The color blue permeates Maguro?s modern dining room, emanating from the glowing turquoise panels affixed to the sides of the tables and counters, the sky-colored accent lights on the liquor-stocked shelves, and the indigo overhead lights illuminating sleek wooden tabletops and hibachi grills. Here, cooks sizzle up Japanese entrees of meats and fresh fish attractively garnished with sauces and flower-cut veggies. Sushi chefs, meanwhile, coil up a slew of authentic rolls.
Since first opening Thai Udon Cafe, Adam Satinsky and Khwan Sawai's expertise at creating Thai and Japanese cuisine has only grown. So the duo opened Benja, which expands upon the original café's selection by adding 25 sushi creations. Standouts include the namesake Benja roll, a medley of fried fish, cream cheese, and asparagus. Hungrier customers can opt for the eatery's massive sushi boats, which feed up to four guests with sushi, sashimi, and edible oars.
Beyond sushi, the chefs whip up classic Japanese and Thai entrees, from teriyaki lobster tails to tofu curry. To complement feasts, bartenders pour wine, imported brews, and hot sakes. Meals unfold in a dining room that mixes traditional Asian artwork with contemporary furniture and neon-blue lighting.
Kumo has two menus—one for sushi, one for entrees—but whichever one guests order from, they're likely to see their selected dish made right before their eyes. Smaller parties can sit right at the sushi bar, where the chef might start their meal with an appetizer such as a seafood pancake with shrimp, scallops, crab, and scallions. Here, the sushi chefs also prepare 27 specialty rolls, including the Hawaii roll with shrimp tempura, cream cheese, mango, cucumber, and spicy crab.
The dinner menu focuses on hibachi, the Japanese culinary art of preparing entrees at tableside cooktops. The hibachi meals, like a genie that works on commission, are generous, pairing a choice of protein with soup, salad, veggies, fried rice, and a two-piece shrimp appetizer. Guests can choose a single protein, such as chicken or steak, or go for a combination such as the Kumo Deluxe, which has lobster tail, shrimp, filet mignon, and sea scallops.
The team at Global Massage and Therapy Center wards off signs of aging with customized med-spa services offered seven days a week. Technicians employ ultrasonic cavitation to smooth lumps and bumps plaguing the lower half of the body, and exfoliating microdermabrasion treatments smooth away fine lines and age spots that spell out the client’s true birth year. Achy bodies can find relief with a customized hot-stone massage or an aromatherapy massage that employs a choice of four different blends of herbs, flowers, and fruit-infused oils. The center also provides professional makeup services for weddings, sweet 16s, and quinceañeras.
No one's ever told the hibachi chefs at Kumo Japanese Steak House & Sushi not to play with their food, and that's a good thing. As diners cluster around the hot grill at the center of their tables, the chefs put on a show, flipping morsels of meat and seafood into the air and onto plates with the same kind of dexterity a surgeon demonstrates while playing Operation. The sushi chefs are equally skilled, turning out beautiful rolls inspired by freshly caught local fish. Diners enjoy these dishes at tables made from glistening granite and set atop glittering floor tiles and beneath modern, geometric lights.
Oh! Sushi lets fish fans curate their meals from a highly navigable à la carte menu in an eatery wrapped in bold graphic patterns and praised by the Miami New Times' Caitlin Granfield as "a hip retro place of funky fusion." Spicy salmon salad ($7.99) ushers tender, piquant bites onto chopsticks or into pockets. Individual morsels of sushi dive into batter, emerging as crispy, gold-plated tempura futomaki such as the Bomb, a nugget of fried shrimp decked in chives and curry sauce ($0.99). Inside-out sushi rolls keep their nori close to their hearts, guarding proteins such as ox sirloin with a crust of sesame seeds ($0.99), and seasonal fruit joins tuna, roe, and eel sauce in the tropy futomaki ($0.99). A cone of seaweed takes a break from adorning mer dunces to carry avocado, rice, and a choice of fish as a hand roll ($4.59).