Ten best sushi restaurants in Miami



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Raw fish and rice rich in vinegar are two simple ingredients that have revolutionized the world food industry. Nowadays, it is somewhat more complex than just a means of preserving fish in fermented rice. It is an art form for a master of itamae who has been perfecting the craft of making sushi for decades.

You will see these chefs in the many sushi bars that surround the Miami landscape. But with so many fish-focused restaurants, which ones are above the rest?

Below are the ten best places to get sushi in Miami, from alien omakase menus (chefs ’choices) to wild creative sushi rolls to thick handmade rolls and freshly sliced ​​sashimi for every palate and budget – all available without a passport.

Since the days and hours of operation may change due to the existence of coronavirus, we have decided not to provide this information or details such as reservation requirements. It’s always best to call before you go.

Azabu's hamachi jalapeñoEXPAND

Azabu’s hamachi jalapeño

Photo courtesy of DeepSleep Studios

The concept of Michelin star from New York, Sushi Azabu offers sushi in several different areas, but sushi lovers should take a look at “The Den,” the hidden sushi counter behind the kitchen. The 11-seat bar, which requires reservations, offers a seafood-style omakase-style dining room that flew in from Japan. If you prefer to dine at home, Azabu has launched Bubusan, a delivery-only offshoot that delivers sushi boxes of sushi (including vegan offerings) in excellent packaging.

B-Side by Itame offers innovative rolls with a punch from Peru.EXPAND

B-Side by Itame offers innovative rolls with a punch from Peru.

Photo by Fujifilmgirl

B-Side by Itamae

143 NW 23rd St., Miami

Valerie and Nando Chang, along with their father Fernando, offer modern and vibrant interpretations of sushi rolls in B-Side By Itamae. Located in the 1-800-Lucky dining room, the B-Side offers a selection of sushi items categorized into “Biggest Hits” such as the “Seeing Sounds” roll with spicy tuna tartare, crispy white fish, avocado, sushi rice, nori and salmon with torches. ; and “Classics” like spicy tuna muffins and California muffins. The fish is incredibly fresh, and traditional sushi is combined with Peruvian flavors for added spice and acidity.



Photo by Laurie Satran

The ultrahic atmosphere and clientele from the A-list can give comparisons to Nobu, Katsuya, Naoe and other posh places in Miami, but Makoto really sets the gold standard for sushi. Led Iron Chef alum Makoto Okuwa, Stephen Starr’s Bal Harbor restaurant is impeccable in its preparation and presentation of impeccable sushi slices and innovative interpretations of the chef’s local cuisine. Prominent maki rolls include soft-shell crab tempura with tobika, avocado, spring onions and asparagus ($ 17); and “Vegan Stephen,” packed with tempura zucchini, avocados, roasted red peppers, eggplant, and kanjo pumpkins ($ 14). Whatever your choice, sushi and sashimi arrive vivid and fresh – a stark contrast to the dark shades of the decor.

Kevin Cory from Nao makes some of the best sushi in Miami.

Kevin Cory from Nao makes some of the best sushi in Miami.

Photo courtesy of Naoe

Kevin Cory is your host and sushi chef at this intimate restaurant named on the Forbes tourist guide’s “Five Star” list. This booking-only place serves omakase dinners using fish imported overnight from Japan. The menu of the chef’s choice ($ 250 per person plus 20 percent service charge and sales tax) takes two to three hours to enjoy, and people allergic to mushrooms, eggs, seaweed, fish, shellfish, rice, raw foods, vinegar, smoked foods, alcohol, salt, sugar, legumes, nuts, seeds or gluten cannot be accepted. Otherwise relax and enjoy the ride. Everything – from sake to wasabi – is made with careful care. Reservations are required and children under 12 are not allowed. The restaurant offers two seats, at 17:30 and 21:30, and the current dining capacity is six people per seat.

Plate Nigiri, including kanpachi, saba, hotate and unagi.

Plate Nigiri, including kanpachi, saba, hotate and unagi.

Despite the spacious space, the Nobu Matsuhise restaurant is surprisingly intimate. The menu offers an extensive list of expertly curated nigiri, ranging from Japanese red snapper ($ 8) to A5 Wagyu beef ($ 38 per ounce). Better yet, let the chef choose your dinner with a fully developed omakaze experience ($ 150 and up).

Bouhi - sushi

Bouhi – sushi

Photo courtesy of sushi by Bou

Michael Sinensky and company Erika London from Simple Venue have teamed up with chef David Bouhadan to open a four-seater sushi bar in the former villa of Gianni Versace. Ground yourself to a hard-to-reach reservation and enjoy a one-hour omakaze experience that could include skipjack tuna topped with chopped ginger and chives, Santa Barbara sea urchin or greasy tuna with pickled fresh wasabi. It’s the chef’s choice, so sit back and enjoy. Don’t forget to visit Mr. Sake, a vending machine that offers rare varieties of three grams at a price of $ 10 per piece.

See more photos of Sushi Erika here.

Sushi Erika

1700 John F. Kennedy Cswy., Apartment 100, North Bay Village

Sushi chef Erika Kushi is basically a show for one woman at her intimate sushi bar in North Bay Village. Kushi celebrates the legacy of his father, Michio Kushi of Sushi Deli, serving the freshest sushi imaginable at extremely reasonable prices. Everything is sparkling and aromatic, including octopus tiradito ($ 14) and tuna tartar ($ 9).

Sushi Salary in Sushi Garage

Sushi Salary in Sushi Garage

Photo courtesy of CocoWalk

Favorites at this place in Sunset Harbor include a vegan option in a vegetarian lemon roll, made from cucumber, avocado, micro rocket, crispy buttercup and fresh mustard yuzu ($ 13); rosemary eel roll with avocado and aioli rosemary ($ 14); and Garage bun, packed with salmon, cream cheese, hot capers, onions, chives, and furikake spice ($ 11).

Colorful offers in Wabi Sabi.

Colorful offers in Wabi Sabi.

Photo courtesy of Wabi Sabi

Shuji Hiyakawa serves Japanese sushi dishes based on ingredients, such as Wabi Sabi, stuffed with tuna, salmon, crab, tobika, cucumber, avocado, seaweed and shiitake mushrooms. In addition, find daily specials, boiled fish and six flavors of mochi ice cream, including matcha green tea and salted caramel.



Photo courtesy of Yakko-San


3881 NE 163rd Century, North Miami Beach

Hiro’s original Yakko-San, an inconspicuous 65-seat West Dixie freeway, is long gone, but since its opening, a much larger, more refined location on 163rd Street has become a place for late-night dining at North Miami Beach. Chef Hiroshi Shigetomi translates the same creativity and sweetness into an upgraded menu, which also includes a complete list of alcoholic beverages and a sushi component. A crispy bok choy ($ 7.50), fried in deep oil and served with a garlic soy dressing, is a must-have appetizer. If you don’t know whether to try the hamachi tataki jalapeño roll ($ 13.50), made from eels, avocados, cucumbers and tempura flakes, or the rainbow roll ($ 12), a tuna, salmon and shrimp trifekt, order both and take your time.

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