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.
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).
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.
After honing their culinary talents in New York, chefs Johnny HK and Kevin Z joined forces to develop a "non-traditional buffet-style dining restaurant" that features New and Old World staples hailing from all seven hemispheres. The duo founded POC American Fusion Buffet & Sushi, plucking more than 160 items from the eclectic garden of global cuisine. In addition to serving up an ever-changing selection of hot entrees, which may include prime rib, Grand Marnier shrimp, and veal ossobuco, the chefs coil up fresh sushi rolls with fishes that, like mail-order babies, are delivered daily. They can also prepare items from an à la carte menu, which allows diners to sample tapas from the kitchen or the raw bar without committing to a full meal from the buffet.
Red Koi Thai & Sushi Lounge’s interior is as striking and colorful as the symbolic fish it takes its name from. Walking inside, you'll find a high-hanging chandelier illuminating Japanese paintings and ornamental bamboo suspended against a backdrop of tomato-red walls. The Japanese minimalism that defines the first-floor dining area also features upstairs in a slick, straight-lined lounge, where a full bar stands ready to complement a candlelit meal or add spice to weekly jazz, karaoke, and DJ events.
This dramatic presentation extends to the Coral Gables restaurant's cuisine: diners may find their rolls arranged to resemble petals on a flower or stacked into a tower shaped like tragedy. That’s thanks to Bangkok native and resident chef Tasha Tang, who also incorporates creative, globally inspired ingredients such as guava paste and sweet plantains. In addition to artfully wrapped sushi, diners can also sample traditional Thai dishes, including five types of curry and pad thai.