Mottai Debuts at The Plaza Coral Gables, Bringing Attivo Group's First U.S Concept to Miami
- Mar 3
- 2 min read
A new chapter in modern Japanese dining has arrived in Coral Gables. Mottai officially opened on February 23rd at The Plaza Coral Gables, marking the first U.S. concept from Brazil's acclaimed Attivo Group, a hospitality collective with 13 locations across Brazil.
Located at 2881 Ponce de Leon Blvd., Mottai introduces a chef-driven approach to Japanese cuisine rooted in discipline, technique, and seasonality. Attivo Group visionary Marcelo Simões Abrāo describes Miami as a natural fit, citing the city's international energy and cultural diversity.
Mottai's culinary direction is led by Chef Brian Nasajon, who brings more than a decade of experience across New York and South Florida kitchens. He has worked alongside Executive Chef Moritz Esser, whose background includes Michelin-recognized Cote Miami, and Sushi Chef Hiroshi Shintaku, formerly of Makoto and Hiyakawa.
Designed for exploration, the menu begins with cold plates such as Hamachi with white soy ponzu, jalapeño, and citrus oroshi, and Hirame with spicy pomelo and lemongrass. The hot plates include Japanese Eggplant with miso mustard and tentsuyu, Steamed Clams with sake and chive oil, and Mottai Crispy Chicken with pickled watermelon and chili sauce. These offerings reinterpret traditional Japanese preparations by adjusting texture, seasoning, and pairing, allowing classic formats to feel refreshed while maintaining their integrity.
Signature entrées spotlight seafood and grill techniques, such as Sugi Katsu, Pork Belly with Hatcho Yakiniku, and Black Garlic Chicken with carrot purée. From the grill, guests can expect American Wagyu Rib-Eye with shiso tempura and tare, Prime Filet Mignon, and U4 Prawns with garlic ginger sauce. Rice and noodle selections include Yaki Udon and an interactive Kinoko Hot Pot, prepared tableside with egg yolk, furikake, and chili crunch over rice.
At the dedicated sushi counter, Chef Shintaku emphasizes precision, seasonality, and high-quality sourcing. Nigiri and sashimi offerings include toro, kinmedai, sake, ama ebi, hotate, uni, and ikura, available individually or as curated chef selections. The maki program ranges from classic rolls such as Tekka and Kappa to composed options like Spicy Tuna Maki and Salmon Tataki Maki.
The beverage program is led by Gui Jaroschy of Unflitered Hospitality, delivering refined interpretations of classic cocktails, subtly influenced by Japanese technique and Miami's multicultural identity. Desserts balance citrus, tropical fruit, and chocolate. Highlights include Mango Chawanmushi, inspired by traditional Japanese custard and accented with coconut sorbet and passionfruit, and Chocolate Fondant, a molten cake paired with black sesame cocoa nib tuile and Okinawa espresso ice cream.
The restaurant is open for lunch Monday through Friday from 11:30 a.m. to 2:30 p.m., with dinner service offered Tuesday through Thursday from 5:30 p.m. to 10 p.m., Friday from 5:30 p.m. to 11 p.m. and Saturday from 6 p.m. to 11 p.m. Closed on Sundays.