A First Taste of Seaspice Omakase
Haute Living and Haute Media Group CEO Kamal Hotchandani joined Seaspice for an intimate private preview of Chef Kevin Kunpeng Wu’s new omakase on the Miami River, paired with DASSAI sake.
On Thursday evening, Haute Living and Haute Media Group CEO Kamal Hotchandani joined Seaspice for an intimate private preview of Seaspice Omakase, the newest chapter for one of Miami’s most iconic waterfront destinations. Over an evening of candlelight and Miami River views, a select circle of the city’s most distinguished names gathered at the counter for a first taste.
Photo Credit: Decadent Depictions
Photo Credit: Micky Vice
Photo Credit: Decadent Depictions
Photo Credit: Micky Vice
Photo Credit: Decadent Depictions
Photo Credit: Micky Vice
At the helm is Chef Kevin Kunpeng Wu, whose more than two decades in kitchens across Beijing, Hong Kong and Miami shape an Edomae-inspired approach: pristine seafood, precise knife work and perfectly balanced rice. His menu is a carefully paced progression of hot and cold courses from land and sea, each presented one at a time. “For me, omakase is precision without predictability,” says Chef Wu. “Land, sea, hot, cold, each course should reveal something different and leave you wanting the next bite.”
Photo Credit: Decadent Depictions
Photo Credit: Micky Vice
Photo Credit: Decadent Depictions
Photo Credit: Micky Vice
Photo Credit: Decadent Depictions
Photo Credit: Micky Vice
Rather than the hushed, enclosed atmosphere often associated with omakase, the counter stays open to the waterfront, the skyline and the energy of the dining room, framed by Seaspice’s sculptural, origami-inspired wooden trees. Throughout the night, guests raised glasses of DASSAI, the evening’s sake partner, as each new course arrived.
Photo Credit: Micky Vice
Photo Credit: Decadent Depictions
Photo Credit: Micky Vice
Photo Credit: Micky Vice
Photo Credit: Decadent Depictions
Photo Credit: Micky Vice
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