and are a symbol of happiness and a good omen. We seek long life, bringing happiness and unique dining experiences to our customers. That's the story behind our name, Kosushi. Now, Kosushi Miami is the first international location for the brand.
In Japanese, KO means turtle as well as the excellence of the number one. Legend has it that turtles live 10,000 years and are a symbol of happiness and a good omen. We seek long life, bringing happiness and unique dining experiences to our customers. That's the story behind our name, Kosushi. Now, Kosushi Miami is the first international location for the brand.
Services
Kosushi is opening its door to introduce the best sushi from So Paulo to Miami Beach in the heart of South Pointe neighborhood. Our fresh and high-quality ingredients are carefully selected by the chef. Tuna, Salmon, Yellowtail, and even selections that are hard to find in Miami Beach to cater to all the sushi and seafood fans.
Reviews (13)
Oliver Ava
Jan 23, 2022
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Ariel Sabbah
Jan 04, 2022
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Worst new years of my life. Where do I even start... I booked a "new years experience" at Kosushi Miami. The reservation was for 10:45 and there was a prefixed menu. I was anticipating this "experience" for a while. When I arrived to the restaurant, I was greeted by a woman who led me to a table and offered us a variety of overpriced wines and champagnes. My friends and I decided on the second prefixed menu option that costed $195 per person. At this point, the service seemed fine. Once we told the waiter what we wanted, she took our menus and disappeared for the rest of the night. From the moment
Veit Albert
Oct 16, 2021
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Very cool ambiance. The food was really good as well as the presentation. Our highlights were the sea bass skewers and the wagyu dumplings. The cauliflower and the peppers were ok. The tuna foie were delicious as well. The drinks were also good. It seemed that only one waiter worked to take orders. After our main we waited quite a time till our table was cleaned up. A dessert menu wasn’t offered so we left without having a dessert.
Chandlar Strauss
Sep 29, 2021
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Ko was one of my favorite restaurants, hence the nearly perfect review. I am appalled, however, that the staff are forced to wear a mask despite the absence of a mandate in Florida. The guests come unmasked, but the staff are forced to serve us, and work for hours, completely muzzled. This is not only a dangerous for the staff’s health and immune system to deprive them of oxygen for 6+ hours, but it completely ruins the element of hospitality and service at the restaurant. How can I have a positive dining experience without seeing the faces of the people serving us? Unfortunately, I will not
Foodie
Sep 20, 2021
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Worst service and vibes I've had at a nice place in who knows how long. Music was so loud and it was just heavy beats. Felt like a club. Can't even describe the vibes of the staff, it was so bad. Not one person in this establishment has a hospitality education, there is no way. The food was fine. Strongly do not recommend. There is great food all over Miami, no one should put up with the terrible service here. I was flabbergasted, just God awful service and pure club music. Also, why wear a mask if it's on your chin? Gosh I'm disturbed at my experience here. Every single staff member here hates
Omid Lari
Sep 13, 2021
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The management should be fired then sent to hospitality school! Wanted to charge me $500 dollars to open up my own champagne because the bottle was “too nice” and it’s “not fair to the restaurant”. There was 3 seats taken and 65 empty tables and the guy let me walk out the door and not spend $600 on dinner and $100 on corkage because my bottle was too nice and he needed to charge $500 corkage for it to be fair. It’s so sad because the food is actually decent. I won’t ever return until he’s fired and will tell everyone how terrible the experience was
Micaela Martinelli
Sep 04, 2021
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Nice location with an awful service.
Party of 5 on August 2021.
The ambience of the restaurant is the only thing I wouldn’t change.
Prices not according to service nor product. Basic sushi and starters, nothing exceptional. Super expensive wine menu. But the worse was the service, and the service charge it’s automatically added to your bill (18%), plus “resort fee” which is completely ridiculous. If anyone from Kosushi can explain this I will appreciate it. Also: the waiter said that the service charge was not the tip. What does this even mean??? He was claiming for more tip even though
Party of 5 on August 2021.
The ambience of the restaurant is the only thing I wouldn’t change.
Prices not according to service nor product. Basic sushi and starters, nothing exceptional. Super expensive wine menu. But the worse was the service, and the service charge it’s automatically added to your bill (18%), plus “resort fee” which is completely ridiculous. If anyone from Kosushi can explain this I will appreciate it. Also: the waiter said that the service charge was not the tip. What does this even mean??? He was claiming for more tip even though
G. R.
Aug 23, 2021
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Mario Frati
Apr 28, 2021
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Laura Beth Wallace
Mar 30, 2021
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David Veit
Mar 26, 2021
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Maximo Silva proves once again why he has been one of the best operators in Miami for over a decade. Step inside the honeycomb hive so Chefs Geroge Koshoji & Chef Soyo can dazzle you with their artistry serving up a wide array of mind blowing sushi and hot plates. From the gyoza and rock shrimp, to tuna avo, hamachi and kamameshi. Atmosphere, great service and fantastic cuisine. You can't ask for much more.
Jayne Samuels Gaslow
Mar 03, 2021
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Lizandra Moss
Nov 26, 2020
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