APM Restaurant Group is a Miami-based collection of award-winning Japanese restaurants, each reflecting a unique culinary concept and unwavering dedication to quality, authenticity, and impeccable service.
Founded by Alvaro Perez Miranda, APM brings the highest standards of Japanese cuisine with the warmth of Latin hospitality to South Florida, blending traditional artistry with a modern, sophisticated experience.
Founder
As founder of APM Restaurant Group, 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 a total of 15 years in Japan promoting Italian cuisine, eventually producing, building and managing more than 70 restaurant projects.
Perez Miranda opened his first Japanese restaurant, the casual sushi bowl eatery Wabi Sabi, in 2018, followed by the upscale Hiyakawa two years later. By 2023, APM had added two more concepts, both in partnership with master sushi chef Masayuki Komatsu: Midorie, a sister establishment to Wabi Sabi, and Ogawa, a 12-seat omakase sushi experience inspired by Osaka’s kappo-style cuisine.
Across all of APM’s concepts, Perez Miranda has worked tirelessly to manifest the highest standard of Japanese culinary artistry in Miami, adopting Japanese principles such as omotenashi (mindful hospitality), komakai (fine attention to detail), and sensai (sensitivity) in pursuit of a perfectly authentic experience. This extends not only to ingredients – painstakingly sourced from across Japan, particularly Tokyo’s Toyosu fish market and Ibaraki prefecture – but to treating guests with the utmost care and warmth, making them feel as comfortable and at home as if they were at the home of a cherished friend. Through his art business Blackship Gallery, Perez Miranda has also been able to place stunning artworks in each restaurant, commissioned by the celebrated Japanese artists in his portfolio.
All of this has earned Perez Miranda and his businesses extraordinary accolades. He was named a Goodwill Ambassador for Japanese Cuisine by the country’s Ministry of Agriculture, Forestry, and Fisheries, the first U.S. Latino to hold such an honor, in 2023. In 2024 Perez Miranda was appointed Ambassador of Ibaraki, the largest agricultural prefecture in Japan, known widely for the finest products including Hitachi Wagyu and Ibaraki melon by the governor of Ibaraki, Mr. Ōigawa.
In 2024, Perez Miranda’s latest project, Ogawa earned a Michelin Star in its first year of operation.
All APM Restaurants share the same principles of:
• Omotenashi; heartfelt, attentive hospitality
• Komakai; precision in every detail, seen and unseen
• Sensai; Delicate perception & awareness
Culinary Director
Born in Osaka, Japan, Masayuki Komatsu has dedicated nearly two decades to perfecting the art of Edomae sushi. His culinary journey began at the renowned Sushiden in New York City before honing his skills as a Sushi Chef in Monaco. Later, he was handpicked by Chef Morimoto as Head Chef and relocated to Miami, where he remains steadfast in his commitment to Japanese tradition.
Chef Masa’s philosophy revolves around showcasing ingredients at the peak of their seasonality, ensuring the highest quality and flavor profile in every dish. With an extensive network of relationships in Japan, he meticulously sources the finest ingredients from each prefecture year-round.
Chef Masa received his first Michelin Star in 2024 at Ogawa in Miami, Florida.
All APM restaurants benefit from seafood flown daily from Tokyo’s Toyosu Fish Market. As Culinary Ambassador of Ibaraki, Alvaro brings the prefecture’s most sought-after ingredients directly to our kitchens. This care in sourcing, paired with discipline in technique and service, defines the APM experience.
Born in Chiba, Japan, Chef Hirokazu graduated from Hattori Nutrition College 1984. Shortly after, he moved to New York to apprentice under the esteemed Hide-san within the same year. In 1988, he began training at a kaiseki sushi restaurant under the legendary Hiroshi Shimamura, where he dedicated six years to mastering traditional Japanese techniques and honing his craft as a sushi chef.
Chef Hiro’s journey then took him to Miami, where he became the Executive Sushi Chef at Bond St. Miami. There, he broadened is culinary skills by incorporating French techniques, pastry, and hot dishes into his repertoire. His unwavering dedication to his craft shines through, no matter the level of experience.
Chef Hiro later took on the role of Executive Sushi Chef at Katsuya Uechis ‘Katsuya’, leading his sushi concept at Katsuya SLS in South Beach, Baha Mar, and Brickell for 14 years.
In his current role, Chef Hiro has joined the APM Restaurant Group as Corporate Chef, where he oversees the opening of Midorie concepts, while simultaneously managing concepts such as Wabi Sabi Miami and Hiyakawa Miami.
Host your next unforgettable event at one of our restaurants. Each space offers a distinct atmosphere with exceptional service and refined cuisine.
Operations & Beverage Director
Luis Martinez was born in Havana, Cuba, before emigrating to Miami as a young child. While studying at Johnson & Wales University, he worked in restaurants around the world, eventually opening COMO Hotels in Miami Beach and training at Michelin-starred Ametsa with Arzak Instruction in London. It was there he discovered his true passion for wine service and hospitality.
Returning to Miami, Luis worked under Michael Mina at Bourbon Steak before joining the opening team at Alter by Brad Kilgore in 2016. As General Manager and Sommelier, he became known for his inventive wine pairings, spotlighting small producers and innovative winemaking techniques. Under his leadership, Alter’s wine program was named one of the Top 100 in America by Wine Enthusiast for several years.
In 2020, Luis partnered with Alvaro Perez Miranda and Masayuki Komatsu to open Hiyakawa in Wynwood, curating a beverage program rooted in Japanese hospitality and sake service. Most recently, he became a partner at Ogawa in Little River, which received its first MICHELIN Star shortly after opening in 2023. Today, as Director of Operations and Beverage Director at APM Restaurant Group, he oversees Wabi Sabi, Hiyakawa, Midorie, and Ogawa, continuing to build thoughtful beverage programs that elevate Japanese cuisine.
Chef / Emelina
Camila Salazar is a Colombian chef and hospitality professional from Medellín with experience across the U.S., Spain, and South America. She studied at Instituto Superior Mariano Moreno in Bogotá and Buenos Aires, specializing in High Cuisine before beginning her career as a culinary and hospitality consultant for emerging F&B concepts in Bogotá. She moved to Miami to join Jean-Georges’ Matador Room through the J-1 Visa program, where she strengthened her foundation in refined, modern Latin cuisine. Camila later trained in Spain at Disfrutar and La Botica de Matapozuelos, where she developed a deep respect for seasonality, foraging, and cooking connected to local producers.
Guided by these values, she moved to California to work at SingleThread (Three Michelin Stars) where she grew to Chef de Partie, spending significant time collaborating with the restaurant’s integrated farm and gaining hands-on experience in hyper-seasonal cooking and responsible sourcing. After returning to Miami, she joined King Goose Hospitality as Purchasing & Sustainability Manager, and later became COO of EntreNos, leading operations, systems, and guest experience for a project dedicated to Florida farms and sustainable practices.
Today, Camila’s north star is clear: supporting local producers, honoring ingredients, and shaping hospitality projects that operate responsibly and with intention—because sustainability is not optional in today’s kitchen; it’s the responsibility of every chef.
Chef / Emelina
Osmel González is a Cuban-born chef whose career has taken him through kitchens across the U.S., Spain, and Japan. He began cooking at Jean-Georges’ Matador Room, where he built his foundation in refined Latin cuisine and learned the discipline of a high-volume, fine-dining kitchen. He continued his training in Spain, spending time at Disfrutar and La Botica de Matapozuelos, where he developed a lasting respect for seasonality, creativity, and cooking connected to the land. This experience guided him to SingleThread in California, where he grew from line cook to Sous Chef and worked closely with the restaurant’s integrated farm, strengthening his understanding of hyper-seasonal and ingredient-driven cuisine.
Osmel expanded his perspective through stages in Japan at Kikunoi, Den, and L’Effervescence, as well as at Harbor House on the California coast. He returned to Miami as Chef de Cuisine at Ariete, and in 2023 co-founded EntreNos, a project dedicated to Florida farms, sustainability, and honest cooking. Within the first six months, the restaurant earned its first Michelin Star (2024), retained the star in 2025, and received a Michelin Green Star (2025) for its commitment to responsible sourcing.Today, Osmel continues to cook with purpose. He believes that supporting local producers and embracing sustainable practices is not just a philosophy—it’s the responsibility of every chef.
Executive Chef
Of Okinawan heritage, Chef Royce developed a passion for Japanese cuisine early, shaped by an international upbringing from Savannah, Georgia, to Hong Kong. After attending The Citadel, Military College of South Carolina, he dedicated himself to mastering the culinary arts. His journey includes roles as General Manager and Head Chef at his family’s restaurants in Savannah, as well as refining his craft at Virago in Nashville and at Hiyakawa, where he deepened his expertise in Edomae-style sushi and kaiseki. In 2023, he helped open Ogawa in Miami, earning a Michelin Star just four months after debut. Returning as Head Chef, Royce emphasizes purity, balance, and accessibility to more luxurious seasonal ingredients.
APM Restaurant Group offers a transformative opportunity for a graduating Latinx hospitality or culinary professional: a stage at an APM restaurant and a fully funded study trip to Japan, guided by Alvaro Perez Miranda or a member of senior leadership.
Elevate your next event with off-site experiences crafted by APM Restaurant Group. Bespoke options for private dinners, corporate gatherings, and celebrations, including bento boxes and temaki bars.
Founder Alvaro Perez Miranda curates accomplished and emerging Japanese artists. Visit the gallery next to Midorie 79 or on Instagram
Join the APM Family
Growth & Development — Unique opportunities across our concepts with clear paths for advancement.
Immersive Training — Annual all-expenses-paid R&D trip to Japan for select team members and ongoing training.
Care & Benefits — Limited hours and seating for balance, paid vacation, healthcare, and family meal.
APM Restaurant Group Gift Cards are the perfect gift for discerning palates. Purchase at our locations. Online purchasing is coming soon.
