▼ Café Raw and Ready These ten sushi restaurants in Miami are a cut above the rest. BY LAINE DOSS R aw fish and vinegar-rich rice are two simple ingredients that rev- olutionized the worldwide food industry. Nowadays it’s a bit more complex than just a means of preserving fish in fermented rice. It’s an art form for a master itamae who spends decades perfecting the craft of sushi-making. You’ll see these chefs at a number of sushi bars that dot the Miami landscape. But with so many fish-focused restaurants, which ones are a cut above the rest? Below, listed alphabetically, are the ten best places to get sushi in Miami, from out- of-this-world omakase (chef’s choice) menus to wildly creative sushi rolls to plump hand rolls and freshly sliced sashimi for every palate and budget — all available without a passport. SUSHI ERIKA SERVES THE FRESHEST SUSHI IMAGINABLE AT ULTRA- REASONABLE PRICES. Azabu 161 OCEAN DR., MIAMI BEACH; 786-276-0520; AZABUGLOBAL.COM A Michelin-starred import from New York City, Azabu offers sushi in several different areas, but sushi lovers should check out “The Den,” a hidden coun- ter behind the kitchen. The 11-seat bar, which requires reservations, offers omakase-style dining with seafood flown in from Japan. If you prefer to dine at home, Azabu’s Bubu- san is a delivery-only offshoot that delivers omakase boxes (including a vegan offering) in exquisite packaging (order via eatlike- bubu.com). B-Side by Itamae 143 NW 23RD ST., MIAMI; 305-768-9826; BSIDEMIAMI.COM Valerie and Nando Chang, along with their fa- ther Fernando, offer modern and zippy inter- pretations of sushi rolls at B-Side by Itamae in Wynwood. Located inside the 1-800-Lucky food hall, B-Side offers a menu of sushi items with whimsical names like “Madvillain,” “Only for Dolphins,” and the aptly titled “Damn.” The fish is incredibly fresh and tradi- tional sushi is married to Peruvian flavors for an extra burst of spice and acid. 12 12 Hiyakawa 2700 N. MIAMI AVE., MIAMI; 305-333-2417; HIYAKAWAMIAMI.COM Hiyakawa, the stylish Wynwood sushi restau- rant, is the more sophisticated sibling of the Upper Eastside’s Wabi Sabi. Its clean, mini- malist interior design allows the colorful su- shi to hold the spotlight. The menu features micro-seasonal fish and ingredients flown in daily from the Toyosu Fish Market in Tokyo, Photo by FujifilmGirl along with offerings from small, local purvey- ors. The restaurant restricts its book to 50 meals nightly, each skillfully executed by a team of sushi chefs. Makoto 9700 COLLINS AVE., BAL HARBOUR; 305-864-8600; MAKOTO- RESTAURANT.COM Led by Iron Chef alum Makoto Okuwa, Ste- phen Starr’s Bal Harbour restaurant Makoto is faultless in its preparation and presentation of immaculate cuts of sushi and innovative interpretations of the chef’s native cuisine. In early 2022, the restaurant moved to a new spot on the third floor of the tony Bal Har- bour Shops. The new dining room is bright and decorated in citrus tones, with a lush out- door patio around a circular sushi bar. Though the décor is new, the quality of chef Makoto’s sushi remains topnotch. Take note of the omakase dinner, priced at $175. Naoe 661 BRICKELL KEY DR., MIAMI; 305-947-6263; NAOEMIAMI.COM Kevin Cory is your host and sushi chef at this uber-intimate restaurant, which holds a spot on Forbes Travel Guide’s “Five-Star” list. This reservation-only private dining space serves omakase dinners using fish flown in over- night from Japan. The chef’s-choice menu ($280 per person, plus a 20 percent service charge and sales tax) takes two to three hours to savor, so relax and enjoy the ride. Every- thing from the sake to the wasabi is served with meticulous care. Reservations are re- quired, and children under 12 are not permit- ted. There are only two seatings per evening, Everything is bright and flavorful at Sushi Erika. at 5 and 9 p.m.; and the current capacity is limited to four per seating. Nobu Miami 4525 COLLINS AVE., MIAMI BEACH; 305-695-3232; NOBURESTAURANTS.COM/MIAMI Despite the sprawling space, Nobu Matsuhi- sa’s Miami Beach spot Nobu Miami is surpris- ingly intimate. The menu is an expansive list of expertly curated shshi that ranges from Japa- nese red snapper to A5 Wagyu beef. Better yet, let the chef choose your dinner with a full- blown omakase experience ($150 and up). Sushi Erika 1700 JOHN F. KENNEDY CSWY., STE. 100, NORTH BAY VILLAGE; 786-216-7216 Sushi chef Erika Kushi is pretty much a one- woman show at her intimate North Bay Vil- lage sushi bar. Here, Kushi celebrates the legacy of her father, Michio Kushi of Sushi Deli fame, by serving the freshest sushi imag- inable at ultra-reasonable prices. Everything is bright and flavorful, including an octopus tiradito and tuna tartare. Sushi Garage 1784 WEST AVE., MIAMI BEACH; 305-763-8355; 3015 GRAND AVE., MIAMI; 786-946-4222; 500 E. LAS OLAS BLVD., FORT LAUDERDALE; 954-727-3533; SUSHIGARAGE.COM Originally a standalone restaurant in Miami Beach’s Sunset Harbour neighborhood, Sushi Garage has expanded to encompass three lo- cations, including one in Fort Lauderdale. At all three, chef/partner Sunny Oh offers fresh sushi and interesting rolls, including the lemon vegetarian roll, made with cucumber, avocado, micro arugula, crispy shallots, and holy yuzu mustard; a rosemary eel roll with avocado and rosemary aioli; and the Garage bagel roll, packed with salmon, cream cheese, crisped capers, onions, chives, and furikake seasoning. Uchi 252 NW 25TH ST., MIAMI; 305-995-0915; UCHIMIAMI.COM In the middle of the pandemic, James Beard Award-winning chef Tyson Cole brought his popular Austin sushi restaurant, Uchi, to Wynwood. In Miami, chef de cuisine Dina Butterfield serves up a bevy of sushi and sashimi offerings. Uchi also boasts three dif- ferent omakase experiences, including a complete vegan tasting menu that offers the same delicious precision to plant-based offer- ings for diners who prefer a plant-based meal. Wabi Sabi 851 NE 79TH ST., MIAMI; 305-890-7228; WABISABIBYSHUJI.COM Wabi Sabi serves simple, impeccably fresh, ingredient-based nigiri, sashimi, and maki, along with bowls such as the “Wabi Sabi,” filled with tuna, salmon, crab, tobiko, cucum- ber, avocado, seaweed, and shiitake mush- rooms. In addition to the bowls and à la carte offerings, you’ll find daily specials and cooked entrées. [email protected] MONTH XX–MONTH XX, 2008 MAY 12-18, 2022 NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS |miaminewtimes.com | browardpalmbeach.com miaminewtimes.com
