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.
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.
Mr. Yum stands out in Little Havana, and not just because it's surrounded by Latin restaurants. The chefs at Mr. Yum embellish each plate with elegant drizzles of sauce and sprigs of herbs placed just so, elevating each meal to high art. Paper-thin salmon and beef tataki prime appetites for tempura-battered seafood and Thai dishes such as panang and massaman curries. In addition to slicing fresh sashimi, sushi chefs coil specialty rolls such as the sun-dried tomato roll and the alfalfa roll, whose tuna and salmon are topped with one stray sprout cowlick. Chandeliers cast a soft glow across the dining room, where an abstract red-heart motif decorates walls and upholstery, creating the vibe of a "mod NYC sushi parlor," according to Thrillist.
Tony Chan's Water Club's menu bridges the gustatory gap between China and Japan with a menu that includes both Hong Kong–style Cantonese cuisine and fresh sushi. Earning their food a Zagat rating of "very good to excellent," the chefs accessorize stir-fried orders of chicken, seafood, and vegetables with many different sauces, lending spicy, savory, or tangy flavors to the entrees. At the counter, they carefully arrange orders of nigiri and specialty sushi rolls, which can include premium fillings of shrimp tempura, jalapeños, and parmesan cheese.
The spacious dining room tempts diners with two distinct views: floor-to-ceiling windows gaze directly out onto the waterfront, while a similar wall of windows enables diners to peer into the kitchen. Behind the glass, watched chefs stay calm as they wok-fry entrees and hand-write inspiring quotations on grains of rice.