For a concept born out of Asian surfing adventures and (we’re sure) a few beers after a day hitting the waves, Osaka doesn’t sound half bad. The restaurant was conceptualized by friends Diego Herrera and Diego de la Puente back in 2001 in Lima and soon after became one of Peru’s hottest and most lauded restaurants. The idea? Japanese techniques and Peruvian flavors and ingredients for topnotch Nikkei cuisine. Ten locations later (with an 11th coming to London next year), it’s clear the two Diegos know what they’re doing. The Osaka experience is tailor-made for Miami. A dimly lit dining room marked by Japanese-inspired architecture that incorporates feng shui touches with Peruvian accents is the backdrop for a menu of ceviches, sushi, izakaya-style sharing plates and other signature dishes that make the most of fresh vegetables, seafood, Kobe beef and duck on grills with flames that burn hot and high. This is a place where a cook crushing herbs with a massive volcanic rock is not uncommon, but a nightly occurrence. At the bar, able mixologists employ medicine droppers to ensure cocktails are palate precise to the last sip. Looks like Brickell just found its 2020 hot spot. 1300 Brickell Bay Drive, Miami, 786.627.4800,