Mottai Brings Modern Japanese Dining to The Plaza Coral Gables
Mottai Brings Modern Japanese Dining to The Plaza Coral Gables
Mottai Brings Modern Japanese Dining to The Plaza Coral Gables
Mottai Brings Modern Japanese Dining to The Plaza Coral Gables
A new culinary destination has arrived in Coral Gables with the opening of Mottai, a refined modern Japanese restaurant located at The Plaza Coral Gables. The concept marks the highly anticipated U.S. debut of Attivo Group, the Brazilian hospitality collective behind 13 acclaimed restaurants across Brazil.
“Bringing Mottai to the United States represents an important step for our group,” said Marcelo Simões Abrão, the visionary behind the Attivo Group. “When we expand into a new market, the goal is always to create something that feels authentic to both our values and the city itself. Miami’s international energy makes it a natural place for this next chapter.”
At the culinary helm is Chef Brian Nasajon, who shaped Mottai’s identity alongside Executive Chef Moritz Esser and Sushi Chef Hiroshi Shintaku. Drawing on more than a decade of experience across kitchens in New York and South Florida, Nasajon crafted a menu rooted in the discipline of Japanese technique while embracing a lighter, ingredient-driven approach suited to Miami’s dining style.
Meant to be explored, the menu begins with cold small plates such as Hamachi with white soy ponzu, jalapeño and citrus oroshi and Hirame with spicy pomelo and lemongrass. Hot small plates include Japanese Eggplant with miso mustard and tentsuyu; Steamed Clams with sake, chive oil and furikake; and Mottai Crispy Chicken with pickled watermelon and chili sauce. Across the menu, familiar Japanese preparations are reimagined through subtle shifts in texture, seasoning and ingredient pairings, allowing classic formats to feel fresh while staying true to their foundation.
Signature dishes highlight seafood and grill preparations, such as Sugi Katsu, a seafood-forward interpretation of katsu with cobia and ponzu aioli; Pork Belly with hatcho yakiniku, bib lettuce and shaved shallots; and Black Garlic Chicken with carrot purée and charred scallions. From the grill, guests will find options like American Wagyu Rib-Eye with shiso tempura and tare sauce; Prime Filet Mignon; and U4 Prawns with garlic ginger sauce. Rice and noodle dishes round out the menu, including Yaki Udon with wild mushrooms and baby bok choy and Kinoko Hot Pot, an interactive dish featuring mixed mushrooms sautéed in yuzu soy, prepared table-side with egg yolk, furikake and chili crunch over steamed rice.
At the sushi counter, Chef Shintaku brings years of experience from renowned South Florida restaurants including Makoto and Hiyakawa. His approach emphasizes precision, seasonality and the natural flavors of high-quality fish.
Offered as two-piece nigiri or sashimi, options include Toro, Akami, Kinmedai, Sake, Ama Ebi, Hotate, Anago, Tako, Uni and Ikura, among others. For a curated experience, the menu features a five- or nine-piece Chef’s Nigiri Selection as well as a 12-piece Chef’s Sashimi Selection.
Maki selections include the California Maki, which combines snow crab, avocado and cucumber with dynamite sauce, while the Spicy Tuna Maki features tuna, cucumber, kaiware, scallion and orange tobiko finished with spicy mayo and micro cilantro. The Salmon Tataki Maki layers snow crab, cucumber and avocado with salmon and micro shiso, topped with chili garlic mayonnaise. Additional selections such as Toro Taku Maki, Shrimp Tempura Maki and Negi Hama Maki round out the offering alongside traditional rolls such as the Tekka Maki and Kappa Maki.
For guests seeking a more immediate, hand-held experience, a dedicated selection of temaki is offered as single pieces. Options include Negi Hama, Salmon Ikura, Spicy Tuna, Toro and Uni, as well as the Hotate Caviar Temaki, which pairs scallop with caviar for a richer, more indulgent bite.
Complementing the cuisine is a cocktail program developed by hospitality veteran Gui Jaroschy of Unfiltered Hospitality. The bar features elegant interpretations of classic cocktails subtly influenced by Japanese ingredients and balanced to pair seamlessly with the menu.
Dessert continues the restaurant’s thoughtful approach to flavor and presentation. Highlights include the Mango Chawanmushi, inspired by a traditional Japanese breakfast custard typically served in a lidded teacup, featuring a mango-based custard accented with kiwi and passion fruit, complemented by coconut crumble, coconut sorbet and coconut spuma with a touch of lime zest, and the Chocolate Fondant, which delivers a molten chocolate lava cake paired with black sesame cocoa nib tuile, dulce de leche and Okinawa Espresso ice cream.
The restaurant’s design, created by Saladino Design Studios, reflects the influence of French Japonisme, blending European architectural details with subtle Japanese symbolism. The 150-seat space features marble tables, deep blue velvet seating and soft lighting that shifts the atmosphere from airy daytime dining to a more intimate evening setting. White crane artwork—symbolic in Japanese culture—anchors the room, adding a sense of quiet elegance to the space.
With its blend of disciplined Japanese technique, modern design and a global hospitality perspective, Mottai introduces a new dining experience to Coral Gables that reflects both tradition and a contemporary approach to fine dining.
