Ikigai Miami

japanese

Only marketing language found

Independence unverified

FRESH WASABI (.30 oz):: - Miso soup - Nigiris: japanese sea bream, akami, salmon, hamachi, kanpachi, striped bass, chu-toro, sawagani - Javo maki -- 11.00

SABA (mackerel) - - - OMAKASE A: TAKO (octopus) KANIKAMA (surimi crab) AKAMI (bluefin tuna) SHAKE (salmon) HOTATE (scallop) IKA (squid) SUZUKI (striped bass) RIBU AI (rib-eye) UNAGI (freshwater eel) KANPACHI (amberjack) HAMACHI (yellowtail) SAWAGANI (freshwater crab) BOTAN EBI (sweet shrimp) CHUTORO (medium fatty tuna) IKURA (salmon roe) TAI MADAI (japanese sea bream) OTORO (fatty tuna) -- 81.00

-- 17.00

x -- 17.00

-- 17.00

OMAKASE B: - Miso soup - Nigiris: japanese sea bream, akami, salmon, kanpachi, hamachi, squid, mackerel, scallop, chu-toro, botan ebi, salmon roe in lemon, o-toro, hokkaido sea urchin, sawagani, wagyu A5 with foie gras -- 145.00sourcing signal

-- 17.00

x -- 17.00

-- 17.00

x -- 17.00

-- 17.00

MAKIS

-- 17.00

x -- 17.00

JAVO: (tempura shrimp with white spicy dressing) -- 13.00

-- 17.00

x -- 17.00

HARU: (hamachi with shiso leaf, yuzu and himalayan salt) -- 17.00

-- 17.00

NEGI TORO: (toro tartar with scallions) -- 19.00

-- 17.00

YOROKOBI: (house special) -- 19.00

WAGYU A: WAGYU A5 (flamed with foie gras) UNI (Hokkaido sea urchin) -- 5sourcing signal

-- 67.00

IKIGAI: (hibachi rib-eye with shishito tempura) -- 20.00

BOTAN EBI: (river shrimp with lemon zest and yuzu) -- 20.00

KANIKAMA SPECIAL: (asparagus, tempura shrimp, avocado, flame-seared kanikama, and spicy dressing) (masago and tempura with eel and avocado) -- 20.00

HOUSE SPECIALS KURANCHI -- 20.00

SHAKE | AKAMI TARTAR: (cucumber, avocado, asparagus with tartar and tempura flakes) -- 23.00

KAISEN DON: (seasoned sushi rice with mixed fish; bluefin tuna, salmon, hamachi and red snapper) WHITE FISH TIRADITO (sashimi sliced white fish with house yuzu sauce) SMOKED KAMPACHI -- 37.00

CLASSIC

(truffled ponzu, apple, pecorino cheese, tobiko, and scallions) EDAMAME (steamed | prepared): HAMACHI SERRANO SASHIMI -- 8.00

(dressing with yuzu and soy, sesame oil, and serrano) GOHAN (steamed rice): RIB EYE SASHIMI "NEW STYLE" -- 6.00

(flamed with yuzu, soy, sesame, and serrano dressing) VEGGIE YAKIMESHI: SHAKE SAKURA SASHIMI (salmon sashimi, ponzu, vinager and sesame oil dressing) GYUNIKU ASUPARA (rib-eye-wrapped asparagus) -- 10.00

SOUPS

CRISPY UMAMI SHRIMP: (tempura shrimp, glazed with eel sauce and a touch of spicy red) -- 15.00

MISO SOUP (seaweed, tofu, and scallions) -- 8.00

RIB-EYE UDON -- 23.00

RIBU AI TACOS 2 pcs.: (thinly sliced ribeye in a flour tortilla with house sauce) -- 23.00

TEMPURA UDON -- 20.00

SUKIYAKI (harusame noodles, vegetables,: wild mushrooms, rib-eye in semi-sweet broth) -- 23.00

WAGYU A5 TATAKI: (thinly sliced wagyu seared with house dressing) -- 50.00sourcing signal

DESSERT

MOCHI ICE -- 8.00

SHRIMP (truffled ponzu) -- 23.00

MATCHA CHEESECAKE -- 8.00

PORK BELLY -- 20.00

TEMPURA ICE CREAM: (chocolate fudge | dulce de leche) -- 12.00

WHITE FISH -- 20.00

RIB-EYE (with foie gras): CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. If you do what you love, what you´re good at, what the world needs, and also be compensated from it... you have found your Ikigai -- 23.00

Menu as captured Sep 1, 2026 · source ↗

Only marketing language foundNot ranked — sourcing language, nothing specific enough to scoreScored as of Sep 7, 2026

We hold 108 venues in Miami, FL and could score 28 of them. This one is not among them, so it has no position — not a low one.

There is no score breakdown to show: nothing we read about this venue earned points in any of the four categories, so a bar chart of zeroes would look like a verdict on the kitchen rather than on what it publishes. What we did read is below.

v1.7.4 0.0/100 = sourcing 0.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 2 distinct [class=breed-marketing x0.00, class=graded-spec x0.00], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.0/18.

Buzzwords only. This venue uses sourcing language ("farm-fresh", "locally sourced") but names no farms, regions, or verifiable attributes.

protein

wagyu
Attribute
“salmon, kanpachi, hamachi, squid, mackerel, scallop, chu-toro, botan ebi, salmon roe in lemon, o-toro, hokkaido sea urchin, sawagani, wagyu A5 with foie gras -- 145.00 - -- 17.00 - -- 17.00 - -- 17.00 - -- 17.00 - -- 17.00 x -- 17.00 - -- 17.00 - -- 17.00 - -- 17.00 - --”
on the menu · source ↗

sourcing

A5
Attribute
“kanpachi, hamachi, squid, mackerel, scallop, chu-toro, botan ebi, salmon roe in lemon, o-toro, hokkaido sea urchin, sawagani, wagyu A5 with foie gras -- 145.00 - -- 17.00 - -- 17.00 - -- 17.00 - -- 17.00 - -- 17.00 x -- 17.00 - -- 17.00 - -- 17.00 - -- 17.00 - -- 17.00 -”
on the menu · source ↗