Kone Sushi specializes in sushi hand rolls known in Japan as temaki?te, which means hand, and maki, which means roll. These tiny wonders rely on a strong Brazilian influence, and contrary to traditional sushi principles and intense protesting from old-school fishermen, they are crafted in a cone shape. Though Kone Sushi has more than 60 temaki recipes in salmon and tuna, patrons can modify rolls or create their own to specifications for pairing with a wide array of appetizers, salads, sashimi, and traditional-style house rolls.
Located in South Beach less than 1,000 feet from the Atlantic Ocean, Kone Sushi's modern dining room harbors a black-and-white color scheme, with glints of red in chairs and wall segments. In a separate lounge area, diners can also sip on Sakerinha, the sake version of Brazil's most popular liquor drink, or dish on a brazilian waffle treat called brigadeiro, made per tradition with chocolate and fresh fruit.
King Kone reinvents the typical sushisperience by hand rolling fresh and portable morsels. The chefs hand craft an array of tapered, cone-style arrangements, with select chefs capable of constructing rolls in a stopwatch-shattering 10–15 seconds. Chopstick through traditional combinations such as the salmon, eel, avocado, and scallions of the Shock Kone ($5.99–$6.99), which complements the rogue innovation of the coconut shrimp roll ($5.99–$6.99), an amalgam of tempura shrimp, coconut, pineapple, and scallions. King Kone’s ingredients can also be liberated of their oppressive vestments and by traveling in a no-rolls-barred rice bowl ($7.99). The bar also fills ice-cream cones with sweet and succulent spreads including nutella and strawberry flavors ($3.99).
Kung Fu Kitchen & Sushi suppresses burning appetites for elegant tastes with a flavorful menu of Chinese, Thai, and Japanese delights. Satisfy yearnings for delicious art by partaking in a selection of sushi, including the customer favorite Kung Fu crunch roll, in which crab sticks, avocado, and cream cheese huddle under an umbrella of spicy tuna to stay dry from a tangy eel sauce ($15).
Founded by 2011 and 2010 James Beard Best Restaurateur semifinalist Myles Chefetz, Shoji Sushi impresses epicurean palates with maki the Miami New Times calls "cutting edge." The menu's 27 rolls carefully balance flavors and textures, from jalapeño peppers' spice to deep-fried oysters' crunch, and cooked entrees range from crisp tempura to Maine lobster that's grilled or steamed, served within the mocha-hued interior of clean lines and dark woods.
Amid the bustling nightlife and celebrity sightings of South Beach, Sushi Rock Sobe Lounge beckons to passersby with a glowing neon sign and umbrella-clad patio, hinting at the feasts of fresh Japanese cuisine to be had inside. Proudly boasting more than two decades of culinary tradition as "Miami's first sushi bar", the lounge's chefs prepare delicate morsels for debuts within their comfortable dining room. More than 60 colorful plates of thin-sliced tuna, sea urchin, shrimp, and yellowtail tempt diners with clean, complex flavors, while potent cocktails, dry Japanese beers, and draft sake provide vital social lubricant. Contemporary bars backlit with neon, polished stone accents, and an open sushi bar frame meals of chewy soba noodles, tempura veggies, and savory pork shumai, while weekly promotions and party specials entertain throngs of nighttime party animals and party-animal tamers.
From the moment you walk in, it's clear that Moonchine Asian Bistro is up to far more than pan-Asian eats. High-backed banquettes, jet-black walls, and soft red lighting all give rise to a clubby vibe; after 9 p.m., Moonchine turns into a full-on lounge with the help of dance DJs, bottle service, and even the occasional poetry performance or high-stakes geography bee. Miami New Times hailed Moonchine as "the gem of the Mimo District," advising guests to "arrive around 6 p.m., have a few rolls, and then head to the music lounge to warm up the dancing shoes."
Indoors and in the huge garden area, bartenders keep spirits high by mixing specialty cocktails and recommending bottles of sake from an extensive list. Which isn't to say that food's an afterthought?indeed, chefs have a lot on their plates, so to speak, juggling Japanese, Vietnamese, Thai, Chinese, and Korean culinary traditions. House-made kimchi mingles with creative sushi rolls, classic Thai and Indochinese dishes anchor one large corner of the menu, and there's even an almost-traditional bistro section: mussels, duck, and a "thai burger," each given light Asian accents of their own.