An intimate counter experience where Japanese precision meets the waterfront views and energy Seaspice is known for. The menu moves between hot and cold preparations, raw and cooked dishes, seafood, fish and meat - a varied, carefully paced expression of Japanese cuisine, served one exquisite course at a time.
Reserve Omakase
ABOUT THE CHEF
With more than two decades in professional kitchens across Beijing, Hong Kong, and Miami, Chef Kevin Kunpeng Wu brings a refined, global perspective to Seaspice Omakase. Rooted in Japanese discipline and Edomae-inspired technique, his cooking focuses on pristine seafood, precise knife work, balanced rice, and seasonal progression. Chef Wu now leads Seaspice into its next chapter with two distinct experiences: an intimate nine-seat Omakase counter featuring a carefully paced progression of raw and cooked dishes, and a reimagined à la carte dining room offering the same level of product and craft in a more social setting.
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