The chefs at Asia Bay Thai Cuisine & Sushi Bar wrap crab, avocado, and masago inside paper-thin slivers of cucumber to create Naruto maki, just one of many offerings from the eatery's sushi bar. Along with Japanese sushi and sashimi, the menu spans other parts of Asia with red curry lobster, pad thai noodles, and mango and kani salad, which is sure to inspire the level of health necessary to run a marathon in scuba flippers.
Determined to bring authentic Japanese food to South Florida, Chef Koji Ando of Osaka Japan opened Asaka Japanese Restaurant in Aventura in 1994. For 20 years, he’s delighted diners with both his delicious offerings and beautifully-arranged dishes. There are the expected soups, salads, sushi, tempura and sashimi that litter the menu, but a trip to Asaka Japanese Restaurant also means Nabemono Hot Pots, perfect for a party of two or more, where the food, be it beef, crab or fish, is cooked on the table. Sushi rolls range from pedestrian to outlandish, with an O.J. Roll that involves cooked salmon, avocado and spicy spinach; a Chicken Katsu Roll that marries breaded chicken with lettuce and mayo; and the Ogi Roll, which carries tuna, salmon, scallions, avocado and spicy mayo.
Sushi N Thai, which is open daily, brims with staff ready to adorn tables with steaming dishes of crispy, sauce-slathered thai duck ($17) or other classic Thai or Japanese dishes from its extensive dinner menu. The Beauty and the Beast roll ($10) sets tuna and eel, the star-crossed lovers of the marine world, in an ensemble of scallions, avocado, asparagus, and masago. Drunken noodles ($12) sway eaters into the slippery embrace of mixed vegetables, basil, and rice noodles sautéed with egg, and the kake udon ($10) dunks broccoli and black mushrooms in a hot bath of japanese wheat noodles. Thai curries ($13–$17), like traffic lights in heaven, can be summoned in red, green, or yellow varieties at the customer's whim.
Kone 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 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'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).