iSushi Caf?'s chefs serve up fresh, vibrant rolls of sushi. But first, appetizers such as conch fritters and tuna tataki make for hearty starters, leading into dragon rolls, Cajun rolls, and crispy salmon tempura rolls that incorporate soft and crunchy textures. This sushi spot also features hot items: there's shrimp teri don and chicken teriyaki. Traditional sake is available as well, perfect for making a toast to the sea and all of its delicious offerings.
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.
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.