Catch Miami

The story

Crafted with passion, served with love

Where South Beach Meets the Sea

At the southern tip of Miami Beach, Catch occupies a 23,000-square-foot dining destination on South Pointe Drive that has quickly become one of the area's most talked-about tables. The formula is straightforward but executed with real ambition: the best seafood, sushi, and steak, backed by attentive service and an energy that fits South Beach without being swallowed by it. Wine Spectator recognized that commitment with its Best of Award of Excellence for 2025 — a nod to a wine list that keeps pace with a globally minded menu.

A Sushi Program Rooted in Tokyo

The kitchen's most distinctive credential is its Japanese sushi program, sourced directly from Tokyo's Toyosu Market — the world's premier seafood exchange. That provenance shows up across the menu in nigiri like Charcoal-Seared Toro Kami with aonori and Nikiri soy, Caviar Toro finished with Kaluga caviar, and Golden A5 Wagyu nigiri. For those who want the full picture in one sitting, the Omakase Boat arrives with twelve pieces each of nigiri and sashimi alongside an Akami Tuna Avocado Roll and Salmon Roe Cucumber Cups.

Signature cold preparations anchor the seafood side of the menu: Truffle Sashimi layers tuna and hamachi with chili ponzu, black truffle purée, and Kaluga caviar, while the Madai Crudo pairs Japanese red snapper with pickled peach and pomegranate. The iconic Catch Roll — crab, salmon, miso-honey — has followed the brand from its New York origins and remains a reliable entry point.

Steak and the Hot Rock Experience

Catch Miami Beach earns its steakhouse credentials through sourcing and theater in equal measure. The Wagyu Hot Rock experience brings tableside cooking to the dining room: guests choose from A5 Kobe from Hyogo Prefecture, Olive Beef from Kagawa, or Snow Beef from Hokkaido, each cooked to order on a heated stone. Prime cuts — ribeye from Brandt Beef in California, a 24-ounce Wagyu Porterhouse from Australia's Wylarah Station — round out a steak selection that treats provenance as seriously as the seafood program does.

The Rooftop and the Room

Above it all, an open-air rooftop terrace functions as a lush, garden-like counterpoint to the indoor dining room. Sunday brunch and pre-dinner sunset cocktails draw a crowd that comes as much for the views over South Beach as for the bespoke martini service and handcrafted cocktails. Private events for groups of eleven to twenty guests can be accommodated in flexible indoor space or on the terrace itself — a useful option in a neighborhood where memorable venues are rarely also practical ones.