ABOUT OUR RESTAURANT
Noe Sushi Bar is where Japanese tradition meets Ecuadorian soul. Founded over 20 years ago in Ecuador by Executive Chef Noé Carmona, our story is one of passion, perseverance, and culinary artistry. From humble beginnings to becoming Ecuador’s leading Japanese fusion restaurant, we now bring our legacy to South Miami.
Each dish—70% crafted by Chef Noé himself—is a tribute to innovation, precision, and cultural harmony. With premium ingredients and bold creativity, we offer a refined sushi experience that’s both elevated and deeply rooted in heritage.
This is Noe Sushi Bar: a story told through flavor, tradition, and craftsmanship.
MEET CHEF NOÉ
Born in the rural town of Loja, Ecuador, Noé is the eldest of 10 siblings and grew up in a home rooted in love, humility, and hard work. With a family that depended on farming and the rhythm of the seasons, he began working in the fields at a young age, later selling ice cream on buses and helping in small restaurants to support his household.
Despite walking hours to attend school, Noé was always driven by a hunger to learn. One day, his teacher showed the class a map of Ecuador, and as he looked at Quito in the distance, a dream was born — to go beyond the borders of his small town and build something bigger.
At 8, he began cooking rice for his family, and by 12, he was waiting tables during school breaks. It was there he discovered his true passion: the kitchen. Over time, he trained himself in Ecuadorian, French, and Italian cuisines, developing a culinary voice that blends global inspiration with deep cultural roots.
Today, Chef Noé brings that story to every dish at Noe Sushi Bar, where tradition, innovation, and heart come together on every plate.
TRADITION, MENTORSHIP, MASTERY
APPRENTICESHIP
At just 19, Chef Noé arrived in Quito with big dreams and little experience. Alone in the capital, he faced some of the hardest years of his life—but also the most transformative. He began humbly, working in rotisseries, driven by an insatiable hunger to learn and a deep love for food.
His path led him to Tanoshi, a prestigious Japanese restaurant in Hotel Oro Verde, where Japanese master chefs shared their centuries-old techniques and philosophy. Over six years of mentorship, he absorbed not just skills, but discipline, humility, and the belief that preparing food is an act of love and purpose.
These values shaped every dish he created and every kitchen he worked in. By 26, he had earned the respect of fellow chefs and guests alike—so much so that they encouraged him to open his own restaurant.
CHEF KEN NAMBA
Chef Noé’s journey into Japanese cuisine deepened under the mentorship of Master Chef Ken Namba. With Ken’s guidance, he mastered the philosophy, artistry, and precision that define authentic Japanese culinary technique.
He trained in top Asian cuisine restaurants, took specialized courses in Brazil, the U.S., Japan, Colombia, and Peru, and participated in international culinary fairs to sharpen his craft. With over two decades of experience blending Ecuadorian soul with Japanese tradition, Chef Noé co-founded Noe Sushi Bar, helping establish it as a leading name in Japanese fusion cuisine.
Training Experience
Tanoshi Restaurant
(1992–1998)
Sake Restaurant
(1998–2004)
Noe Sushi Bar
(2004–Present)
MORE THAN A CHEF
“A chef leads by example—whether it’s creating, cleaning, or serving. If dishes are delayed, I don’t hesitate to jump in. Respect must be earned, not imposed.
When I opened Noe Sushi Bar, many people told me it wouldn’t work. They said there was no market for this, that it was impossible. But I followed my heart and intuition—with perseverance and humility as my driving forces. I’ve always believed in service, and I’ve always loved making people feel seen, cared for, and satisfied.
Throughout my career, I’ve learned from incredible Japanese chefs who didn’t speak a word of Spanish, but taught me everything through their actions: discipline, precision, humility, and soul. Japanese cuisine captivated me from day one—and it continues to inspire me every single day.
And my favorite Ecuadorian dish? Ceviche—fresh, vibrant, and full of life. Just like our story.”
