Restaurants
Golden Crunch, Serious Tenderness at Huey Magoo’s
Huey Magoo’s brings made-to-order chicken, crave-worthy sauces and a surprisingly strong grilled game to West Boca.
September 3rd, 2026
The first bite announces itself with a crackle.
Beneath the craggy, golden breading, the chicken remains plump and juicy, releasing a puff of steam when pulled apart. A generous plunge into Magoo’s Dip adds a creamy, peppery richness that clings to every ridge of the crust. Suddenly, eating chicken tenders without sauce feels like arriving at the beach without sunscreen. Technically possible, but why would anyone take that chance?
Huey Magoo’s confidently calls its tenderloin “The Filet Mignon of Chicken,” a phrase that could easily sound like marketing turned up to 11. Fortunately, the food gives the slogan something to stand on.
The Orlando-born restaurant uses only the tenderloin, which the company describes as the best 3% of the chicken. Its crispy tenders are breaded in-house with a seasoned mixture of eggs, flour and milk, while the grilled version spends 24 hours soaking in a special marinade.
At the West Boca location, that narrow focus is the entire point. There are no burgers waiting in the wings and no freezer full of unrelated appetizers begging for attention. Tenders appear throughout the menu in meals, sandwiches, wraps and salads, either hand-breaded, grilled or tossed in sauce.
“We focus on the one piece of meat, and that’s it,” franchisee Tyler Cafferty said. “There’s no hamburger to fall back on. We have to be perfect at that.”
Starting With the Purist’s Order
For a first visit, Cafferty recommends what he calls the “old faithful”: a five-piece tender meal with crinkle-cut fries, Texas toast, coleslaw and Magoo’s Dip.
It is the right introduction.
The breading delivers plenty of seasoning without burying the flavor of the chicken. Each tender has a crisp shell that gives way to moist, clean-tasting meat, avoiding the oily heaviness that can turn a fried chicken meal into an afternoon commitment. These are substantial tenders, not skinny strips wearing an oversized breading costume.
Those same tenderloins are also available as Tender Bites, cut into smaller, highly dunkable pieces without sacrificing the craggy breading or juicy center. They deliver the same satisfying crunch in a more snackable form.
The crinkle-cut fries are built for dipping, with enough ridges to scoop up an irresponsible amount of sauce. Texas toast brings a buttery, lightly crisped edge and a soft center that makes it useful for gathering whatever Magoo’s Dip remains on the plate. Leaving sauce behind would be financially irresponsible.
That signature dip is the menu’s undisputed celebrity. Cafferty estimated that it contains roughly a dozen ingredients, and its layered flavor backs him up. Creaminess lands first, followed by savory seasoning and just enough tang to keep it from becoming heavy. It complements the chicken without smothering it.
For diners who want more personality, the Sweet Red Chili sauce brings a sweet opening followed by a mild flicker of heat. Paired with ranch, it creates a cool, creamy finish after the sweetness and spice have had their turn.
The Buffalo Sandwich turns up the volume by stacking saucy Buffalo tenders with mixed greens, tomato, pepper jack cheese and ranch on a toasted bun. The Buffalo sauce fills every crag in the breading with tangy heat, while the pepper jack adds richness and the ranch cools the finish. It is messy, unapologetically saucy and worth the extra napkins.
Cafferty offered another “pro move”: order the Buffalo Wrap but replace the Buffalo sauce with Sweet Red Chili. The combination wraps crisp chicken with lettuce, tomato, cheese and ranch, producing a mix of crunch, sweetness and coolness in nearly every bite. It is the kind of customization regulars whisper about as though they have discovered a hidden level in a video game.
The Grilled Chicken Plot Twist
The biggest surprise comes from the grill.
Grilled chicken at a quick-service restaurant often tastes like the meal someone orders after losing an argument with their doctor. Huey Magoo’s version refuses that fate.
The 24-hour marinade works its way well beneath the surface, giving the tenderloin a savory, seasoned flavor before it ever reaches the bun. The meat stays remarkably juicy, with lightly charred edges contributing just enough smokiness. There is no dry, rubbery center and no need to drown it in dressing for emergency moisture.
“The best thing on the menu is the grilled Magoo’s Sandwich,” Cafferty said. “A million percent.”
The sandwich places those grilled tenders on a toasted bun with thick-cut dill pickles and Magoo’s Dip. The pickles snap through the richness, while the sauce settles into the chicken and bun without overwhelming either. It is hearty enough to satisfy a fried chicken craving while remaining lighter and cleaner on the palate.
Cafferty credits the texture to the restaurant’s preparation process. The chicken is cooked to order and held beneath a steam pan to preserve moisture. Employees begin preparing it as guests arrive, aiming for a wait that is long enough to show the food was freshly cooked.
“We don’t want it to be more than eight minutes,” he explained. “But if we see that it’s two minutes, that’s bad too.”
That may be the rare restaurant quote in which slower food sounds genuinely appetizing.
Barbecue With Some Southern Swagger
Huey Magoo’s seasonal Southern BBQ lineup gives the tenderloin another personality. The current collection includes a sandwich, wrap and salad built around chicken coated in Southern BBQ sauce, with crispy onions adding crunch. The sandwich also carries thick-cut dill pickles, while the salad receives vegetables, cheddar jack cheese and house-made BBQ ranch.
The sauce leans sweet and smoky, glazing the crisp chicken before the pickles cut through with a vinegary bite. Crispy onions reinforce the crunch and contribute a roasted savoriness that hangs around after the barbecue sweetness fades.
The accompanying Peach Lemonade tastes like summer refusing to check the calendar. Bright citrus keeps the drink lively, while ripe peach sweetness smooths its sharper edges. It pairs particularly well with barbecue because each sip clears the smoke and spice before inviting another bite.
Huey Magoo’s rotates its specialty lemonade flavors, giving regulars at least one reason to look beyond their usual order.
Solving the Dinner Veto
Cafferty believes one of the brand’s biggest strengths is its ability to survive what Huey Magoo’s leadership calls the “veto vote.”
One family member wants fried comfort food. Another wants grilled chicken. The children want tenders. Someone else wants a salad and would prefer not to negotiate for 20 minutes in the parking lot.
The variety becomes especially convincing with Magoo’s Favorite Salad. Hand-breaded Tender Bites land across mixed greens with grape tomatoes, dried cranberries and chopped walnuts, accompanied by raspberry walnut vinaigrette.
The warm chicken supplies the familiar crunch and savory weight, while the cranberries deliver chewy bursts of sweetness and the walnuts add an earthy snap. A drizzle of the fruity vinaigrette brightens the greens and cuts through the fried coating, making each forkful bounce between crisp, juicy, sweet and tangy.
It is unmistakably a salad, but it never feels like punishment dressed up as dinner.
Huey Magoo’s keeps everyone within the same tenderloin-centered menu while still providing enough variety to prevent repetition. The restaurant’s current offerings include tender meals, sandwiches, wraps and three salads, with grilled or hand-breaded chicken available across much of the menu.
“I had a grilled salad for lunch, and I’ll have something different for dinner tonight,” Cafferty said. “You can eat here for a while and not have to cross over the same menu item.”
Growth Built Around People
Cafferty’s relationship with Huey Magoo’s began long before he became an owner. He and his wife were customers during college, then went years without having a nearby location. A nostalgic food conversation during EPCOT’s Food & Wine Festival led them to discover that the company was franchising.
After meeting CEO Andy Howard over coffee, Cafferty found himself returning to the chicken brand he already loved. His family opened its first South Florida restaurant in Sunrise in 2019 and eventually expanded to five locations.
The West Boca restaurant opened in April 2024 at Westwinds of Boca, becoming the family’s fifth location and Huey Magoo’s 62nd restaurant at the time. The company has since reached 91 restaurants nationwide, reflecting the rapid growth Cafferty witnessed from inside the operation.
Yet his proudest numbers may have less to do with restaurant openings.
Denise Wilson, general manager of the West Boca location, was the first employee hired by Cafferty’s restaurant group. She attended corporate training with Cafferty and his father in 2019 and remained with the company as it grew. Another team member, Shanice, began as a 17-year-old line cook at the Sunrise restaurant and became a general manager by age 22.
“I focus 99% of my time on my team,” Cafferty said. “My team will focus on the guests, and if the guests come back, then everyone is happy.”
That philosophy can be felt in a restaurant where the food arrives hot, questions are answered enthusiastically and customization is encouraged instead of treated like an attack on the kitchen.
Huey Magoo’s operates in a chicken market crowded enough to require air traffic control. Its advantage comes from resisting the temptation to become everything for everyone. Instead, it takes one cut of chicken, prepares it several ways and obsesses over getting that part right.
The hand-breaded tenders bring the crunch. The grilled sandwich supplies the surprise. Magoo’s Dip keeps fingers wandering back toward the cup long after the chicken disappears.
“The Filet Mignon of Chicken” may be a bold nickname, but after a few bites, it becomes considerably harder to argue with.
Founded in 2004, Huey Magoo’s is one of the fastest-growing fast-casual brands, earning multiple national honors for its premium chicken and commitment to quality. Most recently, the brand was ranked No. 4 in USA TODAY 10BEST’s 2026 Readers’ Choice Awards for Best Fast Food Fried Chicken and earned a spot on Fast Casual’s 2026 Top 100 Movers + Shakers list. With locations in 12 states and growing, Huey Magoo’s continues to bring premium ingredients and exceptional hospitality nationwide. Guests can order through Huey Magoo’s mobile app for easy pickup, delivery and rewards tracking. For more information, visit HueyMagoos.com.
Huey Magoo’s West Boca
9982 Glades Road, Suite G1
Boca Raton, FL 33434
(561) 287-7288
Sunday through Thursday: 11 a.m. to 9 p.m.
Friday and Saturday: 11 a.m. to 10 p.m.
Sweetwaters brings coastal dining, creative cocktails and New River views to Fort Lauderdale’s newly reimagined Huizenga Park.
October 7, 2026
If your ideal South Florida evening involves cocktails, seafood, a table by the water and boats casually passing by while you decide whether you really need dessert, Sweetwaters Fort Lauderdale may have just figured you out.
SFL Insider got an early look at the brand-new waterfront restaurant during its VIP opening celebration, and honestly, this is exactly the kind of place that makes living in South Florida pretty fun.
Sweetwaters officially opens October 12 inside the newly reimagined Huizenga Park, right where Las Olas Boulevard meets the New River in Downtown Fort Lauderdale. And while the food definitely deserves attention, you have to start with this location.
Because it is really good.
The nearly 10,000-square-foot restaurant was designed to take full advantage of the waterfront, with a huge indoor dining room, open kitchen, raw bar and two outdoor terraces. One patio stretches toward the New River while the other faces Huizenga Park, so basically, pick your view.
For the opening celebration, guests moved around the restaurant with cocktails in hand while trying passed hors d’oeuvres, chef-curated stations and selections from the raw bar.
Which, for the record, is a pretty excellent way to introduce yourself to Fort Lauderdale.
Okay, But Let’s Talk About the Food
Executive Chef Nicco V. Salanitro and Culinary Director Matthieu Godard are behind a menu that leans into Sweetwaters’ South Florida setting with seafood, sushi, shareable dishes and some menu items that clearly aren’t interested in being boring.
You can start relatively civilized with Yellowfin Tuna Crudo, made with mango, tangerine, ponzu and pickled Fresno, or the Castaway Roll with shrimp tempura, sashimi, avocado and yuzu aioli.
Or you can immediately commit.
The Grand Seafood Tower arrives loaded with East and West Coast oysters, chilled shrimp, mussels, clams, tuna tartare, crab salad and half a Maine lobster.
Yes. Half a lobster.
There is also a Chef’s Sushi Tower stacked with signature rolls, spicy tuna crispy rice, nigiri, sashimi and tuna crudo.
And things only get more interesting from there.
The Whole Crispy Local Snapper comes with coconut-cilantro rice and aji verde. Lobster Spaghetti pairs an entire Maine lobster with spicy tomato vodka sauce. The Pink Brick features wagyu flat iron with black truffle butter and chimichurri and gets scorched tableside.
But our attention immediately went to two words:
Nuggets & Caviar.
They are exactly what they sound like. Free-range chicken nuggets topped with yuzu crème fraîche, Osetra caviar, gold flakes and lime zest.
It’s fancy. It’s ridiculous. We want it.
And apparently vegetables are allowed to have personalities here too, because one of the sides is literally called Spinach, But Sexy.
We appreciate the commitment.
@RomainMaurice
Save Room for a Cocktail. And Probably Dessert.
The cocktail menu is equally playful.
Tiffany combines tequila, bergamot liqueur, citrus and coconut and gets finished with limoncello sorbet and white pearls. Paid Vacation mixes passion fruit and tarragon-infused vodka with purple basil and Szechuan flower, while Cloud Nine brings together ginger-infused vodka, yuzu sake and orange-ginger tea with lychee caviar and citrus-aloe foam.
And because Sweetwaters apparently understands that sometimes we shouldn’t have to choose, there’s an Affogato Martini with vodka, espresso liqueur, espresso and a scoop of Madagascar vanilla bean gelato.
Dessert isn’t exactly subtle either.
Going Bananas is a giant shareable sundae with brûléed banana, chocolate, strawberry and vanilla bean gelato, salted caramel, candied pecans and cherries.
Then there’s Miss Trunchbull, an 11-layer chocolate cake.
If you know, you know.
@RomainMaurice
This Might Be Your New Las Olas Happy Hour Spot
Sweetwaters comes from Specialty Restaurants, the family-owned hospitality group behind Miami’s longtime waterfront favorite, Rusty Pelican. This is the company’s first Fort Lauderdale restaurant and its first Florida expansion beyond Key Biscayne.
But Sweetwaters doesn’t feel like it is trying to recreate Miami in Fort Lauderdale.
The restaurant feels made for this particular spot.
Huizenga Park, the Riverwalk and the New River are right outside, and the restaurant was designed so you can move between the dining room, terraces, park and waterfront instead of feeling closed off from everything happening around you.
Chef Salanitro described the idea as somewhere guests could walk through the park, stop for oysters and cocktails while watching the boats pass and then stay for dinner after sunset.
Yeah. We can work with that.
The VIP opening brought out plenty of familiar South Florida faces too, including fashion designer Rene Ruiz, former Miami Mayor Tomás Regalado, real estate developer Ramola Motwani, developer Luis Birdman and Specialty Restaurants President and CEO John Tallichet.
But once the party is over, Sweetwaters has to become somewhere locals actually want to come back to.
And with waterfront tables, a weekday happy hour, an inventive cocktail menu, seafood towers, lobster spaghetti and literal caviar-topped chicken nuggets?
We don’t think convincing people to come back is going to be the hard part.
@WorldRedEye
Sweetwaters Fort Lauderdale Opens October 12
Sweetwaters officially opens October 12, 2026, at 58 E. Las Olas Blvd. in Downtown Fort Lauderdale.
Dinner is served Sunday through Thursday from 4 to 10 p.m. and Friday and Saturday from 4 to 11 p.m. Even better, happy hour runs Monday through Friday from 4 to 6:30 p.m. at the bar. Sweetwaters_Pre-Opening Release… Sweetwaters_Pre-Opening Release…
So yes, we got to see Sweetwaters before everyone else.
Now it’s your turn.
Grab a table outside, order something from the raw bar, get a cocktail and stay long enough to watch the New River change as the sun goes down.
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Forget sweater weather. Palace Miami Beach’s new Fall Harvest Menu is bringing pumpkin season to South Beach, and one dish was genuinely one of the best things I’ve ever eaten.
September 4, 2026
Miami has never needed changing leaves, chilly temperatures, or a reason to order another cocktail.
So when Palace invited us in for an early taste of its new Fall Harvest Menu, launching September 21st, I was curious. Pumpkin on Ocean Drive? Sure. Pumpkin in cocktails, arepas, gnocchi, tres leches, and flan?
Now you have my attention.
The idea is actually perfect for Miami. Palace wanted to capture that nostalgic feeling of fall for a city where September still feels very much like summer. Rather than throwing pumpkin spice into everything and calling it seasonal, the kitchen challenged itself to use actual pumpkin across cocktails, savory dishes, and desserts in ways that made sense for the Palace.
And after tasting the menu, I can tell you this: do not dismiss this as a pumpkin-spice gimmick.
Because I am still thinking about that gnocchi.
Let’s Talk About This Gnocchi
I need to start here because pretending otherwise would be dishonest.
The Brown Butter Pumpkin Gnocchi was not simply my favorite dish on the menu.
It was one of the best things I have ever eaten in my entire life.
Yes, I realize how dramatic that sounds.
I stand by it.
Roasted pumpkin, Parmesan, crispy sage, and pancetta come together with brown butter in what can only be described as a ridiculously good bowl of fall comfort food.
It is rich. It is savory. It has that warm nuttiness from the brown butter, saltiness from the Parmesan and pancetta, and just enough pumpkin to make the whole thing unmistakably seasonal without turning dinner into dessert.
And the crispy sage? Do not underestimate the crispy sage.
This was one of those dishes where I took a bite and immediately had to make sure everyone else at the table understood what was happening.
If you order one thing from this menu, order the gnocchi.
Actually, Palace, I have a request: please don’t take this one away when fall ends.
Yes, We Had to Try the Pumpkin Espresso Martini
If there was ever a cocktail designed for Instagram in September, this is probably it.
The Pumpkin Espresso Martini combines fresh espresso, Licor 43, and house-made roasted pumpkin syrup.
Palace predicted this would be one of the stars of the new menu before it even launched, and I understand why.
The important distinction here is that this isn’t simply an espresso martini buried beneath pumpkin spice. The roasted pumpkin syrup makes it seasonal while the espresso and Licor 43 keep it firmly in cocktail territory.
It feels like fall.
It also feels like Miami.
Which is basically the entire point.
Then Palace Put Pumpkin in a Margarita
Because of course they did.
The Harvest Pumpkin Margarita takes reposado and roasted pumpkin, adds Ancho Reyes and finishes everything with a Tajín-cinnamon salt rim.
And I love that Palace didn’t make its two pumpkin cocktails variations of the same drink.
The espresso martini leans into cozy fall flavors. The margarita goes straight back to Miami with tequila, chile and Tajín.
This is pumpkin season with absolutely no intention of putting on a cable-knit sweater.
Burrata, Hot Honey and Pumpkin Walk Into an Arepa…
This might be one of the more unexpected combinations on the menu.
The Pumpkin & Burrata Arepa brings together hot honey, toasted pepitas and crispy sage with pumpkin and burrata.
And this is where I started appreciating what Palace was trying to do with the menu.
Pumpkin isn’t being treated like a flavor that automatically needs cinnamon, sugar and whipped cream. It’s an ingredient.
That was intentional. Palace’s team told us they specifically didn’t want pumpkin to feel forced. They started with dishes and flavors that already made sense for the restaurant and incorporated pumpkin where it could complement them rather than take them over.
That philosophy makes a lot more sense once you’re actually sitting there eating your way through the menu.
And then you remember you’re on Ocean Drive.
In September.
Eating pumpkin and burrata.
Miami is weird. I love it here.
Save Room. Seriously.
Just when you’ve eaten enough pumpkin to reasonably believe you’ve reached your limit, Palace brings out dessert.
And apparently, no, you have not reached your limit.
The Pumpkin Tres Leches Cake layers those fall flavors with mascarpone, dulce de leche and candied pecans.
Then there’s the Pumpkin Coconut Flan, finished with coconut caramel, toasted coconut and candied pepitas.
I particularly like the decision to bring coconut into the flan because this menu works best when it stops trying to imitate fall somewhere else and starts asking what fall should taste like here.
Pumpkin and coconut?
On South Beach?
That makes sense.
This Is What Fall Looks Like in Miami
There is something inherently funny about celebrating fall in South Florida.
Our leaves aren’t changing.
Nobody needs a fireplace.
And if you wear the cute fall outfit you saved on Pinterest in September, you’re probably going to regret it before you make it from the parking garage to the restaurant.
But we still want the season.
That’s exactly what Palace tapped into.
“Miami is full of people who grew up somewhere else,” the Palace team explained, noting that there’s a nostalgia surrounding fall even when South Florida’s weather refuses to participate. The Fall Harvest Menu is their way of bringing some of that feeling to Ocean Drive.
And honestly?
I’ll take brown butter pumpkin gnocchi over sweater weather.
Come for Palace. Stay for the Food.
Palace obviously doesn’t need an introduction when it comes to entertainment. The restaurant has built its identity around the larger-than-life drag experience that has become synonymous with the venue.
But there’s another message behind this menu that Palace clearly wants people to hear:
Pay attention to the food.
The team acknowledges that many guests initially know Palace for its drag and entertainment, but they want the cocktails and dishes to become just as memorable as the show.
After this tasting, I get it.
Because I expected a fun seasonal menu.
I did not expect to leave contemplating how quickly I could reasonably return for another bowl of pumpkin gnocchi.
And yet, here we are.
What You Absolutely Need to Order
If you’re heading to Palace for the Fall Harvest Menu, the Brown Butter Pumpkin Gnocchi is non-negotiable. I don’t give “one of the best things I’ve ever eaten” status lightly.
The Pumpkin Espresso Martini is the obvious cocktail order if you want the full fall experience, while the rest of the menu proves pumpkin deserves considerably more culinary respect than we’ve given it after years of turning it into coffee syrup.
The Fall Harvest Menu launches September 21 at Palace Miami Beach, bringing pumpkin cocktails, savory dishes, and desserts to Ocean Drive.
No sweaters required.
Just please save me some gnocchi.
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UKIYO Miami Beach Is About to Make Conveyor Belt Sushi Seriously Sexy
September 2, 2026
There are new restaurant openings we want to check out, and then there are the ones that immediately make us think: I NEED TO GO.
UKIYO is definitely the latter.
Opening this October at 818 Lincoln Road in Miami Beach, the newest concept from NOAH Hospitality Group takes Japan’s iconic kaiten, or conveyor belt sushi, tradition and gives it a Miami makeover.
We’re talking premium seafood from Japan traveling through the dining room on a custom-designed conveyor belt, live culinary performances, tableside cooking, a roaming dumpling cart and a gorgeous 7,431-square-foot space designed to keep the experience moving all night.
And judging by the first renderings and menu details, UKIYO already has our attention.
UKIYO’s custom kaiten conveyor belt will serve as the centerpiece of the new Miami Beach restaurant. Courtesy of Casa Medina Design Studio/UKIYO.
Not Your Average Conveyor Belt Sushi
Inspired by the Japanese concept of ukiyo, meaning “the floating world,” the restaurant is designed around movement.
The conveyor belt isn’t simply there to deliver sushi. It’s essentially the stage.
Handcrafted nigiri, sashimi and specialty rolls will continuously circulate through the dining room, while chefs work in view of guests and new creations make their way from the sushi counter onto the belt through choreographed presentations.
Live culinary performances will add another layer of entertainment throughout dinner.
NOAH Hospitality Group founder Philippe Kalifa says that sense of experience was intentional.
“For me, hospitality has never been about simply serving food. It’s about creating emotion.”
His goal? To create a restaurant people remember not just for what they ate, but for how the entire evening made them feel.
We’re listening.
The Menu Is Where Things Get Really Interesting
Executive Chef Nono Shigetomi will lead UKIYO’s kitchen, with premium seafood sourced from carefully selected fisheries across Japan and fish coming from Tokyo’s Toyosu and Tsukiji markets.
The signature Ukiyo Roll alone sounds like it deserves a visit: tuna, salmon, hiramasa and Hokkaido scallop topped with soy-glazed wagyu and umami crunch.
“Freshness isn’t our goal, it’s our starting point,” Shigetomi said. “Every ingredient is selected with intention because great sushi begins long before the fish reaches the plate.”
Beyond the conveyor belt, the menu ventures into robata, tempura, crudo, carpaccio and Japanese comfort dishes.
Expect cumin-soy glazed wagyu and yakitori-glazed chicken from the robata grill, plus a rich paitan ramen loaded with braised duck, sous vide chicken, pork chashu and pork wonton.
There’s also crispy yakisoba finished with ankake sauce and seafood fried rice made with seasoned takikomi gohan rather than standard steamed white rice.
And then things get even better.
Did Someone Say Tableside Kamameshi?
UKIYO’s traditional kamameshi will be cooked fresh at the table in individual kama pots.
The rice is prepared with dashi, soy, sake, mirin, hijiki, carrot and mushroom, then finished with grilled marinated skirt steak and a Jidori egg.
But there’s another menu feature that may have already won us over.
A roaming dumpling cart. Yes, really.
A signature House Dumpling Cart will travel around the dining room carrying a rotating selection of freshly handcrafted beef, pork, chicken, shrimp and vegetarian dumplings. Guests can choose them pan-fried, steamed or deep-fried.
We have a feeling “No, thank you” is going to be extremely difficult when a cart of hot dumplings rolls up to the table.
Japanese-inspired lanterns and warm woodwork lead guests toward UKIYO’s open culinary experience. Courtesy of Casa Medina Design Studio/UKIYO.
And Just Look at This Place
The food may move, but UKIYO’s design gives you plenty of reasons to stop and look around.
Casa Medina Design Studio is behind the 7,431-square-foot restaurant, blending traditional Japanese influences with the darker, sexier energy of Miami Beach after dark.
Rosso Lepanto stone, emerald-toned leathered marble, aged brass, handcrafted millwork and warm Japanese-inspired lanterns fill the interior. A flowing water feature reinforces the restaurant’s “floating world” inspiration.
And at the center of everything sits the custom conveyor belt.
Based on the renderings, chefs will work within the heart of the restaurant as the belt winds around the dining room, placing the food preparation directly into the action rather than hiding it behind the scenes.
It looks intimate, dramatic and just theatrical enough.
UKIYO’s dramatic bar pairs sculptural stone, handcrafted millwork and softly illuminated Japanese-inspired details. Courtesy of Casa Medina Design Studio/UKIYO.
Sushi at 10. Cocktails at Midnight?
This is still Miami Beach, after all.
UKIYO isn’t positioning itself as somewhere you grab an early sushi dinner and head home.
On Friday and Saturday nights, the restaurant plans to remain open until 2 a.m.
And that gorgeous bar suddenly makes a lot more sense.
The restaurant is being designed as a meeting point between Japanese hospitality and Miami’s international, nightlife-driven personality. Traditional techniques and Japanese ingredients form the foundation, while theatrical presentations, dramatic interiors and late-night hours give the concept a distinctly Miami edge.
It’s easy to imagine coming for sushi and staying considerably longer than planned.
When Does UKIYO Miami Beach Open?
Unfortunately, not tomorrow.
UKIYO is scheduled to open in mid-October 2026 at 818 Lincoln Road in Miami Beach.
Dinner will be served from 6 p.m. to midnight Tuesday through Thursday and Sunday, with Friday and Saturday service continuing until 2 a.m. The restaurant will be closed Mondays.
And yes, SFL Insider will be getting an early look.
We’ll be heading to UKIYO ahead of its official debut to experience the restaurant firsthand, which means we’ll be back with the sushi, the cocktails, the space and, most importantly, a full investigation into this roaming dumpling cart.
For now, UKIYO has officially made our list of Miami restaurant openings we cannot wait to try this fall.
October, hurry up!
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