Miyako Japanese Restaurant
When he crafts Miyako Doral's signature Japanese dishes, head chef Adrian Rojas doesn't just stick to the flavors of Japan. Instead, he draws influence from his time spent in Peru and Europe to create sushi and Japanese fare with a slight Caribbean flair. These flavors are found in dishes such as shrimp tossed in a Peruvian rocoto pepper sauce or the coconut shrimp roll, for which he layers shrimp in cream cheese, guava, mango, avocado, and a dusting of coconut flakes. He pairs these fusion dishes with Japanese staples such as sesame seed-seared tuna and bowls of savory ramen. He also stocks his grill with angus-grade New York strip steaks that he flavors with teriyaki, and fries up flaky shrimp and vegetable tempura. The restaurant's interior offers up traditional Japanese decor, with natural wood accents, a long sushi bar, and hanging lanterns that illuminate the room better than an electric eel roll.