Dinner at chef Kevin Cory’s Naoe at the Courvoisier Centre on Brickell Key is an experience you wouldn’t expect to find outside of Tokyo. The restaurant offers two seatings with a maximum of eight people per, and a chef’s-choice menu that might include silver-skinned ahi tuna or horse mackerel glazed with shoyu and plated with pickled wasabi leaves and flowers and freshly grated wasabi root mixed with horseradish on the side. Salmon wrapped in salted white seaweed; roasted freshwater eel; deep-fried shrimp tamago; rice with shiitake mushrooms and hints of eel — all are meticulously prepared and utterly delicious. If you’re still hungry for more, Cory will prepare nigiri sushi. (Ask for the Scottish salmon belly.) He started his culinary training at age 19 and is one of only a handful of chefs to have earned Forbes’ five-star rating seven years running. New Normal: Reservations only; parties of four or more are considered a private reserve of the entire room. No children under 12; those with allergies to shellfish, nuts, gluten, etc., should look elsewhere.