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Embark on a contemporary fine-dining experience at NUNA at Four Seasons Hotel Miami, one of the premier upscale restaurants in Miami. Let award-winning Chef Jaime Pesaque take you on a Nikkei journey, blending the delicate precision of Japanese culinary techniques with the bold, bright flavours of Peru. Set against the Brickell skyline, experience a fusion of cultures at this standout Peruvian-Japanese restaurant in Miami.

Hours

Dinner
Monday – Saturday 6:00 pm – 10:00 pm

Menu

Main menu

Signature Dishes

  • Ceviche with scallops, octopus, shrimp, crispy calamari and rocoto ?leche de tigre? served in a stoneware bowl
    NUNA Ceviche

    Scallops, octopus, shrimp and crispy calamari in a rocoto leche de tigre. A signature Nuna creation and a highlight of rooftop dining in Miami, balancing citrus, spice and texture in Peruvian-Japanese style.

  • An oyster shell with green dressing and caviar
    Oyster & Chili

    Fresh oyster topped with roasted chili citrus sauce, chili oil, caviar and chalaquita. A bold mouthful where briny sweetness meets heat and acidity.

  • Chirashi ceviche with salmon, tuna, octopus, scallop, ikura, caviar, sushi rice, chalaquita, aji amarillo and leche de tigre served in a stoneware bowl
    Chirashi Ceviche

    Salmon, tuna, octopus and scallop with ikura, caviar and sushi rice, dressed in aji amarillo and leche de tigre. A Nikkei-style dish from our Peruvian-Japanese restaurant in Miami.

  • Close up of sushi roll with salmon, avocado, cream cheese, eel sauce, sesame and a pop of chili chutney.
    Sake Roll

    From our Sushi Bar, a bold spin on tradition – the Sake Roll with salmon, avocado, cream cheese, eel sauce, sesame and a pop of chili chutney.

  • Yakatori dish on a tabletop grill
    Yakitori

    Our yakitori menu spans from silky Wagyu with chimichurri to vegetarian standouts like charred mushroom with truffle, pickled seasonal morels, candied pecans and peanut-miso sauce.

  • Branzino Chicharr�n with hot sweet chili sauce, roasted pak choi and sesame seeds served on a blue stoneware plate
    Branzino Chicharrón

    Crispy branzino with hot sweet chili sauce, roasted pak choi and sesame seeds. Delicate fish paired with bold, spicy flavours.

  • Matcha Tart with a sabl�e crust, matcha fondant and passion fruit ice cream served on a cream-coloured stoneware plate
    Matcha Tart

    Sablée crust with matcha fondant, paired with passion fruit ice cream. This earthy green tea is balanced with tropical brightness – a refined finish.

  • A green bowl with a cacao dessert topped with chocolate chips
    Cacao

    Brownie, 70% ganache and 60% mousse with cacao nibs and chocolate ice cream. A layered dessert for chocolate lovers, showcasing richness and precision in every bite.

  • Two cocktails served in rocks glasses sit side by side on a white marble table
    Wabi Sabi and Sakura

    Crafted for balance and harmony: Wabi Sabi with silky Pisco 1615, coconut, passion fruit and citrus; and Roku & Sakura with Roku Gin, Sakura vermouth, a bright sour and hibiscus-lavender wine.

Rooftop Dining in Miami

  • Elevated Dining in Brickell

    At NUNA, rooftop dining in Miami comes with views of the Brickell skyline. Enjoy Peruvian-Japanese flavours, signature ceviches and craft cocktails in an elevated setting. Perfect for romantic evenings, celebrations or simply a memorable night out, our rooftop restaurant in Brickell pairs bold cuisine with a stunning city backdrop.

Meet the Team

Jaime Pesaque

Founder of Jaime Pesaque Restaurants
In 2019, Pesaque’s restaurant Mayta made the list of Latin America’s 50 Best Restaurants. In 2020, it won the Highest Climber Award, and in 2022, Mayta made the list of The World’s 50 Best Restaurants.

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