In the spacious dining room at 152 South of Fifth, where Japanese and Korean notes once played, the main emphasis is now on the robata's open flame. A piece of A5 Miyazaki or Texas akaushi, covered in a crisp crust, gives off smoke and juicy fat, and alongside it are wagyu rolls and a shrimp version of Gordon's famous fried chicken, where large shrimp crunch in place of the bird.
Miami sets its own rules: tropical humidity, Latin passion for bold flavors and parties until morning demand not simply Asian cuisine, but a hybrid where steaks meet bulgogi tacos and black cod in croquettes. Florida's soil and proximity to the sea are here not in the ingredients but in the mood — the lightness and energy that cannot be reproduced in a London or New York branch.
Ramsay and executive chef Michael Howells deliberately rebuilt the concept after the previous Lucky Cat's pause in operation. They took into account that the city does not accept ready-made templates: instead of a universal Asian menu, the emphasis is now on premium steaks — USDA Prime, Australian Blackmore wagyu — and cocktails with local accents, such as a margarita with kumquat and Thai basil.
The human trace here is obvious: Ramsay says Miami deserves a restaurant created specifically for it, and Howells, who worked on the menu, combines Japanese-Korean techniques with local influences. Their hands and decisions determine exactly how the robata smoke blends with tropical freshness and Latin spice.
Now the concept balances between tradition and commerce: after closing in 2025, the team adapted the format to local guests' demands — more steaks, family portions, a late lounge. This is not a crisis but an evolution, where the city's economy and culture force the brand to change while preserving Lucky Cat's recognizable signature.
The opening is planned for 25 November 2026 at 119 Washington Avenue. Open Wednesday through Saturday, reservations via OpenTable and Resy; it is worth coming specifically in the evening hours, when the dining room shifts into lounge mode and you can try a steak with a view of a street steeped in South Beach energy.
In this place, food becomes a reflection of how a global brand learns to listen to a specific city — and the result is a flavor that cannot be repeated anywhere but Miami.
