MIAMI
Chef Jaime Pesaque Brings His Nikkei Swagger to Miami’s Four Seasons with NUNA
Photos by Ruben Cabrera
1435 Brickell Ave | Website | Instagram
By Eric Barton | May 19, 2025
Here’s how you know Miami’s food scene has reached full apex predator status: One of the world’s best chefs is now using a hotel steakhouse as a pop-up canvas for raw fish, Peruvian chilis, and ponzu.
Jaime Pesaque—whose Mayta in Lima landed on the World’s 50 Best list and actually deserves to be there—opened today a “limited-time” Nikkei concept called NUNA to the Four Seasons Miami.
That means Edge Brasserie, once known mostly for dry-aged ribeyes and expense-account cabernet, will get a temporary glow-up into something far more precise. Think: ceviches arranged like jewelry, yuzu drizzled with surgical restraint, and enough wagyu-lobster stir-fry to justify valet parking.
Pesaque isn’t just remixing fusion here—he’s one of the guys who invented the track. The menu at NUNA reads like a Spotify playlist of Peruvian-influenced dishes: corvina ceviche in leche de tigre with cilantro and sweet potato; sushi rolls with acevichado sauce (basically the Peruvian answer to spicy mayo, but better); yakitori skewers; and a dish called Saltado al Wok that might be the only time beef and lobster show up together without making you feel like you over-ordered.
He says it’s “a balance between Japanese traditions and Peruvian influences,” which is a nice way of saying: expect umami bombs in every bite, dressed up in Miami black-tie plating. There’s also a cocktail list that includes Japanese whisky, pisco, and “creative mocktails,” which sounds suspiciously like someone’s trying to get you to drink a cucumber.
Still, it’s hard to argue with the ambition—or the address. This is the Four Seasons, after all, a hotel known for turning out celebrity chef restaurants and rooftop martinis with actual gold flakes in them. Before this pop-up, Aaron Brooks held court at Edge before heading off to run Sunny’s, now No. 1 on my list of the best restaurants in Miami. If this limited run restaurant works—and it should—it could signal a new chapter for Brickell’s dining scene, where hotels continue letting chefs like Pesaque do something that matters.
Reservations are open, and since NUNA won’t be around forever, I’d say go while the ceviche’s cold and the sake’s still flowing.
Eric Barton is editor of The Adventurist and a freelance journalist who splits his time between Asheville and Miami. He’s on a constant hunt for the best pizza, best places to bike, and for his next new favorite destination. Email him here.
