AUTHOR BIO: Brandon Chase is a Miami personal injury attorney who has a deep knowledge of wine and food, built by marrying into an Italian family. Email him here.
At Mottai, the Plaza Coral Gables finally gets the kind of high-end Japanese concept it’s been missing—one that feels intentional, ambitious, and, at times, genuinely excellent.
The room alone makes a statement. Inspired by a blend of Japanese minimalism and European Japonisme, the space leans dramatic without feeling overdone—marble-like carved walls, soft lighting, and a layout that manages to feel both grand and intimate. It’s the kind of place that signals you’re in for a serious meal before you even sit down.
Cucumber salad
The menu, from former Beaker & Gray chef Brian Nasajon, is rooted in traditional Japanese technique but clearly filtered through a modern, global lens. The dishes are strongest in the raw and cold preparations. The nigiri arrives dressed—akami, salmon, madai, hamachi, kanpachi—each piece clean, balanced, and thoughtfully composed. No unnecessary theatrics, just precise execution.
Standouts among the cold dishes included the hamachi sashimi in ponzu—bright, citrus-laced, and sharply focused—and a suonomono, or quick-pickled cucumber salad, that delivered exactly what it should: crisp, acidic, and palate-resetting without overstaying its welcome.
Hot dishes held their own. The Wagyu skirt steak, served with tare and miso and accompanied with tempura shiso, was cooked exactly right—deeply savory, properly rested, and composed with restraint. Even the rock shrimp—typically a pass—was executed well here, fried crisp with a balanced “bang bang” sauce that avoided the usual cloying trap.
Hamachi sashimi
The hot pot, however, was the moment. Prepared tableside, the staff walked us through the final composition—adding yuzu soy butter, egg yolk, and chili crunch before mixing everything into the rice and mushrooms. What followed was a deeply satisfying interplay of textures: crispy bits of rice folded into perfectly cooked mushrooms, all brought together by the richness of the yolk. It struck that rare balance between comfort and precision, indulgent without feeling heavy.
Wagyu skirt steak
Hot pot
Cocktails, however, are where you see the seams of a restaurant still in its opening phase. There was no formal cocktail menu yet, and more notably, no guidance from our server. A missed opportunity, especially considering a drink like the Midori Margarita—with wasabi foam and a delicate shaving of melon on top—was one of the more creative offerings of the night. The melon subtly amplified the Midori without tipping into sweetness, but I didn’t know it existed until a manager pointed me in the right direction.
Midori Margarita
Service overall followed a similar pattern—warm, eager, but a tad uneven. Understandable for a new opening, but noticeable at this price point.
Still, the foundation here is strong. Mottai brings a level of refined, modern Japanese dining to Coral Gables that feels overdue. With some operational tightening—particularly on the service and beverage side—it has all the makings of becoming a serious player in the neighborhood’s evolving dining scene.
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