We recently connected with Alvaro Perez Miranda and have shared our conversation below.

Alvaro, thanks for joining us, excited to have you contributing your stories and insights. So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?

Álvaro Perez Miranda, originally from Venezuela, discovered his passion for art and cuisine while studying art in the U.S. and Italy, later moving to Japan. There, he fell in love with Japanese culinary traditions and opened Wabi Sabi in 2018, blending artistry with hospitality. Partnering with master sushi chef Masayuki Komatsu, he launched Hiyakawa, Midorie and Ogawa, focusing on authentic Japanese experiences and meticulous ingredient sourcing. Named a Goodwill Ambassador for Japanese Cuisine, Álvaro aims to bridge cultures through food, creating welcoming spaces that celebrate community and creativity, where every dish tells a story of connection and craftsmanship.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

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 Ibarak,i Mr. Ōigawa.
In 2024, Perez Miranda’s latest project, Ogawa earned a Michelin Star in its first year of operation.

We’d love to hear about how you met your business partner.

Álvaro Perez Miranda met Masayuki Komatsu during a culinary event in Miami, where chefs from around the world gathered to showcase their talents. Intrigued by Masayuki’s mastery of sushi and his commitment to traditional techniques, Álvaro approached him after his demonstration. They struck up a conversation, bonding over their shared passion for culinary artistry and the importance of authenticity in food.

They quickly recognized a synergy in their philosophies. This encounter sparked a collaborative friendship, leading to the creation of innovative restaurant concepts that celebrated their cultural heritages and culinary expertise. Their partnership flourished, culminating in successful ventures like Wabisabi, Hiyakawa, Midorie and Ogawa, where they crafted extraordinary dining experiences that reflected their shared dedication to quality and craftsmanship.

Let’s talk about resilience next – do you have a story you can share with us?

Álvaro Perez Miranda illustrates his resilience through his unwavering commitment to culinary excellence and adaptability in the face of challenges. After moving from Venezuela to the U.S. and then to Japan, he overcame cultural and language barriers, immersing himself in diverse culinary traditions.

His journey involved not just the creation of successful restaurants but also navigating the complexities of the restaurant industry, especially during the pandemic. Instead of being deterred, Álvaro pivoted by focusing on community engagement and elevating takeout experiences, ensuring his establishments remained relevant and thriving.

Additionally, his collaboration with master sushi chef Masayuki Komatsu showcases his ability to build strong partnerships, embracing new ideas while staying true to his vision. Álvaro’s resilience shines through in his continuous pursuit of quality, his ability to adapt to changing environments, and his dedication to creating authentic dining experiences that honor tradition while inviting innovation.

Contact Info:

• Website: https://www.apmrestaurantgroup.com
• Instagram: @alvaro_perez_miranda

Image Credits

Álvaro Pérez Miranda and photos by World Red Eye, Wabisabi photo by Álvaro Pérez Miranda and Hiyakawa photo by Michael Pisarri