Maximilian Kamakura
Coming from a renowned lineage of sushi chefs in Brazil, Chef Max Kamakura has embarked on a culinary journey spanning 23 years. Of Japanese and German heritage, Chef Kamakura’s introduction to the world of sushi began at the age of 15, when he assumed the role of assistant Sushi Chef at his family’s restaurant, whose traditions trace back to Japan.
Japanese cuisine has been at the heart of Chef Kamakura’s life since birth, seamlessly woven into his daily routine. His formative years were dedicated to training alongside esteemed traditional Japanese chefs in Brazil, until a life-altering motorcycle accident set him on a new course.
Following a year-long recovery in the hospital, Chef Kamakura made a pivotal decision to redefine his career. Relocating to northern Brazil, he immersed himself in the culture of native Indians, exploring the richness of Brazil’s natural ingredients. He studied indigenous cultivation methods and fishing techniques, incorporating them into Japanese recipes—building on years of learning from the most respected Japanese chefs in Brazil.
Seeking broader horizons, Chef Kamakura later spent several months in Peru, deepening his repertoire with Peruvian ingredients and culinary techniques. Returning to Brazil with fresh inspiration, he soon expanded his vision internationally, bringing his knowledge and creativity to the United States in 2014. Miami became his culinary canvas, followed by experiences in Hawaii, California, Puerto Rico, and Lisbon, each destination enriching his craft.
Widely recognized for his innovative approach and contributions to culinary excellence, Chef Max Kamakura has helped elevate several restaurants to Michelin star acclaim. Today, he offers a super-exclusive Omakase experience that fuses Japanese mastery with global influences, presented in a relaxed and entertaining style that leaves a lasting impression.
Beyond Miami, Chef Kamakura is actively taking his artistry worldwide through acclaimed international pop-ups. Collaborating with renowned chefs and multicultural restaurants across Europe, Asia, and the Americas, he brings his signature style to diverse audiences. These global pop-ups not only showcase his creativity and adaptability but also serve as cultural exchanges—where Japanese tradition meets local flavors, resulting in unique, one-night-only culinary experiences that strengthen his reputation as a boundary-pushing Omakase master.
