92 June 23-28, 2023 miaminewtimes.com | browardpalmbeach.com New Times b e s T o f m i a m i ® 2 0 2 3 B E S T N I K K E I R E S TA U R A N T Itamae 140 NE 39th Street, Suite 136 Miami, 33137 itamaemiami.com Nando and Valerie Chang’s take on the Japa- nese-Peruvian cuisine known as nikkei has earned Itaemae plenty of rave reviews — and the hype is warranted. The menu is constantly changing to highlight local and seasonal prod- ucts. A recent visit featured ceviche mixto with black grouper and conch and a barred knifejaw tiradito. Even with all the buzz, Ita- mae is still unpretentious, with outdoor seat- ing and surprisingly reasonable prices considering its location among the extrava- gant and luxurious Design District shops. B E S T A S I A N F U S I O N R E S TA U R A N T Inari Sushi Fusion 240 NE Fourth Street Miami, 33132 786-422-5800 inari-sushi.com Miami is said to be a melting pot of cultures, and no two seem more compatible in this met- aphorical cast iron than the like-minded sen- sibilities of Japanese and Peruvian. Case in point: Inari Sushi Fusion, where the raw sushi and savory marinades of one Asian country’s cuisine symbiotically pair with the spicy sauces and fresh seafood of a South American country’s cuisine. But like a mad scientist, the Cuban-born chef/owner Pedro González never tires of his ongoing curiosity for explor- ing testing flavors and cooking techniques outside Japan and Peru, especially in the as- sortment of hot and cold small plates, includ- ing the ceviche empanadas (the traditional fried pastry stuffed with a marinated fresh catch of the day) and the “Salmon Bites” (lightly-breaded pockets of fried salmon with cream cheese and scallion paired with a creamy bacon dipping sauce). Earlier this year, he debuted a new CBD menu, which in- cludes a one-millimeter syringe of the flavor- less cannabidiol for customers to customize specialty sushi rolls and cocktails. B E S T J A PA N E S E R E S TA U R A N T Yakko Bistro 17040 West Dixie Highway North Miami Beach, 33160 305-974-5632 yakkobistro.com Cooked Japanese fare has gotten lost in the omakase craze. Fortunately, Yakko Bistro of- fers more than raw fish (or fish seared with a blowtorch). This stellar eatery has been around for decades in a North Miami Beach strip mall but has reinvented itself more than once to keep up with the times. Today, it’s just as delicious as ever, with dishes like the signa- ture fried whole fish, omurice (chicken-rice omelet with brown sauce), skewers of grilled quail eggs, and lotus roots kinpira, all equally as tempting. Get a group together and order plenty of izakaya to share, which, we’ll con- cede, includes the raw stuff, such as tiradito, carpaccio, tartare, maki, and nigiri. B E S T S U S H I Sushi Yasu Tanaka 140 NE 39th Street (in Mia Market) Miami, 33137 miamarket.com/sushi-yasu-tanaka You wouldn’t expect to find high-end cuts of sashimi in a food hall, but that’s exactly what you’ll get at Sushi Yasu Tanaka, the tiny sushi counter at the back of the Design District’s Mia Market. Here, locally celebrated sushi chef Yasu Tanaka — formerly of the Den at Azabu — offers an intimate sushi bar that’s becoming known for its exceptional quality and attention to detail. The casual atmo- sphere creates the perfect backdrop for an unforgettable dining experience. You won’t find Americanized rolls here, but rather a short-and-sweet tasting menu of composed appetizers, nigiri, sashimi, and hand rolls that allow diners to experience various flavors and textures in a single meal. Order at the counter and watch as chefs prepare your se- lections with upmarket cuts of fish from melt-in-your-mouth toro to delicate Japanese uni. Items are plated with real fresh-grated wasabi, and nigiri is placed atop the chef’s specialty sushi rice (one version’s made with akazu red vinegar, and the other with rice- distilled yonezu) made fresh every few hours to ensure a delicious experience. B E S T O M A K A S E Sushi by Scratch 3540 Main Highway Coconut Grove, 33133 786-254-1204 sushibyscratchrestaurants.com Sushi by Scratch is one of the latest omakase experiences to hit Miami, and its allure is thanks to the chef/owner team that boasts a California-based restaurant group with two Michelin-starred restaurants. At their Coco- nut Grove location, chef Phillip Frankland Lee and his wife Margarita Kallas-Lee channel the chef’s fondest memories growing up in Los Angeles’ San Fernando Valley with an ever- changing selection of nigiri. Those in the know may be familiar with the original Sushi by Scratch in Los Angeles. At one time, the restaurant didn’t have a name, a website, or a phone number. Instead, guests clamored for Eat & Drink
