Wei Chen Brings Intimate Omakase Mastery to Miami Beach’s Storied Bath Club

Photo Credit: Omawei

Miami Beach’s culinary landscape has long courted the world’s most celebrated chefs, but few arrivals carry the quiet confidence of Wei Chen. The sushi master, whose hands have shaped the omakase programs at some of America’s most revered Japanese restaurants, has chosen The Bath Club as the unlikely stage for his latest—and most personal—culinary statement.

Omawei, which debuted this season, is designed for a specific kind of diner: the one who understands that true luxury isn’t measured in square footage or Instagrammable décor, but in the precision of a single cut, the temperature of rice, and the trust between chef and guest. Here, in a space that seats just ten, Chen has created something Miami has been missing—an omakase experience that trades secrecy for spectacle, intimacy for Instagram, and delivers the kind of quiet mastery that only comes from decades of devotion.

Photo Credit: Omawei

The format is deceptively simple: 16 courses, served Edomae-style, with each piece of seafood prepared and plated directly before guests. Two seatings run Wednesday through Sunday at seven and 9:30 p.m., priced at $295 per person. But to reduce Omawei to logistics is to miss the point entirely. This is performance and precision, where every nigiri tells a story shaped by seasonality, technique, and Chen’s own evolution through some of the country’s most exacting kitchens.

Photo Credit: Omawei

Chen’s culinary journey began in New York City, where he honed his craft at a trinity of Japanese restaurants that define modern American omakase: Neta, 15 East, and Shuko. Each stop added layers to his approach—the elegance of traditional technique, the confidence to innovate, and most importantly, an understanding that sushi is as much about restraint as it is about flavor. Time spent in Italy further refined his palate, adding a European sensibility to his fundamentally Japanese foundation.

Photo Credit: Omawei

Before landing in Miami, Chen brought his expertise to some of the country’s most prestigious hotel properties, including Montage Big Sky and The Peninsula Beverly Hills, where he proved that omakase could translate beyond urban sushi bars into more expansive luxury settings. Miami audiences first encountered his work last year during a notable pop-up at Four Seasons Surfside, a preview that signaled his intention to make South Florida home.

Photo Credit: Omawei

The Bath Club setting is fitting. The historic oceanfront enclave, with its Old Florida elegance and members-only mystique, provides the kind of refined backdrop that allows Chen’s work to speak for itself. There are no neon signs or velvet ropes here—just the quiet hum of a chef at the height of his powers, working with fish flown in daily, rice seasoned to the degree, and an audience intimate enough to appreciate every deliberate motion.

Photo Credit: Omawei

For those accustomed to Miami’s louder dining experiences, Omawei will feel refreshingly intentional. This is omakase as meditation, where conversation quiets and attention sharpens with each course. It’s a reminder that in an era of algorithmic dining recommendations and reservation bots, the most memorable meals still happen when a chef looks you in the eye and serves you something he made with his hands, specifically for you, in that exact moment.

Welcome to Miami, Chef Chen. The city is ready for what you’ve been preparing your entire career.