Sushi Leno’s chefs merge Japanese and Chilean dishes to satisfy cravings for empanadas and sashimi in one stop. After visitors enter the 75-seat restaurant and take a peek behind the sushi bar, the diverse menu diverts their attention to pasta dishes and Chilean-inspired sandwiches such as the chacarero, with steak, steamed green beans, and an avocado spread. With dishes that cater to a wide range of tastes, Sushi Leno can whip up a memorable meal after a long day of disposing grass clippings down a neighbor’s chimney.
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.
Ninja's Asian Tavern delights savor sectors with a refreshing menu of Korean and Japanese fusion cuisine that includes an epic sushi bar bedecked with a bevy of vibrant nigiri, maki, and sashimi options. Lance a fresh appetizer of assorted sashimi ($10) with chopsticks before treating tummies to a chromatically dazzling Kanisu cucumber-skin roll stuffed with a choice of salmon, tuna, crabstick, eel, or the memoirs of a grizzled fisherman ($9.50). Combo plates advocating sashimi and sushi matrimony include the Chirashi which adorns a bowl of sushi rice with assorted fish-stuffed flavor tubes ($20), and the Three Musketeers, which gathers a merry band of tuna, california, and salmon rolls for a swashbuckling assault on unsuspecting taste buds ($12). Ninja's dimly lit interior boasts private party rooms, karaoke, and sleek modern décor adorned with jagged Japanese characters, glowing orbs hanging from the ceiling, and televisions tuned to the latest in sumo swing-dancing competitions.
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).
Moonchine Asian Bistro's lunch and dinner fare congregates the exquisite dishes and soy-sauce sensations of Vietnamese, Thai, and sushi traditions. Embark on a Southeast Asian gastro-voyage on a pontoon of crab rangoon ($6.95) before exploring the Thai-style Gang Dang red curry ($12.95)—super-charged with bamboo shoots, bell peppers, and coconut milk—or Indochine fried rice ($12.95). Sushi samplers can dabble in a variety of fish-squeezed rolls, such as the Vampire Roll ($9.95), packed with shrimp tempura, tomato, and roasted garlic to exasperate and/or melt Draculas and their ilk. Irrigate a bellyful of Asian cuisine with an appropriate libation, such as the popular Gekkeikan Cap Ace Sake ($9.50) or the Hakutsuru Sake Draft ($8.50). Banana tempura with vanilla ice cream ($6) and the fried Thai doughnut ($6) highlight the coffee and dessert menu, providing after-dinner sweet-tooth appeasement or pre-dinner appetite spoilage.
The chefs at Yukihana furl both Japanese and Korean fare into a menu stuffed with schools of sushi and fresh entrees prepared tableside. Guests can control their dinner's destiny with Korean barbecue and shabu shabu platters, and servers set up tabletop grills for parties of two or more to char thinly sliced beef bulgogi or spicy marinated chicken breast, which can be wrapped in fresh lettuce cups and seasoned with scallions and Korean pepper. For shabu shabu meals, guests sit around a pot of boiling broth and swish an assortment of fresh meats and vegetables in the simmering mixture to soak up savory flavors.