Plates of fresh-made sushi and sashimi travel to tables around Sushi Song's cozy dining room, which is bordered by brick walls and illuminated with romantic lighting. In the kitchen, cooks carefully assemble rolls brimming with inventive ingredients such as Maine lobster, quail egg, and barbecued eel.
A 1,200-gallon aquarium greets diners as soon as they enter Tokyo Blue, an upscale Pan-Asian restaurant located inside the Ocean Manor. Situated on 200 feet of private beach, this elegant eatery features modern flourishes such as glowing glass columns, glossy blue floors, and a full bar illuminated by blue lights. Once the clock strikes 10:30 p.m., a DJ helps transform this chic space into a hopping nightclub, where patrons can refuel with a late-night menu or journey onto a second-story patio ideal for basking in the ocean air and high-fiving the occasional flying fish.
Against this trendy backdrop, Chef Mai—who earned his cooking chops at the popular Miami restaurant Nobu—simmers tenderloin in green curry, drizzles shichimi butter on baked Maine lobster, and pan-sears Chilean sea bass in 25-year aged balsamic and teriyaki sauce. Meanwhile, sushi chef Jo skillfully assembles 30 specialty rolls, including classics such as the California roll as well as eclectic mash-ups such as the Mexican roll with shrimp tempura, avocado, spicy mayo, cream cheese, and sesame seeds.
Dapur’s chef and designer, Edi Mulyanto, draws on culinary traditions from countries such as Indonesia, Malaysia, and Japan while chopping, sautéing, and simmering Pan Asian tapas and entrees. A reviewer for the Miami Herald praises the elaborate sushi rolls, which include lobster and rock shrimp, as “crowd-pleasing” and predicts that the 7,000-square-foot venue will enjoy “sweet success.” Many of the menu’s ingredients, according to Edge, spring from Mulyanto’s own garden or sorcerer nephew before ending up in small plates flavored with lime juice and garlic ponzu jelly.
A giant golden Buddha statue surrounds diners lounging on the bar’s cherry-red couches or practicing casual heists with the modern art hung on the dining room’s purple walls. High ceilings support dangling chandeliers, and soft lighting spotlights artistically arranged plants and baskets. In addition to delighting eyes during dinner and drinks, this elegant interior also hosts Dapur's nightly events and theme nights. Stop in on Wine Down Wednesday and lift a glass to an all-you-can-drink wine special or fight off the impending work week on Sake To Me Sunday with cups of half-price sake.
Hovering inside orbs that are half-silver, half-glass, lights dangle from SAIA's high, white ceilings. Floor-to-ceiling windows frame oceanic landscapes, their views of cerulean waves, rainbow-colored mermaid tails, and green palm trees contrasting with the restaurant's all-white walls and tables made of wood so dark that it almost looks black.
Atop these tables lie plates filled with sumptuously bright hues?sushi rolls, wagyu beef, and Mongolian-barbecue lamb lollipops?along with crimson, berry-heaped cocktails. The diverse menu's dishes have varying places of origin and are crafted by Thai chef Subin Chankesorn, who grew up exploring Thailand's markets and who has traveled extensively across Asia and the Caribbean.
Peer over the wooden barrier into Oaki Steakhouse?s open kitchen, and you?ll see master chefs in action. Flames dance up from hibachi grills, on top of which sizzle plump morsels of seafood, steak, and chicken. Over by the stove, pots of tom yum soup and woks of noodles and vegetables simmer. Plates arrive steaming from the kitchen, bearing familiar dishes such as crispy basil duck and juicy pork chops alongside mountains of steamed rice.
In the elegant dining room, lofty windows bathe glossy tabletops and upholstered chairs in sunlight. A large fish tank stands in a corner, teeming with its colorful inhabitants. Large flat-screen televisions display the gravitas of newscasters and the gleaming white teeth of actors learning about a better brand of toothpaste from a singing beaver.