Miami’s Four Seasons Makes NUNA a Permanent Nikkei Fixture

Four Seasons Hotel Miami is cementing its commitment to Nikkei cuisine with NUNA, confirming the once-seasonal pop-up as a permanent rooftop restaurant featuring Chef Jaime Pesaque’s contemporary Peruvian Japanese menu.

From Pop Up Sensation to Permanent Fixture in Brickell

NUNA first debuted at Four Seasons Hotel Miami as a limited time dinner concept, taking over the hotel’s Edge Brasserie dining room in 2025 and quickly drawing attention from Miami publications and national travel media. Reports indicate that the Nikkei restaurant, created by Peruvian chef Jaime Pesaque, was initially framed as a one year experience, with menus focused on bold ceviches, tiraditos and charcoal grilled specialties.

Recent updates to the hotel’s dining pages and local coverage now present NUNA as an integral part of the property’s rooftop restaurant collection, positioned alongside long running venues such as Edge Brasserie and Bahía. Publicly available information describes NUNA as a standout Peruvian Japanese destination on the Brickell skyline, indicating that the concept has evolved from a pop up into a lasting feature of the hotel’s culinary strategy.

The restaurant occupies a prime setting within the seventh floor terrace level, overlooking Biscayne Bay and the surrounding high rise neighborhood. That location places NUNA at the center of Brickell’s dining circuit, appealing to hotel guests and Miami residents looking for upscale Nikkei cooking without leaving the financial district.

By confirming NUNA as a permanent restaurant, Four Seasons Hotel Miami effectively adds a dedicated Nikkei address to its roster at a time when Miami’s interest in Japanese and Peruvian flavors remains high. The move also extends the city’s roster of destination hotel dining rooms, a segment that has grown steadily with recent luxury openings across Brickell and downtown.

Chef Jaime Pesaque Brings Acclaimed Nikkei Credentials

NUNA is led by chef Jaime Pesaque, whose flagship restaurant Mayta in Lima has appeared on influential global rankings of contemporary dining. According to published coverage, Pesaque is recognized as a pioneer of modern Peruvian cuisine, with experience in European kitchens and a focus on ingredient driven cooking that merges Japanese technique with Peruvian produce and chiles.

At Four Seasons Hotel Miami, Pesaque’s vision is translated into a concise but layered menu that highlights raw, charred and wok fired preparations. The chef’s background in Lima’s fine dining scene is reflected in careful plating and an emphasis on texture, from crisp tempura elements in sushi rolls to silky leche de tigre bases for ceviche. Reports indicate that his team has tailored the offering to Miami by spotlighting seafood and light, citrus forward sauces suited to the city’s tropical climate.

The collaboration also expands Pesaque’s footprint in the United States, bringing his Nikkei approach to a high profile Brickell address frequented by international travelers and local diners alike. With Four Seasons providing a rooftop terrace canvas and established service infrastructure, NUNA offers a more casual setting than a tasting menu temple while retaining the chef’s fine dining sensibilities.

For the hotel, partnering with a chef recognized on global lists anchors its culinary program in the broader conversation about contemporary Peruvian cuisine. For Pesaque, the Miami outpost acts as a gateway for guests who may later seek out his work in Lima and beyond.

Menu Highlights: Ceviches, Sushi Rolls and Wagyu Accents

NUNA’s menu is built around the core elements of Nikkei cooking, particularly ceviche, sushi and charcoal grilled meats with Peruvian accents. Publicly available descriptions point to a signature NUNA ceviche, combining scallops, octopus, shrimp and crispy calamari in a spicy rocoto chile leche de tigre, designed as a vivid introduction to the restaurant’s flavor profile.

Sushi rolls play a central role, with the house NUNA roll typically featuring tuna, avocado, acevichado style sauce and crunchy shrimp elements. The interplay of classic Japanese maki technique with creamy, chile laced sauces and fried components reflects the cross cultural roots of Nikkei cuisine, which evolved from the cooking of Japanese immigrants in Peru.

On the hot side of the menu, wagyu and beef cuts are paired with truffle, soy and Peruvian peppers. Reports from local dining coverage highlight wagyu and truffled dumplings dressed in a wok tossed Nikkei sauce and truffle aioli, as well as beef dishes seared over high heat and finished with bright reductions of citrus and ají amarillo. Seafood and vegetable side dishes, including grilled corn, seasonal mushrooms and rice preparations, are used to balance the richness of wagyu and dumplings.

Desserts continue the Peruvian theme, with items such as crema volteada, a classic flan style custard elevated with citrus and floral notes, appearing on sample menus. A beverage program anchored in pisco, Japanese whisky, sake and creative cocktails rounds out the experience, with drinks calibrated to match the acidity and heat of the food.

Exclusive Tasting Counter and Skyline Setting

Beyond the main dining room, NUNA is positioning an intimate tasting counter experience as a focal point for guests seeking a more immersive take on Nikkei cuisine. Seating is limited, and publicly available descriptions suggest a chef led progression of small plates and composed bites, many of them centered on raw or lightly cured seafood.

This counter format allows the culinary team to spotlight seasonal fish, specialty cuts and more experimental preparations that may not appear on the regular à la carte menu. Guests can expect a mix of sashimi style courses, ceviche variations and hot dishes served directly across the counter, underscoring the technique driven side of Pesaque’s cooking.

The setting on the rooftop terrace reinforces the exclusivity of the experience. Diners at the counter still have access to Brickell skyline views and the broader ambiance of the hotel’s seventh floor pool and restaurant level, which has been described in travel coverage as one of the city’s signature urban resort decks. Soft lighting, contemporary design and an emphasis on natural materials align the space with the understated aesthetic of high end Nikkei restaurants in Lima and Tokyo.

With the tasting counter in place, NUNA caters both to hotel guests looking for a memorable one night dinner and to Miami residents interested in a deeper exploration of modern Nikkei cooking, all within a single venue.

NUNA’s Role in Miami’s Evolving Dining Landscape

NUNA’s shift from seasonal concept to permanent restaurant comes as Miami continues to expand its offerings in Peruvian and Japanese influenced cuisine. The city already hosts a number of cevicherias, omakase counters and fusion spots, but NUNA’s placement inside a luxury hotel differentiates it as a full service Nikkei destination that integrates lodging, poolside relaxation and fine dining.

For Brickell specifically, the restaurant adds diversity to a neighborhood previously dominated by steakhouses, Italian venues and Latin American grills. Travel and lifestyle reports increasingly reference Four Seasons Hotel Miami’s rooftop level as a multi stop circuit, with guests moving from Bahía’s poolside Latin fusion to cocktails at Séptimo and dinner at NUNA.

The decision to retain NUNA beyond its initial limited run suggests strong local demand for refined but approachable Nikkei menus. It also points to a broader trend of luxury hotels in Miami using chef driven pop ups as testing grounds for long term concepts, allowing them to respond quickly to changing tastes while maintaining high service standards.

As NUNA settles into its role as a permanent fixture, Miami visitors now find a clearly defined Nikkei address woven into the city’s hospitality infrastructure, reinforcing the destination’s reputation as a hub for innovative Latin American and Asian influenced dining.