Akoya Restaurant, Miami

Akoya Restaurant is named after the Akoya pearl, cultivated by the Akoya oyster, a mollusk native to the oceans around Japan and known for producing rare, beautiful pearls. It's a fitting moniker: the Akoya team emphasize both the aquatic and the rare with their Asian fusion cuisine, which is inspired not only by Japanese cooking, but also flavors from places around the globe such as Peru.

Because the cuisine is so eclectic, the best way to describe it is through specific dishes. The "Salmon Sake" dish features a salmon filet pan-fried in a Japanese sake glaze topped with crispy kale, and is served with sweet potato mash and grilled seasonal vegetables. They also craft various styles of ceviche and countless types of sushi from the full bar such as the "Ceviche Roll," which contains white tuna, shrimp, and crunchy onions topped hamachi and a Peruvian/Japanese onion and tomato salad.