“Cooking is a way of life. There’s no glitz and glamour. It’s long hours and thousands of repetitions, and constant refinement. It’s a lifelong commitment to learning and mastery. “ Chef Wei Chen

Stepping inside The Bath Club, one of the city’s most historic and exclusive private beach and social clubs since 1926, felt like stepping into old Miami glamour: less like entering a restaurant and more like being let in on a well-kept secret.

The intimate omakase counter revealed itself quietly within the darkly lit venue. And it’s quite the stunner. The room hums with a sultry, vintage energy. Sinatra-era tunes drift through the space. They set a mood that was unmistakably sexy and indulgent. It made me slow down and wish the night would linger a little longer. 

Behind the counter, Chef Wei Chen leads. His 17-year journey is shaped by discipline, patience, and a commitment to his craft. His path isn’t an overnight success. Instead, it’s years spent refining technique and repeating tasks. The name OMAWEI is a mix of ‘omakase’ and ‘Wei.’ The two Is at the end of the logo (Omaweii) are a visual reference to two chopsticks. 

Wei Chen began in New York City at his uncle’s restaurant before heading to Italy on a study abroad program. Immersion in the culture and cuisine clarified his path. Back in the United States, he left college and committed fully to the restaurant world. His training continued at Neta alongside chefs from Masa, followed by Shuko. As Jiro Dreams of Sushi brought omakase into sharper focus, the desire to learn from a senior apprentice of Jiro himself took hold. This lead him to Sushi Nakazawa, where he spent eight years. California followed, along with private clients and extensive travel.

Last spring, he completed a brief residency at Little Palm Island in the Florida Keys. Now he joins us in Miami, a place he has always loved but never had a reason to move to until now. “I want to build a life here…,” he says. “I want to establish myself as one of the best omakase meals you can have in Miami. I also hope to create lasting relationships with my guests and continue growing the brand.” When asked if he has a favorite place yet, he didn’t hesitate:  “Probably the restaurant I visit the most is Fiorito. Consistent and good every time I go.” 

At OMAWEI, he positions himself not as a performer chasing clout, but as inviting diners to surrender control and be fully present…the omakase way. His food allows space for personal expression, creativity, and freedom. The progression feels driven as much by philosophy as by precision. “Simplicity is special. It’s not about doing less, it’s about doing everything perfect. Remove the unnecessary. Focus on what matters. True mastery is making the complex look effortless.”

The night featured a multi-course menu that began with an opulent Toro Caviar piece, followed by a refreshing Florida Stone Crab Salad, and a Yellowtail Sashimi featuring king trumpet mushrooms as a layered vessel, served with yuzu balsamic. 

My favorite courses showed up midway through the experience. That’s when the menu took a confident turn and revealed Wei’s most interesting expressions. The signature courses revealed moments where he respected tradition, but wasn’t confined by it. The Bottarga Veneta was unexpected. I’m still thinking about it weeks later. This is Chef Wei’s playful take on two of his favorite dishes (Cacio e Pepe) and one of his favorite brands (Bottega Veneta). He browns the butter, adds cracked black pepper and a touch of sea salt, and uses Japanese udon noodles instead of pasta. He grates Pecorino Romano to create the classic flavor. Then he tops it with karasumi (bottarga). Silky and deeply savory, this dish bridges Japan and Italy with ease. The umami is luxurious and unexpected. Clearly crave-worthy. Perhaps chef could offer guests the option to supplement it as a larger portion? Please and thank you? 

I loved that the Wagyu Katsu (Negi, Peppercorn Sauce) didn’t wait until the menu’s end. Crisp, rich, and unapologetically indulgent, the course was perfectly timed. Bold but not heavy, it showed the his willingness to color outside the lines. The palate cleanser (and benchmark by which all others will be judged from now on) came next: the Kinuta Maki. The riceless roll during my visit featured madai, shiso, and Japanese ginger. It was the perfect transition bite between the heavier savory courses and the beautiful nigiri lineup: Hotate, Ishidai, Shima-Aji, Kinmedai, Amaebi, Akami, Chu-Toto, O-Toro, Hokkaido Uni, Toro Takuan, and Anago.

Service was deeply attentive and never felt stuffy. Every course arrived with ease. Sake and wine pairings were thoughtful and precise. Each selection clearly complemented the varied menu.

Young in years, but with a seasoned approach, there is a spark to Chef Wei that feels essential to this city. I personally appreciate this. He brings a confident edge and drive, even as he takes critique head-on with humor on social media (check it out). This puts him at the center of a shifting (and too often stale) omakase scene. He is someone I now find myself genuinely rooting for. “The food scene here is evolving at such a rapid rate. I can’t wait to see what’s next.” 

This is a journey designed not just to impress, but to envelop.  By the time the final course arrived, I confirmed this was an evening I never quite wanted to end.

“Simplicity is special. It’s not about doing less, it’s about doing everything perfect. Remove the unnecessary, focus on what matters. True mastery is making the complex look effortless.” Chef Wei Chen