Restaurants
Enter the Fryer at Kung Fu Chicken in Miami Beach
Kung Fu Chicken Kicks Flavor Into High Gear With Crispy Crunch, Saucy Swagger and Street Food Soul in the Heart of Miami Beach.
April 10th, 2026
If fried chicken had a dojo, Kung Fu Chicken would be handing out black belts.
Tucked right into the rhythm of Miami Beach, this isn’t your standard fried chicken stop. This is a full-on flavor sparring session, pulling inspiration from Asian street food scenes across China, Japan, Korea and beyond. Every bite feels like it’s been trained, tested and perfected before stepping into the ring.
It starts with the foundation. A 24-hour marinade that doesn’t just sit on the surface but works its way deep into the meat. You taste it immediately. Not just seasoning, but commitment. Then comes the fry. Golden, crisp and loud in all the right ways. That first bite hits with an audible crunch before giving way to juicy, tender chicken that doesn’t miss a beat.
And then… the sauces.
This is where things really start throwing combinations. Sticky-sweet glazes that land with a subtle kick. Rich, savory heat that lingers just long enough to keep you going back for another bite. Whether you’re diving into a Classic Chicken Sandwich or grabbing a basket of fingers, skipping the sauces here would be like showing up to a fight and not throwing a punch. Don’t do that to yourself.
The menu doesn’t hold back either, and a few standouts deserve their own spotlight.
The Master Chicken Steak comes in swinging with a panko-crusted chicken cutlet that’s extra crispy on the outside while staying tender and juicy within. It’s got that satisfying crunch that echoes with every bite, the kind that makes you pause mid-chew just to appreciate what’s happening.
Then there’s the curveball… the Soft Egg Sandwich. Unexpected, a little unconventional, and absolutely worth it. Fluffy scrambled eggs layered with fresh scallions, American cheese, crispy bacon, and Kung Fu Sauce, all tucked into a butter-toasted brioche bun. It leans breakfast, it leans indulgent, and somehow it fits perfectly into the lineup without feeling out of place.
Of course, the classics still hold their ground. Loaded sandwiches, wraps that keep everything tight and flavorful, and chicken fingers that refuse to be labeled as “basic.” Even the sides bring enough personality to stand on their own.
What makes it all click is the vibe. Bright, playful, and effortlessly casual. Founded by Chef Yu Bi and Dr. Tingjun Lei, the duo behind 107 Taste and Cajun Boil, the space feels like it was designed for quick stops that turn into longer hangs. Whether you’re coming off the beach, meeting friends, or just chasing a serious craving, it fits without trying too hard.
Fast, flavorful, and full of personality, Kung Fu Chicken doesn’t just serve fried chicken. It puts on a show. One that hits hard, finishes strong, and leaves you thinking about your next visit before you’ve even wiped your hands.
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This 10-seat omakase opening in Miami is about to be one of the hardest reservations to get. Takay on Coral Way combines high-level sushi, intentional design, and a guest experience that feels personal from start to finish.
March 17, 2026
Miami, if you love a beautifully done omakase, this is one to have on your radar.
There is a new omakase concept opening this spring on Coral Way, and it already feels like the kind of place people will be trying to get into early. Takay is an intimate 10-seat experience created by founders Glen Kotlyarski and Yoni Matz, bringing together serious culinary pedigree with a very intentional, guest-focused vision.
Let’s start with the people behind it, because that is really what defines this concept.
Chef Glen Kotlyarski leads the culinary experience, bringing more than 2 decades of fine-dining expertise. His background includes the Jean Georges group and Miami’s Michelin-starred Hidden, and that level of precision and discipline is felt in every course. His approach draws from traditional Edomae sushi techniques, while staying grounded in seasonality and balance.
Alongside him, co-founder Yoni Matz brings a strong hospitality perspective shaped by years of building and operating restaurant concepts. His influence is clear in the overall experience, which is designed to feel warm, welcoming, and engaging rather than overly formal or intimidating.
And you feel that from the moment you arrive.
The space, designed by Japan based architecture firm KTX, is quietly stunning. Guests enter through a Japanese Zen garden, setting a calm and intentional tone before stepping inside. The interior blends traditional Japanese craftsmanship with subtle Miami influence, featuring natural materials, soft lighting, and a sculptural wooden wave installation inspired by The Great Wave off Kanagawa. The entire room is designed to slow you down and bring your attention fully into the experience.
Takay’s omakase follows a classic Edomae style, with two nightly seatings, each centered on a 17- or 20-course progression. Seafood is flown in from Japan and paired with seasonal ingredients from local farms, allowing the menu to evolve continuously.
The experience moves through sashimi, nigiri, and composed dishes, with each course prepared directly in front of guests and thoughtfully explained. It feels interactive, personal, and immersive, making the entire evening feel intentional.
It strikes that rare balance where the experience feels polished and high-level, but still comfortable enough to fully enjoy without overthinking it.
When it opens, Takay will offer a 17-course signature omakase at $225 per person and a 20-course extended omakase at $275. Each seating includes a welcome beverage, with optional sake, champagne, and wine pairings available.
Takay is located at 2296 Coral Way in Miami and will be open Tuesday through Saturday with seatings at 6 pm and 9 pm.
In a city known for large, high-energy dining scenes, Takay introduces something a little more intimate and intentional. It is the kind of place that focuses on the details, and those are usually the ones that stand out the most.
Reservations are expected to be limited. Learn more HERE
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