KAIDO is a Japanese-inspired cocktail lounge and restaurant in the Design District Shops, located in Miami ‘s Design District -a fashionable area artistically laid out with high-end designer and luxury goods boutiques, celebrity-chef restaurants, art galleries, public art and ICA Miami (Institute of Contemporary Art, Miami).
The cozy Tokyo-style drinking den serves Miami’s most innovative cocktails, created by acclaimed mixologist Nico de Soto (Paris’ Danico, Mace in NYC), along with outstanding Asian dishes from renowned restaurateur and chef Brad Kilgore (ALTER). While both the cocktails and cuisine are amazing experiences, KAIDO initially will impress patrons with its sleek décor like the ones here, including a 1,000 Butterfly Knife chandelier over the main bar -one of many custom made pieces envisioned by Kilgore, himself.
And, then, there is AMA, the secret bar inside KAIDO, which is named after Japan’s famous female pearl divers, who are often referred to as mermaids. The decor of the dark and narrow hidden bar, with a few wall-lined banquettes, includes artwork reflecting its namesake.
Asian-inspired Cocktails at KAIDO Miami
Rich, potent and exotic; Altos Tequila Reposado, Vida del Maguey Mezcal infused Togarashi, Corn Reduction, Lime Juice and Dark Sesame Oil; garnished with Mini Elote Mexicano -also serves as a tasty Amuse-bouche.
Shiitake Old Fashioned
Elegant and luscious; Legent Bourbon Infused with Shiitake Mushroom, Roasted Cocoa Maple Syrup, El Maestro Sierra PX Sherry and Black Walnut Bitters over 2×2 Ice Cube topped with a Legent Bourbon-infused Shiitake Mushroom.
Macchu Pisco infused with Epazote (an aromatic herb native to Central America), Chicha Morada,(Peruvian drink made from purple corn), Lemon Juice, Clarified Egg Whites, Yuzu Bitters and Nori.
All are excellent choices while you review the menu of sushi, robatayaki and Japanese-inspired shareable plates, such as the scrumptious Iberico Pork and Mushroom Dumplings bathing in a slurp-worthy Parmesan cheese-mushroom dashi broth, or the deliciously exotic Uni Fondue -warm and velvety Uni and Parmesan cheese sauce served with steamed seafood, vegetables and miniature bao buns for dipping.
For your main course, consider the delicate Grilled Bass, in yummy green Thai curry sauce, prepared Robatayaki style (Japanese method of charcoal grilling). To finish your evening, consider these great cocktails as dessert:
A take on a Whiskey Flip; this delicious creamy cocktail is shaken with Redemption Rye, Alameda Cream Sherry, Rice Milk, Anko (sweet bean paste), Matcha Syrup and Whole Egg, with the rim dusted with Black Salt
Grey Goose Vodka-infused Pandan Leaves, Espresso, Giffard Banana Liqueur, Guinness Black Treacle Syrup and Anko.
KAIDO Miami Details
151 NE 41st Street (2nd level of Design District Shops), Miami; @kaidomiami; kaidomiami.com
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