MIDORIE 緑

Álvaro Perez Miranda has cultivated a unique approach to hospitality through an uncompromising dedication to quality, authenticity, and attention to detail. Born in Venezuela, Perez Miranda studied art in the U.S. and Italy before moving to Tokyo, he spent fifteen years in Japan — long enough to stop being a visitor. He managed dozens of restaurant projects in Tokyo, absorbed the culture from the inside, and eventually brought everything he had learned back to Miami.

What he built here is not a Japanese restaurant group in the way the phrase is usually meant. APM is the result of someone who genuinely believes that how you feed a person says something about how you regard them. That belief runs through every decision — the sourcing, the design, the way a door is opened, and a guest is seen out.

The portfolio reflects the full range of that conviction: Midorie for everyday precision; Hiyakawa for the ritual of a proper Japanese meal; Ogawa, a twelve-seat omakase that earned a Michelin Star in its first year; and Emelina, a Cuban fine dining restaurant in West Palm Beach that carries the same philosophy into different territory. Each space is also a gallery original commissioned work, curated through his Black Ship Gallery, gives every location its own visual identity.

Perez Miranda has worked tirelessly to manifest the highest standard of Japanese culinary artistry in Miami, adopting Japanese principles such as Omotenashi, Komakai, and Sensai.

The titles Álvaro holds are real and hard-won. But what they describe is simpler: a person from somewhere else who took Japan seriously enough that Japan took him seriously back.