As they bustle past the clothing stores and restaurants inside Dolphin Mall, shoppers can't help but pause to peer in through the glass windows of Kobe House Japanese Steak & Seafood. Inside lies a world of light and color, where flames roar up from tableside teppan grills, vivid japanese murals sweep across the walls, and gold Japanese characters glimmer from dark wood pillars. Chefs stand before the grills, tossing their spatulas spiritedly in the air as they whip up seafood, free-range chicken, and steaks from genuine Wagyu Kobe beef. For added fanfare, the cooks stack slices of onion into mountains and arrange rice into playful hearts amid cheers and laughter from the audience. Behind the sushi bar, sushi chefs roll up fresh lobster, shrimp, and crab, infusing traditional Japanese recipes with contemporary twists.
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.
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).
Miyagi Sushi Bar & Grill's menu brims with Asian-inspired eats and fresh fish rolled into succulent sushi. The chopstick-ready morsels range from the salmon skin hand roll ($3.75) to the elaborate Miyagi roll, in which spicy tuna, black tobiko, shrimp tempura, cucumber, and cream cheese huddle together beneath a delectable drizzle of tempura flakes, eel, and avocado ($15.95). Visitors craving cooked comestibles can dive into stir-fries, salads, or prepped dishes such as the Tsunami teriyaki with flaky red snapper stuffed with shrimp, crab, fish eggs, and scallions ($16.95). Reward taste buds for not playing with their Nintendos during dinner with an ice-cream-covered gourmet cheesecake tempura ($6.45), or feast eyes on the restaurant’s modish décor, full of clean lines and crimson walls.
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.
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.