KAORI MIAMI

Our Pekin duck is crafted through time and precise layering of flavor. It starts with a 12-hour five-spice wet brine, followed by a minimum seven-day dry-age that builds depth and tenderness throughout. The duck is then brushed with cep oil, finished with smoked salt, and gently dusted with dehydrated pulp from a golden beet–lemongrass fermentation.

A chocolate-forward Caramel Namelaka with a subtle umami edge. Dark chocolate crumble, crisp sablée, and roasted nibs, finished with sea salt plantain crisps for texture.

Shaved to order, arabushi brings a bold, smoky depth to our Xian Dan Noodles. It’s layered umami—clean, savory, and melts into the sauce, adding structure, a smoky aroma, and length to every bite. A quiet but essential element to the dish.