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.
At Ikura Sushi Lounge, Omar Castillo fills the menu with traditional Japanese dishes as well as contemporary recipes influenced by his native Honduras. After working as a master chef at local Miami restaurants, Castillo decided to focus on his talent for sushi creation, preparing artistic dishes that still embody their traditional Japanese roots. At Ikura, diners can choose from 12 specialty rolls such as the Honey Moon, featuring crab salad, avocado, cream cheese, shrimp, and coconut, or try five varieties of ceviche flavored both with Latin-American-style cilantro and peppers and Japanese-style yuzu sauce. Hot entrees round out the menu, including chicken teriyaki, steamed pork with togarashi sauce, and rice-noodle soup, perfect for warming up on those days when you accidently fall asleep in the freezer.
The delicate scent of lemongrass and galangal wafts from a bowl of jumbo shrimp, whose coconut-milk broth belies the fiery undercurrent of jalapeño chilies. Nuanced dishes such as these have earned Chef Johnson Teh's Yuga Restaurant its status as Best Japanese Restaurant in 2011. His pan-Asian dishes were heralded in a New Times article as “subtle yet stunning, a dainty but daring calibration of sweet, tart, salty, and spicy that ignites into singular bursts of exquisite taste.” Not content to linger in the kitchen, Chef Teh further deepens the public's appreciation of Asian traditions by hosting themed dinners whose topics have included macrobiotic cooking, Filipino comfort food, and tips for discerning cryptic fortune cookies.
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 karaoke and DJ events.
This dramatic presentation extends to the Coral Gables restaurant's cuisine: diners may find their appetizers arranged to resemble petals on a flower or their sushi rolls stacked into a tower. 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.
Situated in Miami’s Little Havana district, where you typically would find Latin restaurants, is the pleasant surprise of contemporary sushi bar Mr. Yum. With its stark white tables, concrete floor and vermilion-colored wall accent, this restaurant is hip, funky and a bit loud. Owner Bond Trisransri is going for a bit of the South Beach flair, and each plate that is presented to you furthers the notion of food as performance art piece. Its signature dish is the Havana roll, a concoction of tempura white fish, avocado, cucumbers, masago and spicy mayo, while the unique menu offers both Thai and Japanese specialties, including Y-shaped Thai doughnuts for dessert. Although parking is typically difficult on Calle Ocho, the adjacent parking lot makes it that much easier to enjoy Mr. Yum.
At Acevichao, there's no need to decide between the bold flavors of Peruvian food and the delicate balance of Japanese cuisine. Here, diners can have both. That's because this fusion spot specializes in two foods that put a distinctive spin on raw fish?sushi and ceviche. Chefs grace neatly plated maki comprised of shrimp or tuna with tropical fruit, and marinate layered ceviches in fresh lime juice. They also whip up a selection of heartier options, including Peruvian fried rice, breaded fish filet, and shredded chicken with Peruvian yellow peppers and cheese. As the kitchen staff hop between Asian and South American culinary styles, guests can kick back with glasses of saki or wine while admiring the abstract art on the dining room walls.