Sushi may be synonymous with Japan, but Chef Adrian Rojas draws on international influences when creating Miyako Japanese Restaurant's menu. In addition to working in modern sushi bars, Chef Rojas has cooked his way through Europe and South America. The flavors he picked up along the way add tasty flair to each plate, whether he's rolling up sushi or cooking a noodle dish.
Chef Rojas and his team infuse unexpected notes into hot entrees such as breaded, deep-fried pork, or spicy chicken sautéed with onions and carrots. But it's the sushi rolls that best represent the kitchen's culinary fusion. The red kryptonite roll, for instance, combines spicy tuna with jalapeños, while the coconut shrimp roll holds tropical ingredients including guava and mango. Equal detail is lavished on presentation—rolls and sashimi can be strapped into tiny life vests and loaded into sushi boats, or served atop live models during body sushi events.
Miyagi Sushi Bar & Grill's menu brims with Asian-inspired eats and fresh fish rolled into succulent sushi. The chopstick-ready morsels range from the salmon skin hand roll ($3.75) to the elaborate Miyagi roll, in which spicy tuna, black tobiko, shrimp tempura, cucumber, and cream cheese huddle together beneath a delectable drizzle of tempura flakes, eel, and avocado ($15.95). Visitors craving cooked comestibles can dive into stir-fries, salads, or prepped dishes such as the Tsunami teriyaki with flaky red snapper stuffed with shrimp, crab, fish eggs, and scallions ($16.95). Reward taste buds for not playing with their Nintendos during dinner with an ice-cream-covered gourmet cheesecake tempura ($6.45), or feast eyes on the restaurant’s modish décor, full of clean lines and crimson walls.
Red Koi Thai & Sushi Lounge’s interior is as striking and colorful as the symbolic fish it takes its name from. Walking inside, you'll find a high-hanging chandelier illuminating Japanese paintings and ornamental bamboo suspended against a backdrop of tomato-red walls. The Japanese minimalism that defines the first-floor dining area also features upstairs in a slick, straight-lined lounge, where a full bar stands ready to complement a candlelit meal or add spice to weekly jazz, karaoke, and DJ events.
This dramatic presentation extends to the Coral Gables restaurant's cuisine: diners may find their rolls arranged to resemble petals on a flower or stacked into a tower shaped like tragedy. That’s thanks to Bangkok native and resident chef Tasha Tang, who also incorporates creative, globally inspired ingredients such as guava paste and sweet plantains. In addition to artfully wrapped sushi, diners can also sample traditional Thai dishes, including five types of curry and pad thai.
Sawa's chefs creatively cook up the distinctly different cuisines of Japan and the Mediterranean, fusing the flavors into a menu of tapas, soups, sushi, and kebabs. Prevent an unnecessary belly vacancy and entertain taste buds with small plates of tempura vegetables with honey-yuzu sauce ($6.75) or pan-fried frog legs in roasted garlic aioli ($9.75). More than 20 sushi options, such as the Black and White roll of cream cheese, caviar, sesame seeds, scallions, and lobster ($12), keep company with six grilled kebabs, including the filet-mignon kebab ($18). A wide selection of beers, sakes, cocktails, and wines patiently wait to compliment mains—such as the pan-seared chilean sea bass ($25) and grilled lamb rack in a jalapeño mint-demi reduction ($24)—on their impeccable taste and ability to sit completely still.
After honing their culinary talents in New York, chefs Johnny HK and Kevin Z joined forces to develop a "non-traditional buffet-style dining restaurant" that features New and Old World staples hailing from all seven hemispheres. The duo founded POC American Fusion Buffet & Sushi, plucking more than 160 items from the eclectic garden of global cuisine. In addition to serving up an ever-changing selection of hot entrees, which may include prime rib, Grand Marnier shrimp, and veal ossobuco, the chefs coil up fresh sushi rolls with fishes that, like mail-order babies, are delivered daily. They can also prepare items from an à la carte menu, which allows diners to sample tapas from the kitchen or the raw bar without committing to a full meal from the buffet.
French entrepreneur Siben N’Ser founded the first Planet Sushi in Paris in 1998. Its combination of sculptural cuisine and sleek, modern interior design quickly caught on. Within a few years, he had built sister restaurants in Miami Beach; Ibiza, Spain; and in a handful of towns across France. At the Miami location, purple lights lend a nightclub vibe to the dining room, where guests can watch the chefs work via several flat-screen TVs. Creative maki such as the crab- and asparagus-filled crunch salmon roll radiate color from plates. Starters such as tuna-avocado tartare brim with French influences, and desserts such as lemon sorbet celebrate Florida’s famous citrus. Chefs also shape whimsical specialty dishes such as the Planet Sandwich, which stuffs spicy tuna, American cheese, and avocado between triangular slices of “bread” made from rice.
Guests seeking an extra-romantic atmosphere can toast glasses of sake in a private room or head to the patio to reshape tuna maki into hearts beneath the stars. Alternatively, a fleet of scooters delivers most of the menu to homes and offices.