A unique experience
It is complimented by the chef's vision of simplicity in the
food with a few touches of modern creativity.
Seoul born, Executive Chef Sunny Oh has lived an entire life with the sea. After immigrating to the Florida coast at the age of 5, Sunny began fishing indigenous saltwater fare. This instilled a lifelong passion within Sunny to create the most unique and flavorful dishes pulled from the ocean's depths.
Executive Pastry Chef
A protégé of such iconic chefs as Alain Ducasse, François Payard, and Daniel Boulud, pastry chef Gregory Gourreau, who was classically trained in France, is the talent behind Juvia's sweeter side. His decadent confections are made using French techniques but incorporating light, fresh tropical fruits and sumptuous chocolate is a feast for the palate.
Corporate Executive Chef
Prior to completing his culinary training at Le Cordon Bleu, Kaoru Chang spent a decade traveling the world with his family, living in countries ranging from the Dominican Republic to the U.K. His decision to pursue his longtime passion to become a chef landed him a position at the world renowned Nobu Restaurant Group in Miami Beach, Fl.
Great Sushi is Better Enjoyed Amongst a Sea of Koi Fish and Impeccable Design
Sushi Garage's 99-seat, 4,000 sq. foot floor is covered by handcrafted tiles and uses natural wood finishes with light green tones evoke an organic freshness, with ginger and herbs growing throughout the restaurant.